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- Page C5, August 19, 1979 - Sunday News 7

b OLY tere be at gra
Ger GG tated Prats SNS

A

‘How much do you know

; about bread? To find out,
stop and study a. loaf of

bread, particularly in respect
to the tremendous influence

_

STUFFING A SALMON is easy with this lemon rice dressing designed to add a light and delicate flavor to delicious
B.C. salmon. A sure treat for out of province guests, but don’t wait until you have company to enjoy 4 this super

_.--_._Salmon barbecae...___-

*

Serve savoury B.C. salmon

The west coast way

Enjoy. the special rich

delicately accented with a

piquant lemon-rice stuffing.
ok
_ SALMON WITH
LEMON-RICE STUFFING
_ One’3 to8 Ib. whole B.C.
salmon
1 small grapefruit, cut in
thin slices

1/3. cup butter or margarine
1 ° cupsliced celery
1 small onion, chopped

o

1% cups sliced fresh

1/4 tsp. thyme

1% tsp. salt:

1/8 tsp. pepper .

2 =‘ tsp. grated lemon rind

1/4 cup lemon juice

1% cups water

1% cups instant rice,
uncooked

Melt butter or margarine
in frypan. Add _ celery,
onions, and mushrooms.

__Cook about 5 minutes. Add

poultry skewers and twine,

it, exerts on Canada’s
economy. Reflect the
centuries of painstaking
back of every bakery
product. _ :
‘Today many people ignore

'its greatest asset - its im-
‘portant food value. But
when studied and ap-
preciated,. all of a sudden
that small, simple, sym-
metrical loaf of bread. begins
to grow in stature and im-
portance.’ —~

In our grandmother's day,
bread making was often
considered the greatest of all
domestic arts. But we are
not living in our grand-
parent’s day, and we have
moved rapidly from serving
,__ bread hot out of an outdoor

remaining ingredients except
rice, and bring-to-boit: Add
rice and mix in. Coyer and
remove from heat. Let stand
five minutes.

Fill cavity of salmon with
rice stuffing. (Any extra

stuffing can be wrapped in

foil and heated on the grill
while the salmon cooks.)
Lace opening closed with

ANOTHER CHEF'S delight, Minted Lamb Jullenne will hecome a fast family favorite
— don’s forget the sour cream!

or sew closed.

Grease a large doubled
piece of heavy foil. Place
slices of grapefruit on both

sides of fish and wrap fish in

foil.

Place on grill high over a
low fire. Cook -ap-
proximately one hour,
turning every 10 minutes.

Make minted lamb
with sour cream

Exquisitely flavored with
mint, Lamb Julienne is a real
culinary treat.

MINTED LAMB
JULIENNE WITH
SOUR CREAM

1'A'lb. leg of lamb

% cup olive oil

3 tablespoons sour cream
1 medium onion, sliced

1 clove garlic, chopped

1 tablespoon p

1A teaspoon salt
dash white pepper
I teaspoon oregano
4 tablespoons flour
2 cups water
I sprig fresh mint, chopped

Cut the boneless leg of
jamb into ‘4x2 in. strips.
Clean and pecl_gartic,

Bley, __ fOr olf AME Ad}
romenenetniert=er tnt

*

ounce slice...

° supplies an average of 80

_ calories per one ounce slice.

® supplies protein, ‘at the.

average of 2.5 grams per one

e supplies calcium at the

veragerate—of-0.02-grams
per one ounce slice.

e supplies iron at the
average rate of 0.50

milligrams per one oun¢e
slicé,

e supplies thiamine
(vitamin B1) at the average
rate of 0.05 milligrams per
one ounce slice. -

° supplies riboflavin.
(vitamin B2) at the average’
rage of 0.03 milligrams per
One ounce slice.

¢ supplies niacin (another
of. the B vitamin group) at
the average rate of 0.50
milligrams per one ounce
slice.

Today, about 95 per cent
of the more than four million
loaves of bread eaten daily
by Canadians are made in
‘modern, scientifically
controlled bakeries.

What are some of the
nutritional. facts of life
concerning bread today?

BREAD:

parsley, mint, and onion.
Prepare them for the sauce.
Heat casserole with olive oil
and saute meat until light
brown. Add sliced onion and
stir until braised.

Add: chopped garlic, salt,
pepper, and oregano. Dust
with flour and stir until
grease is absorbed. Add cold
water and mix until a heavy
gravy has formed. Fold in
the sour cream and simmer

Makes 3 servings.

Suggested dinner menu:

Lamb Julienne, cpg
noodles, stcamed tomatoes,
relish tray, and = French
bread.

For dessert: minted pears.

We care mainly about our reputation ...
. In other words we care about youl

ASK ABOUT US!

IH, CAPPUCCINO

RiSTORANTE ITALIAN®D
774 DENMAN STREET (NEAR ROBSON) 669-0545

Reservations Recommended

Open 5:30 P.M.

(closed Mondays)

ee

If every Canadian ate four
slices (four ounces) of bread
every day, his supply of
bread’s_ essential nutrients
would be of consequence.

|

All too often, with diet-. .

conscious people around us,
we hear nothing more about
bread than its calorie value.
Interestingly enough, the
calorie value of a slice of
bread is about the same as an
apple or an orange.

The streets are for
the people.
Exercise your rights.
Walk a block a day.

PARTIOPATTION

Tre Canadian movement ter pernana ttinees

Food tor thought:

Everyone on the North
Shore could be reading
your menu by 10 o'clock
Sunday moming _ tt it had
been on this page

May we take your order
now /

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