C14 - Sunday, February 6, 1983 - North Shore News -

SS > och RS TS
AND WHAT TO DO WITH THE MIDDLE

THE WEST Vancouver
Cookery Class_ for
Senior Men was put
together after very
serious thought about
dietary needs and
minimal kitchen skills.
We would make soups,

muffins, learn to brown __

_a_ chop and sauce the

cauliflower. All very
sensible and useful,

wouldn't you say? —

Humph. Guess what was
requested—a good recipe
for potato-skins! So much
for my useful and sensible
theorizing. Obviously the
real swingers never die, nor
do they give up easily. We
can all take heart. Grey
Power ts no figment.

Well, I just happen to
have such a recipe, and it
can be served as part of your
dinner, or as hors d'oeuvees.

You must look for nice big
bakers, the 8-ounce (250g)
size. You'll pick out the
cleanest, least blemished
spuds you can find. While
the oven is coming up to
400F (200C) you will scrub
them carefully and dry them
with paper towel. Before you

by Eleanor
Godley
Es

do put them into the hot
oven, pierce them all over
with a fork---this makes for

fluffier. Then in they go,
nght into the centre, mind,
for one hour and ten
minutes.

While they bake, chop
four shces of bacon into a
skillet and let it frazzie. NO,

you CANNOT use the
imitation ones. This is a class
act. Grate enough cheddar
to make 1/2 cup (125 ml)—
don't worry if you've a bit
more than that. If you can,
use unsalted butter to melt in
a little metal dish on one of
the top burners, about 2

Tbspas(30@mp.  -——

reduce the oven heat to
37 oF 190C ). The potatoes
eut-in half the tong—

and pepper and chopped
chives or green onion, open
a tin of salmon and flake it
with a fork after you've
drained and boned it. (Eat
the bones, drink the
drainings.) Mix gently, pat
into thick cakes, dredge with
flour and fry at medium heat

in butter or margarine. Man,

never
Spanish sauce? All right, [ll
€hop 2

heard of

Potato skins for the men

way, and this should be done
As soon as ever you can bear
to handle them. Use a mitt.
Carefully, with a spoon
scoop out all the potato,
leaving a 1/4-inch(.625cm)
shel]. Put the shelis on to a
baking sheet and quickly
brush the insides all over
with the bacon bits. Back
into the oven for half an
hour, in which tme the tops
should become golden
brown and the shells crisp.

Cut them into strips to eat
as an hors d’oeuvre, or serve
them whole as a dinner
vegetable.

What to do with all that
scooped-out potato? Here's
one dandy way. Mash it in a
bow] with a lump of butter
and some rich milk, add salt

Tasting the spicy south

Get in a Mexican mood
without going south of the
border. A tasty, economical
way to do so is with a festive
salad ole.

The salad of shredded
lettuce, Monterey Jack
cheese and green chilis ts
topped with a hot, rich sauce
of tomato and ground beef,
thickened with oats
Avocado slices are an added
touch.

FIESTA SALAD OLE
1 pound ground beef
‘“ cup chopped onion

% cup quick or old
fashioned oats, un-
cooked

1 cup spicy sweet French
dressing

16 ounce can _ tomato
paste

Ys Cup water

1 4-ounce can chopped
green chilis
I'A tsp. salt

5 cups shredded lettuce
2 tomatoes, chopped

I mpe avocado, pecled
and sliced
lcup (4 oz.) shredded

Monterey Jack cheese

Brown meat and onion in
10-inch skillet. Drain. Add
oats, dressing, tomato paste,
water, green chilis and salt

to meat mixture. Bring
mixture to a boil over
medium heat.

Combine lettuce and

tomato. For cach serving,
place about 1 to 1I'Acups
lettuce mixture on plate
Top with about ™% cup hot
meat mixture, avocado shces
and cheese

Makes

Six scrvings

1¢ addition to the home. |

tel -you-once—more:

slices of bacon into a
Saucepan, turn the heat to
medium, and add a stalk of
celery, chopped, a carrot
ditto, 1 Tbsp.(iSml)_ of
chopped onion, and 2 Tb-
spns. (30ml) of margarine.
Cook it all together until the
onion is transparent.

Now stir in 4 Tbspns. of
flour(60ml)---hey, ma, I'm
making a roux!---and when
its smooth add 1 1/3cups of
chicken broth and a small
can of tomatoes. Give it five
minutes, stir it briskly and
use with gusto. Also with fish
cakes, souffles and frittatas.

CUISINART“
CLASSES

Beginners and Advanced
4 lessons and individual at-
tention covering all aspects
of food processor opera-
Special hints and
Take-home

tion
techniques
recipes Call now

Helen
Cunningham

926-3641

FEBRUARY DINNER SPECIALS

(NOT VALID FRI & SAT

HOBBITON CUT

A JUICY NEW YORK STEAK FROM
THE WESTERN HILLS OF BREE,

CHAR-BROILED THE WAY YOU LIKE

SERVED WITH A BAKED POTATO

Tash «= 8.95

GOLLUM’S FANCY

FROM THE RIVER RUNNING, A WHOLE
BONED BABY TROUT STUFFED WITH SHRIMP
AND CRAB MEAT, SERVED WITH RICE PILAF

tesa 7.50
ABOVE AVAILABLE

MONDAY, TUESDAY, WEDNESDAY

BAGGIN’S CUT *

A TRADITION IN MIDDLE EARTH
TENDER ROAST RIB EYE OF BEEF
SERVED WITH A BAKED POTATO

Ipag 7.95

* VALID SUNDAY AND THURSDAY ONLY
ACROSS FROM CAPILANO SUSPENSION BRIDGE

Reservations

987-3388

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“TA VO ORY