SAVE CN FOOD BUDGET Cut costs by cutting wastes our food budgets by as much as 20 per cent. If , le WE COULD cut down on waste we could cut you don’t believe me, go clean out your refrigerator! I just did and felt sick. The problem, at least in our house, comes in three parts: *Unused lefiovers. I’m either preparing too much or adop- ting the ‘‘out of signt, out of . mind”? theory. *Poor wrapping. How do you train kids to re-wrap the cheese properly after a. snack? *Overbuying, particularly fresh vegetable. . Anyway, you’il know you’ve got a problem when you can fill a large green gar- bage bag with the stuff you heave out of the fridge. . eos : _ Like any other mother, I cook a lot of things 1 don’t ‘Tike just because my husband and kids prefer them. This “recipe is so easy and so - popular with kids that I do it quite often but I won’: blame _you if you don’t like it either! Sticky Ribs 3 pouads meaty zibs garlic powder, salt ° and pepper 1 cup & Ftve-Alive frozen fruit ‘se @everage, undiluted. (or frozen lemonade or orange juice _ Lecup bottled barbecue sauce 1 tablespoon. Worcestershire. ” sauce Place the ribs in a shallow baking pan and sprinkle with Gourmet affair. — DELBROOK Community - budget beaters | by Barbara McCreadie CGEPESE TES seasonings. Add a bit of water to the pan and cover with foii. Bake 2 hours at 300°. Drain fat from pan. Combine fruit beverage, BBQ sauce and © Worcester- shire and pour over ribs. Bake at 350° another % hour. Just before serving, turn on the broiler and crisp the tops - watch it! They. burn easily, Five Alive is featured this week at Buy Low, 355 ml, $1.19. Super Valu is advertis- Centre will be offering a J selection of this scrumptious cooking programs winter, Cooking Bounty from the Sea Hl. will be offered on. § Tuesday nights. East Indian. exotic dishes will be taught --on Wednesday evening. In- ternational Cuisine covering Greek, Italian, French, Mex- ican and Caribbean will be offered on Friday mornings. Offered to the inexperienc- ed cock is the Kitchen Klutz - on Thursday evenings. Learn proper food preparation and cooking techniques that can be used in all your cooking ventures, For the younger cooking enthusiasts 9 to 13 years, the popular Junior Gourmets will meet on Saturday morn- ings. A new program called Cooking Workshops for 10 to 14-year-olds will follow with cooking preparations in gingerbread fantasies, home- made chocolates, bread doughs and healthy delicious snacks. For potential chefs, Cook- ing for Boys will be offered for the first time at Delbrook on Wednesdays after school. For these and any other programs register now over the phone, 984-4181 or drop by to 600 West Queens Road. ‘THE LUNG ASSOCIATION ing the ribs at $1.49 a pound. The semi-boneless frozen lamb legs are just $2.29 a pound this week at Stong’s. If you have tried the Peanut Butter Lamb I’ve mentioned so often you'll probably stick to that but this is good, too. Dijon Lamb 1 semi-bonless Jamb leg butter, garlic powder and mixed Italian herbs waeeek 1 tablespoon butter 1 tablespoon Dijon mustard waeeaet 1 cup fine dry breadcrumbs 1 small onion ‘2 tablespoons inelted butter salt and pepper Thaw the lamb, spread with butter and sprinkle with seasonings. Roast to desired degree of doneness - I like ours pink (about 177° on the thermometer.) Remove from oven and spread. with a mix- ture of butter and mustard. Combine crumbs, grated onion, melted butter and seasonings (I buzz everything in my food processor) and sprinkle over the entire sur- face of the lamnb. Return to oven until crumbs brown. If you like, sprinkle with finely chopped parsley before serving. Don’t miss the smoked pork picnic shoulders, ready to eat, at 99¢ a pound at Woodward's. These are generally small cuts - a three- pound shoulder does our family for one meal with B.C. Fancy, Macintosh, Spartan, Red Delicious, or Golden Delicious. California AVOCADOS 5 for $1.00 imported EGG PLANT 59° each California CELLO | CAULIFLOWER 99° EACH Appies 3 LB. .99° 73° kg Imported CUCUMBERS 3 LB. 99° 13° kg. Imported ZUCCHINI SQUASH 39° LB 64° kg “Fresh White MUSHROOMS $1.89 LB $4.27 kg. Prices effective Jan. 9-13/85 enough Ieft over for a couple ‘of sandwiches and a pot of pea soup. Cauliflower, at 69¢ a pound is a good team-mate for ham - especially with a cheese sauce, also at:W.W. Watch for Hunt's brand tomatoes (14 0z) 69¢, and tomato paste 2/89¢ this week at Safeway. It’s a good time (o buy case lots. Whole fryers, utility grade, a N : HEADQUARTERS For the North Shore GRASS NTSC CO MERTRS TER Fi BUY WITH CONFIDENCE aay : VOR YOU FINO TA REFUND LE! ie THE DIFFERENCE C7 - Wednesday, January %, 1985 - North Shore News are 98¢ a pound at Safeway, Super Valu & Buy Low this week. Look for frozen chicken breasts, approx- imately 3 Ib: bags at Stong’s at $1.98 a Ib. Thighs at $1.59 area good -buy, too. We enjoy fresh green beans but not at the regular price which can go as high as $1.79 a pound. Stong’s has them at 79¢ this week. - MORE BEST BUYS: Buy Low: Beef stew meet $1.98 Ib. . Safeway:. Broccoli, Navel oranges 3 ibs/$1 Super Valu: Mushrooms $1.98 Ib. - Woodward's: tuce 59¢ Stong's: Regular ground beef 99¢ Ib. 69¢, Romaine let- Smoked glass Souffle dish reg.: $6.50 sale: NATURAL FOODS | featuring _ Quality & Low Prices | Vita Herb | Hair Care 20% Fresh Spinach Pasta Also Regular & Tomato *1.09/lb. Roaster Fresh Natural | Nature’s Way | i Herbs OFF Vs OFF} entire line Introducing Aipha Brand Vitamins VE Organic OFF entire line Red Delicious Almond Butter crunchy or smooth 3.49...