40 - Wednesday, July 27, 1994 - North Shore News

S88

CLOSER TO HOME FUND

Watch for falling prices

IN A few weeks, start watch-
ing the stores for peppers,
especially at the small pro-
duce markets and stands.

Barbara _
cCreadie

BUDGET BEATERS

The green ones should drop in
price from the $1.49 per Ib. to
between 70 and 80 cents. Buy a lot
for the freezer. Peppers are simple
to freeze — just chop, bay and toss.
Frozen peppers aren’t good for sal-
ads but are great cooked.

Stuffed peppers are delicious
and freeze very well. They will
keep several months, well-wrapped.
’ Various colored peppers — red
orange, yellow, and purple — are
very expensive: $2.98 per Ib, this
week at most supermarkets. By
next month, look for them as low as
98 cents, usually at stands. You'll
be so happy you froze some when
go to make pasta next November.

Blueberries are at their peak
right now and then we'll have a few
weeks before the local stoned fruits
— apricots, peaches and plums
come in season. I can't be bothered
with imported fruits picked green:
no flavor.

Here are a couple of recipes to
try when the apricots arrive.

APRICOT CRISP
3 Ibs. fresh apricots (about 8 c.)
‘’c. sugar
%c. apricot brandy or orange
juice
i tsp. lemon juice
3 Thsp. plus 4 c. flour, divided
1c. chopped walnuts
ic. rolled oats
4c. brown sugar
1 tsp. cinnamon
4% ec. butter or margarine (regu-
lar), softened
Pit the apricots and toss with
sugar, brandy and lemon juice. Add
three tablespoons flour and toss.
Turn into a sprayed 9” x 13”
baking pan. Grind half the walnuts
and combine with oats, brown
sugar and top with remaining wal-

APRICOT SPICE CAKE

Cramb topping:

%¢. flour

%’¢. brown sugar

’”c¢. butter

Cake:

tc. all-purpose flour

fc. sugar

1 tsp. each cinnamon and ginger
% tsp. baking powder

4% tsp. salt

4 tsp. nutmeg

2 eggs, beaten

% ec. vegetable oil

1 tsp. vanilla

1%. chopped fresh apricots

Rub the ingredients for topping

and set aside. In a deep mixing
bowl, stir the dry ingredients
together. Beat the eggs with oi! and
yanilla and stir into dry ingredients.
Fold in the apricots. Turn into 9°
square baking pan. top with crumbs
and bake at 350°F — 45 minutes or
until it tests done. Since [ pur-
chased a second oven, I've begun
to realize how much ovens differ in
temperature and heating patterns.

With the warm days, most of us
spend a lot of time grilling outside.
When we get tired of ordinary
baked potatoes, | make a big pack-
age (heavy foil) of quartered new
potatoes, quartered onions and
pienty of salt, pepper and fresh
herbs. Drizzle with olive oi] and set
at the back of your barbecue.
Forget it for half an hour.

It’s also a pleasure to have a rice
casserole, prepared in the cool of
the morning ready to bake ubout the
time everyone moves outside.

WILD RICE PILAF
“Ac. pine nuts
1 Tbsp. butter
4 lb. mushrooms, sliced
1c. sherry
2c. chicken broth
4 ¢. wild rice
1c. regular rice
1] small red pepper, cut into
matchsticks
Ac. snipped parsley

Brown the pine nuts in butter
and set aside. In the same pan
brown the mushrooms and set
aside, Combine the sherry and
broth in the pan and boil. Turn
down the heat and add wild rice.
Cover and let simmer for 25 min-
utes.

Stir in regular rice and cook,
covered, for 20 minutes. Stir in
nuts, mushrooms, red pepper and
parsley. To make ahead, cook up to
the time reguiar rice is done. Don't
add the nuts etc.

Turn into microwave-safe casse-
role and refrigerate. To reheat, stir
in remaining ingredients. Micro-
wave on high, covered, for four
minutes.

Stir and cook an additional three

RICE POUCH

tAc. Minute Rice
1 smalt onion, chopped
salt and pepper
4¢. sliced stuffed green olives
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
2 Thsp. chile sauce
2 Tbsp. butter
14 e. water

Press two extra-wide sheets of
heavy-duty foil into a mixing bowl.
Put the rice and onion into the bow!
and sprinkle with salt and pepper.

Stir the remaining ingredients
together. Carefully pull edges of the
foil together to make a pouch. Seal
tightly and place on the grill. Cook
20-25 minutes, Fluff with a fork
before serving. Serves four or make
two packages for eight people.

to implement.

NEW DIRECTIONS IN

HEALTH

on the North Shore
Deadline for proposals: September 9, 1994

For information, call:

SANDRA £. McKELLAR
LAWYER

* Custody
° Support

° Divorce

© Access

* Property Division
* Separation Agreements
¢ Family Violence

921-3394 682-6121

| Thursday
\wuiy 28th

TO OUR VALUED “60

\3

990-9088

PLUS” CUSTOMERS:

We've got a golden savings opportunity for you! Come in and take advantage

of a 15% savings on almost everything in the store! Just show us that Govern-
ment of Canada Biue Card, Senior Citizen Transportation Card, Provincia! Senior

nuts.

~—~gi Bake at 375°F for about 20 min- to four minutes or until very hot.

utes or until the apricots are soft,
the topping is browned and every-
thing bubbles. Serve hot with ice-
cream.

Use cukes

From page 39

cucumbers, a wonderful poster
arrived from B.C. Hothouse with
““Some beauty tips using cucumbers.

Did Cleopatra use fresh cucum-
ber slices to soothe her tired eyes at
the end of the day?

We know that folks for years
have been turning to nature for
beauly treatments. One of the more
popular treatments uses the juices

“extracted from fresh cucumbers.

Some notes of caution:

“J Be sure to do a patch test on
your own skin before proceeding.

Here’s one you can put together
at any time of day and cook on the
barbecue.

for beauty

53 All preparations should be pre-
pared in very clean glass, ceramic
or enamel containers.

TF Stir all preparations with a clean
wooden spoon,

J Eatract the juices with that juice
extractor you purchased fast year!

CLEANSING MILK

% long English cucumber
4 pint (4c. /125 mL) milk

Peel cucumber. Extract juice
and add juice to the milk, Cleanse
face. Cucumber cleansing milk may
be stored in the refrigerator for one
to two days.

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