Plan ahead with flyers
and make the job easier

THIS IS the third week of
“flyer ed.’? and this week
the focus is on Safeway.

As a quick explanation, each
week I've been featuring the

advertised specials at one par-.

ticular supermarket chain. The
general section deals with featured
items to be aware of for
breakfasts and lunches. Menus
follow with specials in bold face
and recipes for (*} dishes. The
‘plan begins on Thursdays which
would not be the case if you were
doing ‘‘flyer shopping’’ yourself.
The flyers appear in the Sunday
News and are effective Sunday
through Saturday.

I find that Wednesday nights
are good nights to have grab-
and-run dinners. It seems that my
family always had curling, darts,
night classes and other activities
on Wednesdays. Saturdays are
often nights where you don’t want
a big meal, you don’t want garlic
and you don't want extensive

-preparation.

Sunday is the traditional night
for meat-pviatoes-gravy, etc.
Good planuinz provides leftovers
to be used ic:satively?) on Tues-
day night.

Often, ‘stores offer items which
the cook should stockpile. Frozen
foods, meats, poultry and fish
need freezer space. If your freezer
is part of a refrigerator, your
space is limited and must be used
wisely. Every tirae you open the
-door, the temperature varies so
foods cannot be stored for very
long.

My limit is two weeks for meat.

Examine your home. Have you

. Storage spaces you haven't even
thought of? For example, tinned
‘foods aren’t the least embarrassed
for being hidden under beds!

Stockpiling is only possible if
you can stow the stuff. Garages
and unheated crawl spaces are
tisky. Foods need steady, coolish
temperatures for optimum
Storage. It’s also vital to store on-

“ly where pests can’t invade —
consider rodents and insects when
you store packaged items such as
cereals.

General: Appies are featured —
Newtons at 3#/99¢ and Spartans
and Macs at 44¢/Ib. are a good
buy. William Tell A.J. 1 L/78¢ is
a good breakfast choice. Prepare
some applesauce for breakfast and

RicCreadie

es

BUDGET BEATERS

(*) apple-cinnamon muffins. Ap-
ple Crisp is an easy desscri. No
other fresh fruit/veggies are
featured so rely on tinned or
frozen — Green Giant tinned are
88¢, frozen boil-in-bag are $1.18.
Maple Leaf sandwich meats are
featured, as is Ovenjoy bread.
Lean ground beef in 10# lots is
just $1.88 Ib. so use some, divide
and freeze the rest.
Menus:
Thuysday: Meat loaf, baked
potatoes, corm, apple crisp (*).
Friday: European wieners, Prairie
Perogies, coleslaw with apples.
Saturday: Meat loaf sandwiches
with sliced tomatoes.
Sunday: Either roast duckling or
roast chicken, gravy, stuffing,
assorted vegetables. .
Monday: Danish Meatballs (*),
rice or noodles, green salad, rolls.
‘Tuesday: Egg Fu Yung, leftover
chicken or duck, any of the
various featured Chinese products,
vegetable stir fry.
Wednesday: Baked cod fillets (*),
steamed new potatoes, pcas.
Apple-Cinnamon Muffins

Legg .
Y cup milk
Y% cup oil
1% cups flour
Ya cup sugar
2 teaspoons baking powder
¥Y2 teaspoon salt
% teaspoon cinnamon
i cup grated apple (unpeeted)
Ys cup brown sugar
Ys cup chopped wainuts
¥Y2 teaspoon cinnamon

Stir egg, milk and oil together

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Join us for services and Sunday Schoet for the children,
Sundays at 10:39 A.M. at Boundary School. 750 E. 26th (off

Wiltiam St.).

(use the measuring cup you used
for the milk) with a fork and then
beat until blended. Stir dry ingre-
dients together in a mixing bowl.
Make a well in the center and add
milk mixture and apples. Stir only
until blended — mixture will be
lumpy but no flour should show.

Spoon into 12 sprayed muffin
cups. Bake at 400°F, 20 minutes.
Stir sugar, walnuts and cinnamon
together and sprinkle on hot muf-
fins. Bake another five minutes.

Apple Crisp
i cup flour
Ys cup margarine
¥2 cup brown sugar
6 medium apples, peeled, cored
and sliced

Blend flour, margarine and
sugar until crumbly. Place apples
in a weli-buttered shallow casse-
tole (you may add a pinch of cin-
namon or nutmeg). Top with
crumbles. Bake at 375°F, about
45 minutes (alongside meat loaf
and potatoes). Serve with ice
cream, cream or slice cheese.

To roast a duckling: Prick the
skin (only) ail over. Do not stuff
but fill the cavity with a few
onion slices, apple slices or pzels
and cores (these will be discarded
after cooking). Place breast down
on a lightly-ciled roaster. soe

You will turn the duck halfway
through cooking. Roast uncovered
at 325°F, about 1% hours. Drain
fat from pan every 20 minutes. or
so after it begins to accumulate.
Save % cupful for gravy.

Cook your stuffing on the side
in foil or a casserole. Add one cup
of diced apple to your regular
bread stuffing — makes a great
accompaniment to duck. To be
absolutely sure your duck is done,
test with a meat thermometer ‘in
the thickest part of the thigh —
190°F is perfect. ~

See Spice page 31

A Mazda representative will be on

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For your convenience:
B.C.Hydro bill payment box at
Lynn Valley Centre

As a convenience to our customers, °3.C.Hydro
has installed a customer payment box at Lynn
Valley Centre in North Vancouver.

The payment box is located in the
foyer entrance to the mail next to Stongs
and is accessible during mall hours for your
payment by cheque. Your bill stub or
account number should be included in the
envelope with your cheque payment to ensure
that it is processed promptly and accurately.

BChydro &

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FEB. 10-17-12 & 13th

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