C18 - Wednesday, March 23, 1983 - North Shore News Hl food e Saverkraut -- a weapon COOKERY. surely, is one of the remaimng connections with the real world. As long as you can make your own spinach quiche or Yorkshire pudding or salmon loaf. you've still got the feeling of being in Charge, you haven't yet succumbed to the computers. Everything else may gradually shp away from us and be translated into clicks and chirps. but keep a good grip on your polato-masher — we can fend them off for a while yet. Take spare-ribs in sauerkraut — now there's a homely dish to arm = vou against ahosule werld.- The spare-ribs may cost you a week’s pay, but you can always buy the coarser side- nbs, not the ones from the back. They're good too, given long, slow. morst cooking, and sauerkraut is the perfect vehicle. If your table companions are reminded of a pulp-mill, get a You’re cooking MANDARIN SHRIMP SALAD 1 pound frozen, peeled and deveined shnmp fecan (t2 07.) meclar 2 pkgs (2 07. each) lemon- flavor gelatin % cup chutney (optional) 1 cup chopped celery 2cups cut fresh (apples, pears, apmecots, bananas, cantalaupe, sweet cherries, prapes, peaches, pineapple plums of oranges) cup chopped peanuts cup mayonnaise on salad apncot frost dressing “a Esper sal Cook shrimp according to package directions Drain and set aside Add cnough apr ot nectar to measure 4 cups Put apncot nectar and chutney in blender and blend until Combined or use rotary beater wallet to In a Suucepan suit together lemon gelatin and apncot mixture Heat lo simmenng stirring con stantly until gelatin as dissolved Pour into O 2 4 cup molds (Or use a 4 cup mold > Chall until gelatin os sel Split shrmop in ball length wise Toss together shrimp celery fruit) and peanuts Combine mayonnatse Curry bok unter Cobeetl cervtal powder and salt shrimp mixture SCPVIng tlane On wo large serving platter pris telus rie obeds Marke - arrange around shamp salad about Voups of salad the kitchen ranger by Eleanor Godley SRST the cabbage on that devilish wood-and-steel slicer: the weak were delegated to lavering it in’ the httle wooden barrels with salt and juniper berries. Later. when it had properly fermented. someone (guess who?) had to heave up the trap-door in the kitchen-floor and creep down the few stairs into the black and = earthy bowels shared by must and spiders. There was a big) smooth stone holding the sauerkraut hid down. which grew shimmer and slimier as the level ot contents lowered. And «lim sul sauerkraut! The stuff vou buy in a can isnt a patch on the cellar vamety. but it can be doe- tored. Brown the mbs,. first — the very best way is to do fond of nd of them and eat it all vourself. You probably don't make your own. In the household I grew up in, the autumn manufacture of the sauerkraut was an_- un- changing ritual: the strongest members shredded This part on an outside barbecue. Failing that. a hot oven, the broiler, or a frying- pan. Now make a thick bed of half the sauerkraut in a commodious oven dish. and grate or chop some unpeeled apple over it, plus a mashed garlic clove or two. Lay the glossy browned ribs on this bed and cover to beg eee gainst the computer? with the rest of the sauerkraut, on which you can distmbute more apple and garlic, if you wish. (You could use applesauce. the unswectened kind, too. Pour a bottle of ale over the whole thing, cover the dish and put it into a 300F ($50C1 oven for as long as you can, say 2 or 3 hours. Check on the moisture occasionally. A grand meal. with possibly a baked or boiled potato. Cant stand sauerkraut’? Then chop the mbs up the wavy the Chinese cooks do. and brown them and do them ina lovely sauce made by dissolving | 4 cup (60mL) of honey in | cup ¢250mL) of hot chicken broth. Add 1 4 cup (6OmL) of sov sauce, 1 2 cup (!25mb) of catsup, 3 Vosp. (45mL} of vinegar and a dash of salt. Taste ou Season with garhe. mustard. dry or Dijon. and ginger. powder or fresh grated. Roll each of the little mb pieces around in it, and let them bake in itina 325F (165C) oven for an hour. Turn ander baste frequently. Serve them with plum sauce with pride. NEW! RECIPE WINNER ® Good and healthy -The winner of our recipe contest this week is Jenet Dysack with her recipe for Cornmeal Pancakes. Ms. Dysack wins a voucher for $10.00 worth of meat of her choice from NORTH SHORE QUALITY MEATS, 1406 Lonsdale Avenue, North Vancouver, B.C. or LYNN VALLEY MEATS. 1243 Ross Road, North Vancouver, B.C. You could be our next winner. Send your favorite recipe to the North Shore News Recipe Contest, 2(2- 1139) Lonsdale Avenue. North Vancouver, B.C. V7M 2H4. Be sure to include your telephone number CORNMEAL PANCAKES I 1 cup yellow cornmeal 1 tsp salt 2 tbsp. sugar ! cup boiling water Sur these together in a bowl. Let stand 10 minules. 1 1 egy ‘2 cup milk 2 tbs. melted butter 2 Usp baking powder "a cup flour Sift the last) 2) items together, then mix the remaining ingredients all together in the bowl Cook as pancakes. cornmeal usual for Food is rotten LONDON (UPI) — The late food critic Waverly Root put it osuccinetly. Britons, he said. were “easily frightened by tastiness.” Egon Ronay could not agree more. In a vitriolic diatribe dubbed “Just a Bite.” he said nearly all of the 1,042 eateries in Lon- don’s tourst areas served food from the “scandalous” to the “appalling.” There were the “horrific the “revolting the British Tower of London, fried cod” at ———— iL1Cs-ir Economical COLE 2 Track Lighting System Set of ane 4 White finish only two Lyte Eo yttin crates frack and Cé Special Buy a’ While they last Extra discount on other UIGHTOL TER TIRAX Lytespots WHOLESALE AND RETAIL FREE CATALOGUES AVAILABLE 4600 HASTINGS ST. BURNABY, B.C. 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