38 - Wednesday, April 12, 1989 - North Shore News F'ooD Price wars cause concern THE CURRENT price wars have me worried. As in any war, casualties result and the victors have things much their own way. If the current conflict puts a lot of smaller stores out of business, many of us will be forced to drive a lot further to patronize one of the “‘viggies.’’ I foresee lineups as long as Canada Customs with prices back to normal. I know that I would be tempted if I still had a large family at home to feed and a limited budget. budget beaters Barbara McCreadie Meanwhile, they can keep their wars. I’m carrying on shopping at my regular outlet where I know where everything’s kept, the clerks know me and cash my cheques and the lines are short. Ret Asparagus is my all-time favorite vegetable. One of our favorite lunch-time dishes is fresh, steamed asparagus on toast with cheese sauce poured over. It’s a real bargain this week at Stong’s at 79¢ a pound. Asparagus freezes fairly well al- - though the flavor is altered and the stalks toughen slightly. Perhaps it's best to enjoy it in season, just like fresh strawberries — go on a seasonal binge. I first tasted this next recipe prepared at our table by the most elegant Italian maitre d’hoiel ever hired by a cruise iine. About six-foot-six, he wore a different outrageously garish tux- edo every night. Gold iame. White velvet. Scarlet brocade. He was the consummate showman, flames darting from a gas-fired chafing dish and the in- gredients handed to him by a som- bre waiter in black dinner jacket and napkin on the arm. He barked commands in Italian like a brain surgeon to a scrub nurse. This is serious stuff. Try it yourself, at your next dinner party. Get your spouse, ap- propriately garbed, to take care of the last minute stuff like cooking and draining the spaghetti. An or- dinary, sterno-fired chafing dish will do. I’ve even done it in an electric. frypan. It's fun to do, tastes great and is quite a change from shrimp cocktail. Spaghetti Carbonara All ingredients should be prepared ahead of time except the pasta, Measure the cream into one pitcher, but nave another ready as a back-up in case the mixture is dry. Some pasta doesn’t know when to quit when it comes to ab- sorbing sauce. Ye cup real butter 1 Ib. bacon, cut %-inch crosswise, . cooked cvisp and drained 1 &. fresh spaghetti, cooked as package directs and drained 3 eggs, lightly beaten i cup fresh (deli) Parmesan cheese ¥Y cup whipping cream (or more!) ¥Y bunch parsley, washed, stems removed and chapped freshly ground pepper In chafing dish, melt butter. Add crisp bacon bits and stir. Add hot, freshly cooked spaghetti and toss. Add eggs and Parmesan and toss fast. The eggs cook quickly and are necessary for the cheese and bacon to cling to the pasta. Sprinkle the cream overtop, tossing constantly. Observe. If needed, add a bit more cream. Add parsley and toss some more. Grind pepper overtop. This is never served as a main course in Italy. It is an appetizer and served on small plates. This recipe will serve at feast six. Provide a bowl of Parmesan to sprinkle on top, if guests desire. Pass the peppermiil and a salt grinder. Take some time off on April 14th to study your child’s education. Collingwood School is holding an - Open House for all families wishing to explore educational alternatives. We believe that leaming is a con- tinuing process, with staff and students working together to reach for their best. An independent school, tocated on Vancouver's beautiful North Shore, Collingwood School offers an exciting educational program for Students from grades one through 12. to learn more, come and see the school in operation. HOUSES 10:30 am at the school, on the following dates: Thursday, April 13 Junior School (grades 1 -~ 7) Friday, April 14 Senior School (grades 8 - 12) COLLINGWOOD SCHOOL 70 Morven Drive West Vancouver, BC. Canada V7S 182 Fer further information, please call Headmaster Graham Baldwin at 925-3331 Have lots of crusty bread at hand, and if you want to be authentic, unsalted butter. eet Pasta, in ftaly, is generally an appetizer unless you're pocr. It precedes the main event. Salads, too, may be featured, generally served on a side plate. I’ve never seen a salad sexved as part of the main course. The main course is meat, fish or fowl accompanied by potatoes and one vegetable. The vegetable is normally green, seasonable and wonderfully fresh. Ever tried fresh spinach, lightly steamed, tossed with olive oil and Parmesan cheese? It’s not a punishment. Lots of cracked pep- per — marvellous. The main event is often some sort of grilled chicken. The Potatoes are generally builed — I never have seen a mashed potato in Italy. Ses Purchase Page 3: GRADUATE IN FASHION FANCIES From 938 m e150. cm WOVEN SHIRTING REG. 10.99m We kbd ust HUGE SPECIAL LINGERIE ASSORTMENT REG. 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