FROM PAGE C12

‘could she substitute? Well —

“*Beau. Monde”? is. -a., :par-
ticular package of the Spice
Islands people, and the label
lists the ingredients as ‘‘dex-
trose, celery seed, onion and
tricalcium phosphate’’, so |
told her not to worry, as the
tarragon is pretty

authoritative, and she should
taste. and try adding a bit of

leaves or r seeds, until it was
just right.

We all tend to fall into the
daily rut of pepper,
Worcestershire, bay leaf,

garlic, oregano and of course Ԥ
onion and parsley, unless Ԥ

specifically jolted by the
challenge of a new recipe.

But this great chart has some i

lovely suggestions to try any
time. Anise seed, fer one.
This is something you buy

once in a lifetime, seems to . &

me, and use in desserts, but

: x
: : ve read .

““ the kitchen
ranger

chart says, try it in your stew,
and with pork chops, and
meat loaf, on fruit salads and
with sweet potatoes.

Dill weed is an old favorite
for soups such as celery and
broccoli, and it’s great with
freshly-cooked carrots and
zucchini. But now I look for-

ward to trying it in my next

?

slaw.

the chart suggests adding it to t

devilled eggs: also to poultry

stuffing! Imagine putting it —*
in the barbecue sauce! Sud- -**

denly, you can’t wait to cook
something.

And what about cardamon
seed? In this house, it belongs
in curry. The spice sheet says,
what if you sprinkle it on
melon? Or mix it into the

hamburger pa

to season fried fiver? Wow!
Cinnamon? Don would say

‘‘apple pie’? and 1 would

echo him though I use it in

meatballs and moussaka. The

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RECULAR

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Size

by Eleanor
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me

‘is a surprise, so is sage with
cottage cheese. Basi! in fruit
compote? Oregano in the
boiled eggs? Cocking will
never be the same. I hope you

SPECIAL FEATURES

These specials effective till March 31, 1984
While Stock Lasts

POLISH PASTE

CHOICE OF 4 COLORS

a« 89°

1441 MARINE DRIVE
IN NORGATE PLAZA
NORTH VANCOUVER

get as much fun out of this

wonderful chart as 1 do; it’s

freely given, but you have to
ask for it.

. As for the Cream of Leek
Soup, it will please one or
two people, as follows, but of
course you can double or tri-
ple. You will need:

3 leeks, trimmed to leave 2
inches of green, sliced the
long way and carefully
washed, then chopped

lemon_juice

C13 - Sunday, March 25, 1984 - North Shore News

3 Tbepns, of margarine

2 Tbspns. of chopped
oniqn, or 2-3 green ones
chopped

2 Tbspns. of flour

1 tspn. of salt

dash of pepper

3 cups of chicken stock

2 cups of light cream (half-
and-half)

nutmeg and parsley to taste

_ Cover the chopped leeks in

a saucepan with boiling

water. Add the lemon _juice

and boil on medium héat for

5 minutes. Drain, discarding

the cooking water, adding the

onion and the margarine.
Cook and stir for five

minutes.

Sprinkle on the flour, and
the salt and pepper. Blend.
Add the chicken stock, stir to
smooth, bring to the boil,
then reduce the heat to low

Stir the cream into the pot
(some *s nice, too!) and

sprinkle with nutmeg and
_parsley (freshly-chopped, if
possible.)

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1.03 tb 1%

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1.57 tb

SOUP TO NUTS —

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