40 - Wednesday, December 26, 1990 - North Shore News FOOD A new twist on macaroni LUNCH USED to be called ‘dinner’ because it was the big meal of the day. That’s how the evening meal came to be called ‘supper’. ft comes from the Christian Sunday, 1 think. Whea | was a kid we went to church at noon on Sunday and had the big meal of the day around 1:30 p.m. A ‘Sunday Supper’ was some- thing like macaroni and cheese or creamed (una on toast. in agricultural communities, the big meal is the noon one. When | was a little kid I lived for a while on farms with both my Aunt Mamie (in Nova Scotia) and my Aunt Annie (in the Fraser Valley). Both cooked farm-hand dinners -— huge bowls of mashed potatoes, vegetables and chicken. In fact, 1 was put off chicken for years because [ had to look at Aunt Annie and the chopping block. She could decapitate, disembowel and de-feather a hen faster than a speeding bullet. I tike light lunches or suppers. One of my favorites is simple macaroni and cheese but | like this version even better: Ham and Onion Macaroni and Cheese T cup dry macaroni, cooked as package directs 3 tablespoons butter 1 medium onion, chopped 1 cup (or more} diced ham 2 tablespoons flour 1 teaspoon dry mustard Teup milk salt and peppez T cup diced old cheddar cheese 2 additional tablespoons butter VY. cup fine dry breadcrumbs Grease or spray a medium cas- serole dish. Cook macaroni and drain. Place in casserole and top with sauce. Sauce: melt butter and cook onion and ham until onion is limp. Stir in flour and mustard until well blended and stir in milk. Cook, stirring, until thickened. Season to taste. Add cheese. I like to heat the cheese, melting it slightly but leaving a few orange lumps. Pour over macaroni and stir. Melt additional butter” “and toss with breadcrumbs. Sprinkle over macaroni mixture and bake about 35 minutes at 350°. A Salad is nice with this but my favorite is cooked spinach or homemade coleslaw. } don’t con- sider coleslaw a salad but more a work of art. Coleslaw 2 cups grated cabbage 1 bunch greea onions 1 tablespoon sugar 1 tablespoon vinegar Vo cup mayonnaise (real) Optional: “% cup sunflower seeds Y% cup diced nuis (walnuts, al- monds or pecans) Garnish: lots of chopped parsley Devilled eggs or epg slices (the devilled are best!) See what I mean? This isn’t or- dinary coleslaw. I despise grated carrot in coleslaw but if you like it, add it. -!f you like a creamier slaw, use more mayo. Another addition is dill seed —- not weed. | also add a bit of mustard if I have it handy. ee? roasted I think I> meniioned cooked spinach a bit carlier. One of my favorite side dishes is creamed spinach, but even simpler is cut- Barbara NicCreadie BUDGET BEATERS when both of those two picky eaters were out. The meal serves one mother and two little kids. V2 Ib. lean ground beef 1 big onion, chopped 1 package frozen chopped spinach 1 cup rice, cooked (2 cups when done) soy sauce - # few splashes and more on the side In a. skillet, stir meat with chopped onion until meat is light- ly browned snd onion is transpar- ent. Break up the meat. Thaw spinach and add, including liquid. Cook gently until liquid is mostly evaporated. Stir in cooked rice and season with soy sauce. Another variation of this: whip two evgs and stis in with the rice. Spinach isn't much good at supplying iron but it’s a good source of vitamin A (which is cur- rently being hailed as a cancer preventive). May I suggest raw carrots with this? That's what 1} used to hand the kids to crunch on while I put the ‘Scrapple’ on to cook. For dessert — they liked bananas and digestive biscuits. eee You'll enjoy this next stuff if the word ‘gourmet’ isn’t in your vocabulary. If you're sorta broke, shorta time and hungry. Barb's Awful Hash 1 tb, ground beef (if you buy the ‘regular’ drain fal afier cooking) 2 tb. mushrooms 1 large can Heinz spaghetti Cook the beef gently with mushrooms. Stic in spaghetti. Dish up to anyone who isn't picky. Serve lots of rye toast on the side and a big bowl! of col- eslaw. You can feed four for under $5. Isn’: this column called “Budget Beaters"? |_BMCA | DECEMBER 27-28- 29. FANNY’S ENTIRE CHRISTMAS FABRIC ASSORTMENT ~ CHRISTMAS CRAFT ASSORTMENT REGULAR PRICE THE CORPORATION OF THE CITY OF NORTH VANCOUVER ADVANCE PAYMENT OF TAXES The City of North Vancouver has adopted a bylaw which makes it possible for property owners to pay their property taxes in advance under the following conditions: Advance payments may be made orily between January 2nd and January 31, 1991 inclusive. A minimum payment of $25.00 is required. interest will be allowed from the date payment is receiv- ed to July 2nd, 1991 inclusive. Non-taxabie interest will be applied to the current year. The rate of interest applied will be 8.0 per cent. For further information. please contact the City of North Vancouver Tax Department. Telephone 983-7316, bet- ween the hours of 8:30 a.m. ard 4:30 p.m. Monday to Friday. City Hall 141 West 14th Street North Vancouver, B.C. V7M 1H9 A.K. Tolistam Treasurer-Collector CLEARANCE WALL OUR ENTIRE STOCK OF CARDED NOTIONS, BUTTONS, ZIPPERS, ELASTIC THREAD, LACE, RIBBON (OFF REG. PRICES) | OUR ENTIRE STOCK OF REG. PRICED FABRICS from BASICS to DRAPERY ~ to UPHOLSTERY to FASHION to CRAFT. uf YOUR CHOICE OFFREG.PRICE BURNABY 7271 Gilley Ave. 430-8371 LANGLEY 19950 Willowbrook Dr. ting a few big chunks of Veivecta cheese into a cooked block of frozen chopped spinach. Don’t serve it with macaroni and cheese, though. The cheeses conflict. eee Spinach? This is one light dish that two of my kids loved when they were little. Suzy and danine’s Scrapple We had all kinds of names for this — use your imagination. Lori couldn't be bribed to eat it, nor could Brian. If was a favorite RICHMOND NORTH VAN 4580 #3 RD. 770 W. 14TH 273-9181 980-0551 SURREY DELTA 10560 King George Hwy. 8066 120th St. _ 584-2929 590-8226 _ COQUITLAM LOUGHEED zm VISA 2773 Barnet Hwy. 4501 North Rd. 464-1918 420-5016 ABBOTSFORD CHILLIWACK 32838 Ventura Ave. 46145 Yale Rd. HANEY 853-3306 792-3378 22188 Lougheed Hwy. “465-0067