Cooks can be snobs

Or just have good taste

COOKS CAN be awful snobs. Of course so can

joggers and anthropologists and

long-distance

freight-haulers. Maybe not to the same degree as
the woman who insisted on nothing but Perriere in
the water-beds, but still doing a pretty good job of
putting you down on the proper way to blister an

aubergine.

Just the other day the mail
brought me a blurb from an
outfit that supphes bacon
bits. Good grief, bacon bits
work me up to the same head
of steam as ‘‘bought’’ bread-
crumbs, that is to say about a
thousand kilograms to the
square centimetre. Canned
mushroom soup-as-sauce br-
ings on the same purple hue,
but of course that’s not snob-
bery, that’s just good taste!

Some other good taste
from the mail-bag was in a
brochure of facts and recipes
to do with cocoa. These all,
of course, have to do with
desserts, drinks and sweets,
but with children and others
needing snacks for school
and office you might enjoy
having these on file. This first
one is so simple the kids
could mix it up themselves.
Crisp Chocolate Granola
Bars: for one jelly-roll-
panful, you will need:

1'2 cups of all-purpose

flour (375mL)
’ cup of cocoa (85mL)
| cup of margarine

(250mL)

RECIPE WINNER

the
kitchen
ranger

» i

Re Ss
by Eleanor
Godley

Pe)
1 cup of brown sugar,
packed, (250mL)
1 egg
\ tsp. vanilla (SmL)
1 cup of your best
granola mix (250mL)

Heat
(180C).
Sift together the flour and
cocoa.

In another bowl, cream the
margarine, beat in the sugar,
and add the egg and vanilla.
Blend this, then stir in all the
dry stuff and spread the bat-
ter in the baking pan. Making
it in a large pan means it will
be thin and crispy. Give it 15
minutes, then cool and cut in-
to squares. Cocoa Muffins
should please your brown
baggers, too: Heat the oven
to 400F (100C) and fit paper
liners into 12 muffin cups.
Sift together

3 cups of
all-purpose flour (750mL)

the

to 350F

oven

1 cup of sugar (250mL)

*%, cup of cocoa (170mL)
4 tsp. baking

powder (20mL)

Y2 isp. salt (2.5mL)

In another bowl beat together
2 whole eggs
1 cup milk

*3 cup oil
I tsp. vanilla

Dump this all at once into
the dry stuff and stir as brief-
ly as possible, just to make
the flour disappear. Fill the
muffin cups equally, and
sprinkle the top of each one
with brown sugar and chop-
ped nuts.

Bake about
until the
clean.

(250mL)
(170mL)

20 minutes,
toothpick comes

Mustard sauce is marvellous

The winner of our recipe
contest this week is Marie
Clough with her recipe for
Grandma’s Mustard Sauce.
Ms. Clough wins a voucher
for $10.00 worth of meat ot
her choice from NORTH
SHORE QUALITY
MEATS, 1406 Lonsdale
Avenue, North Vancouver,
BC, ot LYNN VALLEY
MEATS, 1243 Ross Road,
North Vancouver, B ©

You could be our next win.
ner Send your favorite recipe
to the North Shore News

Recipe Contest, 202-1139
Lonsdale Avenue, North
Vancouver, B.C. V7M 2H4.
Be sure to include your
telephone number

GRANDMA'S
MUSTARD SAUCE
1 Tbs butter
1 Tbs four
L Tbs powdered mustard
2 Tbs sugar
} pinch salt
1 egg
Half cup mith
Half cup white vinegar

Melt butter in
saucepan, add dry
dients and stir in, beat egg in-
to milk then add while stirr-
ing, add vinegar slowly while
continuing to stir. Cook over
medium heat until thick, DO
NOT BOIEL |

small

Cool, and put tnto yar with
lid. Makes about one cup,
which will keep a month in
the fridge
Quantity can
doubied.

easily be

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CS - Sunday, October 2, 1983 - North Shore News

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