McCreadie

, BUDGET BEATERS

“WHEN IN doubt, throw it out’’
is the best kitchen safety ‘precau-
tion. H -wever, I’m sick and tired
of being in doubt more often than
necessary. Since the government
has ‘instituted: product dating, we
shouldn't have a problem, right?
Wrong.

Dates disappear into the dark
print on labels. Some inks smudge
or wear off. Careless stockers glue
product numbers aver the dates —
peel off the label if you can but
the date goes with it. .

We all try to. be careful in
choosing products that have a
long way to go before expiry but
how often have you been in a rush
and grabbed without checking? I
did it today, with a package ‘of
meat.

Sure, the store will gladly take
it back but it’s an inconvenience.

. Moreover, ‘|: - usually forget the

‘damn ‘thing“and eventually throw |

it out. .
. | think the stores owe it to their
customers to mark. products
legibly. and rotate. stock aneticu-
lously. Let’s all yell when: we get
burned and maybe a bit more care
will be taken.

One party adage is ‘‘serve plen-
ty. of “non-alcoholic beverages.’”
The usual’ suggestions are soft
drinks (sodas and colas) and cof-

eek

"THURSDAY .

Feb. 4--10 March. 11. Basic
Photography Workshop for kids aged
10-14 yrs..4-5:30 pim. W.V. Récre-
ation Centre. Info: 926-3265.
eee .

Feb. 4--Ongoing to June. Cantonese
lessons. Learn 10 understand verbal &
written Chinese. 4-6 p.m., Sentinel
secondary schoul. Info: Agnes Wong,
929-7522 or Edwin Lee, 922- 6928.

Feb. 4--Ongoing. Deep Cove Parent

“» Participation Preschool has openings

“in-its quality program for kids aged 3
& -4 ‘years. Participarent info line:
929-6610.

eeo .
Feb. 4--Ongoing. CAYAC North
Shore for Catholic teens. 7 p.m. every
Thurs, at Holy Trinity Church Hall.
Info: 980-4450.

. Feb. 4--Ongoing. Shotokan Karate for -

ages 7 & older. Co-ed program aimed
at developing fitness, self-discipline,

~--confidence & self-defence. {nfo: N.S. .

YMCA 926-5541 or 986-0388.

eee .
Feb. 4--Ongoing. N. Van Youth Band
practice for 9- to 13-year-old N.
Shore music students. 6-7:30 p.m. on
Tues./Thurs.- at -Highlands Com.
School. :

“FRIDAY

Feb, 5--Registration for Lynn Valley
Little League Baseball. Lyan Valley
Shopping Ceutre. IGA. Fri. 6-9 p.m,
Sat. 9 a.m.-6 p.m. Sun. 12-5 p.m. Ine
fo: 988-6919 or 980-2133.

Ongoing. .Exchange. program with

European students and N.S. students, ~

Info:.921-6296,

fee. Many of us dislike soft drinks
because of the high sugar content
and as for ‘diet’ varieties
double yetch!

- Coffee is great — during the

day. I've recently discovered two
delicious non-alcoholic fruit bev-
erages — neither is a wine.

A California company produces
a dry, carbonated apple juice.
Look for Martinelli’s Sparkling
Appie Juice. Price Club has it and
so does London Drugs — about
$3.69 for 750 mL. If you’re south
of the border, it’s $1.50.

The other is an Italian’ import
— ‘Doles Vita” by Giacobazzi, a’
mixture af white grapes and
lemon. it’s not cheap, either,
about $4.50. .

Either would be perfecily ac-
ceptable to serve in place of
champagne at a wedding for
guests who prefer non-alcoholic
beverages.

“ee

In the 14-or-so years I’ve been
doing this column one thing is
clear. Although most people are
fascinated by exotic recipes; few
try them. Good home cooking is
in demand.

Cooks want recipes they cam
make fairly quickly or can prepare
at least partly in advance. A long
list. of ingredients turns cooks
away, as does a selection of
unusual or expensive products.

One-pot dinners are snapped
up. Serving suggestions are always
welcome. Anything that: re-heats
well is’ appreciated, as is anything
that can be used ina lunchbox the
next day.
< Here are a few of my favorite
chicken recipes that fit all.-the
_above criteria.

