36 - Sunday, November 10, 1985 - North Shore News

Winning ways

NOVEMBER is Fish Month. That means that
though we may be drenched and subdued by the dark

days, we can look forward to getting home to juicy 2 Thspns. prated onion

attractive food which is ready in short order.

Fresh fish cooks fast, and
canned fish is the basis for lots
of quickly-prepared dishes.

re

melt the cheese, then serve im-
mediately. For the teenagers’
party, they can be prepared

_ by Eleanor Godley

With the fantastic coho run
this fall, we can expect some
price bonuses on canned pink
salmon. We're awful snobs
about our canned salmon, in-
sisting on sockeye when the
same nutritional values and
the same good taste comes
cheaper, but do try “‘pink”’ for
soups and pates and casseroles
at least.

The B.C. Fisheries Council
has a big pile of illustrated
tecipe books and sheets for
you, everything from micro-
waving to party canapes and
fettucine. If you miss them in
the stores (they're free) ring
Betty at 688-4606.

Whenever you choose fish,
fresh or canned, you know
you’re getting maximum pro-
tein. fittle fat, zero car-
bohydrate, and a mass of
good stuff like calcium,
potassium and Vitamin A.
And it’s all extremely sary to
digest. So try this for lunch or
after the bridge game:

HOT SALMO® AND
CHEDDAR BUNS ‘for §$)
2 7.5-02. cans
of salmon (4262)
2 cups grated Cheddar
cheese (500641)
3-4 green onions,
chopped fine .
¥. cup chopped blact.
otives (125mL)
2-3 Tbspns, chopped
pimente (0-45raL)
Ye cup of mz youstaise
a dash of Tabesco sauce
salt and pepper to suit
strips of thin Cheddar
8 hamburger buns, halved,
toasted and huttered
Using both the juice and the
well-mashed bones, }-reak up
the salmon and gently ‘uacor-
porate cheese, onion, olives
and pimento. Blend in mayon-
naise and Tabasco and test for
seasoning. Pile the mixture on
the buns and top with cheese
strips. Broil long enough to

and iefrigerated under plastic
film until hunger attacks.

This, too, is a versatile and
delicious dish:

SALMON TIARA: (for 4-6)
1 7.5-0z. can of salmon
(220g)
Y% cup finely chopped
celery (60mL)
Ys cup grated Cheddar

MOET MICRO Se
ge

Compact. Trim. Mounts under
kuichen cabinets of on Counter
Many spetial teavires

NOW WAREHOUSE PRICED:

HOME FURNISHINGS
Warehouse/Showroom

OPEN TO THE PUBLIC
(2 blks. behind the Avaion)
at 1075 Roosevelt Cres., N.Van.

124 Sin JO0-8 738

2 Thspns. mayonnaise
(3OmL)

QQmL)
“2 tspn. of dill weed(2.5mL)
dash of pepper
Combine the above and set
aside while you make the
“Tiara”.
Set the oven at 375F
(190C).
Stir together:
2) cups all-purpose Slour
(500mL)
40 tspos. baking powder
(20mL)
G0mL)
(2.5mL)

20 tsps. sugar
¥2 (spn. salt
Cut into it:

¥2 cup margarine = (125mL)
and work with knife and
hands until it is mealy.

Stir in:

% cup milk (180mL)
and presently you will achieve
a soft dough. Roll this out to
a rectangle (about 12x16) and
spread the salmon mixture
over it, not quite to the edges
on the long sides. Starting with
a long side, roll it like a jelly
roll, place it on a greased bak-
ing sheet, and bend it into a
crescent shape. Slash the edges
at even intervals and pull the

ACCESSORIES

iy ¢

with fish

slashes open a litte. Bake un-
til golden brown, about 45
minutes, then serve hot with
your best egg sauce, or use
parsley, lemon juice and
lemon rind in the white sauce,

This superb soup can be
fancy, for company, with
crabmeat, or shrimp, or will
go anywhere using any fresh
white fish.

FISH ‘N° SPINACH
SOUP: (for 6)
1s Ib. your choice of
fish, fillet or?
1) Thspn. butter or
margarine (5m)
cup chopped onion
(i2S5mL)
12 cups chopped fresh
mushrooms (375mL)
4 cups fish stock or
chicken broth
1 pkg. of frozen
chopped spinach,
cooked
salt and pepper to suit
Ye (spn. curry powder
(2.5mL)
If using fillets, cut them into
narrow pieces. Saute the onion

(500g)

dL)

(300g)

Sex bo ve

FROM

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CITY OF NORTH VANCOUVER
CHANGE IN GARBAGE SCHEDULE

Remembrance Day, November 11, 1985.
Garbage collection for Monday, November 11th
will be picked up on Tuesday, November 12th.

No other changes in schedule.

Ai Sunda

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