PAGE 4, WEDNESDAY SE1PfEMBER 1, 1982, WHITBY FREE PRESS, RECIPE GIDE Favourit e Vegetable - Dishes BROCCOLI WITH SOUR CREAM A slightly sweet-sour sauce to perk up brocco-, 1 lb. broccoli, cooked ic. sour creami 2 tbsp. liquld honey 2 tbsp. eider vinegar %k tep. mustard 1/ tep. sait Combine sour cream, honey, vinegar, mus- tard 'and sait, and heat gently. Serve oveèr hot broccoli. Serves 4. Mrs; M. Wojcik CUCUMBERS AND TOMMTES A LA ITALIENNE 3 tbsp. butter 6 green onbions, chopped', 1 tep. oregano 1 ,tsp. basll % top. sait Pepper, to taste 3 tbsp. flour 'kc. flour 'kc. chlcken stock 4 tomatoes Dice cucumber, Meit butter in large saucepan over medium heat. Add cucumber, ornons, ore- gano, basil, Salt and freshly ground black pepper to taste. Cover and simmer, stirring of- ten for 5 minutes. Remove from1 heat.; stir in flour. Add stock and simmer 5 minutes. 'Cut tomatoes into eights; add to saucepan. Cook 243 min utes longer until tomnatoes' are heated through. Makes 6 servings. CAULIFLOWER TOMATO MEDLEY 1iÎmed. cauifloweèr 6 suices uide bacon cut In V21" pieces 3' tbsp. bacon drippings 1'k2c . soft bread- crumbs 3 med. tomatoes, sliced 2 tbsp. chopped green oubi 1/4tsp. Salt dash pepper 1/ tsp. dili seed 3/ c. grated cheddar cheese Separate cauliflower into, flowerets and boil until just tender; drain. Meanwhile cook bacon pcrisp. Toss crumbs with bacon and drippings. Arrange tomatoes in greased shallow baking dish, about 6-cup size. ISprinkle on onion, saît, pepper and dill. Add caullflower; top with crumb mixture. Cover and' bake '10 minutes at 400 degrees. Uncover, and continue baking. until tender, about 5 minutes. Sprink- le cheese over top; bake until it melts. Serves six with roast COO K.1NG S HO0UL D'BE FUN&EAS4ÀY and we have the modern appliances for both RANGES.- Hardwick, Hot Point, Enterprise (Gas and Electric Models) MICROWAVE OVENS- Litton/Moffat & Hot Point B.B.Q's- Canadiana. Falcon.,-Broilmaster (Natural Gas and Propane Models) COME IN AND CKfOOSE FROM A WIDE SELECTION 0F GAS AND ELECTRIC APPLIANCES CeaumesCas HOURS: MON.-WED. 8:30 -4:30 p.m. THURS.-FRI. 8:30 a.m. - 8 p.m. SATURDAY 10 ar.-3p.m. IRiva 101 CONSUMERS.DRIVE, WHITBY e 668-9341 (WhItby, Aax, Oshawa) e 72R-7367' (Oshawa, SOWManvIllli) * 839-4496 (Plck.rlng, Dunbarton> THE STOREi meat or grilled fish. Attractive vegetable dish for a buffet supper. Canada Safeway Limited. (The Gkod Food< Collection) BEEF AND SNOW PEAS 8 oz. flank steak, cut, into'!, Inch thick sUices MARINADE:' 1 tbsp. soy sauce 2 top. water' 1/2 tsp. sesarne .11 'ktsp. sugar (optionai) itsp. cornstarch< 'ktsp. oUl ils tsp. white pepper 2 tbsp. oit i slice ginger, shredded 8 oz. sn ow peas, ends snapped off 'kc. soup stock itep. cornstarch in 1 tbsp. water 1½tsp. wlne Heat wok on barbecue over high heat for 1W-2 minutes, with lîd in closed position. Add oil and ginger to wok; stir for 10 seconds. Add beef; stir-fry for 1-1'i½ minutes. Add snow peas and soup stock. Cover with wok, lid and cook for 3-3½h minutes. Thicken witli cornstarch solution. Sizzle in wine. Serve hot. Serves 4. BEANS MEXICANA 1 28 oz. (796 mý4) can beanswith pork and tomato sauce 2 12-oz. (341 ML) cans kernel corn, drained' 1i 1-oz. (540 ML) can tomnatoes, drained 1/2 lb. (250 g) lean ground beef, cooked ½tsp. (2 ML) chili powder 1c. (250 ML) grated Cheddar cheese' Place beans on bot- tom ofcasserole dish; top with - corn.