F'OoD

Hot weather habits
are health-saving

ON THE off chance that we might get a few nice days this
summer I’d like to remind everyone that it’s essential to be
especially careful about sanitation in hot weather.

If you hand wash dishes use the
hottest water you can stand. A
couple of tablespoons of chlorine
bleach added to the water is an
excellent precaution, too. Wooden
chopping blocks are a_ serious
source of potential contamination
and should be washed with soap,

hot water with a bit of bleach ad-
ded and thoroughly air dried.

Picnics are a lot of fun but not
if everyone gets sick from
mishandled food. Food should be
ice cold when you put it into por-
table coolers and kept there until
the minute of serving.

1 take the further precaution of
keeping the various ingredients for
mayonnaise salads separate until
just before serving. Why take any
risks?

With all this rain being dumped

on us we'd better be prepared for
far more flies and other pests and
some parks are a lot worse than
others. It’s often worth the time
to check ahead — send out a
scout.
Finally, before you use any of
last year’s insect repellents, check
with your pharmacist. A number
of products have been recently
removed from sale, judged unsafe.

kee

I like rare beef. If I have to eat
well-cooked beef, give me a stew
or a pot roast. Unfortunately,
more and more illness is being
reported caused by E. coli bacteria
that grows in undercooked meat,
especially ground beef.

Hamburger (and other ground
meat products) are especially risky
because of the grinding process. If
you are barbecuing hamburgers,
keep the patties thin enough so
that they will fully cook in the in-
side. The nickname for E. coli
bacterial infection is *thamburger
disease’ which certainly sums it
up. The inside of steak or roast
beef is safe but the exterior must
be well cooked.

Beemaid Honey sent me a sam-
ple of one of their newest pro-
ducts — Hot N’ Spicy Honey

Mustard. I’ve tried it on sand-
wiches and also tried their recipe
for ham glaze which is a nice
change from the usual pineapple.
Beemaid Hot N°‘ Spicy
Honey Mustard Ham Glaze
Their instructions were to apply
the glaze over a nearly cooked

budget beaters

Barbara McCreadie

whole ham, defatted and scored.
Cover with the glaze and finish
the last half hour of baking at
higher heat — 400°.

I don’t buy the huge hams any
more but the glaze was just fine
on a small, boneless ham.

Y. cup brown sugar

Y% cup Hot N’ Spicy Honey
Mustard

2 tablespoons orange juice

English cucumbers are at their
bestright now — big and fairly
cheap. There's virtuaily no waste
— the peel is always left on and
there are no big seeds to remove.

Although they are just fine
eaten ‘“‘naked,’’ these salad com-
binations are a nice change.

Cucumber and Onion Salad
1 long English cucumber
1 medium wild onion (red ones
are attractive)
V2 cup tarragon vinegar
2 teaspoons sugar
pepper

Score the unpeeled cucumber,
end to end, with the tines of a
fork. Slice very thinly. Slice the
onion very thinly and separate in-
to rings. Combine the vinegar and
sugar and mix until sugar
dissolves — J heat it a bit in the
microwave to speed the process.
Pour dressing over vegetables.
sprinkle with pepper and
refrigerate several hours.

Alternative: Proceed as above
but omit the sugar. Mix che
vinegar with: 2 cup sour cream.
Toss vegetables with dressing and
sprinkle with pepper. Refrigerate
several hours.

se *

P'm at a toss to answer a
reader’s request for a recipe for
Quince Jam. Pv2 never made it —
in fact, Mve never even tasted it.

She tells me that she has a plain
recipe that is quite good but she’d
like something with a bit more
zip.

Does anyone have a ‘‘zippy*'
quince jam recipe that perhaps has
an additional ingredient — but
not rhubarb? [It strikes me that
cranberries might be a possibility.

Anyone able to help?

.Another request is a lot easier
to answer. She asked for ‘your
daughter’s pastry recipe.’

Suzy’s Pastry
2 cups all-purpose flour (remove

4 cup and set aside)

1 teaspoon salt
% cup Crisco shortening
Y cup water

Mix the large portion of the
flour with the salt. Add Crisco
and cut in with a pastry blender
until fine and mealy. Mix the
reserved flour with water until a
smooth paste. Stir quickly into
Crisco mixture and form into a
smooth ball. Chill. Cut in half
and roll out :wo “-inch thick
crusts. Suzy cautions not to
bother with the bits of flour mix-
ture that stay in the bowl and ref-
use to gather into the ball. Throw
them out.

Another idea that I’ve had some
success with: Use your regular
pastry recipe but instead of the
“ice water’’ substitute use chilled
club soda or sparkling mineral
water.

BEST BUYS:

BUY LOW: Sirloin tip roast,
$2.48 Ib.; Gainer’s cottage rolls,
$2.78 ib.; butter, 1 Ib., limit 1,
$1.82; milk, 4 L, jug: $2.79, bag:
$2.67; eggs, large, limit 1, 82¢;
broccoli, 48¢ !b.; nectarines, 48¢
Ib.; cabbage and carrots, 3#/89¢.

SAFEWAY WOODWARDS:
Ground beef chubs, 5#, $4.95;
standing rib roast, $3.49 Ib.; bulk
wieners, $1.18 Ib.; Purex 8-roll,
$2.98; Crest/Close-Up toothpaste,
150 mL - $1.54/$1.48; red seedless
grapes, 77¢ Ib.; white potatoes,
29¢ Ib. Gerbera plants, lovely!
$4.98.

STONG'S: Whole fryers, 98¢ Ib.;
chuck steak, $1.48 tb.; lean
ground beef, $1.98 |b.; cross-rib
roasts, $2.18 Ib.; Challenger pink
salmon, flats, $1.29; long English
cukes, 79¢; mushrooms, $1.99 Ib.

SAVE ON: Coupons: limits apply:
Paper towels, 78¢; pink grape-
fruit, 5#, $1.78; medium eggs,
73¢.

Lynn Valley
Soccer fissociation

90/91 SEASON — NEW REGISTRATION — BOYS AGES 6-18

For those boys who have never played Lynn Valley Soccer

SATURDAY, JUNE 23, 1990 / 10:00 am-3:00 pm
LYNN VALLEY CENTRE MALL

“Free Registration” for 6 year olds (born in 1984)

FOR MORE INFORMATION CALL BILL GILMORE — 988-0159

820 Calverhall St.,

N. Van. V7L 1X9

41 - Wednesday, June 20, 1990 - North Shore News

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