bles

‘Outdoor “avtivity is in-

creasing now that summer is on its way. Go outside, enjoy the warm weather and minimizé.time spent on meal preparation.

Beef salads area great way to use summerime left-overs. They are quick and easy to prepare, yet provide colour, crispness and flavour along with a good supply of vitamins and minerals.

Main course salads should include some form of complete protein — such as cooked meat, eggs or cheese. Complete proteins contain all the essential amino acids, the building blocks for protein, in the proportion needed by the body. Most plant proteins are low in one or more pf the essential amino acids. Plant foods are also very fibrous and bulky and therefore a large quantity must be

' By JUDITH MATHEWS

Any cookie recipe that starts out with four cups flour has got to be a winner for busy mothers. Trouble is, they go so fast

BRENDONS COOKIES

Sift together: 4 cups flour

C26 - “Sunday News, May’ 31, 1981

‘vo s

digested to provide adequate protein. These quantities are often difficult to consume, especially for children.

The meat salad also provides some vitamins and minerals that are more difficult to obtain on straight vegetable diets — eg. Vitamin B12, iron and zinc. Iron and zinc from plant sources are not as readily absorbed by the body as from animal sources, and women and children on vegetable diets run greatere risks of anemia and impaired growth. In fact, children on strict vegetarian diets. have been reported to ‘have growth rates below the norm.

Meat salads provide an abundance of . essential nutrients as well as great

-taste appeal. Add variety to

your spring and summer meals with the following

Calling all cookie monsters

3 tsp. baking powder 1 tsp. baking soda 1 tsp. salt ‘“ tsp. cinnamon - optional ° 2 tsp. nutmeg - optional Beat together: 1 cup butter or margarine 1'‘Acups sugar

Big birthday cake

Prince Charics’ wedding cake will be prepared by the daughter of a man who baked the confection for his christening celebration more than 30 years ago.

Jeanette McCall, 25, of Toronto is one of seven bakers in seven countries who were given permission by Buckingham Palace officials to send a cake for

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‘gherkins. Blend all

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the wedding celebration at the end of July.

She has started collecting ingredients for a 420-pound, 5-foot-high, cathedral-sha- ped creation that will feed about 2,400 guests.

“If you're aie cake decorator the biggest cake you could make would be

something for the royal family,” she said Wed- nesday.

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beef salad recipes. WALDORF BEEF SALAD

% Ibs. rare or medium cooked beef, cut into thin strips

2-3 medium potatoes cooked

4 lb. Swiss, Gruyere cheese -

3 apples

3 celery stalks

4 tomatoes

4-6 gherkins

parsley to taste

3-4 young carrots

Mayonnaise (enough to , bind ingredients together) .

Dice the beef, potatoes, cheese, cored, but not peeled apples and the celery. Cut tomatoes into thin wedges. Scrape and grate the carrots and chop the the

‘When light and “auuty, adds, *.

2 eggs

% cup milk

2 tsp. vanilla

Now add all dry ingredients and mix until well blended. Chill dough for a couple, of hours. Roll dough % inch thick. Cut into four inch rounds.

Bake at 375°, for about 10 minutes, or until golden.

There is even a cheaper fridge deodorizer than baking soda; Use 2 charcoal bricquets set in a plastic cup.

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ingredients and bind with the mayonnaise. To serve:

. Spoon into a pyramid shape and garnish with shopped parsley. Serve fairly soon after making.

BEEF SALAD VINAIGRETTE

4 cups cooked roast beef, cut in julienne strips 1 cup onion rings 2 tbsp. chopped parsiey 1 tbsp. chopped celery - 2tsp. tarragon 2 tsp. chervill (optional) 2 tsp. chives or green onion tops Y« cup vinegar % cup salad-oil % tsp. dry mustard > dash of Tabasco dash of Worcestershire Romaine lettuce

Toss first seven ingredients together in a large bowl. Combine remaining ingredients and mix with beef and onion mixture. Chill 3% hours or

oyer night. Serve on Réinaine lettuce.-

ROAST BEEF & CABBAGE SALAD

2 cups lean, rare roast beef cut in ‘thin strips ~ 1 cup shredded white - cabbage . 1 cup shredded red cabbage ‘“%% cup mayonnaise '% cup sour cream or plain yogurt 1 tsp. prepared mustard 1 tsp. prepared horseradish ‘“ tsp. salt ‘4 tsp. pepper

Toss together Makes 4 servings. nko | P while you wait NORTH SHORE

DARKROOM: 1527 Lonsdale -988-9812

lightly.

‘‘Free’’ in-home estimates

a career for you Hairdressing MOLER SCHOOL

of HAIRDRESSING

Impact in advertising

takes time, energy and talent to create.

1 want to talk to you about how your business can benefit from professionally designed advertising. Your presentation should be specially designed to compli- ment your business and to attract your particular market. Proper, consistent uisual presentation in your newspaper ads, business cards, etc., can make you money. Whether it be concept, design, illustration or a totally coordinated campaign, including finished art for any visual media, the Art Department at the NORTH SHORE NEWS can assist you.

Prices are competitive with any agency

or graphics house in Vancouver, and I will

gladly give you an estimate.

PORTFOLIO

Media: Newspaper ads, Newspaper

editorial design and illustration, Magazine ads, bus boards, bus shelter ads and posters. Corporate logos, Record album cover, brochures, stationery and T-shirts.

Call me at the

NORTH SHORE NEWS Tim Francis ne

north st Creative Director rore

980-0511 rn ews