C8 - Sunday, January 16, 1983 - North Shore News

i food

ee

the
kitchen

ranger

by Eleanor
Godley

WE WILL conclude
the saga of the Night of
the Vegetable
Revolution with the
other two dishes

and
Braised
Cabbage and

prepared
demolished.
Red

Professional Use

Gel.

Hair & Skin Care Products

FACTORY

Direct To You

Shampoo, Hair & Skin
Conditioners, and Bath

Vanpack Packaging & Manufacturing Ltd.
1821 Pemberton Avenue, NV

ensitive touch needed for Brussels sprouts

Brussels Sprouts were
two that nobody
seemed to be crazy
about. Sideways looks
were exchanged,
telegraphing “For this
we gave up Cake and
Cookies?”

But sprouts are winners
which means careful
selection in the market of
hard,. green, uniform
samples, easy to find this
Season as they've’ had
minimat-discolourations and
few ragged outside leaves. A
little wash, a little trim of
root, and then they're
steamed just to the tender
point, drained and _ tossed
quickly with butter and a
splash of vinegar.

Try using your favourite
French dressing instead of
vinegar, try also saucing
them with cheese, but do
save your dill-pickle juice
and maninate a few out of
the next lot you cook — hot
or chilled they make in-
teresting hors d'oeuvres.

The red cabbage dish
comes out of Middle
Europe, of course, and can

94...

(604) 986-5212

WIN YOUR
SWEETHEART
A LITTLE SOLE ...

ENTER DRAW at Wings, the card shop
inconveniently located at 108 West 17th St.
just off Lonsdale (980-8837)
Cards guaranteed to delight of offend

WINNER receives Vatentine’s Day Dinner for
two at the best view best seafood restaurant

148 East 2nd St
North Vancouver

GUPPY’'S ORIGINAL
SEAFOOD
RESTAURANT

986-5274

tvery ootry recetves 6 Complimentary Guppy 5 Oahght

No purchase nec essary

therefore tolerate vanous
additions and subtractions,
depending on the state of the
larder. In any case, the
result will be spicy, sweet-
and-sour. I like to start mine
with chopped bacon — you
need some fat anyway to
cook the onton in, and the
bacon makes a fine con-
tribution.

Fortwo you'ti need
only half a red cabbage, but
there’s nothing wrong with
i's the kind of left-over that
will heat up in skillet or
doubte boiler. So while the
bacon frazzles in the biggest
frying pan you've got, cut
the cabbage into quarters,

( Price may vary according
to your KFC store looation ) §

i
t $) SAVE $3.00

i Present this coupon at all participalin,
Fried Chicken stores on or before
uy LOth, 1963 and receive 63 00 off the regular price of

Koentuol

a 18 pieoe buoket of Kenwony Fried Ohfioken
m arohase a loaf of

Chioken’s now Cornbread for just

$109 oxtra Try tt, you'll love

it Limit one purchase

per coupon

pause to admire the
gorgeous white traceries
within, cut out the core and
discard any loose. or
damaged outer leaves. Shred
finely.

Leave it on the board
while you chop up half an
onion for each half a cab-
bage. Add the onion to the
bacon and allow them to
couk ‘moderatety together
until the onion is tran-
sparent. Sprinkle a rounded

: : brown
sugar into the pan, stir it
about without reducing the
heat and this will caramelize
the onion, for extra flavour.

Have a nice red apple, two
if you like, washed and

mu
entuoky Fried

flooruary

cored, not peeled, to chop
into the bacon-onion
mixture. Pile the shredded
cabbage on top, sprinkle on
2 tbsp. (30 mL) of vinegar,
salt and pepper the lot, slipa
bay leaf in somewhere and
add half a cup (125 mL) of
red wine, apple juice, cider
or water. Some people, and
you may be one, like to add
“1 spn. (2.5 mL) of caraway
seed here — me, I prefer to
sprinkle cayenne pepper

Reduce the heat under the
pan, cover tightly (with foil if
you have no Tid) and allow to
cook slowly for half an hour.
Check then for moisture,
and correct with your choice

new Cornbread
(serves 6 to 8).

of liquid, then give it another
half hour, stirring it about
occasionally. It becomes a
tantahizingly redolent dish
that is sublime with pot roast
or knackwurst and fried
potatoes or sausages: a
homely winter meal that
makes you glad you got
home tn time.

SCOUTS CANADA