RECIPES FOR GARDEN PRODUCE

Nothing beats the taste of home

ARE WE going to have <n
Indian summer this year?

By now, everyone has forgotten
that our proper summer didn’t
begin until July — except people
who grow fruit and vegetables. For
them, this has not been a record
year,

I doubt if any of us grow vezies
in our backyards for economy. As
one friend explained, ‘‘! really en-
joy the tomatoes Mike grows. i'd
better. They probably cost us $1
upiece.”’

She was referring to the cost of
the infant plants, the multitude of
fertilizers and the hours of labor
involved in producing Mike’s
backyard bounty. That doesn’t in-
clude the cost of his fancy fence to
keep wildlife — or some of it —
out of the crop.

budget
beaters

by Barbara
McCreadie

Anyway, the garden keeps Mike
busy and for that she’s grateful.

Nothing tastes better than fresh
vegetables. With everyone so
health conscious we see more and
more trays of raw vegetables of-
fered at parties. Here are a couple
of dip recipes that lend a genie
touch.

Mike's Vegetable Dip
i cup sour cream
Y: cup mayonnaise
(real, not Miracle Whip)
1 teaspoon lemon juice
2 teaspoon dry amstard
3 teaspoons prepared horseradish
dash Worcestershire sauce
paprika to garnish
Blend ingredients and chill.
Garnish with paprika before serv-
ing.

ae

Aioli
4 large clc —« yariic
1 egg yolk
Ye teaspoon salt
1 cup olive ci!

juice of one lemon

Blend garlic cleves with egg yolk
and two tablespoons of the olive
oe.

With machine on ‘“‘Iow’’ blend
in half the remaining oil in a slow
stream.

Etend in lemon juice.

Add remaining oi! in a slow
stream.

ano

Squash is a vegetable that you
either love or detest. Unfortu-
nately, more people seem to detest
it. Home gardeners always seem to
have mure squash than they
reimmeniber planting.

One of my favorite varieties is
acorn and | wish I'd get to know a
home gardener who had too much
of it.

A half an acorn scuash is perfect
for one serving. Kemove the seeds,
fill the cavity with a tablespoon
each butter and brown sugar and
hale, about an hour, wrapped in
tin oil.

Or try this:

Acorn Squash with
Sausage Stuffing

Bake squash cut side down in “%
inch of water in a hot oven until

tender.

2 acorn squash, split

11b. bulk pork sausage meat

and seeds removed

Cook sausage, breaking up meat
into small pieces, until no longer
pink. Drain. Mix with remaining

ingredients.

J medium onion, chopped

:

1¥2 cups soft breadcrumbs
Ya teaspoon poultry seasoning
salt and pepper

Pile stuffing into cooked squash
and bake about twenty minutes
longer in a moderate (350°
oven.

F)

W: couldn't pass up the celebration of

a lifetime without honouring the occasion
ina special way. VanCity is 40. And the
Centennial of our city dazzles the world,

all summer long.

To merk the occasion, we've issued a
special commemorative Certificate Term
Deposit with cach $500.00 term deposit
you tuck away until 1989 or 1991.

You will receive a valuable souvenir
edition to remember 1986, carning highly

VANCOUVER:
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2106 West Broadway 736-3701
3395 West Broadway 736-745)
2380 West 41st. Avenue 261-5152
6350 Fraser Street 327-9461
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EMO Bag ta ley eure nde de Atay fe

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898 West Pender Strect 683-6521

519 West 10th Avenue 875-3961
5590 Victoria Drive 327-8301

49 - Wednesday, September 17, 1986 - North Shore News

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competitive interest, individually
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Asasafe investment these VanCity limited
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This year, we're stepping out in style.

Come, toin us.

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You pelong™

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COQUITLAM:

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