ngs provi

ide

a rib-sticking treat

PAID YOUR Visa (or other plastic passport to bankruptcy)
yet? I did, and it did quite a number on my savings account.
Do they bother to keep balances of under $5?

Do they still consider you a
valued customer? I'll soon find
out.

I guess one of the character-
building aspects of January is that
most of us are dead broke. I've
never considered that condition as
particularly desirable but having
been there before — and sur-
mounted the problem I look upon
it as a temporary condition.

It requires a bit of scrounging,
recycling and a healthy dose of,
“No, we can’t afford it!’’ but as
long as we stay employed, the
condition isn’t terminal.

Seasonings: Without the season-
ings, all you've got is basic dough
balls. Unexciting. Add any of the
following (or a combination)
Y% cup finely chopped parsiey
\ cup finely chopped green onion
2 teaspoons mixed Italian

dried herbs
dusting of dried | sage (nice com-
bined

with the onions, parsley and us-
ed with chicken soup or stew)

Mix the first three ingredients —-
sifting together is great. Rub in the
Crisco. Stir in the milk. Drop the

budget
beaters

by Barbara McCreadie

The amount of money we spend
on food is ridiculous. If you really
want to learn how to economize,
study our ancestors. Did they live
on steak? Not likely. They got
more mileage out of one stringy
hen than we'd get out of the whole
flock.

They ate all forms-of pasta, rice,
barley, rye and corn. They didn’t
feed cight kids on prime rib.

The bottom line was that food
was homemade. It was that way
because there were few alter-
natives. But, isn’t it odd that what
we remember the best from our
childhood isn’t something fancy
like Chicken Cordon Bleu (my
mother didn’t taste it ’til she was
over 60) but something basic like
cabbage rolls, homemade soup or
dumplings in the stew?

‘There are many forms of dumpl-
ings in the stew. Or the soup. They
are so easy to make — either using
the conventional dough method
(recipe follows) or the recycled
bread recipe (recipe also follows)
which is my favorite.

Basic Dumplings
. (for stew or soup)
2 cups al! purpose flour
4 teaspoons baking powder
’ 1 teaspoon salt
2 tablespoons Crisco
1 cup milk

"Adwe niure: Tours:
Presents

THE ORIENT
EXPRESS

TRAVELTALE FILM
NARRATED IN PERSON
BY KATHY DUSEK

’ THREE LOCATIONS -
FIVE SHOWS
VAN. ORPHEUM (today)
Wed. Jan. 14 - 6:00 p.m.
Res: $8.25, 7.50, 7.00

- Stu. $5. He
North V
CENTENNIAL (3 shows)
Thu, Jan. 15 - 6:00-8:30pm

_ Fri. Jan. 16 Mat: 2:00pm
Res: $8.25 Students $5.75
RICH. GATEWAY
THEATRE
Fri. Jan. 16 - 8:00pm

. Res: $8.25 Students $5.75

: TKTS AT ALL VTC/CBO

- OUTLETS
INFORMATION and
CHARGELINE ph: 280-4444
. (Ticket prices subject to service charge)

mixture by tablespoonsful into
boiling broth. Cover, cook 10
minutes or until the dumplings test
done with a toothpick.

Bread Dumplings

These are a great way to use up
slightly stale bread. They are
wonderful in chicken soup and any
sort of stew. If you’re adding them
to stew, do it before you thicken
the mixture. Remove the dumpl-
ings and keep hot.

3 cups slightly stale bread
in %2”’ cubes
5 tablespoons flour
2 tablespoons grated onion”
2 tablespoons finely chopped
parsley
1 egg, lightly beaten
Y: cup milk
% teaspoon baking powder
salt and pepper

Combine the first four ingre-
dients. Beat the milk into the egg
and add the baking powder, whip-

ping with a fork. Stir egg mixture
into bread mixture and season to
taste. Form into golf-ball sized
dumplings.

These take a bit longer to cook
— allow 20 minutes, covered and
test for doneness. If pick comes
out clean, uncover and simmer for
another five minutes or so.
Remove from soup or stew and
keep hot if mixture requires
thickening.

And for a great cold-weather
surprise for your family:

Cabbage Rolls
14 ib. ground beef (lean)
¥2 Ib. ground pork
1 cup cooked rice
(use leftovers)
1 medium ozion, grated
I smali green pepper, diced
¥2 cup leftover chopped
spinach (optional)
1 small carrot, grated
lege
1 head of cabbage
(directions follow)

Combine meat and veuvtables in
a trypan and stir over low heat un-
til the meat is no longer pink.
Season to taste with salt and pep-
per (and whatever you like as to
Worcestershire, HP, a dash of
ketchup). Lightly beat the egg. Stir
into cooled meat mixture.
Cabbage: Remove any damaged
outer leaves. Cut out core. Drop
whole cabbage into a big pot of
boiling water and cook, covered,
about five minutes. Peel off as
many outer leaves as you can.
See Best
Page 40

co

39 - Wednesday, January 14, 1987 - North Shore News

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Registration —- Placement tests: Thurs. Jan. 15, 5-7 p.m., Sat: Jan. 17, 10-12 noon

25 Includes shampoo, perm, cut & style
: Long hair and sr. designers extra charge
January 2nd-31st

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South Mall © 922-0191

on the mall

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