Jid-fashioned pickling surprisingly my

THiS PAST week has been perfect for canning and pickl- ing —- enough sunshine to keep us cheerful but not enough to turn our kitchens into furnaces.

Since modern pickle recipes call for final processing of pickles and relishes in a boiling water bath, the cook can generate quite a bit of heat without the help of Mother Nature.

This is the time of year when it’s mice to know a_ backyard gardener or have planted one yourself. Get real chummy with any neighbor with fruit trees. We've acver had a crop of apples as large as this year and it's a shame to waste them. 1 suspect trees all over the North Shore are as abundant.

If all else fails, make a run to the fruit and vegetable stands in Richmond or the Fraser Valley — the best pickles and relishes are made with produce pickled and processed ihe same day.

Pickling is surprisingly easy. The hand-cutting is monotonous but for anyone with a food pro- cessor, slicing and chopping is a breeze.

Most pickle recipes call for the prepared vegetables to be soaked overnight in a mixture of coarse (pickling) salt and cold water. This extracts some of the natural water, keeping the vegetables crisp.

Do not omit this step, if called for, as the pickling solution will be weakened by lezkage from the vegetables. In short, you’l!l have a

Teen centre offers out-trip

SUMMER DAYS bring summer fun for youths aged 13 to 17,

The Karen Magnussen Teen Centre in North Vancouver offers a safe and social environment where teens can constructively spend their holidays. Various ex- citing in-house activities are plan- ned for the summer as well as adventurous out-trips, all super- vised by qualified youth leaders.

Barbara ; McCreadie

BUDGET BEATERS

weak-tasting, mushy product.

Here are a few old-fashioned pickie recipes, using products that are abundant (and relatively cheap!) this time of year. Green tomatoes are available at fruit stands — you may have to ask the farmer and he may send you out to the south 40 to pick your own. If so, look for large, firm ones that aren’t touched with pink ripening spots.

While you’re at it, pick a few extra — that movie wasn’t kidding when it called itself ‘‘Fried Green

Teens must purchase an annual membership that entitles them to participate in summer in-house activities. Some of the wild adven- tures planned include visiting waterslides, para-sailing, canoe- ing, camping and train trekking.

Teens are invited to drop by the teen centre, located at 937 Lynn Valley Rd., to pick up informa- tion on upcoming activities, pro- grams and an application form for membership.

teetaeh ariemen at

Seer Stearenes

PEACHES

Early Red Haven

EXPIRES JULY 25/92

Tumatoes.’’ Dip them in egg, coat with fine cracker crumbs and serve with bacon and eggs.

Dutch Pickles 4 cups green cucumber pieces (unpeeled but scrape out any large seeds) 4 cups peeled pearl onions 4 cups green tomato pieces (unpeeled) 1 large cauliflower 3 sweet red peppers 1 cup coarse pickling salt 8 cups ice water 6 cups vinegar 5 cups sugar 2 tablespoons dry mustard 2 teaspoons turmeric 1 cup flour

Break the cauliflower into small Mowerets. Seed and chop or slice the red peppers. Combine the vegetables in a big stainless steel, glass or plastic container and caver with salt and water.

Let stand 24 hours.

Drain and rinse well with cold water. Pour vinegar into a large canning kettle. Combine the dry ingredients and whisk into vinegar. Bring to a boil, add prepared vegetables and simmer 10 minutes.

Spoon into sterilized jars, adjust seaier lids following manufactur- er’s instructions. Adjust rings — don’t tighten firmly. Lower jars into a boiling water bath with water covering the tops by an inch.

Boii 10 minutes,

adventures

The Karen Magnussen Teen Centre is open {i a.m. to 4 p.m. and 6 p.m. to 10 p.m., Monday to Thursday; 11 a.m. to 4 p.m. and 6 p.m. to midnight Friday and Saturday; and 1] a.m. to 4 p.m. Sundays.

For more information call 983-6559. Registration for all teen programs can be done at any North Vancouver recCentre, or by phone with Visa or MasterCard by calling 987-PLAY.

20 1B. CASE $10%2,

ORE HOURS. DUNBAR & DOLLARTON Mon -Fr Sam-Spm Sat. Bam-?pm, Sun. Gam-6pm OUNDARAVE WEST VAN.

Mon Wed. Sam-7pm Thurt-Fn. 9am-Spm Sat-Sun Sam-6pm LYNN VALLEY NOHTH VANCOUVER Mon-Sat 6am-Spm Sun Sam-6pm

Remove jars and test the lids for proper seal — they should be concave and not go ‘‘boing-bo- ing’’ when you press gently. Refrigerate any that haven't sealed and use promptly.

Bread und Butter Pickles

Choose young, thin cucumbers with perfect skins. These won't have tough seeds. Do not peel.

13 cups sliced cucumber

6 medium onions, lengthwise, °°

Y cup coarse salt

Ice

4 cups sugar

2 tablespoons mustard sced 1 teaspoon celery seed (more if you like)

Y teaspoon ground cloves

Y2 teaspoon turmeric

4 cups vinegar

3 cup water

Layer the prepared vegetables in a big bowl with a layer of salt be- tween cach layer of vegetables. Cover with lots of ice and let stand at least three hours.

Mix it well with your hands and then drain thoroughly — this removes most of the salt. Place in a deep kettle.

Combine the remaining ingre- dients and pour over. Bring to a boil. Pack into hot, sterilized jars and fill with the pickling liquid to cover, leaving “%2'’ space at the top. Attach sealer lids, prepared as directed. Screw rings on gently.

Process in a boiling water bath for 10 minutes.

sticed

This next recipe has nothing to do with pickles! A few weeks ago, a reader called iamenting that she'd misplaced her recipe for Impossible Tuna and Cheddar Pie. She'd even written the Bis- quick company — they sent her a bunch of recipes but none for this particular one.

I finaily took a shovel and cleared out my work corner and unearthed the original Bisquick pamphlet (among about 790 other priceless pieces of literature).

Impossible Tuna and Cheddar Pie 2 cups chopped onion Va cup margarine 2 caas (fists) tuna, drained 2 cups grated cheddar, divided 3 eggs 1% cups miik 1 cup Bisquick baking mix Ys teaspoon pepper 2 tomatoes, thinty sliced

Heat oven to 400°F. Grease a 10°" pie plate (deep one). Cook onions gently in margarine until light brown. Sprinkle iuna, | cup of the cheese and the onicns in plate. Beat eggs, milk, baking mix and pepper until smooth. Pour in- to plate.

Bake 25 to 30 minutes or until knife inserted in the centre comes out clean. Top with tomato slices and remaining cheese. Bake 3 to 5 minutes or until cheese is melted. Cool 5 minutes.

Serves 6 to 8.

Atthe District ofNorth Vancouver we believe strong and active neighbourhoods are the foundation for a healthy

and liveable community.

We're inviting all our neighbours in the District to join Our Neighbourhoods, a programto toenhance neighbourhood

identity and design.

Guided by a Task Force, the program will:

stimulate discussion explore new ideas

experiment with exciting and creative activities

If you have not been actively involved in your community, here’s your chance. We’re looking for members for the

Task Force.

It’s no ordinary Task Force.

The focus is on

philosophy not policy, ideas not regulations. The main qualification for membership is residency in the District. We’ re simply locking for people who. represent the diversity of our neighbourhoods - people like you, the mothers and fathers, children and adults - with a concern for our community and an interest in working together to build (or imagine).

a better place.