i

PEOPLE say to me, “How 1 many will that recipe
serve?’” They say, ‘*‘Have you any recipes for one
or two?’’ A review ofmy cookbook-for-seniors
chides me for failing to state the yield of each
recipe.”

Gosh, how can you tell? 7
live with a man who will

a

tions: Besides the spuds, y you
will need

L Ib. of ground beef, or

"by Eleanor

Godley
ee

polish off a whole can of
soup in’-one bowlful, and
Fight on the side of that can it
says, ‘‘Serves four’?. Four
what? Four kids? Four in-
‘valids? Four soup-haters?
Besides which, I hate
recipes for one or two. They
are almost invariably

™ cautious, safe and dull. As I

keep on saying, surely you’ve
heard me, there is no need to

. be afraid of left-overs.. Left-

overs can be the start of -
creative cooking — beautiful -
soups, fancy crepes, super
pot pies, elegant quiches.
Woo left-overs.

But just to show you how
bone contrary | am, here is a
very good recipe for one or
two. (It can readily be
multiplied for three or four.)
With the addition of soup
and dessert, or a couple of
colorful vegetables or a
salad, it will supply a very
good meal indeed. And if you
make more than you need to-
day, the rest will freeze for an
‘instant’? future meal.

Call it “Shepherd's Pie
Skins’*: Each serving consists
of one-half a potato, plus, so

I'll work this on thé basis of

three Potatoes | or six Por

ser A in ice AEE Neh teem nw treba

Dining at Home?
Fresh 90
Pasta om th
Oven Ready
Lasagna 75
for two $4
Canelloni 95
for two 4

Sauces &
_ Party Pans pvailable

{merpneemiecnee aes cea ten PaR ANS NB sec

-MELINA’S

left-over roast beef or
roast pork (0.5kg)

butter (15-30mL)

: 2-4 Tbspns. of milk or

creamo (30-60mL)
salt and pepper

1 cup of grated cheddar
cheese (divided) (250mL)

3-4 Tbspns. of chopped
parsley . -..

1 Tbspn. of oil (i5mL)

1 medium onion, peeled
and-.chopped .

1-2 minced garlic cloves

% a fresh green or red

pepper, |
chopped or chopped
pimiento or both

1 cup of canned sliced
mushrooms, drained or

(250mL)
12. fresh ones, sliced and
lightly sauteed

Worcestshire sauce, pep-

per, sage, thyme, rosemary, |.

to suit

Set the oven to 400F(200C)
while you scrub, dry and rub
the potatoes all over with
margarine. When the oven is
hot, place the potatoes in the
middle. After half an hour,

“hy

.

na

Tea eiScuirs &

half-hour,

a baking dish or sheet, and

1-2 Tbspns. of margarine or -

- it’s fresh, mash i it into the hot
(45-60mL) ©

tum them over. Another

FUDGE TYPE BROWNIES

PRETZELS, RIPPLES 35°am-Ee
& CHEESE TWISTS

‘Prices In effect until Feb. 19

BULK FOOD KING

1400 MARINE DR. N. VANCOUVER PH. 988-5887
10235 KING GEORGE HIGHWAY, SURREY
; HOURS: Mon., Tues., Sat,, Sun., 9:30-6:00 — Wed., Thurs., Fri

_ C13 “Sunday, February 12, 1984 - North Shore News

they should be
tendér to thé fork. -

As. you remove them from
the oven, reset the heat to
300F(1SOC) and close the
door.. Using mitts, ‘cut the
potatoes the long way and
scoop most of the flesh into a
big bowl, being careful not to
break skins. Set the shells on

and grainy. Cooked meat
needs a bit of browning tac
. Add the chopped onion an
let it- cagk to transparen
stirring a. bit-Put in the -g:
and the - - pepper/pimiento,
and mushrooms, as well as.
your choice of seasonings. If.
it seems a bit wet, sprinkle a
couple of Tbspns. of flour
over it and stir. Taste it.
mash the potato meat, with
margarine or butter, milk or
creamo, to make a nice
creamy fluff. Stir in some
pepper, half the cheese, and
all of the parsley. Set it aside.
In a frying-pan, heat the
oil and brown your meat. If

Divide the mixture into the
potato shells, and top each::.
with mashed potato, then
with the rest of the grated
cheese. How about a shot of '
paprika, for class? Put them
into the oven. for about half
an hour, and dwell on how ©:

oil to set it hice and Drown: - lucky you are. .

985-9527
110 FELL-AVE.

N. VAN
9:30 - 5:00 MON. + FRI.

BEEF STANDING RIB ROAST

$2.88 Ib.

Gs 35 Ko),

“10 - 4 SAT.

“(Whole
malt)

$5.98 |b.

(13.18. kg)

- EVERYTHING
FROM
SOUP TO NUTS

755 am

‘COFFEE BEANS )

“(house blend) *

67° in.

250100
1.12 0.
25° dm
1 1 2 Ib.

CHICKEN SOUP
BASE

1 68 tb. (3.70 hg)
1.38 tb. (3.04 kg)

. Shaved ham slices 68° per 100 grams

i BEd y t ‘
KUNE LOWER

1.57.

PEM COCA COLA & 211.09 be ar is i |
Peace MIXES 750m 6 CANS 2.49 | Farm Town Meats 926- 3626

plus deposit

i348 Marine Drive
West Vancouver

a Farm Town Meats 522-4224

i832) 6th Street
Burnaby

Old Orchard Meats 434-6280

W429 Kingsway oat Willingdon:
Burnaly

.. 9:30-9:00