a _ toservesalmon—country-baked, and with a potato hot-pot-dish ont on Gi enting! Here's an ereiing ew way e side, Wholesome eating with country-baked salmon Zesty Potato Hot-Pot cooks right along with a handsome ‘chunk of stuffed B.C. Salmon from the Pacific for a delicious evening meal that economizes. on human energy and oven heat. The exciting combination of colourful, popular vege- tables used to stuff the salmon makes a nice change of ‘pace from basic bread stuffings and also doubles as the vegetable course for this well-rounded oven dinner. The calorie counts are very acceptable too. Depending on the species of salmon chosen and the number of sefvings into which the dish is divided, the count. on Country-Baked Saimon ranges between approxi- mately 250 to 275 calories per serving. COUNTRY BAKED SALMON {Serves 4-6] 1 (2-3 Ib.) piece B.C. salmon Lemon juice a 4 bsp. burter or margarine 1 medium zucchini, sliced “2 cup chopped green onion 1 tomato, chopped -_ Sotheby see 2 tbsp. chopped fresh parsley ‘A cup thinly sliced — mushrooms a tsp. garlic salt Vs tsp. marjoram , Pepper to taste 1 can (14 02.) tomatoes, chopped If salmon is frozen, partial-_ ly thaw for ease of handling. Wipe salmon lightly with a damp cloth and rub cavity” with lemon juice. Melt butter: mix lightly with remaining ingredients, ex- cept canned tomatoes. Stuff salmon lightly with some of the vegetable mixture. Lace or, skewer salmon closed. Place in well-oiled = shallow baking pan. Surround with remain-- ing stuffing and pour canned lomatoes over all. Bake, uncovered, at 450 degrees F for 10 minutes per inch thickness of stuffed fish, measured at the thickest point. (If salmon is partially frozen, bake 12-15 minutes per inch.) Baste salmon and vegetables several times during cooking period. Remove to hot . serving platter and serve immediate- ly. accompanied by Potato Hot-Pot if desired. _ POTATO HOT-POT 2-3 large -potatoes, thinly sliced 1 large onion, thinly sliced I} cup ~cheddar_ cheese, shredded _ 1 cup milk Y2 isp. garlic salt Pepper to taste Paprika Butter Layer potatoes, onions and cheese into buttered 1 '% quart casscrole, beginning and ending with potato layer. Add seasonings to milk and pour ever. Dot with butter and sprinkle with paprika. Bake, uncovered for 45 minutes to | hour at 450 degrees F until brown and crunchy on top and potatoes are tender. Word Internanorval faar cl : ihe Chid , Unicef Canada ‘@ jewelry and Russian works of art to auction. Would you like to discover the real Dimond pendant brooch sold tune 02 1978 for Sb 250 Mr. Rene Atlass will be at our offices at it auechion see them. helped people value of your jewelry and Russian works of art? Are you curious about what they might bring at auction? Now you'll have the chance to find out be- cause the Sotheby Parke Bernet team of appraisal experts is coming to town. For over two centuries, our firm his liquidate their jewelry and Russian works of art. fine art. and antiques. Our marketplace is world wide. affording your possessions, whether a single tem or an entire houseful. maximum exposure that can resultin the highest possible prices Call Mir biter, (O04) 736.3202. for an appartment fora free estimate Youomas have hidden treasures in your home rmeht now, Wed bike to Sotheby Parke Bernet a Auchoovens and appriisen of fine ant since 1744 ToOO Beverty Nid. Lids Agnetes, Calibornis SOM 2117 Granville St. March 13 Ni QUESTION: ap ' .sioner.and I eat quite'a lot of, “4 eggs: in a -week.. } thought _- that they were good for me, and’ TV ‘can! afford "them. However, my friend told me that I. should inc it ent “eggs! “Why not? ANSWER: Eggs, are an. excellent buy and are -very nourishing, so they are good — ‘-for—you.-Théy are: an excellent source -of protein, so good in fact that the P.E.R.. (protein efficiency rating) for all -protein is based on the quality of protein in eggs. Eggs are an excellent source of Vitamin A, a good source of thiamin, riboflavin, niacin, Vitamin B6 (pyrodoxine), pantothenic acid, phosphorus and iron. You'can see that eggs have.a lot going for them. The ingredient they contain that is of concern to some people is cholesterol. There has been a great deal of controversy over cholesterol’s connection with cardiovascular disease. Cholesterol is a fatty sub- stance which your body manufactures and needs. It is present in foods of animal Origin. Although cholesterol has been a concern to: people with heart disease, it is now believed that the amount of cholesterol we get in our foods is not harmful to us. -If you are concermed about. vreventing heart disease, you: may wish to ‘follow the recommendations made in the Statement on Diet and Cardiovascular Disease, of the Ministry of Health: - . e Eat a_ well-balanced nutritious diet. © Strive to achieve and maintain your ideal body weight. ® Reduce total dictary fat to 30-35 per cent of calories. Mon.-Thurs. including: saladbar ’” loaf bread beverage Lunches from *2.°** Monday thru Friday 121 E. 12th, N. Van fer LOnndard Awe © Increase consumption of complex carbohydrate foods so. that of the remaining ' calories, 12 per cent are from protein and 50-55 per . cent are from carbo- . hydrates, Rene’s _ Park Royal | _ South |. | Breakfast ~~ Lunch | .. Dinner Take home * our exquisite pastry Fully licensed. 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