| BREAKFAST TREAT :
jEthnic oat cakes|

iserved oven-hot

From page 34

2 teaspoons mixed dried Italian
herbs

dash partic powder, salt and
pepper

For cither variety, combine in-
gredients, Form into one or two
rolls, about 242°" in diameter and
wrap in waxed paper. Chill well.
To cook, slice in %"' cuts. Fry
gently in a non-stick frying pan

until brown and crisp on both.

sides.

Thanks to another reader who
mailed me her recipe for Oatmeal
Cake with Candied Walnut Topp-
ing. As soon as it cools down out-
side I'll feel more like baking and
will try it and pass it on to the rest
of you.

CY

RUS

She requested a recipe for real
Scottish oat cakes. For the average
person, the taste for these is uac-
quired in childhood or not ac-
quired at all.

Thev are served hot out of the
oven with butter and hot tea, often
for breakfast.

Oat Cakes
1% cup rolled oats
1% cups flour
¥2 cups sugar (or less)
pinch salt
I cup Crisco
Vs cup cold water
(you may need a bit more)

Combine dry ingredients. Cut in
shortening and rub it in with your
hands. Add cold water to make a
manageable dough. Dust cutting
board with oatmeal and rol} dough
about %"" thick. Cut into 2”’ strips
and then into triangles. Bake at
350° for about 15 min.

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RSVP AS SPACE LIMITED BY AUGUST 24TH
COFFEE AND DANISH WILL BE SERVED

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West Vancouver, B.C.
922-4719

Fully Licensed
Ristorante Italiano _-% e

35 ~ Wednesday, August 19, 1987 - North Shore News

1
|
J
NEWS photo Tom Burlay

THE WATERS near the mouth of the Capilane River are teeming with fish and fishermen. While the many
men with rods dream of baked salmon dinners, the fish dream of spawning further up the river.

i x
ee

BARI

ERAS Bhd Uy coe
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Phone: 685-0521.
From Sept. 8- 15th,
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