Family roots, recipes found pings from Charlotte's parents® 25th wedding anniversary, Brian's and my wedding and even a birth announcement. Mine! We have unearthed some incredible things and I think there is more to come. Now, back to food. Charlotte and Denton are fine cooks. They enjoy working togeth- er experimenting and testing recipes in the kitchen of their 150 year old farmhouse. Here are a few of their favorites. Barbara _ McCreadie SHRIMP ELEGANT NOT CNE to pass up an opportunity to slack off, I’m writing this column com- pletely assisied. As you probably know, Brian and J are on the road again. This time on an extended visit to the Easter side of the continent. In fact, I'm writing this from a lovely campsite in Louisbourg, Nova Scotia, the site of the eighteenth century French fortress. The campsite is one of the best we've found on this tip — owned and operated by the merchants of the more modem town of Louisbourg. It’s right on the shore with excellent facilities and only $12 a night. Don’t miss it if you're camping this way. We've spent the past few days in the tiny village of Country Harbour with my cousins, Charlotte and Denton Sangster. Now, who besides family will give you room and board, and write your column for you as wel}? How we ever man- aged to get around to talking about food I'll never know. We squeezed it in between visiting my Grandparents’ graves, my Great- Grandparents’ graves. finding some long-lost relatives and going to all the places that my family has popu- lated since the 1700s. None of us could believe that we'd find an old trunk in the upstairs of a deserted and decayed old farmhouse. In that trunk was an old family Bible. a 1920s wedding dress with gloves, veil and headpiece, a chris- tening dress AND newspaper clip- This is one of those dishes that you can put together quickly and is ideal for entertaining when you're ina rush. Charlotte can't remember exactly where she got the recipe. but “probably from Virginia.” another of our many cousins. 2 Tbsp. minced onions 2 Tbsp. butter 1 Ib. cleaned raw shrimp 1/4 lb, mushrooms, sliced 1 tsp. salt 14 tsp. pepper 3 Tbsp. bottled chili sauce 3/4 c. white wine 1 cup sour cream 4 Thsp. flour Minced parsley or chives Cooked rice Saute onion in butter. Add shrimp aad mushrooms. Cook until mushrooms are limp. Add season- ings, chili, and white wine. Cover and simmer five minutes. Blend sour cream with flour and stir in. Heat gently. don’t boil. To serve, sprinkle with parsley or chives and serve with rice. INDIAN CHICKEN Charlotte made this for dinner the night we arrived — it’s deli- cious! She substitutes about 1-1/2 Ib. skinless, boneless chicken breasts, making it a perfect dish for someone like me. forced to count every gram of fat. She served it with rice and fresh vegetables from their garden. I had seconds and didn’t feel a bit guilty. 1-1/2 tsp. salt 2 cloves garlic, peeled and minced | 1/2 tsp. ground cinnamon or car- damon 2 tsp. chili powder 1/2 tsp. ground ginger 2 tsp. fiour i chicken, cut in serving pieces 1/2 c. plaia yogurt (light) 4 c, water re eee eee DD t”:tie ee fp Visit House of Kaives for the best selection in darts, boards and accessories. With our competitive prices and superior service, we will keep you on target. House of Knives Capilano Mail = Park Royal 988-0303 922-8801 Preheat oven to 400°F. Ina small bowl. combine the salt, gar- lic, cinnamon or cardamon, chili powder, ginger and fleur. Rub the mixture on the chicken. Arrange the chicken, skin side up, ina buttered 137% 9"x 2" hak- ing pan. Bake. uncovered, 40 min- utes (less for breasts only), Remove the chicken (o warm serving platter. Pour all but 1 tablespoon of fat trom the dish (there shouldn't be any with skinless breasts). Let the dish cool about 2 min- utes. 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