42 - Wednesday, June 19, 1985 - North Shore News

Fresh fruit with flair

ITH FRESH fruits appearing in all the stores at reasonable prices we’re always

on the lookout for ways to serve them.

Fresh peaches are featured at Buy Low (63¢ Ib.) and Super Valu (69¢ Ib.) this weck and you might like to try this recipe.

The cake is particularly good with peaches because of the almond flavoring. If you like, add a handful of pitted fresh cherries to the peaches. IGA is featuring them at 98¢ Ib.

Peach Shortcake 6 ripe peaches, peeled and sliced Sugar (taste the peaches and use as much as necessary}

“ cup Gran Marnier or peach liqueur

250 mi whipping cream 1 tablespoon icing sugar ¥: teaspoon vanilla

Drop the peaches in boil- ing water for a few seconds to make the skins loose for easy peeling. Combine with sugar and liqueur and refrigerate. Whip the cream with sugar and vanilla and refrigerate. Assemble the short cake just before serv- ing.

Cake 1 cup butter 2 cups sugar ¥) cup milk Y cup hot water

Cees 3 cups flour 1% teaspoons baking

This cake requires a lot of beating so if you’ve got a mixer on a stand, use it.

Beat the butter until fluf- fy. Add the sugar gradually, beating well. Mix the hot water with the milk and add slowly, beating well.

Add the eggs and flour (one cup at a time) alternate- ly, beginning with an egg and beating very well after each addition. Add the bak- ing powder with the fast cup of flour. Add almond fla-

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Bake in a greased tube pan at 350° about an hour - test after 50 minutes.

To serve: Split the cake into two layers and lay side by side on a tray. Cover both layers with fruit and top with whipped cream.

Have you tried the Italian sausage that Stong’s is featuring this week at $2.99 Ib.

If you’re wondering how to serve it, try dicing it up and sautecing it with green peppers, garlic and plenty of butter as a topping for spaghetti. Dust with lots of grated Parmesan cheese and cracked pepper. This makes a good filling for an om- elette, too - cut down on the butter.

Cross your fingers that we get some. decent barbeque weather this week. Whole fryers are 99¢ tb. at Buy Low and 98¢ at Stong’s. Bulk weiners are 99¢ Ib. at Safeway.

If you shop at Stong’s, this is a good week to serve mushroom omelettes - eggs (A-large) are $1.29 doz. and Mushrooms $1.88 Ib. You can feed quite a few people with a dozen eggs!

BEST BUYS: KWIKSAVE: Pitted medium ripe olives $1.24 WOODWARDS: Medium cheddar $2.99 lb., fancy let- tuce 39¢ hed, ww Supreme coffee $2.77 Ib.

SUPER VALU: Dairy Maid apple juice .69¢ (limit 4)

‘radishes and green onions

4/$1, Ling Cod 99¢ Ib.

SAFEWAY: Featuring generic products this week. Especially good fur staples

and non-food items. Try the . §

tinned Sockeye at $2.38 (213 gm) and Serviettes - 400 for

$3.49. Grapes, seedless, are 88¢ Ib. STONG'S: Ling cod, 99¢ ib., English cucumbers 59¢, radishes and green onions 25¢, fancy lettuce 149¢, Dairymaid apple juice 79¢ (no limit).

green

PRODUCE CITY: Bunch

spinach 39¢ BUY LOW: Golden Grove Apple Juice 1 L, 77¢.

There’s never been a better time to buy!

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