48 - Wednesday, October 29, 1986 -

North Shore News

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From page 47
takes to many different sauces and
toppings.

Here’s something a little dif-
ferent to do with red snapper that
will earn you compliments,
especially if your family likes Mex-
ican-style food.

Mexican Red Snapper
2 Ib. red snapper filets
1 onion, finely diced
1 green pepper, finely diced
% cup oil
28-0z. tin canned tomatoes,
drained and chopped
l cup grates white cheese —
jack, Edam, Farmers etc.
Y2 cup pitted or stuffed green

olives, sliced

Lay snapper filets in a single
layer in a greased baking dish.
Saute onionand pepper tightly inoil.

Combine with tomatoes and

Yy cup honey

3 tablespoons vinegar

2 tablespoons sherry

5 cloves garlic (or more) crushed
1 teaspoon ginger

1 lin consomme, undiluted

5 pounds spareribs

Combine all the ingredients (ex-
cept ribs) and marinate ribs for at
least two hours but better over-
night. Bake at 350°F, one hour,
or baby ribs.

For country-style ribs, bake at
300°F, covered with tinfoil for
about an hour (test for tenderness)
and then uncover and bake at
350°F about 45 minutes or until
glaze is thick and sticky.

Turn and baste often when pan
is uncovered.

This recipe doesn’t provide extra
sauce for topping rice so it's best
to make some sort of seasoned

\b.;  5-Alive frozen juice (all
varieties), 31.19. If you're saving
stamps, one completed card gets
you a free pumpkin.

Save-On-Foods: Regular ground
beef, 10 Ibs. or more, 86¢ Ib.;

Maple Leaf bacon, $2.98, 500 g;
Parkay margarine, 3-lb., $1.98:
Minute-Maid orange juice, 295
ml, 88¢; Nabob coffee, $3.44;
Royal tissue, 8-roll, $2.58;
bananas, 32¢ Ib.

Woodward's: Pork side ribs, $2
Ib.; WW bacon, $3.00 Ib.; Blue
Bonnet margarine, $1.97 (3-lb.);
no-brand cream corn, 14 02., 47¢;
broccoli, 59¢ Ib.; Campbell’s
Cream of Mushroom soup, 2/87¢,

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pour over fish. mixture to accompany the ribs.
Bake 15 minutes at 350°F.
Top with cheese, garnish with

olives and bake !5 minutes more

or until fish flakes easily.

M

Eh

eos

I’ve been asked to repeat my
recipe for Honey-Garlic spareribs.
This is excellent as an appetizer if
you use baby ribs and cut them in-
dividually. For a family meal, cut
in serving-sized portions. It is also
excellent to make ahead ard
freeze, but if you plan to freeze,
cut down on the garlic.

Honey-Garlic Spareribs
Ys cup soy sauce

BEST BUYS:

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$6.88.

Stong’s: Cross-rib roast, $1.98 Ib.;
large fowl (simmer or cook in a
covered baker with water,) 85¢ !b.;
red snapper, $2.89 Ib.; Dairymaid
apple juice, 79¢, 1 1, mushrooms,
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Safeway: Small side pork ribs,
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Super Valu: Boneless sirloin, $2.99

ship's just come in.

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261-7211 (24 hours)

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Ultra-luxurious waterfront residences
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W.Van.

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1600 Howe Street (Foot of Howe at Beach)

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Fri. till Spra
Sun. 12-5pm