42 - Wednesday, July 23,

1986 - North Shore News

TIPS FOR COCKING SALMON
Pasta salads - perfect for barbecues

A FEW years ago [| was giving a barbecue purty for some

unholy number of guests.

1 planned to make stuffed salimn-
on for the best of reasons — it was
currently on sale.

When | bought three Jarge fish
the owner of the fish market asked
me what IT intended to do with
them. He vetoed the idea.

by Barbara
McCreadie

Salmon are great wrapped in foil
and cooked on the barbecue, but if
you stuff them with bread or
cracker crumb stuffing the mixture
draws all the juice fromm the fish
leaving a soggy stuffing and dry
salmon.

Instead, fill the cavity with sliced
tomatoes and onions (I’ve used
green pepper too). The vegetables
add juice and flavor. I discard the
vegetables — they aren't attractive
cooked this way.

If you want a stuffing mixture,
cook it on the side, in tinfoil.
Season it with plenty of fresh dill.

Everyone seems to love pasta

silads us barbecue accompani-
ments. This one is a favorite of
mine:
Mexicali Pasta
8 o2. pasta, cooked
C1 always use ditali)

Pib. lean ground beef

3 tomatoes

1 green pepper

3 green onions

Dressing:
Vy cup vegetable oi!
3 cloves garlic, crushed
Vy leaspoon cayenne pepper
2 teaspoons chili powder
I tablespoon red wine vinegar

Cook the beef slowly, breaking
up ous it) cooks, Drain and
refrigerate. Prepare the dressing by
heating the oil with the spices for
about five minutes. Add vinegar.
Pour over hot pasta and stir to
coat evenly. Cool.

Combine pasta, chopped
vegetables and meat. Refrigerate
several hours to blend Mavors.

Serve as is or topped with grated
cheddar and sour cream,

ore

Chickens are featured at several
stores this week. If you're out-
doors barbecuing you won't mind
if your oven is in the kitchen. This
is a fast, simple dish to go along
with barbecued chicken. It’s even
faster if you have a food processor
to slice the potatoes.

Creamy Scatluped Potatoes

4 large potatoes, peeled and thin-
ly sliced
V2 cup diced green pepper
Y cup diced onion

1 tin cream of mushroom soup

1 cup milk
salt and pepper

Direct from the exclusive European Diamond

Ina greased casserole, alternate
favers of potatoes, onion and green
pepper. Salt lightly and pepper
liberally. Mix soup with milk and
pour over. Cover and bake at 350° F
tor 46 min. Uncover and bake 15
minutes mare.

if you like. sprinkle the top with
Jots of grated cheddar for the last
15 min.

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