C6 - Wednesday, October 10

, 1984 - North Shore News

HESE GOOD

things have been

waiting in the
wings, politely ap-
plauding enchiladas and
zucchini pies and the
proper treatment of tea
leaves, longing to hear
‘““You’re on!’’ Well,
finally — their debut. I
hope the interval hasn’t
cooled them off.

Two of these recipes star
onions, which, as a= self-
confessed onion junkie, |
consider first class. Of
course, they have a major
role in a lot of the dishes |
love to make, but in these
two cases they are the prima
donna.

Stuffed Onions with
Spinach and Bacon is number

‘Real meals’

Ithough I’m sorry to see the end of summer,
I’m glad to get back to cooking ‘‘real
meals’’ as opposed to all those BBQ’d crea-
tions. There’s something about a pot roast and
vegetables that makes a family eat together, instead

of scattered all over the

Watch the meat counter at
Stong’s this week for chuck
toasts at 98¢ a pound For
pot roasting, | trim away as
much of the fat as I] can If
I'm ina hurry, | pop a big
roast ino my Dutch Oven
along with a package of div
onion soup mix and a cup of
twoot water Don't bother to

brown the meat but let ut
roast. covered, all aftermoon
ar 27S

the kitchen ranger

by Eleanor Godley

one, and though it 1s designed 1 cup of grated cheddar spinach, put it on to steam
for six onions, if ft were you | cheese (250mL )} for long enough to break it
wouldn’t change that. They '’ cup of whipping cream up easily.

heat up very well, just wrap- (60mL) Peel the onions and cut
ped in foil, but could also be ‘4 tspn. of salt (2.5mL) them in half lengthwise. Just

done open-faced with a zesty
sauce of tomato and chilis,
that sort of thing. For six,
then, you need:
1 package of frozen chop-
ped spinach, thawed
(300g)

dash of pepper
1-2 garlic cloves, minced
6 bacon slices, cooked to
crisp and crumbled
Heat the oven to 350F
(180C).
If you forgot to thaw the

cover them with boiling water
and cook for 5 or 6 minutes
only. Drain them well. Scoop
out the centres, leaving a
substantial shell, and chop
half a cup of it. Reserve the
rest for soups and stews.

replace BBQ

on ‘“‘low’’ for three hours or
in the oven at 300°, until fork
tender.

Remove the roast to a plat-
ter and keep warm. Strain the
broth. Skim the fat and mix
with 5 tbsp flour. Add strain-

fat completely with a layer of
seasoned pepper and tuck
slivers of garlic into slits in
the meat. For the medium-

rare-throughout effect, slow-
roast at 200° for about an
hour a pound. Check pro-
gress with a meat ther-
mometer — you don’t want
any mistakes when you buy
standing rib.

When you’re shopping at
Woodward’s, don’t miss the
shrimpmeat (previously
frozen) at $3.77 a pound. For
an attractive appetizer, scoop
out the pulp and seeds from
fresh tomatoes, 39¢ a pound
at Woodward’s. Fill the mix-

back yard.

budget beaters

by Barbara McCreadie

if I've got more time, | ed bquid and stir over low — ture of shrimp, diced celery
bone the roast, te it and heat unui thickened or green pepper and a little
brown it) Salt and pepper it Onions for your pot roast real mayonnaise. Serve on a
liberally while at) browns are featured at 3 Ibs /79¢ at lettuce leaf with two devilled
Make a sauce of 2) cups Stong’s Also. stock up on egg halves and some pitted
water, 2 beet boulillion MIB coffee at $299 and black olives. Double-up on
cubes, 2 onions (sliced), 2 bay Parkay margarine at 4 the tomatoes and you've got
leaves, 62 tsp. allspre, 6 Ibs $2 89 a nice light lunch — try some
whole peppercorns, 2 tbsp Buy Low is offering beef home made cheese biscuits

vinegar, 2 tbsp brandy, 2
molasses. | tbsp sugar

standing rib roasts at $2 68 a
pound this week Its a good
week tooinvite guests for this
pome cut ft ike to cover the

tbsp on the side
Prova
Sauce Over roast

cither

and Cook,

See page C7

covered , top of stove

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Combine the chopped
onion with the drained
spinach, half the cheese, all
the cream, salt, pepper and
garlic.

Put the hollowed out shells
on their backs in an oven
dish, one layer only, and
spoon the mixture into them.
Use it all up. Sprinkle the
tops with the remaining
cheese, and the bacon bits,
and bake for 25-30 minutes.

You might consider chop-
ped mushrooms, next time,
and maybe some _ sauteed
green pepper?

Western Onions make a
great party dish, as they need
to marinate for at least eight
hours, and they’re also novel
to a lot of people. If you've
left-overs, think of the sand-
wiches they'll make to-
morrow! You will need:

4-6 big mild omions, peeled

Smoked

‘one,

and thinly sliced
l cup of white vinegar
(250mL)
“2 cup of sugar (125mL)
1 cup of mayonnaise
(250mL)
2 Tbspns. of celery seed
(30mL)
While you're slicing the
onions, bring the vinegar and
sugar to the boil, then lay the
slices in a big pan, a shallow
and pour the vinegar
marinade over them. Put
them out of the way for up to
24 hours. Turn them occa-
sionally during this period,
but don’t break them up.
And in between, keep them
covered tghtly with foil.
When it’s party time, drain
off the marinade, dry the
rings on paper towel, and mix
in the mayonnaise. Sprinkle
on the celery seeds and
yippeeeee.

Black AlaskanCod *2°°,

Crab Flavour
Fish Sticks
Shrimp Meat

(Norwegian)

25°.

40°,

~ North Van Salmon Shop
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