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Wednesday, June 17, 1992 — North Shore News

FOOD

Give yourself a treat with nugget potatoes

I’M DRAWING a blank in

the food department today.

We’ve been away so much in the past month that when I

think of food, I look for a menu. Last weekend we stayed
on Orcas Island. Although we had plenty of nice restau-
rants to choose from, two of our meals came right out of
the Island Market — deli fried chicken for one and peanut

butter sandwiches for another.

We feel travelled-out!

The point of travel is to experi-
ence new sights and sensations —
food and drink being high on the
list. It’s a relief to be home to the
simple stuff.

If you haven't already bought

some of the strictly seasonal nug-
* get potatoes, give yourself a
homely treat. These appear brief-
ly, this time of year and are
delicious although not inexpensive
(about 98 cents a lb. this year).

Steam them in their skins until!
just tender or coat them lightly in
the drippings from your roast and
bake alongside — allow about 35
minutes, give or take, depending
on size. Try to select potatoes of
uniform size to keep life simple.

I did nugget potatoes and corn
on the cob with this:

Satmon Loaf
2 tins salmon (fists)
2 eggs, lightly beaten
2c. soft breadcrumbs (about five
slices stale bread)
% c. grated onion
Y: c. finely diced celery
Yc. snipped parsley
coffee cream — about % cup
3 hard cooked eggs, shelled
Te. sliced stuffed olives

Empty the tins of salmon into a

fairly large bowl. Remove the

arbara
NicGreadie

BUDGET BEATERS

black skin, crush or remove the
bones and flake the salmon into
its juice. Depending on the quality
of the salmon you may or may
not need the cream ! mention in
the list of ingredients.

Sockeye almost always needs it,
pink — sometimes. Add eggs,
crumbs, onion, celery and parsley
first and then cream if the mixture
aprears dry and doesn’t hang
toxether on a spoon.

Seasonings are optional,

especially salt as some brands of
tinned salmon seem saltier than
others. If you like dill, add a
pinch. Leave the pepper for the
diners to grind.

Spread “ of the salmon mix-
ture in a small, well-sprayed loaf
pan. If your pan is one of the
new, positively non-stick kinds,
omit the spray.

Arrange the whole cooked eggs
in a line along the center of the
pan. Sprinkle olives generously (1
use nearly the whole jar!) around
the eggs and top with the remain-
ing salmon mixture.

Press it down over the eggs and
make sure that all egg surfaces

have at least 2”’ salmon coating..

Bake at 350°, 45 minutes. Serve
hot (4 servings), either as-is or
with your favorite sauce — two
follow.

This also slices well when cold
and makes an unusual addition to
acold salad plate.

Traditionally, cold salmon loaf
is served with squares or molds of
tomato aspic (recipe follows), with
butter lettuce, dill pickles and
cheese biscuits.

Onion Sauce (hot)
1 medium onion, sliced in thin
wedges
2 tbsp. butter
2 thsp. flour
1c. milk or light cream
salt and white pepper
dill (optional)
paprika

Slowly steam the onions in but-
ter until tender. Stir in flour and
then milk or cream. Cook slowly
until thickened. Season to taste.

Serve over hot salmon loaf and
garnish with paprika.
Cucumber Creanr (cold)

This may be served beside (not
on top) of hot salmon loaf or over
slices of cold loaf.
1c. finely diced, unpeeled English
cucumber
3 green onions, diced
le. dairy sour cream
Y%2 c. unflavored yogurt
% tsp. granulated garlic
salt and pepper

Dry the cucumber on a paper
towel. Combine with remaining
ingredients and chill.

Tomato Aspic

If you own some old-fashioned
individual salad molds, use them.
Small custard cups will do. If all
else fails, turn into an 8’* square
cake pan and cut in squares to
serve. This was a2 standby in the
*50s but I found my kids liked it.
It’s quick to put. together, needs
several hours to chill.

Try making it the night before.
1% ¢. tomato juice
celery leaves (as many as you can)

1 small onion, chopped
Ya lemon, squeezed and peel cut

up .
1 envelope unflavored gelatin
2 tbsp. wine vinegar
1 tsp. sugar
dash Worcestershire sauce
In a saucepan, bring juice,
leaves, onion and lemon to a boil.
Turn off the heat and forget it for
half an hour. Strain. Dissolve gel-
atin in vinegar. Add to strained
juice along with sugar and
Worcestershire. Chill until firm.
That’s the basic recipe but I like

Tomato Aspic with crunchy
vegetables included. To do so, set
the pot of aspic in the fridge until
it partly sets. Toss in:

Mc. grated carrot

\% c. finely diced celery

2 green onions, sliced

At the last case-lot sale, I
bought a case of pink salmon.
The price worked cut to a dollar
and change for a tin. One tin
(flat) makes a meal for two peo-
ple, high in food value. It’s con-
venient — most of us have the
stuff on hand to toss together a
loaf, patties, a casserole or even
sandwiches.

But, the most important lesson
a Budget Beater learns is to
stockpile non-perishable food
whenever the prices are right. Just
now, Pve got cases, some full,
some dwindling of kidney beans,
crushed/canned/stewed tomatoes,
salmon, tuna, peas, cora, various
soups, juices and scalloped
potatoes.

And cat food! Aside from the
money saved and the convenience,
my shelves could feed our family
of eight for a week in an
emergency.

P’ve got a big bin of four, dried
milk, dried beans, cereals and
rice. Please consider enlarging
your larder. If storage space seems
a problem put your mind to work.
What’s wrong with under beds?

Of course, we don’t have
storage problems as the kids mov-
ed out, leaving us with a big,
empty house. But, give some
thought to stockpiling and do it.
soon.

During the summer months many of our carriers
‘take a well earned vacation. This is your opportunity
to earn some exira cash for the summer.

The North Shore News is delivered to all the
homes in your neighbourhood every Sunday,
Wednesday gnd Friday. You may be able to deliver
all three days or just the ones that suit you best.
There are no collections or canvassing involved SO
you have time for other activities.

Your summer delivery job could lead to a
permanent route, so call us today...

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