C10 - Wednesday, April 20, 1983 - North Shore News

Bi food

PERFECT FOR THE BRIDGE CLUB A luncheon treat from San Diego

TOOK MY NOSE off the grindstone long enough to go to California, neglecting my readers, but I brought you back a present, to make up for it. In it’s called a doesn’t begin to describe it, so I'll put a card in with it to say, “A great different luncheon dish, or

San Diego,

“Garlic Loaf,”

you could knock the socks off the bridge club.”

It requires one long French or Italian loaf “” cup of butter (125mL)

6 cloves of garlic, crushed 2 Ton. sesame seeds (30mL) 1A cups sour cream (375mL) 2 cups Monterey Jack, cubed (500mL) ‘% cup Parmesan, grated 2 Tbn. dried parsley (30mL) 2tsp. lemon pepper (10mL) 1 14-02. can of artichoke hearts, plain, not marinated (400g) 1 cup shredded Cheddar 1 6-oz. can pitted npe olives Tomato slices and fresh parsley spngs Turn the oven on to heat to 350F (180°C) and consider the assembled loaf needs half an hour in that tem- perature. That means you can get it all together early on, and have it ready in the

| | the kitchen

ranger

by Eleanor Godley

YOU'RE COOKING

The Insh are famous for their breads. A hearty brown bread makes a good accom- paniment to a robust soup dunng cold weather. It also makes tasty jam or jelly sandwiches for after-school snacks. Add some cream cheese for a luncheon treat, too

IRISH BROWN BREAD

} cup vacuum packed

wheat germ, regular

1 cup flour

t cup whole wheat flour

: Cup sugar

[tsp soda

2 tsp baking powder

lisp salt

> cup butter

t cup buttermilk

Combine wheat perm with both flours remaining dry ingredients Cutonrrubin butter Add buttermilk shiphtly fork

and

PTY w OLLY 4 with

OLE

Knead on floured surface Turn into

one-half minute.

, which

refrigerator.

Cover a cookie-sheet with foil, and cut the loaf the long way. once, laying each half cut-side up on the foil. Tear out the soft inside in small chunks, being careful not to break the crust, which will be your container. Melt all the butter in a skillet, and stir in the mashed garlic and the sesame seeds, keeping a medium heat. Toss the bread chunks around in that, and let them fry lightly until all the butter is absorbed and the bread’s nice and golden.

In a bowl, combine the sour cream, the Jack cheese, the Parmesan and the salt and pepper and parsley. Drain the artichoke hearts (if marinated, save that for future salads) and add them to the bowl. Stir m= the toasted bread and_ toss everything lightly. then spoon it back into the bread shells and = sprinkle’ the Cheddar cheese on top. While it bakes. drain the olives and = prepare the tomato shices.

You can make a ta-ra! out of serving the thing whole, surrounded with olives and tomato slices and decorated

Irish brown bread

greased nine by five by three and one half-inch loaf pan

THIS WEEK 's SPECIALS

“LB. frozen

First FRESH Spring salmon of the season has arrived!!

North Van Salmon Shop

OPEN Mon-Sat 9-6 Sunday 12-6

tormerly North Van Fish

1410 Lonsdale Ave.

North Van. 988-0747

TWICE WEEKLY TO MEXICO CITY

Japan Ai lines Boeiwyg 747 5 fly twice weekly nonstop between Van

Couver and Mexico City

back on Tuesdays and Thursdays

Advance pure base

book and pury for your TeRet a week abmeatd Stay ie

weekend and ootover JO days

retorhy fares

“peter yur Al

fecorty Vest crtawece

TA Tearverl tqqerit foot

soutbbo wad on Mondays atid) Wednesdays

toa Gtcts Mer nwicics

reetuiers AL Herat oa

Seetanddks

SAPAN AIR LINES

JAL

PHC OPINED Y ©

Thipeg ot WARE

by 604) 688 66°

with parsley, or you can slice the loaves across into generous portions and gar- nish them individually.

Think about it, for a luncheon dish, made even more substantial with the addition of drained, flaked salmon or tuna, or chopped ham, or. shrimp, with cucumber and devilled eggs. Sounds like a great idea for a patio party, and all the work done hours ago. What about some chilis, sweet or hot? Those Californians, they sure know how to live.

If we're into anticipating summer eating, how about some pita bread stuffings? No. One:

Chop and mix 6 hard-boiled eggs

eben Fay Bho IOP RP

(odu Ity

(60mL) (1.25mL)

“4 Cup mayonnaise ', tsp. salt Dash of pepper 2 Tbsp frazzled bacon (30mL) ‘a cup green pepper (125mL) 2 green onions

No. Two: Brown | Ib. ground beef (0. S5kg) and mix in 2 crushed garlic cloves

1 small chopped onion, Or green ones 12 mushrooms, sliced 14 green pepper, chopped 1 can refried beans 1 small can green chili salsa salt to taste Alfalfa sprouts and sour cream to garmish Like that, it makes livin’ easy.

‘Se

2011 LONSDALE AVE., NORTH VAN. BUDGET CONSCIOUS PRICES

pet Iw

Sweet & Juicy CANTELOPE Meoucan 59° Ib. 1.30 kg

The Salad Fruit

AVOCADOS

Imported

6 for 1.00

Large

LIMES or LEMONS

Mix of Match

8 for 1.00

NAVAL ORANGES 5 Ib. for 1.00

Prices In effect April 20-24

Large & Sweet

Califomia

44° kg

Green

CABBAGE

Imported

4 ib. for 1.00 55‘ ke.

Sugar PEAS

Imported

1.79 Ib. 3.95 keg.

Hoyal Oak Brand

CHARCOAL

1Otb Bag

2.99 each

White: Light & dry. Red: Rich and robust.

FLIGHTS A WEEK

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