".. Chicken Cordon Bleu
.. Watch for bags of whole
‘chicken breasts on sale. Boning
them yourself saves. a. lot. of
money but it’s tedious. Two cau-
_ tions: Watch for sharp, broken rib
bones. (They can cut your hands
and if left in the ‘breast, cut
someone's throat.) Your hands get
so cold! Pause often and rus: them
. under warm water or wear gloves.
6 chicken breast: halves, skinned

"SATURDAY

Feb. 6--Ongoing. Free. Information:
Positive Approacti Counselling Ser-
vices. Info session for parents & stu-
dents with learning disability concerns.
Phone, 925-HELP.

or deboned

6 slices cooked ham (or Prosciut-
to, if you're rich)

6 4 -thiet sticks Swiss cheese

1 egp, beaten with a teaspoon of
water .
Flour -

¥% cup fine, dry breadcrumbs or
cracker crumbs

2 tablespoons grated Parmesan
cheese

Sali and pepper :

Flatten the breasts by placing
between two sheets of wax paper
and pounding gently with the flat
side of a mallet. This goes easier
if you dust the paper lightly with
flour.

Top each. breast with a slice of
hara, cut to fit if necessary, and
then the cheese stick. Fold the
ends over and then the sides —
like an envelope — and set aside,
seam side down.

Dust lightly. with flour and let
them sit while you beat up the egg
and mix the: crumbs and
Parmesan. _

Hold the envelopes closed while
you dip them first in egg and then

-in crumbs. If you can, refrigerate

these an hour or so before frying;
this helps keep the bundles
together without. fussing with
string or skewers. ‘

1 use margarine to fry these,
starting with two tablespoons in-a
wide, non-stick frying pan. Fry
gently, always the seam-side down
first to seal the- package. Turn
with tongs. browning : ail sides
evenly.

This takes about 20 minutes —
test the thickest part of the
chicken with a fork, juice. should
tun clear when fully cooked.
These also can be cooked in a

' 350°F oven for about 35 minutes

but the time will vary with the size
of bundles, ’

‘I serve these with’ buttered new
potatoes or, if I’m feeling am-
bitious, Potatoes Romanoff, One
creamed vegetable is a good idea
unless you are preparing a’ sauce
for the chicken. .

Everyone loves my fancy
creamed spinach and I[ insist it
takes forever to prepare.

For more Coming Events see first
page of Classifieds. For arts and
entertainment. listings see the
Around Towa column in Wed-
nesday’s North Shore Now sec-
tion. 4

ROTARY CLUB CF LIONS GATE NORTH VANCOUVER

JOHN KA PLAN’S

ue

MUSIC, MAGIC
AND FUN
FOR ALL AGES!

“,.. the best family.show I've
seen in the past ten years!”

Centennial Theatre Centre
North Vancouver, B.C.

FEBRUARY 7th
ONE PERFORMANCE ONLY AT 2 p.m.
TICKETS $7.50, FAMILY. PACK (4) $25.00
ALL TAXES INCLUDED

PHONE NOW — 984-4484
(MON. SAT. 12-4pm)
CENTENNIAL THEATRE NORTH VAN |

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TAZ ITE NS

Hogwash! Steam and drain a
package of chopped spinach and
stir in a bit of margarine and
chunks of Velveeta cheese.

A Fast and Easy Variation

. of Cordon Bleu
6 flattened chicken breasts OR
6 turkey cutlets (you can use veal
if it's payday)
Flour
1 egg, beaten with i
water
¥% cup fine, dry breadcrumbs
Margarine, for frying
6 slices ham
6 slices Swiss cheese
Salt and pepper

Note: I omit the Parmesan as
the Swiss melts all over.

Dust the meat with flour, dip in
egy and then crumbs. Fry gently
until. browned on both sides --
about four minutes a side usually
does the trick. Tep with ham and
then cheese. Run under the broiler
until cheese melts.

eee

You'll probably have no lef-
tovers but if you do these make
wonderful sandwiches.

Arroz Con Pollo

This is a great lunchtox item
for anyone with a microwave.

4 Ib. chicken pieces — 1 Sike
thighs or whole legs

Oil for browning

1 large onion, diced

teaspoon

I 16-0z. tin stewed tomatoes

1% cups water

2 teaspoons chicken bouillon
granules .

2 cups regular rice, uncooked

Yr Ib. spicy sausage (optional)
such as chorizo

i cup frozen peas

1 small green pepper, finely diced
Garnish: sliced black or green
olives, grated cheddur cheese

In a large pot or Dutch oven,
brown the chicken. Add onion
and cook until. limp. Add
tomatoes, water, granules and
rice.’ Stir well. Boil, cover and
reduce heat to simmer. Cook. 30
minutes. Test rice.

When it’s done, add remaining
ingredients and cook just until the
pepper is cooked but still bright
green. if. you need to hold: this,
‘garnish and keep hot in the oven.

All you need to serve with it is
bread and salad. If preparing for
guests, a robust red wine is ideal.

Serves 8. . .

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