34 - Wednesday, August 33, 1988 -

North Shore News

F'cop

NUTRITIOUS, ECONOMICAL

nap up

ALL MY friends who play the horses can quit phoning me about my major goof in last week’s column. | told you I’d been playing hookey at the PNE and I was downright ex- hausted. I know. It’s SHOW not place.

Well, at least the money was properly bet — probably because Brian ‘‘ran’’ the bets. Ia horse rac- ing the difference between ‘‘place’’ and ‘‘show’’ can be expensive.

However, it tells you something about the hardworking, clean fiv- ing editorial staff at the News — not one of them caught the blunder. No horse-players in this group!

tek

We're lucky this year — a bumper crop of one of my favorite vegetables — green beans.

Unlike some rainy summers when the beans are soggy, scarred and scarce (read expensive!), this crop is choice.

If you shop around you shouldn’t have to pay more than 69¢ Ib. There’s very little waste — just the heads and tails to be plucked so your money goes a lot further.

Also, the crop is s0 good that you don’t have to hand-pick every bean — I simply grab a handful for each serving and trot them on home.

Most vegetables are best micro- waved. If you don’t own one, steam the beans over boiling water until tender but still crisp.

} prefer fresh beans left whole and with the most simple accom- paniments. Their flavor is so deli- cate that heavy sauces, especially tomato, completely disguise it.

Fresh green beans (average serv- ing) contain only 36 calories (it’s

the stuff you throw in that does the damage).

They are a bit higher in vitamin A than broccoli and have a bit more vegetable protein. Although they won’t fill your daily need for the B complex vitamins or other nutrients, they help.

A great source of bulk (that fibre that everyone’s talking about) is right at hand when you choose a handful of green beans.

nk

Green Beans for Four — Many Ways

4 handfuls green beans — roughly a pound, trimmed of heads and tails

There is no need to remove the ‘string’? — you won't find one

In serving dish, covered with saran wrap, microwave beans for about four minutes on high power. {i find the water that clings to the beans when you wash them is suf- ficient {o steam them.

Toppings:

@ Melt % cup butter and add two cloves garlic, speared with a toothpick. Stir and cook on low heat until garlic is limp. Discard. Add % cup slivered or sliced al- monds and cook gently until slightly browned.

* Melt % cup butter. Add % Ib. button mushrooms and saute gent- ly until tender. Add two table- spoons soy sauce and dash of garlic powder. Toss to coat.

© Melt % cup butter, Add one red pepper, cut in matchstick

EFFECTIVE MONDAY, AUGUST 22

KODAK CANADA INC. REGIONAL OFFICE AND CONSUMER CENTRE HAVE MOVED TO DOWNTOWN VANCOUVER AND LOCATED AT:

840 Howe St. Suite 300 Vancouver, B.C. V6Z 2L2

NEW TELEPHONE NUMBERS:

Office:

Consumer Centre:

604-684-8535

604-684-8533

beans

pieces. Cook until crisp-tender. Add % cup black olives, cut in rings. Stir until just heated and add a dash Worcestershire saucc. Toss.

budget beaters

Barbara McCreadie

SRE Ta

*In % cup butter, saute one can (4 to 6 02.) sliced water chestnuts and % cup diced celery. Add two tablespoons soy sauce and toss.

Green beans lend themselves to elegant, flat-oval serving dishes with the toppings arranged over the center.

The nicest garnish is a cluster of cherry tomatoes.

If you decide to forgo any of the above toppings, try melted butter

WE MUST __ REDUCE OUR OVERSTOCK

SAVE 45-80% FINAL WEEK THURS. 10:00 A.M.

while quantities last

and a light dusting of grated Parmesan cheese.

nee

Planning a big backyard barbecue for Labour Day?

If you’re serving corn-on-the- cob, try having the butter melted in a tall, thin container such as a juice jug. Sit it in your slow cooker, filled half-way with hot water. Provide a set of tongs for guests to dunk their corn.

Protect your table with a square of plastic in the ‘‘splash zone’’,

tkew

It’s getting late in the barbecue season but you might like to try this recipe:

Meatloaf in an Onion

1 ib. ground beef

legge Y% cup ketchup

Y% cup fine dry breadcrumbs

dash Worcestershire sauce

1 tablespoon vinegar

6 large cnions, peeled, top removed and cored to a two-layer shell. Reserve centers.

Chop reserved onion and com- bine with remaining ingredients. Stuff the onion shells and wrap in a square of heavy tinfoil, tightly twisting the ends.

Grill about % an hour, turning regularly. These go well with a tomato-pasta mix casserole and green salad. Corn, too, is an asset

FAMOUS MAKER TOP OF THE LINE

TOWEL

‘BONANZA

le they last

— don’t forget the hot rolls.

BEST BUYS: WOODWARDS: Chicken drumsticks, frozen bulk pack, 99¢ Ib.: regular ground beef, 10 Ibs. or more, 88¢ Ib.; WW bread, 99¢ loaf: fresh shrimp meat, $5.99 Ib.;

fancy lettuce, 33¢ ea.; whole watermelon, 12¢ Ib. SAVE-ON-FOODS: Regular

ground beef, 10 Ibs. or more, 78¢ ib. (smaller pack, 98¢ lb.); fryers, 87¢ Ib.; spareribs, $1.68 Ib.; bulk wieners, 87¢ !b.; cob corn, 12/98¢; Nahob coffee, $2.18; Imperial margarine, 3-ib., $2.18; Golden Grove apple juice, 1 L, 66¢. SUPER VALU: SV or Olympic wieners, 450 g package, 99¢ (coupon); frozen chicken legs, 99¢ Ib.; roasters, 99¢ Ib.; large eggs, 99¢, limit 2 with $25 order; fancy lettuce, 3/99¢; green peppers, 2 Ib./99¢; chuck steak, $1.19 Ib.; Olympic or SV bacon, coupon, $1.99, limit 2; French bread, 99¢. SAFEWAY: Corn on the cob, 12/99¢; boneless rump roast, $1.98 Ib.; fresh shrimpmeat $5.99 Ibd.; large eggs, $1.28; green or wax beans, 69¢ Ib.; whole watermelon, 12¢ Ib.

STONG’S: Shoulder lamb chops, Australian frozen, $1.48 Ib.; spareribs, $1.88 ib.; fryer drumsticks, frozen, 99¢ lb.; fresh shrimpmeat, $5.95 Ib.; limes, 6/ 99¢; nectarines, 69¢ Ib,

BUY LOW: Fryers, 98¢ Ib.; bulk wiencrs, 88¢ Ib.; Nabob coffee, $2.28; Bartlett pears, 3 1b./99¢.,

KEK EK

WE GUARANTEE #4 f TOP QUALITY 4 | _LOWPRICES &

PRICES

WILL NEVER

BE LOWER

BY STEVENS, MARTEX, CANNON

~ HOURS: SUN. 125 HON., TUES,, WED, SAT. 106 f THURS, FRI. 109

IF PERFECT

SUEST

NOW BATH 32500 9.88 HAND $1200 4.99 WASH $550 2.49

TOWEL 3500 2.68

LOTSOF FREE PARKING |