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to be home

If DOESN’T matter how
great 2 holiday has been, it’s
even greater to be home. Isn’t
it odd how comforting your
own hed seems after you’ve
been away? I'll swear there’s
a company somewhere mak-
ing a fortune selling lumpy
beds and undersized pillows
to hotels.

No matter how many strange
showers I try every one is different
— why don’t they get honest and
label the taps as they really are?
“Scalding”; “Frigid” and “Your
guess is as good as mine” —- provid-
ing the suite upstairs doesn’t flush
and then all bets are off.

About the seventh week, Brian
looked at his dinner with disgust.
“I'm sick of van food! f want junk!
Bring on the grease!" Translation:

I'd been cooking every meal in my
healthiest fashion — steamed veg-
gies, lots of skinless chicken, low fat,
no sugar and he was losing it. At
home, he eats lunch out and that’s
when he gets his fix of Triple-O,
fries and gravy.

None but the hoot owls cared and .

I} murmured, “Shut up and eat your
broccoli, dear.”
Truthfully, I’m glad to be back in
. my own kitchen, I cooked the turkey
. dinner I'd promised and made a
Gesvert,
: Today, I made bread. Try this —
it’s one of the easiest recipes I’ve

tried in ages and is super. The quan- ~

‘tity is small, just one loaf, but that
makes the dough easy to knead.

OATMEAL BREAD
; 1483 G old-fashioned coarse rolled

Thsp. ofl
Absut 1/4 c, more water if you're

Warm up
to grilled
appetizer

From page 30

Extra-virgin olive oil
Salt and pepper
Leaves of fresh basil
Kalamata clives

If preparing over an open fire,
when the fire has died down sprin-
kle it with sprigs of the dried herbs.

Place the whole, unpeeled veg-
etables directly into the glowing
‘embers. Turn from time to time
with a stick, until all the skins are
blackened.

Take the vegetables from the
embers as they become charred and
cooked. Place them into a plastic
bag to steam.

Rub the charred skins off,
through the bag.

Remove vegetables after 30
minutes, and rinse away any
remaining black bits from the veg-
etables. Splash vegetables with a
bit of white wine (Chef says it adds
to the flavor).

Cut the vegetables into strips.
Layer them onto slices of fresh
crusty bread which has been toast-
ed over the embers.

Sprinkle all over with a nice bit
. Of good olive oil. Season with salt
and freshly ground pepper. Scatter
with leaves of fresh basil. Scatter
with a generous handful of
Kalamata olives here and there.

BUDGET BEATERS

using a processor

Set the oats to soak in the milk
for 1/2 hour. When ready, combine
the yeast, sugar and warm water and
set aside until frothy.

~ Measure the flour and salt into a
large bow! or into the bowl of your
processor, dough hook attached, Add
the oat mixture, yeast and oil.

Either beat together with a wood-
en spoon or process until dough
forms. Add a bit more water to the
processor if necessary. Knead the
dough by hand for {2 minutes or by
machine for three. Turn out into a
buttered bowl and rotate. Cover and

’ set in a.warm place to rise — about

1-1/2 hours,

Knead down and form into a loaf.
Place in a large loaf tin or casserole
and let rise again. Sprinkle the top
with coarse salt (07 oatmeal or seeds)
and bake at 375°F about 45 minutes
or until well browned. It’s ideal for
serving with dinner or with soup. I
like it with fruit spread or cheese.

. HES

This recipe is one of those special
ones that everyone raves about — a
guaranteed compliment-fetcher. I
made it a day ahead and kept it on
the counter, tightly. covered with
plastic wrap. It also freezes well so
make it up now for anything you’ve

got planned in the next month.

RASY RUM CAKE
¢, pecans, chopped
1 pkg. yellow cake mix (I used
Betty Crocker — the one with
“pudding in the mix’’)
I pkg. vanilla instant pudding
1/2 c. water
V2. oil
1/2 ¢. dark rum
4 eggs
Sauce:
1/2 c. butter
te. sugar
1/4 c, waier
202, rum — [used a bit more
Spray a large tube pan with non-
stick spray. Layer the pecans on the
bottom. Beat the cake mix, pudding,
water, oil and rum until very smooth.
Beat in the eggs one at a time,
beating thoroughly after each. Turn
batter into tube pan and bake at
325°F, one hour. Let cool in pan.
Prepare the sauce by bringing the
ingredients to a boil. Let cool a bit
and then pour over the cake in the
pan. I poked some holes in the cake
with a skewer to help the sauce sink
in. I also found that my par. leaked a
bit so set yours on a sheet of wax
paper. Turn out, inverted, on a flat
plate when well-cooled and cover
ghtly until ready to serve. This will
serve 10. I served it with a scoop of
coffee ice cream but you could use
whipped cream or any other compat-
ible flavor of ice cream.

As the nights get colder families
spend moi: time in the evenings
inside. Here's a recipe my kids used
to love —. spoon it over ice cream or
into plain milk.

QUICK CHOCOLATE SAUCE

1c. sugar
1/2 ¢. cocoa
1/2. c. coffee cream
1/2 c, honey

Combine in the top of a double
boiler. Cook, stirring occasionally,
for a half hour over simmering
water.

Ee
Can

~ Dosaics

Nera

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Bring this coupon and receive 1 lb. of Homemade Potato
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! Offer expires Nov, 13/94.
Limit one per customer.

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The Thrift Store

features excellent
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goods produced and for retumed
i goods from our bread routss.

venice

I

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| VE
BaKeRy Corner of Harbour & Rupert, N.Van.

Le oe eo oe

J ENN-AIR SERVES Up
FULL PLATE OF SAVINGS

22 cu. ft. Side by Side Refrigerator

e Extra large capacity

© Humidity-controlled crispers
* Available in black, white or almond

© Spill-proof shelves

© Crescent cubed/crushed ice and chilled water
convenience centre with light & lock.

“1 be D other fridges on sale from ‘999

CT ALTRIAES

APPLIANCES LTD.

503 - 15th Street, West Vancouver
Open 9:30 to 5:30 daiiy except Sunday.

Downdraft Grill-Range
© Selective-Use™ convection
and bake/broil oven
Self-cleaning
Electronic oven controls
Downdraft veniilation
Accepts optional cartridges
and accessories
Comes with Energy-Saver Grill

e Available in black or white
Excalibur non-sticx grill

eed B= ENE ENG - Za FPR

THE SIGN OF A GREAT COOK”

EST D. 1896

926-0124
Open Friday until 8 p.m.

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