46 - Wednesday, November 13, 1

Keeping the kids near the kitcl

ONE OF my daughters remarked that I goofed big time when I didn’t ‘aclude Scottish Eggs in a recent column. It seemed to her that if I got on to pub fares as I did with

991 — North Shore News

Pickled Eggs, I should have taken it one step further.

Scotch Eggs were one of the treats that I used to make for kids’ lunches. They pack well but our kids never needed to pack a lunch -- we live so close to both Plymouth School and Windsor that the kids came home every day.

It was a mixed blessing.

When they were little, | knew that I had to be home to dish up lunch. That gave me a few gray hairs when I got stuck in traffic or was having such a good time with my morning curling team that I didn’t want to leave.

But, the advantages were marly.

1 had an opportunity to try rec- ipes. I love testing stuff in the kitchen but I learned right smartly that Brian isn’t much of a test- taster. My daughters are wonder-

ful.

They would bring friends home for lunch, It was a great opportu- nity to get to know their friends.

I knew where my kids were. They didn’t get much opportunity to loiter anywhere but our kitchen table. It was easy to encourage them to come right home after school, bringing friends, if they knew that I was baking that afternoon.

Hungry kids get bitchy. Anyone

who has raised a family knows that most rows start’ from 4 p.m. So does a tot of mischief. * I could control what they ate! A kid left alone will grab for junk food. It’s too easy to open a bag of chips.

Barbara NicCreadie

BUDGET BEATERS

T noticed, too, that my friends who worked and left their kids alone from 4 to 6 every afternoon, filled the house with snacks. The kids came home, switched on the idiot box and gorged themselves on Cheezies.

I know thet a lot of parents must work, Such a pity.

Anyway, back to Scotch Eggs and a few other kids’ choices.

Scotch Eggs

Traditionally, these were deep- fried British pub fare. You can deep-fry them but it’s foolish. The sausage meat renders out and spoils your cooking oil. It adds unnecessary fat. It makes a mess. Why bother?

~WARM UP -* lYOuR WINDOWS |

AND

TraTT man wits. iat. hid

Tn

SAVE!

preg reer stead. AOE EEL <t whe Wf

Venetians ° Verticals ° Pleated Shades (excluding silk)

Sale ends Nov. 30/91. Dec. 7

order deadline for all products

Specializing in Blinds and Draperies for over 7 years

1877 Marine Dr., N. Van. #4-38%18 Progress Way, Squamish

Whistler

984-4101

892-5857 932-6647

:

t Ib. pork sausage meat

2 tablespoons finely chopped or grated onion

1 teaspoon poultry seasoning or sage

6 hard-cooked eggs, shelled

flour for coating

1 egg, lightly beaten with:

1 teaspoon water

fine, dry breadcrumbs

Mix sausage meat with onions and sage. Carefully coat the esgs with the mixture, keeping the coating even and covering the eggs completely. Roll in flour, shaking off excess. Chill, uncovered for about an hour. Dip in egg mixture and roll in crumbs. Bake at 375°F, about 20 minutes or until the sausage is firm when you pick it with a sharp knife.

Serve hot or cold with your favorite spicy tomato sauce for dipping. i cut these in half and serve with greens and_ sliced tomatoes. For a crowd, make a double batch and cut in quarters.

Another easy but so popular lunch was my version of:

Eggs Fu Yung Sauce: ¥1 cup water 2 teaspoons sherry 1 tablespoon soy sauce 2 teaspoons cornstarch

Whisk together in a _ small saucepan. Cook, stirring over low heat until thickened and clear. Eggs:

6 eggs

leup bean sprouts

Y cup each, fixely sliced onion and celery (your slices should be about the same thickness as a bean sprout and 1’’ long)

lt tablespoon soy szuce

1 tablespoon cornstarch

salt and pepper

Beat the eggs iightly. Prepare vegetables. Whisk the soy sauce and cornstarch into eggs and stir in vegetables. Season to taste.

Fry the egg mixture quickly in a hot oiled skillet — I drop it in % cup batches -- pancake styie — and turn it quickly as soon as the bottoms brown. Serve with a spoonful of sauce over top. This ought to feed four but not in my family!

Note: To stretch the above, add

November * Special

en

a cup of finely sliced cooked chicken or turkey, a few cooked shrimps or a tin of drained crabmeat, broken up.

My friend, Shirley Louie, has an alternative recipe for the above that she prepares as an appetizer. It’s fantastic! However, don't try to substitute ingredients in this one. | did -- always experimen- ting — and it wasn’t nearly as good as the original. Self-rising flour is available in bulk or in small one-kilogram packages.

Live Crab

4”

cooked with Black Bean Sauce

Dim $

* Saturdays for month of November on 10 items

GOURMET SALADS

Have all the convenience of fast food and made fresh at the CHEF’S CUT.

LAMB SOUVLAKi

Per pound 596

13.00/kg

Prices in effect until November 16, 1991

Special Orders Weicorne or phone 985-3069

Prop by 8:00 ANM-10:00 PM

& ask for Chef’s Cut

Chef’s Cut only at 1250 Marine Dr, North Van.

“a ORION OF OvERW TEA FdUUS:,