Hiliood

elebrity Collection

Of recipes

IT IS NOT AN uncommon thing, the Celebrity
Collection. Apparently it is deemed that there is
rife in the land,a relentless curiosity about the
tastes and habits of prominent people. And
maybe rife it is, all of us falling into the posture
of the voyeur, breathless with wanting to know
the stars’ choice in what makes their lifestyles.

At my advanced age and
with these jaundiced eyes, |
tend to be leary of these
reports of ‘‘favorites’’
choosing to think they are
often the brainchild of some
fertile publicity agent. How
sad to carry this load of
suspicion! Quel dommage!
But there you are.

And there I was, with the
““Celebrity Cookbook’’ that
my friend lent me, and from
which I quoted to you Lisa
Minelli’s Potato Shells, the
ones with the caviar and
vodka. Seemed pretty
straightforward, and a bit of
fun, to boot. But Bob
Newhart’s Carrot Moid
presented a different sort of
picture, and actually bore out
all those uneasy scepticisms |
was harboring. You can tell !
am in an I-told-you-so-mode.

Here’s the recipe as given,

which Bob’s wife is reported
to make up in lots of five or
six which she then freezes,
assuring a constant supply.
She makes each in a ring-
mold, so that when it comes
to serving time the centre can
be piled with green buttered
peas, or creamed spinach, or
cheesed broccoli. This is for
one:
1“ cups of grated carrot
cup of brown sugar
“% cup of soft margarine
tspn. of baking powder
tspn. of salt
beaten egg
cup of all-purpose flour

This mixture to be baked
for 45 minutes at 350F. (It’s a
lot quicker copying recipes
from Hollywood they
never heard of metric!)

It looks like a really good
way [to serve this vegetable,
which in its usual steamed

—

RSENS

—_

the kitchen
ranger

by Eleanor
Godley

guise elicits nothing but

groans of boredom, but all

that sugar! And all that

flour! And no _ seasoning
beyond salt! 1 did this:

1% cups of grated carrot (2
big ones, 1 small)

2 Tbspns. of brown sugar

1 Tbspn. of frozen orange
concentrate

“% tspn. of baking powder

Y tspn. of salt

2 Tospns. of chopped
fresh parsley

l green onion, chopped
fine

2 eggs beaten

¥% cup of all-purpose flour

4

Measure flour, baking
powder and salt into a bowl
and stir with a fork. Grease a
mold — either just an oven
bowl or a half-size ring mold,
say four inches in diameter.
Set the oven at 350F. Now
beat the eggs, grate the car-
rot, and stir the carrot into
the eggs to keep it from
discolouring. Melt margarine
to make half a cup and add it
with the sugar, orange con-
centrate, parsley and onion.
Now dump in'‘the dry stuff,
stir and set in the oven.

I found it very tasty — had
it with oven-baked cod, and
some steamed broccoli stems.
It truly makes a very attrac-
tive dish out of a very
pedestrian vegetable. Try
some nutmeg in it, or some
dill weed. We'll get it mght
yet.

Christmas Fudge Ring

Recipe winner

The winner of our recipe
contest this week is Vera Gib-
son with her recipe for Fudge
Ring. Ms. Gibson wins a
voucher for $10.00 worth of
meat of her choice from
NORTH SHORE QUALITY
MEATS, 1406 Lonsdale
Avenue or LYNN VALLEY
MEATS, 1243 Ross Road,
North Vancouver, B.C.

You could be our next win-
ner. Send your favorite recipe
to the North Shore News
Recipe contest. 202-1139
Lonsdale Avenue, North
Vancouver, B.C. V7M 2H4.
Please be sure to include your
phone number.

FUDGE RING

1 6 oz. pkg. semi-sweet

chocolate chips

‘Spruce u

ie Geile

1 6 o% pkg. butterscotch

chips

1 can condensed milk

I cup coarsely chopped

walnuts
Y% tsp. vanilla

1 cup walnut halves.

Melt choc. and _ butter-
scotch chips with milk. Stir
occasionally until mixture
begins to thicken. Remove
from heat, add chopped
walnuts and vanilla. Blend
well. Chill for about one
hour until mixture thickens.
Line bottom of 9°’ pie plate
with a 12°" square of fol.
Place % cup walnut halves in
the pie plate, forming a 2”’
wide flat ring.

Spoon chocolate mixture
in small mounds on top of

F Lh
oan
Mh
iH 4
Gs

nuts to form ring.

Decorate with remaining
nuts. Chill in fridge until firm
enough to cut.

MS. VERA GIBSON

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Cll - Sunday, December 4, 1983 - North Shore News

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