ve-star reci

Edena Sheldon

CUISINE SCENE

AS A food writer for the past

25 years or so, many recipes

.- have been tured out in my _ . Kitchen. Many have appeared _in the glossy color pages of Bon Appetit, Cuisine, Gourmet and Sunset over the years as regular full-length features.

_” For many years I wrote the week- ly food feature for the Los Angeles

\ Times Sunday magazine. And there’ are quite a few cookbooks under my

~\(widening) belt. Which brings me to

the theme of this week’s column. ‘T’ve noticed that no matter how “many cookbooks one owns (mine - number over 3,000!), there are tried ‘and tue favorites we all cling to. And, chances are, most often

. they were handed down from a fam-

.- ily member, a dear friend or found ‘ elipped in Granny’s own recipe file

"| (often a wooden box, like my own

~” mother has in her cupboard). “More times than not, these

ADVANCE PUBLIC NOTICE |

recipes are yellowed with age, tat- tered at the edges, splattered with grease or chocolate prints, and sometimes they even go missing. Time to get on the phone and yell for help.

This fact came to me recently when we took the ferry to the Sunshine Coast to stay for a few days at a secluded charming cottage owned by a friend of ours.

As I set up housekeeping in my friend Phyllis” well-equipped cottage kitchen, I noticed numerous out-ol- print French cookbooks and other impressive volumes.

1 also noticed yellowed and aged recipes tucked here and there, ‘all hand written, stashed in cupboards and in nooks and crannys.

Things like pound cake and herbed beer bread und scalloped potatoes. Obvious family favorites that ‘no vacation would be without.

~ And, yes, Litried them all. And they

were wonderful.

Well, last year The Vancouver Sun brought out a great cookbook, Five Star Food, authored by Eve Johnson and the Sun Test Kitchen staff. (Still available by going to The Vancouver Sun Promotions Desk, main entrance, 2250 Granville St., between 8:30 a.m. and 5 p.m.; for $19.95 plus GST.)

it is billed “recipes to delight your family and amaze your. friends.” A result of favorite recipes which rated five stars from an on- going pancl of outspoken (“not to say cheeky”) tasters at The Stat.

All are rated superb, and they are

- a great collection of the best recipes

printed in The Sun’s food pages. Everyone on the Lower Mainland should have one on their shelf, and |

_ promise it will be well-used all the

time. Some 10,000 copies sold out in the first two weeks!

LOAD RESTRICTIONS

: Pursuant to Section 26 of the Highway Act, notice is hereby given that load restrictions may be placed,’ on short notice in the near future, on genain highways within the Howe Sound Highways .

District.”

The. restrictions: wil limit vehicles to 70% or 50% of the egal axle weignts as: allowed. under the regulations pursuant to. the Commercial Transport Act. Overweight permits will not be granted and all existing weight permits will be cancelled during the period of the restrictions. Other restrictions may be imposed as necessary.

“The ‘public trucking and transportation companies should govern themselves accordingly. Your cooperation in adhering to the above

; “regulations will be appreciated.

Maria Szalay, P. Eng. District Highways Manager For: J.Pement Honourable Minister .

Originating Office: Howe Sound District

1690 Main Street North Vancouver, B.C. (Phone: 987-9311)

I phoned Food Editor Murray McMillan and asked permission to run several of the homey, wonderful baked recipes from the book.

So here are a few of the-nice “from scratch” easy recipes [have enjoyed, You’ tl have to buy the book yourself to get the famous recipes for UBC Cinnamon Buns! (And they are incredible.)

The book is filled with tips and lore and nice little foody facts, scat- tered umongst the recipes. I've been meaning to promote this book for a long time now, but it seemed to be out-of-sight, out-of-mind, Maybe that’s because it was next to my Cuisinart, in my kitchen!

Happy baking.

PEAR UPSIDE-DOWN GINGERBREAD

Serve warm with whipped cream.

Makes 6 servings.

3 pears, peeled and halved

14 ce. (300 mL) all-purpose flour % tsp. (4 mL) baking soda

_ 1 tsp. (5 mL) ground cinnamon

4 tsp. (2 mL) ground ginger % tsp. (1 mL) ground cloves 4% tsp. (2 mL) salt

-%e. (125 mL) buttermilk

Simple and sophisticated tax and investment strategies you can useé today and tomorrow.

ake your investments grow and your tax . bill) shrink. That's the key’ to financial planning, whether you are starting out in life or dealing with fetirement. With this upbeat slide show in clear language, Mike Grenby will help you ‘focus on the best ways to Manage your money - whether you are 24 or 84,

Province oi ; British Coiumbia f.. Ministry of Transportation

a homemaker, employee, businessperson or retiree, and whether you have $100 or $100,000.

