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PAGE 14, WEDNESDAY, FEBUARY 8,1978, WH1TBY FREE PRESS wornen are experi encing a re-, newed interest in cooking," says Miss Eckley, who has been teacing novice cooks ini clas and through magazine pages for 13 years. "If you are just starting out ini the kitchen, -or adding to existing, utensils, the foliowing tips -might help you. Alwaysý Port Wlulty 1 1614 Chaurles St. 6681611 TEAK OAK Joli ose Lin@ I 1~ 002l 'ML Sureat first glance ail RSP's look the same. Down the block they may offer flexibilily Around the corner,, interest compounded monthly. While across town it's-comipetitive interest rates. Now, what makes the Permanent's RSP different? Simply this: in our Guaranteed Fund we presently combine ail three. < x.Ui fy Jners çQfl]oujndpd mqnth1y. CQmpetitive interest rates& Not onily tat, there are no initia- tion or annual administration fees and the maximum close-out fee is only $10000. So mflybe at fîrst glance ail RSP'sdo look the same, but they're flot. Stop in at the Permanent branch nearest you and find out more about the Permanent RSP. Our branches can aiso tel you about our Registered Home Ownership Savings Plan (RHOSP). Deadline is March 1, 1978 for 1977 tax savings. -the Permanent c uoemm*U er* Woflways be er khel ySu màke iL I22 KING ST, W., OSHAWA 728-9482 138 SIMCOE ST. N., PETERBOROUGH 748-4520 l113 WALlON ST., PORT HOPE1 885-63611 "Learning to eut down on waste is thse key to cooking ini 1978," explains McCdll's food editor Mary Eckley. "We have to learn to take advantage of supermarket specials and turn basic, inexpen- sive foods into satisfying rneais. Asarsi,_many m aii CHINESE POQ TAVERN GOLDEN GATE RESTAURANT AND TAVERN CHINES% & CANADIAN lF00 '105107 1SOCK ST. S. WMITSbY (JUST SOUTH 0F 4 CORNUS) FoIly Lkenced Undr Tii, LLB O.. O9LOIN GAI 1 Y ûR&I - ~DNE IN OPEN,, GATEWAY TO CATE IO1 .Mon.-Thurs FNECUSIE RDI4G' Fri.-Sat. for HOME QELIVERY ln AUuI j turi A.M. WI4ITOY. AJAX. AND *BROOKLIN 4OSH1AWAI. CA' TAKE OUT SERVI *68P21 loi bos soiIAR(,L Lake Scugog $75,900.00 Your dream homne with 100 ft. frontage on the Lakce by 200 ft. deep, Spacious living roomn with floorto celling fireplace and wallcout to large deck. Walkout froni faily room to patio as well as fireplace, 3 bedrooms, separate dining roomn, main level laundry room. LUt me show you this home today - Cali Margie Aukem 668-8865 - 655-4248. Well treed area, deep lot. Bright and sunny aluminum clad bungalow. Finished rec roomn, extra 3 pc. bath in basemrent. Modemn kitchen bas plenty of counter spaoe and cupboards. Single garage. When sununer arrives vou wiIl take pleasure in the mnground heated pool. $54,900.00. 10% down. Bobbie Iteron 668-8865 - 668-4844. Getting back to basîcs C'ooking trend for '78 6 tabiespoons salad oil 3 lbs. beef chuck or rump, cut in 1Y%-lnch cubes 1 cup chopped onion I cup chopped green pepper 1 cup sliced celery 2 tablespoons flneiy chopped parsiey 1 ciove garlic, finely chopped 1 cani (8 oz.) tomato sauce 1 cup red wine 2 beef bouillon cubes 1%s tablespoons saît %. teaspoon pepper 1/8 teaspoon dried thyme leaves j 1 bay leaf 6 smail potatoes, pared and halved 6 medium careots, pared 6 white onions, peeled 1 tabiespoon flour 1 large. tomato, eut nto 6 ovdenRe and stl teder, by sitpper, tdye, ay leaf, oeandcusatéer.itndr a.bronuto bcminte. Redtuc heea toan. imr cvrd 3. Add vgale, gand ictmmer sace e, b oullongereor anti2lctend er. 4. rngo fron ea. Skim of hepoonsndoldmwater and sdr te beefmixure 5.Ad egup, o n dp.Simmer, covered,-10 mi ne, uoti il thie. 668-M361 8 3 Doyi Ody TIfURS & FR1 730 PX SAT, 1:3PJ&Iý7-.38P.U. elm 1-l.a.îa ana v choose versatile cooking objects and obtain heavy cookware whenever possible. Heavy pots and pans last longer and don't burn food as readily" When choosing recipes, follow these suggestions from Mary Eckley: *Always choose a recipe frorn a reliable source. *Make sure the recîpe suits your needs: cost, prepara- tiontume and puipose. *Try to find a picture of the meal, so you know what it looks like. *Pick recipes that suit your teste buds., *Choose basic combiriations that will provide a new taste. *Make sure ail the ingredients are readiiy available. CHEESE 4.ND VEGETABLE'CHIOWDER (Makes 6 to 8 servings) 4,.tablespoons margarine 'A cup fineiy cho>pped, onion 1 cup -chopped green pepper 1 cup paredsliced carnot 1 cup pared diced potato 1 pkg. (10 oz.) frozeri peas 5 tablespoon 's flour 2 cans (103,4 oz, sîze) con- densed chicken broth, un- diluted 3 cups grated sharp natural cheddar cheese (U lb.) 2 cups milk V4 teaspoon sait Dash pepper Chopped parsley V2 cup croutons, optional 1 . In hot margarine in 3-quart saucepan, cook vegetabies, covered and stirring- oc-' casionally, 20 to 25 minutes, or until tender. 2. Remove from heat. Stir in flour; mix welI. Cook 1 minute, stirring occasionally. 3. Add chicken broth to vege- table mixture. Bring to boil- ing, stirring constantly. 4. Gracluaiiy stir in cheese. Cook over medium heat, stîrring, until cheese has melted. Gradualiy add milk. Season with sait and pepper. Bring just to bolling, hut do flot boil. 5. Sprinkle with .parsley; serve wiith croutons. SAVORY BEEF 4ND VEGETABLE STEW (Makes 6 servings) WAL-L UNITS AIL SIZES IN & ROSEWOOD- II~""HOP LOCAL AND SAVE.> FURNITURE- WAREHOUSE CENTR>E' 401' y-