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» -@2 — Wetinesday, April'5,-1989:'- North Shore News

Springtime is super
salmon supper time

SPRING BRINGS tie plight
of the fisherman’s widow.

Unlike the golf widow, she must
deal with the nightly prayer:
“Please, Lord, may he catch
enough to keep him happy but lit-
tle enough so we won’t be cating
fish seven days from Sunday.’’ In
comparison, the golf widow kas it

I’ve two favorite ways to cook
fresh salmon —- whole, in foil on
the barbecue, stuffed with sliced
tomatoes, green pepper and onion
which are discarded before serving,
and poaching.

To poach, I eye the salmon
carefully. How big is it? — natu-
rally underestimating the fisher -
man’s calculation.

How much of it should I cook?
How much to drench in ice-water,
in milk cartons and freeze?

T always poach too much.

If there’s just a bit left over, it
makes fine sandwiches. It’s ex-
cellent combined with egg yolks in
devilled eggs. Mix it with mayo,
hard-cooked egg and broil —
cheese-topped — on big buns.

I’m getting inte some of Brian’s
favorites now.

If you aren’t coping with fresh,
cooked salmon, one cup is equal to
an eight ounce (7% oz flat tin),

If you decide to use canned
salmon, include the liquid, mashed

OFF

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OAKRIDGE

i
erverest
TOWELS & RUGS

20%-40%

bones and discard the skin. The
bones are a marvellous source of
natural calcium.

If you are using fresh salmon,
poached, pick over carefully for
bones and discard thim.

budget
beaters

Barbara McCreadie

Fresh-poached salmon should be
very moist — quit cooking when it
barely flakes with a fork. Save the
cooking liquid and include %4 cup
for every one-cup milk in the reci-
pe you’re using, filling the cup
with regular milk.

Poaching Liquid
¥2 cup white wine
Ys cup water
1 bay leaf
pinch oregano, thyme, basil
1 garlic clove
2 tablespoons chopped onion

Bring poaching liquid to a boil.
Add salmon — up to four Ibs.
Reduce heat and simmer, covered,
for about five minutes a side or
less. Do not overcook.

eet
Now, back to those leftovers.

- Fresh, poached or baked salmon
can be substituted in any of your

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273-1186
LANSDOWNE

Largest Display of
SHOWER
CURTAINS |

now 1999

reg. $45.00

Foop

LORD BEACONSFIELD
ELEMENTARY SCHOOL

celebrates its 75th anniversary
Former students and staff of Lord

favorite casserole recipes. Where
the recipe calls for canned salmon,
increase the liquid in the recipe ei-
ther using some of the poaching
liquid or additional milk or egg.

Be sure to bone the salmon very
carefully.

ewe

Salmon Florentine
Sauce:
1 tin cream of chicken coup
% cup grated cheddar cheese
Ys cup dry sherry
2 tablespoons real mayonnaise
1 teaspoon lemon juice
dash Worcestershire sauce

2 packages frozen chopped
spinach, cooked and drained

2 cups cooked salmon, boned and
in bite-sized pieces '

¥2 cup butter

1 cup fine dry breadcrumbs

% cup grated Parmesan cheese

Prepare sauce. Stir 4 cup sauce
into cooked spinach. Arrange on
the bottom of six buttered individ-
ual casseroles. Top each with
cooked salmon. Spoon remaining
sauce equally over casseroles,

Melt butter and stir in bread-
crumbs and Parmesan. Top casse-
roles.

Bake at 350F about 20 minutes
or until brown and bubbly.

Teams weil with seasoned rice.

See Purchase
Page 43

ENTIRE STOCK

20% OFF

Sale ends April 9th/89

giephanies

Childrens Fashion Centre
PARK ROYAL SOUTH

926-1103
PARK ROYAL

Beaconsfield Elementary School are invited
to the school’s 75th anniversary reunion on
Friday, May 5, from 6 to 9:30 p.m.

The program at the school features decade
rooms, historical displays, souvenirs and
entertainment. If you would like to help or
register for this event call 430-0499.

INFANTS TO SIZE 6X

926-5616