C4 - Wednesday, January 4, 1984 - North Shore News — SO WE ENTER yet another New Year, persuading ourselves that there is such a thing as a fresh start, and though we are only too aware of the spongey condition of our moral fibre, we cannot resist lay- ing another heavy trip on it. It sags like an elastic hammock — will it survive having to brace up to self-denial, and a _ total stomach? We've been into overeating too long already, but here’s January, so long, so dark, so cold and so poverty-striken, where else will we find com- fort? At least we can simplify, and practice a little re-education of the restraint and purification on the road 1o regaining our self- costly beef; away, indulgent desserts; fie on you, rich but- tery sauces — we shall over- come our flab. The recipe as ‘it stands is designed for 6 to 8 people and makes‘a very handsome presentation, but I want to try it divided into two, using ordinary quiche pans, so that one may be frozen. It’s hearty, and, depending ~ the kitchen ranger by Eleanor Godley respect. This great Vegetable Cheesecake will feed you generously, but will also help to revive your goad opinion of yourself. Out, roasts of on time of day, could go sup- ported only by a cold meat tray, OF a not-too-elaborate soup; at dinner-time, with a baked potato and a colorful A cheesecake for the vegetable such as beets, or corn, or cheesed broccoli would be quite satisfying. The recipe comes from ‘*The Enchanted Broccoli Forest,’” a compilation of vegetarian recipes by Mollie Katzen that is very interesting to people like ourselves who are not trying to eliminate meat altogether but who en- joy the occasional simplicity and price relief of a vegetable meal. All told, you’re looking at about three hours for preparation and _ cooking- time. A spring-form pan works well, but whatever you use butter it first, then scatter fine dry crumbs all over bot- tom and sides. These are the ingredients: & crumbs 3 packed cups of grated zucchini (750mL) 3 Tbspns. of butter (45mL) 1 cup of minced onion (250mL) 2-3 crushed cloves of garlic Y% tspn. of salt (2.5mL) _1 cup of grated carrot (250mL) 3 Tbspns. of flour (45mL) % tspn. each of basil & oregano (2.5mL) Y% cup of fresh | parsley, minced (60mL) 1 Tospn..of fresh lemon juice (iS5mL) 3 cups of ricotta cheese (750mL) 1 packed cup grated mozzarella (250mL) % cup of grated parmesan (125mL) 4 large eggs Ground pepper and at the end, when it’s half- baked, 2 tomatoes cut into Ds and dredged in 3-4 Tbspns. of fine dry bread- which you have seasoned with salt, pepper and paprika. 1. Set the oven at 375F(190C) 2. Grate the zucchini into a collander, salt it and let it drain for 15 minutes. 3. Heat the butter in a skillet and saute the onion. In five minutes, add salt, garlic, car- rot and the zucchini which you have squeezed well. 4. ‘Add the flour and herbs and stir. 5. In a big bowl, beat together the eggs and the cheeses and to this add the sauteed vegetables. 6. Mix, and season with pep- per and salt (taste!) and the parsley and lemon. 7. Turn into prepared pan(s) and bake “% hour. Remove from oven, turning it down to 350F(180C) while you decorate the top with the crumbed tomato Ds. 8. Bake another “% hour, then turn the oven off, but -leave she cake in there with the door open for 15 minutes. Now another 15 minutes cooling on the counter before the presentation. It’s a grand new dish for your repertoire, and worth ail the gallant grating. It’s bikini weather in Europe A WHILE BACK I gave a Toronto address for the Portuguese National Tourist Office. That office will be closed as of January 1 and Canadians wan- ting information about visiting Portugal, Madeira, Azores or Macau can obtain free literature from: Suite 1150, 1801 McGill College Avenue, Montreal, P.Q. H3A 2N4. With the weather they've been having in Europe this winter, plan to pack your bikini. And, if you've plann- ed a ski holiday in the Alps, a pair of hip waders might come in handy. Portugal dur- ing the winter is normally quite brisk — if you want a comparison, think of the state of