54 - Wednesday. July

t

UNLESS WE shop
carefully just now, we'l
broke. The “lf } want

buy it'’ approach
quickiv send you into over-
draft.

arbara ;
NicCreadie

BUDGET BEATERS

There is only one route to go —
shop the flyers! Every Sunday,
scalp the News for bargains. H
you miss, scan the Best Buys at
the end of Budget Beaters and
you'll get a summary.

eee

Bananas have been a dreadful
price lately — 89¢ a pound is
normal. Last week, Stong’s
featured them at 39¢ Ib. and a Tot
of us stocked up. | bought enough
so that | could wait until some
ripened to the mottled stage so
that 1 could make a supply of
these muffins. They freeze
beautifully and Brian zaps one in
the microwave for breakfast.

Banana-Blueberry Muffins

Don’t omit the lemon sugar
topping — it's the special touch
that makes these muffins so popu-
lar.

2% cups flour

2 teaspoons baking powder

Vy teaspoon salt

V2 teaspoon cinnamon

3 cup (packed) brown sugar (in-
crease if you like)

2 very ripe bananas

2 eves

Ya cup butter, melted (that's 4
cup

+ 2 tablespoons)

Tteaspoon vanitla

I cup frozen blucherries (use fresh
when they come in)

Topping: '4 cup sugar mixed with
grated pee} of one lemon

In a deep bowl, stir dry ingre-
dients together. Whip bananas
and eggs together in the blender.
With machine sill running, add
melted butter and vanilla. Stir
banana mixture end blueberries
quickly into dry ingredicats. Don't
mush the blueberries! Batter
should be barely combined and
still lumpy.

Spoen into 12 sprayed muffin
tins. Sprinkle lemon sugar over
each muffin. Bake at 400°, 20
minutes. $f you're hosting a
brunch, team these with fluffy
scrambled eggs, sausages or sliced
ham and tots of fresh fruit.

eee

Bottled salad dressings are han-
dy but expensive. It's no chore to
prepare your own and they taste a
fot better. | prefer olive oil for
dressings as it is supposed to be
beter for your cholesterol but
mainly because | prefer the taste.
Don't refrigerate your bottle of

17, 1991 - North Shore News

ee

olive aif — it clumps.

Miany dressings call for an-
chovies. The small tins are vers
expensive and dow) keep well. dae
stead. try the imported anchovy
pasted in tubes (ike toothpaste)
that sou can bes in delis. Keep it
refrigerated: but only as tong as
the ktbel supgests,

Green Goddess Dressing

Touse my blender for this
your processor works well, too.
feup mayonnaise
hs cup watercress
ts cup parsley
's small green pepper
2 or 3) green onions,
tops
1 clove varlic
2 teaspoons anchass paste or one
tablespoon anchovy fillets (ap-
prosimately)

Combine all

but

including

ingredients in
blender, Buzz with an on-off
pulse, scraping down the sides
frequently. Keep refrigerated until
you're ready to use, ft doesn't
store well so prepare same day.
Toss with any sort) of salad
greens. To dike to garnish with
devilled egg halves and black
olives.
ees

What do you have to do to get
in trouble in my house? Almost
anvching will do but 1 did the reat
topper last week.

{ bought a gas barbecue. Brian
hates gas, preferring to twaddle
around with coals and | starter
fluid.

Worse, | used his Visa card to
buy the machine (and a snappy
cover for it).

Then, 7 stuck my son-in-law,
Dan. with the ugly job of putting
about 700 pieces together with a
sketch book of rules. Three hours
later my barbecue was finished
and so was Dan,

My daughters loudly applauded
my wisdom while Brian’s patience
was sorely tried. He's sure I’m go-
ing to blow up the barbecue and
do a number on the house while
I'm at it. f must admit, though,
food does taste better done over
real coals. Is it because we had to
wait so long to cook it?

BEST BUYS

SUPER VALU: Whole fryers, 88¢
ib., pac of 3: pork butt steak,
$1.78 Ib.: buik wieners., 98¢ Ib.;
Olympic or S.V. bacon, $2.59;
Olympic ‘toupie’ hams, $2.49 Ib.;
Anmnstrong cheese slices, 300 gm,
$3.77; cantaloupe 3/S1; fancy let-
iuce, 33¢: cabbage, 16¢ 1b.
SUPERSTORE: Clip $30 coupon
if you're buying orders over $200.
Boneless sirloin steak, $2.88 Ib.;
Macleans toothpaste (best: buy of
the week!) 2-100 mf. tubes, 88,
no limit!; No-Name cooked sliced
ham, 175 g, $£.28; Clip St-olt
beef and chicken) coupons. Ro-
maine, 240: radishes/ereen
onions, 16¢,

SAFEWAY: Regular ground bee!,
34 chub, $2.24 Qimit); side
spareribs, $2.98 Ib.; Olympic
bacon, $2.68; bulk wieners, $1.18
Ib.; snapper fillets, $2.99 Ib.:
bakery pies, 8°, apple or peach,
WSS, French bread, S89¢, red
plunis, 44¢ Ib.

STONG'S: Fryer halves, $1.28 Ib.;
Cross-rib roasts, $1.98 Ib.; chuck
steak, $1.48 Ib.; lean ground beef,
SI.88 Ib.; Stong'’s sausages

or dinner, SUAS Ibo: cherries, 87¢
Ib.: peaches, 69¢ [b.; cab corn,
ASL.

BUY LOW: Chicken legs (backs),
SSe ibe: ready-to-serve hams,

Berry ice cream correction

THE NORTH Shore News is
berry sorty. Te deft a vital ingre-
dient out of hast Wednesday's ree-
ipe for Berry ice Cream. :
Listed in the recipe’s ingredicats

should have been two eee yolks.
The recipe method, whic did
mention the yolks, fs cortect.

The News apologizes for the in
COS STHEnCe,

een ee I oA
nr et

shank end. SEAS tb. burr ond,
SU.38 tbo: tresh shrimpmeat, $5.98
Ib.. AUB coffee. SE.68: fancy Tet.
tuce, JYSC, cauliflower, 48 th.;
red seedless grapes, SSC tho; car
rots, 38 -YS8e,

SAVE ON FOODS: Famils pack
meats: Repack tn osmalier lots tor
sour freever if necessary. Baron

beet. $2.67 thos whole pork leins,
SL67 tbe: chicken breasts fio
backs). $2.27 Ib. (Skin and of
hone sourselt and save a bunmdtet)
Hiaint’s unned tomato products:
Paste, 269 ml, 96> plain sauce.
796 mb. SEIS of 2d3 mb. 3c:
regular ground beef! chub (limi),
$2 - 39¢; mushrooms. $1.46 th.:
French bread, S&8¢.

EEF CROSS
RIB ROAST

Canada Grade A
BBQ Ready

lyers guide menu selection

LONSDALE QUAY: Lonyliner
seafoods: Whole sockeye salmon,
$5.99 Ib.: fresh wild coho salmon.
34.99 Th. fine’. Bakers: Butter
buns (whole wheat/white), $1.59
dos. Bulk Food Quays: Belgium
chocalaie, $1.29/100 gre: various
peas and beans, 192/100 er.; nat-
ural supreme raw almonds, 99¢,
100 er.

437,5

SALE ENDS JULY 20/91

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Sun. gam-Som

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