MEM as bide

es sure to

Ke. (50 mL) soft shortening

% ¢. (50 mL) sugar

1 large egg

4%, (125 mL) table molasses

4 ¢. (50 mi) chopped nuts

Whipped cream or ice cream (for topping)

Place pear halves, cut-side down and stem end toward centre, ina well greased 9° (23 cm) round cake pan; set aside.

In large bowl, combine flour, bak- ing soda, cinnamon, ginger. cloves and salt. In blender or food processor, blend buttermilk, shortening, sugar. egg and molasses until smooth, about two minutes,

Pour mixture over dry ingredients and mix thoroughly. Pour batter over pears and sprinkle with nuts.

Bake at 350°F (180°C) for 40 to 45 minutes. Loosen cake from edges of pan and invert immediately onto serving plate. Serve warm, topped with whipped creain or ice ‘cream.

FRESH HERB SODA BREAD From The Vancouver Sun: “If you keep buttermilk in your fridge, and

_ herbs in your garden, tender herb-

rich bread i is never more than an hour away.”

SSR Beek ET Se EM NS LU ST

lease

Makes | loaf. 2c. (500 mL) whole wheat flour 1% ¢. (375 mL) all-purpose flour 2 Tbsp. (30 mL) brown sugar 1 Tbsp. (15 mL) baking powder I tsp. (5 mL) baking soda 1 tsp. (5 mL) sait 1 Tbsp. (145 mL) each chopped

fresh thyme, basil and oregano

(or 1 tsp. each if using dried

herbs)

14. (375 mL) buttermilk 2 large eggs 2 Tbsp. (30 mL) vegetable oil

In large bowl, combine flours, sugar, baking powder, soda, salt and herbs.:

In another bowl, whisk together buttermilk, eggs and oil. Add to flour mixture and stir just until dry ingredi- ents are moistened.

“Tum dough out onte floured sur- face, and knead gently about 7-10 times or until smooth.

Shape into an 8" (20 cm) round and place on lightly greased .(or

_ parchment lined) baking sheet: With

a sharp knife, slash top with an X about 4" (1-cm) deep.

Bake at 375°F (190°C) about 35 to 40 minutes, or until brown and crusty. :

Certified General Accountants Association af British Colteritua

‘eave enough behind? © . Special estate planning worksheet gives you the: : answer. : Mike. Grenby © writes an “award-winning “money” column, appears regularly on radio. and TV,” has written five books and has: spoken to more than: ° 35,000 people at his ’ financial seminars. He sells: no products so his advice -. is completely unbiased; a. ° handout at the Money show will summarize: the’ - seminar's key points. a Based in . Vancouver, :

Mike provides independent financial counselling to individuals,employee

groups and families. Mike’s suggestions will : Teassure you in these uncertain economic times. | His two hour presentation includes: * The ideal home owner- ship plan How to substitute non-taxable for taxable income ¢ When to pay your partner * How to grab the disappear- ing capital gains exemption

and Highways

¢ Five simple parts of the ideal investment plan

¢ The best way to approach mutual funds

¢ Your international investment options

* Which RRSP provisions to use - and which to ignore iS eitonceeras Mike Grenby

Extra: You can't take it with you - but will you BA MSc CFP RFP

Saturday, February 4,1995, Carson Graham Hi h School Show opens 1:00pm - Seminar starts 2: 00pm - Tickets $7.00 (includes GsT)

Tickets available: ' : . (for MasterCard and Visa)

phone Lynda Gleeson 2pm-4:30pm = 985-2131 or the Classifieds front desk weekdays 5-9pm_ weekends 9am-4pm - 986-6222

(for cash payment) at the North Shore News 1139 Lonsdale Ave., North Vancouver, B.C. ee Ah. A ee 8:30am-9pm Monday to Friday. EDGEMONT VILLAGE 9am-4pm Saturday & Sunday Corner. of Edgemont Blvd. & Queens 983-9330 -

We reserve the au to limit quantities. Prices in effect Wed. Jan. 1, to Tues. Jan, 24, 1994