(they're next). ; Spread the onioned ‘chop generously with the sauce, -cover the dish and put it into .the .oyen for a good | hour.

Maybe ‘it’s. because I grew up in the North,- where. all the really ‘serious living: ‘is done in the dreaded winter’ time. Maybe it's just sheer masochism, but the Horrid weather excites. my. ap-. preciation of: good food,. what you call “hearty dishes” _ with their abundant flavours and tantalizing smells. Today’s two dinners are of that ilk.

- The first. is built on, pork»

bake along.

As for those spareribs, try to find some of the small “back” kind, and brown

pan.

While they're browning, make your own gorgeous barbecue sauce. (Also turn the oven on to. 300F (150C). Start with a cup of ketchup (or add some to your lef- tovers above) in a saucepan, and add haif a cup of water {125 ml) and a. good Tbspn. (145 ml) of brown sugar and the same of vinegar. Cut a lemon in four, and drop the quarters in as you give each one .a good squeeze. Worcestershire sauce .and BR. Tabasco of course, and .-@¢ither cayenne or chili ©. pepper or both.

Add as much horseradish as your tonsils can stand — this sauce takes a lot of tasting, and you may need more sugar, but when steam starts coming out of your ears, it's hot enough. Bring it just to the boil, then pour it over the browned ribs which you have layered with slices of onion.

Cover the pan loosely with a piece of foil, and look in occasionally — you don’t want them too brown or too dry, so adjust the former by turning the heat down and

double loin by all means, —_ one is plenty for me,,. but you canhavetwo. .

Turn the oven on to ‘350°F (180°C) and while it heats snip bits of fat off the chop(s). and frazzle it in a frying pan . to get ready for the . browning. ‘

Prepare the meat with salt. and pepper and some flour rubbed on both sides: Let it achieve a really attractive colour.

Put the browned chop into an oven dish, and lay a thick slice of onion on top of it. Now mix upa cup(250 ml) of ketchup with 3 Tbspns. (45

. ml) brown sugar and % cup (60 ml) of lemon juice or ~mild vinegar. Mix it in an~ empty plastic carton so that you can refrigerate what you don’t need and use it to help barbecue the spareribs

by Eleanor Godle y

While your motor’s idling, scrub a potato, dry it and rub it all over with margarine and put it next in the casserole.

You'll get a prize from the Energy Board if you put a dish of canned corn in to heat for half an hour, too, or fix a stuffed pepper and let it

KITCHEN CORNER

Meals made without meat

By JUDITH MATHEWS Cheese strata is a cross between a cheese souffle and a cheese omelet. I prefer it because it has a little more substance to it. Served with

cut in half. In 11" x 7” pan layer bread with:

22 cups grated yellow cheese; ending with layer of cheese on top.

Mix together:

45 minutes in 325° oven. Serves 4 generously, or smaller servings.

canned pear halves and 4 eggs e cottage cheese, it makes a 2% cups milk Call Classifieds delightful light meal. 1 tsp. salt

986-6222

CHEESE STRATA Butter 8 slices bread and

% tsp. dry mustard

Pour this mixture over

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them very well in a hot oiled

- some cole slaw for a perfect

bread and cheese. Bake for

>

| C17 - Sunday News, December 13, 1981

the latter with more sauce.or some water. Spoon the sauce

, ’ : . KITCHENS that s there over the ee 106 West 4rd St. VANITIES . rom time to. _fime. t North Van,B.C. COUNTERTOPS they’re “done” when the” Phone 984-9741 APPLIANCES meat comes loose from the CERAMIC TILE

bone — oh my. Another. baked potato and

dinner. Messy, but perfect. Arthritis a ad research

is paying off. FOR INFORMATION

CONTACT YOUR ARTHRITIS SOCIETY.

to help the needy.

Your donation of even just one can of food can help provide a Christmas dinner for a needy family in our community.

The North Shore News is working with the North Vancouver Christmas Bureau as a collection centre for donations of non- perishable foods. All of us at the News are pitching In too, giv- ing our Individual donations. We will assemble the hampers and deliver them In time for Christmas dinner.

Here is a guideline for your donations:

Canoed or Fresh fruit and Vegetables

Canned or Bottied Drinke

Canned and Powdered Miik

Canned Meats & Fieh i.c. Bacon Prem, Chicken, Tuna. ctc

Tea & Coffee

ttot Chocolate

Cranberry Sauce

Pickles

Nuts and Candy

Christmas Cake and Shortbread

Butter and/or Margarine

Soups - tinned and dchydrated Cake or Cookie Mixes

Pudding, Bilecult Mixes

Peanut Butter, Jam. Honey. Syrup Crackers, Cereais

Sugar (white or brown)

Nour

Spaghetti. Noodles. etc Potatocs. Rice

Japanese Oranges

Christmas Napkins. Tabiccioth

wunnday

news

1139 Lonsdale Ave., North Vancouver, B.C.

north shore

news

Monetary donations are income tax deductible and are used to purchase food certificates for those families who do not recelve a donated hamper. Make your cheque payable to the North Vancouver Christmas Bureau and mall or deliver to:

P.O. Box 8608 1 North Vancouver V7L 4J35

Donations of toys. games ctc. in good condition are collected

at the North Vancouver City and District flrehalls and at the North Shore Credit Union

wn