salmon a
popular B.C. treat

From page 37

B.C. vegetables

Bring a large pot of water to a
boil, Before adding salt, blanch the
julienned lenion zest 30 seconds.
Remove with a mesh strainer. drain
und set aside.

Add salt to boiling water, and
cook pasta for five minutes until al
dente. Rinse pasta and set aside.
(Leave water gently. boiling to
rehéar pasta just befare serving.)

In a heavy non-reactive (stain-
less steel) pan, heat-lightly salted
water to simmering with liquid just
covering salmon filets. Cover pan.
turn beat off, and leave salmon to
poach until just done:

Meanwhile, in a small stainless

“steel saucepan, combine wine, vine-
gar and lemon juice. Bring to a boil.

Add the julienned sorrel leaves
and cream. Reduce by hal! over

; high heat.

Remove saucepan from heat.

Begin whisking in the chitled butter
cubes, one by one, until each one
“melts'in. Sauce will be light and
foamy. Add blanched lemon zest.
-Cover to keep warm.

‘Return cooked pasta to boiling
“cwater to.reheat for-one minute.
- Remove; drain; and divide onto two

warm. dinner plates.”

Place poached salmon filets over -
ta “bed. Nap | each | filet with the’

CAMPANELLE AL
SALMONE AFFUMICATO
(PASTA WIPH
SMOKED SALMON)

Campanelle is flower-shaped
dried pasta: if unavailable. fusitli or
farfalle shape make good substi-
tutes, Serves 2.

2 Thsp. (30 mL) butter

t Tbsp. (f5 mL) minced fresh
parlie

4” ¢. (50 mL) minced onion

1 tsp. (5 ml) chopped fresh
oregano

2 Thsp. (30 mL)
olives

42, (125 g) smoked 8.C. salmon.
julienned

1 oz, (30 mL) white wine

12 02. (375 mL) whipping cream

%e. (175 mL) tomato seuece

6 fresh basil leaves, minced or
jutienned

Thsp. (30 mL) grated fresh

Reggiano Parmesan
Salt and pepper
6 oz. (175. Bg) dried campanelle

shaped pasta, cooked af dente
~ Meit the butter in a skillet. Add
the gartic and onions, and saute
until softened.

sliced black

* Add the oregano, olives, sliced |

smoked salmon and wine. Reduce

liquid: until syrupy. one or two min- -
“utes.”

Add the cream, and reduce again

‘until thickened. Add the tomato
sauce, basil. salt and pepper lo taste,

"and (finally) the parmesan. Sauce

rail, if desired. Serve :

ssorted ‘fresh vegeti-

should be glossy, and coat a spoon.
Toss the sauce with hot pasta,
Serve immediately,

i great

ne; one-of the. most: imtpor-
-functions..of this trace’ mineral
is ‘preventing leg cramps..

Other convenient” Sources (try, :

Ke. grated onion
1 egg

. Ae. flour

1 tsp. baking powder
4% tsp. salt, pepper.

Drain potatoes and combine

. with onion. Beat the egg and stir in.

Combine the dry ingredients on
a piece of wax paper and add.
Heat a-griddle ov large frying

SS panto 425°F -—-. usually the medi-

ing:you budget “try: these, You: We:

ot of servings for less.”
POTATO PANCAKES .

water or: they’ I turn color.
Before: mixing‘ the’ ‘pancakes, J

queeze: them out in a-clean towel to :

get'rid of all the water. 7°:

14‘c. grated raw potatoes (peel
bakers but you can ‘get away
with using the skins of, new,

8 “white potatoes) om :

GOMMUNITY EVENTS:
" GALENDAR
Compiled by Ann Hamilton

KIDS’ STUFF is a free service provided for
non-profit: groups. Submission requests
should be made on an official What's Going
“On form, which is. available 21 reception,
and received by the News st least one week
prior to the event.
+ Tne News endeavors to ensure items ap-
pear in the poper at Icast ance befure the
event, but space constraints may limit the
number of submissions printed. For guaran-
teed publication contact classified (986-6222)
or display advertising (980-0511).

“THURSDAY, FEB. 3.

Send us your event listings.
, ONGOING EVENTS:
Royal Canadian Sea Cadet Corps. 7-9
p.m.. Navy League Centre. 1555
Forbes Ave., N.V. Young men &
women aged 12-18 yrs, welcome. Info:
Sublicut. -Haydee . Mill, 980-4840 or
Lieut, Mike Bottoms, 980-1112 or
leave message at 988-891!. .

eos

To March. Wiggles & Giggles Infant

um-high setting on a regular stove.
“Luse vegetable oil or Crisco for

fying, Get a bit of it very hot in the -

pan. Drop the batter into the pan

~using a “cup measure,
-Brown the patties well on both -

sides. They cook amazingly quick-
ly. .
They're, great for brunch with
ham, bacon or sausage. I often
make them when I'm serving baked
ham and cabbage rolls.

Activity Program. 10:15. am. W.V.

Recreation Centre. Info: 926-3266.
ene

CAYAC North Shore for Catholic

teens. 7 p.m. every Thurs. at Holy

Trinity Church Hall. Info: 980-4450.
ee

Shotokan Karate for ages 7 & up.

Co-ed program aimed at developing

fitness, self-discipline, confidence &

self-defence. Info: N.S. YMCA. 926-

5541 or 986-0388,

FRIDAY, FEB. 4

Lynn Valley Litde League Registra-
tion. Feb. 4, 6-9 p.m; Feb. 5, 9
a.m.-6 p.m; Feb. 6, 12-5 p.m. Lyon
Valley Shopping Centre (Time Out
Sports storefront.) Info: 980-2133.
ONGOING EVENTS:

Toddlers’ Storytimes. 10 & I1
a.m. North Vancouver City
Library, 121 W. [4th St. Info:
980-4424, i

For mere Coming Events see
Classifieds Community Notices, For
arts and entertainment listings see the
Around Town column in Wednesday's
North Shore Now section.

frozen, cryovac, utility grade
limits in effect

096701

fresh, large

red

563205

fee apples

regular, 287 9

- 019828"

240564

781047

President's Choice™, assorted, 400 g

Temptations cookies

660373F

CONVENIENTLY LOCATED AT 17TH AND LONSDALE,
NORTH VANCOUVER

Prices in effect until closing, Saturday, February 5, 1994, while stocks lasts
We reserve the © right tc to limit it quantities.