California. It is possible that the climate in the south will allow you to swim in the ocean this year. Both Spanish and Portuguese hotel keepers joke about the uninformed tourists that ar- rive mid-winter expecting to find beach weather. Then, not wanting to go home without that status symbol — the winter tan — they wrap fur coats over their bathing suits and shives down to the beach. a a a If any of you enjoy antique hunting, an interesting stop is the Bellngham Antique Mall (202) West Holly St.) in downtown Beilingham This isa co-operative arrangement run by about 16) antique dealers in addition to theu private shops scattered all over Whatcom County At the mall you can pick up a map and guide to all the shops from Blaine to Bell ingham and back through t ynden If you want to po oa bethe further, the other side of the map covers Skagit County Woolley Burlington and Mount Ver non) where you find —? more shops The puides arc usctul because they list the speuialtics of cach shop (fur oiturc, china, glass, collec. tibles, jewelery, lamps =~ cven baseball cards) n t n Dear Barbara: Would you please cxplain (Anacortes, Sedro [oT travel- wise by Barbara McCreadie how an airline can sell you a ticket and then, when you come to use it, inform you that the fight is no longer available? Who pays the cx WAIKIKI Ar only WAIKIKI $499 8 Days 7 Nignts Aw & Hotel LAS VEGAS $289 S Days 4 Nights Au & Hotel RENO $199 S Days 4 Nights An & Hotel $249 MAPLE LEAF TRAVEL | 736-3555 Reg. Agent 157) $399 TORONTO tra cost involved if you have to be re-routed on a more ex- pensive flight? . Also, I’d like to know how an airline can confirm your reservation and then, when you arrive at the airport tell you that you are denied boar- ding. Who pays for that in- convenience? It strikes me that it’s a lousy way to runa company. Answer: Part of the contract listed on the back of your ticket reads: (9) Carrier undertakes to use its best efforts to carry the passenger and baggage with reasonable dispatch. Times shown in timetable or elsewhere are not guaranteed and form no part of this con- tract. Carrier may without notice substitute alternate carriers or aircraft and may alter or omit stopping places shown on the ticket in case of necessity. Schedules are sub- ject to change without notice. Carner Accepts no respon- sibility for making connections.”’ Airlines overbook flights. it’s a simple fact of life that many people make reserva- tions and then change their plans without informing the Presents mp eo z Baa. vy r) Traveltate fim narrated in person by Ed Lark, Wednesday, Jan. 4th TODAY North Van Centennial Theatre Matinee 2 00) porn bverungs 6 OO 8 $0) pan Heserved $6 00 Student, $4 00 prhas. $f, atef Tag mets, cal VEO 2O E40) outlet) andiat Theatre teats 8) OO) poem Phone O87 4444 and chraege Wrenn carrier. Your best defence against being ‘‘bumped’” is arriving in plenty of time — one hour before flight time for domestic flights and two hours before international flights. If you are denied bearding the airline may be obliged to compensate you to some degree. Ask. The com- pensation may range from a to hotel meal ticket accommodation. When confirming and re- confirming reservations it’s wise to get the name of the clerk who handles your call. Also, make note of the date. NSS eeee Our first annual Women tn Business ft eature Sec tron was advertisers and readers published In 1983 and it proved to be a winner with both Our 1984 edition of Women in Business will be published on January 18 This is an Opportunity for the advertisers in last year's edition, and for advertisers who may have missed it, 10 participate in one of our best read Feature Sections Tell our readers about the important role played by the women in) your business Advertising Deadline: Noon Wednesday January | | Call Roz Our Feature Advertising Representative wants to talk to you Call now book your ad early and avoid the rush of deadhine 980- LL a9 Lonsdale Avenue North Vancouver 1 ¢ VIM ?hia O511 Loli hnnnvtcTradbnanneddeLannardeehdasdiodeteunaretaenetel sunday : News 2 north shore |