> Mix cooked ground beef and tomatoes together. Add chili powder and spread beef-tomato mixture on top of corn. Sprinkle greated cheese over beef. Bake uncovered at 350 degrees for 30 to 40 mi n- utes. Serve over French bread. Makes, & serv- ings. WOK COOI<ING ON A GAS BARBECUE Outdoor BBQ reécipes prepared, in a wok wel- cornes the summertime cooking season. These recipes, are imtended to add a new dimension to the use of your gas BBQ. Cooking with a wok on a gasi BBQ is as efficient and as. versatile as stove-top cooking. A 14-« inch diameter wok with Rid was, used for these recipes. A. wok lid should be used to short- en cooking time and to achieve even cooking. A wok with 2 metalside handiles is preferableto one with one long wood- en handie, to avoid possible burning of the bandie. The f ollowing dishes were developed to serve 4 people - if accom- panied with other cish es' and to serve. 2 people - if served by itself. Ac- company with rice or noodies. A great variety of Chinese dishes can be prepared when using the wok on a gas BBQ. Here are -a few tips to help you get started: 1. Arrange'cbarrocks on one side of the barbe- cue 50o that wok fils snugly and as close to heating grid as possible. 2. Preheat barbecue for 10 minutes on high heat.- 3. When stir-frying, preheat wok for 2 min- utes with lid in closed position before adding any ingredients. This will allow the whole wok surface to heat evenly. 4. When heating oil in wok for deep-frying or when boiling water in a wok, put lid in closed -position to facilitate heating, before cooking food. 5. Medium-high to 30% OFF high heat should be used for wok -cooking'on the barbecue.- 6. If, deslred, while cooking with a wok on one side -of the barbe- cue, the other side of the barbecue may be used for cooking something else. (Consumers' Gas) Martin Yan D id you know green beans, asparagus, broc- cuti and cauiiflower are much lower in calories than peas and corn? - Courtesy of Canada Safeway Lhnlted. LIVEN UP.YOUR MEALS WITH SPICES .With'Meat: bay leaf, dry mustard, sage, mar- joram, paprika, thyme, curry, garlic, rosemary, oregano, onion, green pepper, lemnon juice, parsley. Wlth Egg: curry, dry mustard,- green pepper, mushrooms, omon, parsley, tomato. Wlth 'Vegetables: lemon juice, green pep- per, tomato,, onion, parsley, ,mushrooms, marjoram, 'dill,' mace, basil, plain yogurt, or buttermilc. FRUIT CHILI SAUCE 15 ripe tomatoes 3 apples 3 peaches- 3 pears 3 onions 2 c.sugar 1 tbsp. sait 1: c. whlte "le vinegar 1 c. water In cheesecloth bag put: 1 tep. whole cloves 1 tsp. mlxed spices 1 tsp. whole cinnamon Chop tomatoes and fruit -and combine in large preserving kettle. Boil gently 2 hours 'or until thick. Pour into sterile jars and seal. Old Canada House Cook Book ENOINEEREO FOR COMFORT AND PERFECT FIT ELASTIC COMFRT * SLIMMING FIT AT WAISOT " WAIST AND IP REINFORCEO CLOSING I.. StRAIGHT LEG 1 . The best fitting and best Iooklng pant you wiI11 ever own. -A STRETCH 2. Easy care and comfort of a knit wlth the WOVEN ciassic look and feel of a wooi blend. LNE 3. Two-way stretch fiannel that bends and stretches wIth you - and stili retains its per- fect fit. Assorted FaIl Colours Closed Mondays Free Alterations LOOK< FOR 'THE SYMBOL IN THE WAISTBAND 'j r---- Old e_ýý--Cdnddd House4 AT BROUGHAM Fèaturing handcrafied early Canadian pine and oak furniture, gifts and antiques., OBrock Road, Telephone LïIst south o wy.7 6831I fH7 68-3111m Anniv ersary Sale (September 1 to 11) at BROOKLIN VILLAGE SHOPPE' (Ladiles Wear) 57 Baldwin St., Brooklin 655-3474 STrRETCH WEVE PANT by Reg. 128-134. 4