Try some grilled saimon this

From page 53

1 5-ib. (2.2 Kg) fresh Chinook
Salmon tail (completely
scaled)

Olive oil

Salt and cracked black pepper

About 1 Tbsp. (15 mL) dried or
fresh thyme

2 Thsp. (30 mL) olive vil

1 shallot, minced

2 fennel bulbs

3 fresh artichoke hearts or 1
small jar, drained

4 Romy tomatoes

Juice of 4 lemon

Feathery fennel tops as garnish
Scale fish tail completely with

Make dinner faster by pre-planning

From page 84

ner and bag some, cubed, for later
—- it freezes well. Keep a few tins of
soup on the shelf and some frozen
veggies in the freezer.

HAM AND BROCCOLI
‘ROUNDUP ;
This gets its name from rounding
up all the staples you've stashed

_ 2 cans cream of mushroom soup
1-8 oz. jar Cheez Whiz or 1 c
diced Velveeta
Velveeta is often scorned by
“veal cooks” but it is amazing how
much flavor it adds te soups and
" casseroles.
4e milk
Ac. finely chopped onion
2 Thsp. butter
2 -— 10 oz. packages frozen broc-
coli (or fresh)
4c. diced leftover ham
2c. instant rice

Sos
=!

Choose from
3
different
models

Thaw the broccoli in the
microwave while you attend to the
rest of this.

Ina saucepan, over medium heat,
whisk the soup, cheese, milk, onion
and butter. Drain the broccoli. Stir in
the ham and rice. Turn into a
sprayed casserole, add topping and
bake at 375°F for half an hour.
Serves six.

Toppings:

i snack beg potato chips (crum-
bled) or

%c. buttered breadcrumbs or
cracker crumbs, or

1 tin French fried onion rings

BEEF NOODLE CASSEROLE
2c. noodles or fancy pasta, cooked
1% Ibs. lean ground beef
1 onion, diced

i green pepper, chopped
2 ribs celery, diced
2. cans cream of chicken soup

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2 cans water

Salt, pepper and any mixed sea-
soning mixture you like

Herb and garlic mixture of but-
tered cracker crumbs

Cook the pasta while you prepare
the meat. Combine the meat and
diced vegetables in a non-stick pan.
Cook slowly, stirring until the meat
is no longer pink.

Add soup, water and seasonings
and boil. Layer the meat mixture and
noodles in a sprayed casserole. Top
with lots of crumbs and bake at
400°F for 20 minutes.

For the cracker crumbs, keep a
bag of prepared crumbs in your
freezer, it really speeds things up.
Take all your stale ends of boxes
and grind them up.

Combine 2 Tbsp. melted butter to
1c. cracker crumbs,

Toss in some grated Parmesan
cheese if you,have it handy. Freeze
for up to three months, tightly

ERLE

ante

RAE EEE
CSS

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scaler, or back of knife, under cold
running water (chef’s tip). Pat dry.
Heat barbecue couls or charcoal to
medium-hot.

Season salmon tail by brushing
all over with olive oil. Season liber-
ally with salt, pepper, and thyme.

Place salmon on heated grill
(which has been brushed with oi! to
prevent sticking). Cover barbecue
(or tent loosely with heavy-duty
foil). Roast over coals about 10
minutes per inch of thickness.

When salmon is cooked through,
remove from grill. Let rest about 10
minutes before serving, with addi-
tional salt on skin to keep it crisp.

While salmon is cooking, pre-
pare the vegetable accompaniment.
Peel fennel bulbs, and slice thinly
with the grain; reserve feathery tops

barbecue season

for garnish. If using fresh arti-
chokes, discard leaves and chokes
and use the heart only: slice heart
into thin crescents. Core, quarter
and seed the Roma tomatoes.

Heat the 2 Tbsp. (30 mL) olive
oil in large skillet. Add the minced
shallot, and sauté 2-3 minutes until
softened. Add the sliced fennel and
artichokes (if using jarred arti-
chokes, add near end of cooking
time).

Stir-fry over medium heat, stir-

ring frequently, until vegetables are

crisp-tender. Add the tomatoes, and
cook 2-3 minutes.

Season finished vegetables with
salt and pepper to taste and the

juice of half a small lemon. Serve

vegetables immediately, alongside
portions of barbecued salmon.

SANDRA E, McKELLAR

LAWYER

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