Comics

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THE MATIONAL BANK
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LONSDALE REC CENTRE

Programs slated for parents, tots

TWO PROGRAMS being offered at Lonsdale rec-
Ceatre offer parents an opportunity to interact with

their preschoolers.

Baby Play enhances physical and social develop-
ment of infants three to 18 months using music and
movement. Parents help their child enjoy traditional

songs, stories and nursery rhymes.

“Each week there is also discussion on nutrition,
toys and the ages and stages of physical develop-
ment,”’ explains instructor Frances Speight-Klatt. The

program focus is parent-directed, geared to a specific
age group, and everyone is encouraged to actively
participate.

Parent and Tot Recreation is another parent-
assisted program that concentrates on creative play
for two to five year olds. The program balances struc-
tured and free play through songs, crafts and games in
a social atmosphere.

For more information on these or other programs
call Lonsdale recCentre 988-6166 or check your
Winter Leisure Guide.

37 - Wednesday, January 1§, 1989 - North Shore News

Purchase best
shopping buys

From page 36

As cold water enters the tank it
sinks to the bottom where the
heating takes place. As it heats, it
rises to the top, bringing along
anything that cares to join it.

Any plumber will tell you —
make a habit of draining out a
bucket of water from your tank
regularly, using the tap at the bot-
tom of the tank. Remember what
that silt did to my refrigerator

valve!
eee

After all that good news about
crud I think I'll stick to recipes
that don’t include water.

Mushroom lovers like them any
way at all — raw, grilled, stuffed
of in soup. Here’s an casy way to
gussy them up to serve as a meal
brightener:

Pickled Mushrooms
1 Ib. éresh, button mushrooms
¥%: cup wine vinegar
% cap oll
1 bay leaf
1 teaspoor salt
I clove gastic, finely minced
2 green onions, chapped

Bring oil, vinegar, bay leaf and
salt to a boil. Cool to room
temperature. Add mushrooms,

garlic and onions and place mix-.

ture in a jar with a lid.

Refrigerate overnight, giving the
bottle a shake whenever you think
of it. Plan to use them within three
days. They are attractive when
garnished with parsley and pimen-
to strips.

aes
Phyllo Pastry

Isn’t it odd how we tend to cook
in cycles? For example, a coupie of
years ago I went through a phyllo
(fillo) pastry kick — we ate enough
Greek pastries to make Zorba look
like an imposter. Haven’t made
any in years, but look out, family,
here we go again.

Phyllo is easy to work with — as
long as you treat it kindly.

Thaw package completely before
gently unrolling. Use one sheet at a
time and cover the rest with a
damp towel. Using a pastry brush,
cover the sheet you’re using with
melted margarine. For appetizers,
cut in 1%-inch strips and use

NORTH SHORE'S LARGEST BED CENTRE

0 Eleorep
QSMNONS er BED FOR YOU”

CLEARANCE OF SURPLUS SIMMONS BEDS

WOOL ALLERGY FREE MATTRESS
& FOAM BEDS

Singles Doubles Queen

$249*% §399* $499%5 899% $399°5
SPECIALTY BEDS

Simmons Electric Adjustabie Becs
Singte X.L. Qusen
$849° s9g9o"

12 used meial Campteds
with Allergy free Simmons Matirass $149.00

Single & Double Beds in stock

about a teaspoon of filling.

Roll wp like a flag, in triangles.

For meal-size servings three to
four-inch strips with a rounded ta-
blespoon of filling is about right.

Here are a couple of popular
fillings:

Meat
I Ib. lean ground beef
Ys ib. ground pork
¥ cup chopped onion
1 teaspoon ailspice
salt and pepper
2 eges

Cook meat and onion gently
with seasonings until no longer
pink, breaking up finely. Cool.
Stir in slightly beaten eggs.

Spinach acd Cheese
1 package frozen, chopped
spinach, thawed and squeezed dry
1 cup crumbled Feta cheese
¥%: banch green onions, finely dic-
ed
2 eggs
¥2 tezspoonu garlic powder
sali nud pepper

Combine thoroughly.

Bake at 4COF until brown and
crisp -- the time will depend on
the size of the pastries -- about 10
minutes for the small. These freeze
well — slightly underbake if freez-
ing. Never re-heat in a microwave
— the pastry turns to rubber.

BEST BUYS:

STONGS: 99¢ meat specials:
bacon, beef liver (2 1b.), bulk
wieners, fryer drumsticks; crossrib
roasts, $1.99 Ib.; pork or breakfast
sausages, $1.49 ib.; fryer thighs,
$1.49 Ib.; mushrooms, $1.99 Ib.;
Kiwi fruit, 4/99¢.

SUPER VALU: Kent bacon,
$1.99; pork ribs, $1.89 Ib.; Green
Giant frozen vegetables, 300-350 g,
99¢; green peppers/tomatocs, 49¢
Ib.; cabbage 19¢ Ib.
SAFEWAY/WOODWARD’S:
Pork butt roast, $1.69 Ib.;
spareribs, $1.99 lb.; cubed pork,
$1.89 ‘Ib.; Green Giant tinned
vegetables, asst., 88¢; Parkay
margarine, 3#, $2.28; Ovenjoy
bread, 99¢. .

BUY LOW: Cheddar cheese, 20%
off; smoked pork shoulders, 8&¢
Ib.; chicken . wings, $1.18 Ib.;
breasts, $2.48 Ib.; bananas, 29¢
ib.; nectarines, peaches, plums,
99¢ Ib.

“WE HAVE THE

King %

ik RTON-AVE:. NORTH VAN. S86:

1470 PEN