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I H ! 4 Outlook


A c r a f t s s h o w c a s e &


work made by local people. THERE’S a least of talent on display at the Gallery


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speople are included in the annual exhibition staged by the Mid-Pennine Arts Association. Explains exhibitions organiser Slieena Mayo: "This exhi­


Downstairs in Burnley at the moment. The stunning artistic creations of a number of local craft­


jewellery in silver, copper and more unusual materials, to delicately hand-painted pine panels. In between you will find glassware, batik, hand-made felt


and a good selection of work by local craftspeople." This year's exhibition includes everything' from beautiful


gant and richly coloured raku with characteristic crackled glazes divided into complex geometrical patterns. 0 Malik artist .fill .fames, from Thornton-in-Craven, who


produces a variety of greetings cards, prints and originals for collectors. • The exquisite, atmospheric watercolours of former


PICTURED above and at the other side of the page are two impressive pieces of pottery by Paul Muchan, one of the exhibitors.


horses give children a chance to ride their very own pony — without the cost of stabling! The exhibition runs until December 22nd.


Burnley artist Stephen Lennon, now living in Cowling. • Val Standage, whose jolly Victorian-slyle hobby


W in a super recipe book Outlook R e c ip e Book C om p e t it ion


2. What pastry are tradition Eccles cakes made from, shortcrust or flaky? ..........


1. What seafood is Moiecambe Bay famous for? ..........................................


Name: Address: .........................................................


..................................................... -2>“S-


HEIiE'S your chance to win a super new recipe book packed with traditional Lancashire recipes. " Lancashi re Count ry


and appertising. and also easy to prepare.


nal archival sources. The recipes are varied


Recipes" is one of a series ol 2(i titles featuring regional re c ip e s p u b l ish e d by Kavette Books Ltd, of Hor­ sham, Sussex. It contains dozens of tasty


We have six of the books


recipes lor a wide variety of dishes. Many have been handed down through gen­ erations or taken from origi-


Tasty but meatless


CATERING lecturer Jean Weaver, from Nelson, suggests some recipes


an even layer of sliced potatoes, top with grated cheese. Bake on medium oven until


•lean herself. She says they are not strictly vegetarian, but are useful lor those wish­ ing to eat more fibre and less meat. SAVOURY RICE


for tasty meatless dishes. The recipes have been developed by


Ingredients: Xoz shredded vegetables: llioz tin of tomatoes in juice; V


-j. pint water;


■loz long grain rice (rinsed): '/Asp salt: '/atsp mixed herbs: pepper to taste. A 2-:! pint


with liquid. Cook slowly, stirring occa­ sionally to avoid sticking. When rice is cooked and liquid absorbed, turn heat off and allow to continue cooking with lid on — two minutes will fluff rice up. Serve hot or cold. Flavour cun be varied by adding curry powder or chilli powder to taste while cooking. POTATO AND BEAN BAKE


pan is required. Method: Place all ingredients in pan


golden brown.


ables (any kind); Kioz tin tomatoes in juice; '/jtsp mixed herbs; salt and pepper; Vi pint water; deep oven proof dish 2-:> pint. A :> pint pan is needed. Scone topping — Xoz S.R. flour; ltsp


Ingredients: Rase — lib mixed veget­ VEGCOBBLER ? O R T l * 0 0 ,o*


veg is available. Carrots, onions, cabbage, leaks etc., peas, beans or corn can be added. Place all vegetables in pan, with herbs and seasoning. Add tinned tomatoes and water. Simmer 15-20 mins. While veg is cooking prepare scone top­


baking powder; loz margarine; '/Asp salt; milk to mix; ti-Xoz grated cheese. Method: Finely chop or grate whatever


sliced mushrooms; 1 finely chopped onion; 1 large potatoes, peeled and thinly sliced; (>- Ni)z grated cheese; seasoning. A :’


Ingredients: Kioz tin baked beans; loz > pint oven


proof dish is needed. Method: Prepare potatoes, just cover


with cold water. Cook :i-l mins. Drain and place beans in base of dish, stir in the onion and mushrooms season. Cover with


8


ping. Rub fat into flour, add baking pow­ der and salt, stir in just enough milk to make a soft dough. Turn out onto a board, handle as little as possible using a little Hour, roll out 1 inch thick, cut into 10-12 2Vi inch rounds with cutter Spoon vegetable base into dish, adjust


liquid to a thick soup consistency. Piace scones on top, cover with grated cheese, bake medium oven until well risen ami golden. Serve with baked potatoes and salad. Cheese can be left off, and scones brushed with milk instead. □


21, Hammerton St, Burnley, Lancs BB11 1NA Tel: 416040


Wholefoods an d Natural Remedies, Vitamins an d Minerals,


Herbal a n d Homeo pa th ic Preparations, Organic Fruit, Veg. a n d Bread, Aromatherapy,


Cruelty Free Skin Care an d Cosmetics, Books, Leaflets an d Reference Files


We cater fo r all kinds o f special diets; Vegetarian, Vegan, Diabetic, Gluten-free a n d Dairy Free


FRIENDLY SERVICE AND HELPFUL ADVICE i


as prizes. All you have to do to win one of them is answer the two questions and fill in your name and address on the coupon and send it to Outlook Recipe Book Competition. East Lancashire Newspapers, Bull Street. Burnley. BB11 11)1’. Entries need to arrive by Tuesday. November 27th, and the first six cor­ n ’d entries drawn out will win a recipe book.


bition is an opportunity for people to get an original hand­ crafted piece of work or artwork that would not otherwise be available in this part of the country. “We have articles from top makers around the country,


■•v r *


V'v. .-Vrt


shoes, pottery for collectors or everyday use, and a wide range of paintings and prints. Local makers include: • Higham potter Paul Muchan, whose work includes ele­


For VALUE for money. BRITTONS JEWELLERS


& PAWNBROKERS, BUY & SELL


SECONDHAND and ANTIQUE JEWELLERY


a wide range of new,


GOLD WRISTWATCHES, inc ROLEX, OMEGA, FINE CLOCKS and much more


inc., DIAMOND RINGS, gold, silverware, good secondhand


PART EXCHANGES, VALUATIONS,


REPAIRS SERVICES available.


and one of the b e s t F o r a d v ic e w i th o a t o b l ig a t io n


w r i te , p h o n e o r c a l l a n y t im e to s e e M r . B r i t to n .


34 SCOTLAND RD, NELSON 697659


SUP] PARISH writes about an exhibition which features some fascinating craft


«*ys to 1


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