10 — Wednesday, December 27, 1989 - North Shore News

FAIL-PROOF DINNER PARTIES

Family coming for dinner? Keep it simple

SHE WAS standing beside me at the meat market counter pretty — and pretty expensive, but

about four in the afternoon.

I guess she was about 22 and

had that ‘‘now what do I do’’ look familiar to mothers ev-

erywhere.

**My folks are coming for din- ner,’” she confided to the butcher. **I’d cook a roast but [ don’t have the time.’ She settled for enough chicken to feed the palace guard and marched off towards the vegetable stand.

I had a momentary flashback to myself at 22 and the Sunday I served my in-laws the pink pot- roast.

I had boiled the unfortunate roast most of the day and couldn't understand why my gravy resembled whitewash.

In desperation, 1 tipped in half a tinful of beet liquid — with pre- dictable results. Thank God my sense of humor was in check or I'd have tinted the potatoes baby blue to match.

The major mistake made by most new cooks is that they at- tempt the impossible. Getting a full-meal-deal of roast, gravy, mashed potatoes and two vegetables takes a bit of skill anda whole lot of timing to serve.

My own daughters CAN do it, but generally have better sense.

They opt for combinations that require no last-minute beating or juggling, relying on cassercle dishes such as scalloped potatoes to complement a ham or oven- fried chicken. Mixed vegetable easserole combinations are delicious and save all sorts of fuss- ing. All of the above can be kept hot for a long time.

Besides, they like to give me an opportunity to show off once in a while, complimenting my skill in getting the gravy brown and the potatoes lump-free.

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To help anyone who doesn’t care to serve pink pot-roast or to be stuck trying to bash the lumps out of the potatoes as the guests arrive, here are some combinations that work for me.

Tirst, divide the meal into men- tal compartments:

Meat: Be easy on yourself. Boneless hams, fully cooked, re- quire only re-heating.

Try carving them when cold and tying the slices together with str- ing. Wrap in foil and reheat in the

oven along with any casserole dish. Don’t count on leftovers.

Fully cooked bone-in hams are a good choice for larger groups. The butt portion is meatier and easier to carve. You'll generally have a lot of leftovers.

Chicken pieces, either thighs or breasts, are a good choice. Marinate them in your favorite sauce — teriyaki or barbecue are popular. Or shake them in a breading mix and bake. Allow ex- tra as there’s something about chicken that gets appetites in gear. Potatoes, pasta or rice: If you're new to cooking, don’t be afraid to use a mix — some are excellent. | particularly like Idahoan scalloped potatoes — one box feeds three maximum.

If using packaged pasta mixes, try adding some fresh ingredients such as a handful of diced green onions or parsley, crumbled crisp bacon, thinly sliced raw mushrooms, cooked shrimpmeat or a bit of everything. Add just before serving.

‘Allow two packages for six peo-

ple. Salad and/or vegetable dish: Prepare your salad greens early and wrap tightly in plastic before refrigerating. Keep chopped tomatoes separate.

Hard-cooked eggs may be done and shelled early but don’t cut. Store, refrigerated, in cold water or tightly wrapped in cling wrap.

Never add dressing until serving time.

Vegetable casserojes heat nicely along with the meat. I'll add a couple of easy recipes at the end. Bread: Aren’t bakeries wonderful? Hot rolls are easy, but split kaiser buns make great garlic toast or pizza bread (top with sliced

tomato, grated white cheese and a sprinkle of mixed dried Italian herbs. Heat.).

Also consider cheese sticks or

onion rolls. Dessert: Here’s where I pass, but if you like, get busy a day or so ahead and be as fancy as you like. Or, settle for cheese and fruit. Or ice cream with a fancy topping.

Or one of those fancy coffees that turn your guests into wide- awake drunks. Bakery desserts are

Bridge players welcome

BRIDGE PLAYERS who know the basics of the game are invited to join Lynn Valley’s own Sunday Nite Bridge Club.

This social group meets 7 to 10 p.m. at recCentre Lynn Valley on an ongoing basis. Players should be familiar with bidding, scoring and playing procedures, and will organize themselves for games.

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986-4366

Personal Injury

Hunter

Barristers & Solicitors #300-1401 Lonsdale Ave., North Vancouver

Free Initial Consultation

Membership fee is $10 for three months.

Join the Bridge Club by regis- tering through the North Van- couver Recreation Commission. Call 987-PLAY (using Visa/MC) or drop in to any NVRC facility.

For more information contact recCentre Karen Magnussen at 984-9341.

CANADIAN CLOSET SHOPS

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Free home estimates

Tumer

have you priced cheese and fruit lately?

kkk

If I started prattling on about wines and liqueurs I'd provide my friends with a big laugh. | don’t

like either of them. We do serve them, but I leave the choice and the presentation up to someone else.

eave

Here are two vegetable casserole

budget beaters

tecipes. The corn combination needs a bright salad (try spinach and bacon or marinated tomato slices and onion rings).

Scalloped Corn % cup chopped onion % cup chopped pepper (red or green) 2 tablespoons butter

Barbara McCreadie

2 tablespoons flour \% tezspoon dry mustard salt and pepper Ys. cup milk 2 cups frozen corn kernels 1 egg, slightly beaten Saute onion and pepper in butter until limp. Stir in flour, mustard

and seasonings. Stir in milk and cook, stirring until thickened. Add corn and heat unti! thawed. Quick- ly stir in egg. Turn into a buttered one-quart casserole and bake hour at 350°F. Serves four.

1 often top this with buttered crumbs and grated Parmesan cheese.

Broccoli Mushroom Bake 1 bunch fresh broccoli (about 1% Ibs.) trimmed and separated inte bite-sized pieces Y, Ib, fresh mushrooms, sliced % cup butter M% cup flour 2 cups milk salt and pepper 1 cup prated old cheddar cheese 1 tin French fried onion rings

Steam broccoli until crisp-tender (four minutes on full power in the microwave is about right). Saute mushrooms lightly in butter. Add flour and stir to blend. Stir in milk and continue stirring until thicken- ed. Add half the cheese. Season to taste.

Pour mushroom sauce over broccoli in greased casserole dish. Top with remaining cheese and onions. Bake at 350°F until bubbly — about 20 minutes.

. f FRESH SQUEEZED ¢ 1 LITRE BOTTLE

{Orange Juice

fled by Brish Cokin AS.

Ly bets ROERISS

j “PRICES EFFECTIVE : DECEMBER

SUNDAY, DECEMBER 31 M. TILL 6 RM

What is Permanent Discount?