- Wednesday, June 3, 1992 - North Shore News Good California cuisine and sundeck snacks WE’RE IN Northern California — this column is being faxed — and we’ve had some very good food. We’ve also had some dreadful stuff. The worst has been seafood — twice, we’ve paid high prices for “fresh”? shrimp and crab and found that we had that stringy, watery product that ‘‘Freezo"’ does best. What lucky people we are — living in North or West Van, with wonderful seafood markets. At home, we get fresh, often just caught, at prices that would con- found many Californians. I don’t know how they put up with some of the crud they are served. Worse, the service people are told that the product is “‘fresh’’ and the poor kids don’t know the difference. But it seems that they do prime rib with distinction. Haven't had a poor rib dinner yet. _ But I got a few bright ideas. This next is a rough copy of a sandwich we ordered at the Vine- yard’s Inn, close to Santa Rosa, CA, on Highway #12. I'll make these often! Chicken-Avocado Sandwiches For each sandwich: Two stices sourdough bread, * foasted 1 small chicken breast, ¥2”’ thick ’ Olive cil to coat Seasonings .— include a bit of mint with ground pepper, a touch of garlic and sea salt , Onion ‘rings, sliced tomate and : fresh Romaine Sharp Kosher dill pickle slices Avocado cubes Dip the chicken in oil and season. Grill quickly — I'd bet on three minutes a side. Assemble with the remaining ingredients on the side. . The Inn included the avocado over the chicken and tucked be- © Barbara MicCreadie BUDGET BEATERS © tween the bread slices. I checked for'mayo and didn’t see any but you might like a touch. _ The Sonoma Vsailey serves soup. Everywhere you g0, homemade soup is on the top of the menu. I borrowed this recipe and it’s a. winner. * Lentit Soup 1% cups dry lentils : ¥ Ib. chopped bacon 1 cup chopped onien 2 cups chopped celery 1 cup chopped carrot -3 garlic cloves, squashed, crushed or minced . 2 cups diced new potatoes, skins on 1 4-02. tin tomato paste ¥Y2 teaspoon whole cloves 6 bay leaves 3 tins consomme soup, undiluted Purchase any Inglis Washer and Dryer and you will receive a Manufacturer's Cash Rebate by mail. Buy any Dryer and receive $20.00; purchase any Washer to receive $30.00. When you purchase any Washer & Dryer from the same . tnglis dealer, you will receive a $60.00 rebate. Manufacturer's Cash Rebate by mail. Offer valid to June 27, 1992. COLONY | HOME FURNISHINGS 1075 Roosevelt Crescent North Vancouver OPEN DAILY Fri. 9-9, Sun. 42-4 (2 blocks behind the Avalon Hotei) 6 cups cold water 2 tablespoons red wine vinegar 8” piece garlic sausage, sliced 1 bunch green onions, chopped Pick over the lentils, soak over- night in cold water and drain. Ina big stock pot, cook bacon until limp. Add vegetables and saute gently until limp. Stir in tomato paste. Tie cloves and bay leaves in cheesecloth and add. Add soup, water and Sentils. Cook until lentils are tender — about an hour and a half. Add vinegar and taste for seasonings. Add salt and pepper if you like. Add sausage and simmer 15 minutes. This is best if you chill for now. Reheat and serve with green onions as a garnish. Remove spice bag before storing leftovers in the fridge. eee Super-Easy Italian-Style Chicken For six servings, you'll need: 12 chicken thighs or 6 whole chicken legs, skinned 6 large red potatoes, skins left on, halved % cup olive oil 3 garlic cloves, ground (use a garlic press} 2 teaspoons minced, dried Italian herbs Salt and pepper to taste 1 bunch small whole carrots Arrange chickens and potatoes in a roaster, Combine oil with garlic and Italian herbs. Pour over chicken and potatoes, tossing and rubbing the oil mixture on all sides. Bake a half hour at 350°F. Add trimmed carrots, tossing to cover with oil in the bottom of the pan. Bake another half hour or until carrots are tender and the chicken tests done — juice runs clear when pierced with a fork. To serve, arrange chicken, potatoes and carrots on a platter. It’s the time of year when we like to eat weekend brunch on our sundecks or balconies. This mix- ture will keep for a week or longer _ Gy for Grucen! This year, ail over Canada, people are Going for Green. They're helping themselves and the environment by being active in the outdoors. It's easy, and it's funi You can Go for Green every day — alone, or with family and friends. Going to the corner store? Cycle instead of driving. Taking a walk? Take time to appreciate and care for your surroundings. ¢ Organize a neighbourhood park clean-up and barbecue. «Make your next family picnic litterless. There's lots of things you can do. Remember, every activity counts! Go for Green. Then tell us about it! Count yourself in! Tell us how you live actively and help the environment! We'll highlight how Canadians Ge for Green. Check your local newspaper and radio stations this Summer and Fall. We'll show how, together, we can make a difference! Write te us at: Go for Green, 1500 James Naismith Drive, #312, Gloucester, Ontario, KIB 5N4 in the fridge. Bake as you like. Refrigerator Bran Muffins Ys cup Crisco 1 cup sugar 2 eggs 2 cups buttermilk 1 cup 100% bran cereal (not flakes) : 1 cup boiling water 242 cups flour 2¥2 teaspoons baking soda V2 tezspoon salt 2 cups Bran Flakes 1 cup golden raisins Beat Crisco with sugar until fluffy. Beat in eggs. Add butter- milk and set aside. Soak bran in hot water until most of the water is absorbed. Add to Crisco mixture and blend. Sift flour, soda and Salt. Stir in. Stir in Bran Flakes and raisins. Mix only until combined — lumpy but no white flour spots . showing. i Store in a covered plastic refrigerator dish. To bake, spoon into greased muffin cups — half- full. minutes or until raised and brown. | A national project of Focus on Active Living ‘92, supported by Fitness and Amateur Sport and the Green Plan, Government of Canada. Bake at 375°F, about 25