TO AVOID TOUGH CONSISTENCY

Cl7 -

Wednesday, May 23, 1984 - North Shore News

Foolproof pastry to make with ease

I NEVER make pastry. Up until five years ago my
reason was simple: Anything I turned out had the
texture — and the life expectancy of a Goodyear

tire. Then I

found a marvelous

method, so

foolproof that my 12-year old could make it with
ease. She’s been making all our pies ever since.

If you’re still giving Good

year some competition, try
this:
Foolproof Pastry: Combine
1/3 cup flour and 1/4 cup
water and set aside. Mix 1
2/3 cups flour and 1 teas-
poon salt. Cut in 2/3 cup
shortening until the mixture
is mealy. Add paste mixture
and blend well. Makes one
9’", two-crust pie.

1 prefer Granny Smith ap-
ples for pies but the price is
usually formidable. This
week, at Stong’s, look for
them at 59¢ a pound — and

get your kid baking some
pies.
Chuck roasts at 98¢ a

pound are a good buy at
Stong’s. 1] pot these with two
cups of water and a packet of
dried onion soup mix in a
covered roaster. Roast at
300° for 3-5 hours, depending
on the size. No need to sear
the meat but turn it over oc-
casionally as it cooks and add

FIRST AID TIP

CARBON MONOXIDE POISONING

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Are you
-
getting
your
NEWS
every
wednesday

Friday,
& Sunday?

: yes Lhecte we

QING Our job tf tio
we want (0 know
who you ore 8&8
where you are $0 we
can try to ensure
tnat) you Qet your
paper

1?) 6 Plck
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phone and
Abb us

986 1337

awe

Sl ewsaase &

Novae

more water if necessary.
Skim off most of the fat
before making gravy. If |
want to get fancy | add a
good jolt of Marsala wine to

the gravy along with a few
sauteed mushrooms.

Buy Low is featuring pork
picnic shoulder at 78¢ a
pound. These are usually
small cuts, around four
pounds. Want to know how
to feed six people three meals

from one pork picnic? First,

simmer the meat in water to

cover for 1 1/2 hours. Check
for doneness with a meat
thermometer. Serve with
scalloped potatoes and a cou-
ple of fresh vegetables. Don’t
discard the broth!
Refrigerate it overnight and
remove all fat.

Next day, add a pound
package of green split peas, a
large diced onion and two
whole carrots. Add no salt

Use the remaining leftover
ham in your favorite
macaroni and cheese recipe,
including a diced onion.
Since no family likes ham
three days in a row both the
soup and the diced ham wait
a few days in the freezer.

Speaking of the freezer,
Buy Low bread, 24 oz. loaves
are just 69¢. Stock-up time.
This ume of year, most of us

budget beaters

but season with two or three
bay leaves. Simmer till peas
are soft. Remove the bay
leaves and the carrots and
run the soup through your
blender or food processor.
Dice the carrot and return to
the soup along with half of
your leftover ham, diced.
This soup freezes.

SANDS MOTOR INN
MAY DEPARTURES

DISNEYLAND

“3

hooey

a
Aoshima
,

MAGIC CARPET/MAGIC LAMP
(KITCHENETTES)

rv. bestdee Mowe trig atrfarcc Ll anelers bo Oo
trom Anaheim & 1 day Otaneyland Paasn
Depanlures every doy April / to September 30

’ OG Fe

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Call Your

Travel Agent or,

by Barbara McCreadie

have plenty of room in our
freezers.

Fraser Vale frozen kernel
corn is $1.29 a kilo package
at Super Valu this week.

1 often make Scalloped
Corn to go along with BBQ
chicken or salmon. Saute 1/4
cup each diced onion and
green pepper until golden.

6 NIGHTS
PLEASANT

LONDON, PRESTWICK, MANCHESTER
& eLOW, LOW FARESA’&
trom London to most European cites such
as Athens Rome Milan Zagreb & Tel Aviv
Travelling to London on any Airtine

Poy tease cmege
VAs COIN Gr OPy bret hay

<

‘ “ds .

CP Air
Holidays

Use two tablespoons of but-
ter Add two tablespoons
flour, a teaspoon of salt, 1/2
teaspoon paprika, 1/4 teas-
poon dry mustard and a dash
of pepper. Add 3/4 cup milk
and sur until thickened over
low heat. Add two cups
frozen corn and one egg
slightly beaten. Heat
thoroughly. Turn into a but-
tered casserole dish and top
with buttered crumbs. Bake
at 350° about 1/2 an hour.

Round steak at $2.29 a
pound at Super Valu is a
good lean choice. Remember,
this cut doesn’t lend itself to
frying or BBQing — I don’t
care how much _ tenderizer
you douse it with. But, if you
brown single serving pieces
and then simmer with red
wine and mushrooms until
is fork tender, it’s a treat.
Thicken the gravy and serve
with parsley rice, a spinach
salad and pickled baby beets.

Look for fresh pork roasts
at Woodward’s this week.
The pork butts at $1.59 and
the whole fresh picnics at 89¢
are a good buy. The picnics
are a big cul — invite a cou-
ple of guests for Sunday din-
ner! Use your biggest roaster

and tuck plenty of peeled,
quartered potatoes around
the roast for the last hour.
Leftover pork makes ex-
cellent Pork Fried Rice. Dice
the pork and fry with chop-
ped vegetables: onion, green
pepper and mushrooms are
essential. Add cooked rice
and stir while it browns.
Season to taste with soy
sauce. We like steamed broc-
coh with this dish.
BEST BUYS:
STONG’S: Blue Bonnet
margarine, 3 Ib. $2.29 and
three SOC off coupons
SUPER VALU: Head
lettuce, 39¢
WOODWARD’'S: Sun Rype
apple juice, 1 litre 77¢
BUY LOW: Cauliflower,
$9¢ a pound.

COUTS CANADA

§ goers
fers wearer
Atte
OOM Y

2 WEEKS
MAY 26,

JUNE 9, 23

§ je ees
“ Nite (ONLY
’

FRANKFURT OR
DUSSELDORF

Vepartures June 2,9, 16/84
with Return by September 22/84

266-1241