56% Ween Ry! iat

Defence against ex

Use alternatives like rice or pasta dishes

BUDGET BEATERS

EVERYONE COMPLAINS

' about the trash that accumu-
fates in grecery carts. With
waterlogged flyers, plastic
bags and wrappers, it seems
like rsany people can’t tell
the difference between a cart
anda rubbish dump.

Last. week, T waited while a
> Woman paid her quarter and pulled
“out a trash-filled cart. I took the
“next one and turned around to walk
to the store when she hauled all the
junk out of her cart and dumped it
~ By the time I managed to splut-
; ter, “Hey!;” she'd flounced off to
_ Save-On:-Yeah, that was me meek-
ly emptying ihe trash into the litter
can.
My. oldest daughter has often
told me'f’m never going to make it
in the 90s — “No guts, Mom.”
“ Watch it, lady! If you’re not .

; careful ri. sick my daughter on you.

' With the outrageous. price of
potatoes: just now, everyone wants
recipes for, interesting accompani-
thents’to serve instead. Not every

“night, but often enough.

» This-noodle dish has plenty of

flavor and is quick and easy. —

_ NOORLES ROMANOFF
t 8- -0z.: package dry. noodles
‘(medium width)” -
1 c. cottage cheese:
14 c. sour. cream -.
2 gartic cloves”
4a medium onion:
Goad jelt Worcestershire sauce
Salt and pepper
ic. grated sharp cheddar
Butlered crumbs or weil-crum-
bled potato chins.
~ Cook the noodles:as directed on

the package and drain well. Turn.

into.a sprayed casserole dish.

.. Combine the cottage cheese,
sour cream, garlic and onion (cut
up a bit) in the blender and buzz

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Featuring Ann Kirsebom |
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Smell the aroma - Witness the ease! |

PEPPER POT FOOD & SPICE CO.
Lonsdale Quay Market 986-1877

1894" Nett Brie Ne We

just enough to chop the garlic and

onion (you can tell by the sound of

the machine).

Stir mixture into the noodles.
Top with cheese and then buttered
crumbs or chips. Bake at 350°F, for
30 minutes if still warm, 45 minutes
if it has been refrigerated.

You can make a full-meal deal
out of this by adding about two
cups diced ham. Try it with barbe-
cued chicken.

EASY OVEN RICE

This is a big casse-
role but easily halved. |
like it for a lot of rea-
sons: one pot; low mess.

It doesn’t need watch-

ing. If you’re on a low-

fat diet you can reduce

the oil or even omit it.

It’s pretty, too.

2 c. uncooked rice

4% ce. each chopped red, yellow and
green pepper

1 bunch green onions, chopped,
including tops

‘ec. oil

2 Tbsp. Worcestershire sauce

% tsp. cayenne pepper

1 tsp. salt

4c. chicken broth

Combine everything in a large
casserole. Cover tightly with foil
and then put on the lid. Bake at
350°F. for one hour.

Uncover, stir and return to the
oven for a couple of minutes. This
will serve 10 and is nice with shish
kebabs.

People seem to thrive on small
dishes of sauce to dip food into. We
know this is tue when McDonalds

packages sauces to dip chicken...
-What’s a better indication of taste?

Here are a couple of easy dips.
The apricot one is similar to a glaze
1 use for baked hain. Try it with
skewered chicken bites.

The mayonnaise dressing is
good with anything: raw vegies,
roast beef (add a fittle horseradish,
if you like) or seafood. I’ve even
turned the seafood into the dip and
served it with crackers.

APRICOT DIP
ic. apricot preserves
1 tsp. grated fresh ginger
1 tsp. dry mustard
3 Thsp. vinegar
Ac. chutney ©
Combine and chill. |

SPICY MAYONNAISE
1 c. olive oil, divided
2 Tbsp. vinegar

3 cloves garlic

3 green onions

1 Tbsp. Dijon mustard

2 tsp. anchovy paste

1 Tbsp. prepared horseradish
Ac. parsiey

Tabasco sauce (optional)

In blender container, combine %
cup olive oil with remaining ingre-
dients. Buzz well, scraping down
the sides of the container.

. With machine running, trickle
the remaining oil into the mixture.

Serve chilled. | don't bother
with the Tabasco — this is plenty
hot enough for me.

66 People seem to thrive
on small dishes of sauce

to dip food into. 99

California strawberries are
abundant just now. I] hope the ones
you buy have more flavor than the
ones I bought last week.

With local berries, eating them
right out of the box is a pleasure.

With these, combining them in a. .

dessert is probably the wisest
move. Here’s one you probably
haven’t tried.

STRAWBERRY SOUFFLE
2c. fresh strawberries, hulled
and sliced
2 Thsp. sugar
4 Tbsp. (more) sugar

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Prices in effect till Sunday May &, 1984. Some Quantities may be Limited

EG ESA ERE E SERIE

pensive potatoes

to cut down on the need for spuds

2 Tbsp. cornstarch

2 Tbsp. flour

ic. hot milk (microwaved)

U Tbsp. butter

4 epg yolks

2 Tbsp. brandy

2 Tbsp. Grand Marnier

1 Tbsp. sugar

5 egg whites

Pinch salt

% tsp. cream of tartar
2 Thsp. sugar

Sprinkle berries
with 2 tablespoons
sugar and set aside. In
top of double boiler,
combine sugar, corn-
starch and flour.
Whisk in milk

until smooth, Add
butter and place over
simmering
whisking until thick-
ened. And egg yolks,:

one at a time, whisking until well .

blended.

Remove from heat. Stir in straw-
berries and liquors. Set aside until:
cooled a bit.

Butter a large souffle dish and
sprinkle with sugar, including the
sides. Beat the egg whites until
frothy and add salt, cream of tartar
and two tablespoons sugar. .

Beat until stiff. Fold in cooled
strawberry mixture gently. Turn...
into souffle dish. Set dish in a pan

’ of water and bake at 375°F for 40.

minutes,

Serve immediately with whip- uo

ped cream or vanilla i ice cream.

nay ntspay

water, «|

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