Simple recipes get the best response , READERS’ LETTERS dept.: Thanks for the praise of my Corned Beef Hash. It's the funniest thing, but the recipes I’ve had the most response to are invariably the simplest, cheapest and have the fewest in- gredicnts. Old-time stuff, such as oatmeal muffins and blueberry muffins, gingerbread and simple casseroles valso catch their share of applause: The same reader also recom- mended my suggestion to bleach chopping: boards. If yours hasn’t been treated by now, drop this paper and DO IT. If it has lots of cuts.and gashes, use a brush to dig out the gipe. Rinse with hot water and air-dry. omitted from my New Year’s 1987 column and the editor returned them to me to re-use later. I came across them last week when i cleaned out a pile of old files. Naturally, right after the new year, no one wants recipes for par- ty food: but they are very timely now as we all swing into our backyard picnics. I highly recommend the Salmon Log — easy, attractive and very popular with guests. It isn’t inex- pensive but a lot cheaper than lox. I heap the capers into a bowl, my weakness! It also goes well with a bowlful of finely chopped diameter 3 tins baby clams, drained, reserv- ing liquid 16 oz. cream cheese 3 green onions, including tops, finely chopped 1 small tin water chestnuts, chop- ped 2 tablespoons pimento, chopped (hint: I buy jars of salad olives and spear out the loose pimento for times like this) . 1 tablespoon lemon juice dash Worcestershire sauce chopped parsley Cut top from the bread and hollow out, leaving % inch shell. Pop shell into a slow oven for a_ | few minutes to dry. Combine clams, half the clam liquor (freeze the rest for soup), cheese, onions, chestnuts, pimento, lemon juice and Worcestershire sauce. Taste for seasoning and add sait - if necessary and cracked pepper if budget beaters She also suggested that we recy- cle wire hangers, bringing a load back every time we visit the dry cleaners. zee : Another reader has been having a problem with meringue, as in lemon meringue pie. Hers looks great when it comes out of the oven and then falls flat. She and her grandson are fond of these pies. I am not. In fact, years ago, when I enjoyed proba- bly every food in the world and was 30 pounds overweight to prove it, there were only two things I could honestly say I despised ~ brussels sprouts and.... I learned to love sprouts but, unlike 99 per cent of the world, didn’t grow. fond of lemon pie. But, if needed, I can still make one helluva meringue that stays UP, doesn’t weep and never crawls towards the centre of the pie. leringuve ‘Instructions are given for eight- inch pies, with quantities for nine- inch (in brackets). 2 egg whites (3) % teaspoon cream of tartar (1 teaspoon lemon juice may be substituted) (quantities same nine- inch) Y% cup sugar (6 tablespoons) Beat egg whites and cream of tartar until frothy. Begin adding sugar, a bit at a time, beating con- stantly. Beat until stiff and shiny, no sugar crystals in sight. Pile on to hot pie, swirling to the edges of the crust to make a seal, Bake at 400F, 8-10 minutes. To cut: Wet a sharp knife, shak- ing off any excess water. eee The two following recipes were Barbara McCreadie sweet onion and another of grated, hard-cooked egg. Salmon Cheese Log 2 tins, 7¥%2 oz. size, red salmon, skinned, boned and flaked (the cats go ape over the juice!) 1-8 oz. peckage cream cheese 1 tablespoon fresh lemon juice 1 teaspoon dill weed — the dry is fine but if you can get fresh, use more, finely snipped 3 green onions, with tops, finely chopped freshly cracked pepper to taste % cup chopped pecans Y% cup finely snipped parsley (you may omit pecans and increase the parsley) Warm cream cheese to room temperature. Whip with an electric mixer until fluffy. Stir in salmon, dill, onions and pepper and mix thoroughly with a spoon. Chill several hours or overnight. Form into a two-inch log and roll in mixed pecans and parsley. Wrap tightly in plastic wrap and keep chilled until served. Provide a small spreading knife and onion or garlic flavored Melba toast, thin- sliced rye bread squares and the tastiest capers you can buy. Don’t forget the onions and eggs! eke Hot Clam Dip This is another for seafood lovers. It’s patterned on that Knorr soup spinach dip that has become a staple at most parties — and fine eating, too. I recommend that you buy the very best tinned clams for this — not some obscure brand. The “El-cheapos’? can have a_ bitter flavor and enough shell to dispose of your front tooth. 1 loaf Shepherd’s bread. (round, crisp and unsliced) about 10-inch NV Secondary reunion set CALLING FORMER North Van- couver Senior Secondary School students. A committee organizing the school’s silver anniversary celebra- tion is looking for anyone who at- tended in 1962, ’63, ’64 and grad- uated in 1984. There will be a special silver an- niversary ¢vent opJuly.7, 8 and 9... »_as.possible.. In addition to trying to reach qualifying former students, the organization committee is looking for memorabilia, especially a good picture of the school. Anyone who is not yet regis- tered, knows someone who should be included or has any helpful in- formation is asked to call Linda Sellars (Hayes) at 987-5062 as soon SE eee oe cys you like, Fill the bread shell. Wrap tightly in foil (replacing “lid’’, of course) and bake at 275F for two hours. Serve with slices of long, thin French loaf, cut in half — and when the contents of the Shep- herd’s loaf begin to diminish, pro- vide a sharp knife to cut up the shell. That’s the best part! BEST BUYS: SAFEWAY WOODWARD’S: Pork: loin roast or side ribs, $1.88 Ib. If you like rump roast — I find it a bit chewy — boneless, $1.98 Ib.; whole hams — giving a party? — cooked, $1.18 Ib., bone in; Kent bacon, $1.99; new potatoes, 25¢ lb.; leaf lettuce, 44¢; bunch spinach, 49¢; peaches, 69¢ Ib.; Town House apple juice, 1 L, 59¢, limit six with family order. Taste Telis: 398 mL: beans: green, wax, with pork or kidney: 69¢ (sorry, 68¢ for the green and wax and also creamed corn). STONG’S: Cross-rib roasts, $1.98 Ib. (cook 200F, dry, one hour per inch of thickness); Smokehouse bacon, $1.99; sole or smoked black cod, $3.49; Try the cod! Simmer it briefly with milk or water. Dot with butter and parsley and serve with mashed potatoes and creamed corn. Peasant fare but good. Nabob coffee, $2.49; bananas, 39¢ Ib.; mushrooms, $1.88 Ib.; fresh limes 7/$1 — margaritas, anyone? SUPER VALU: Cornish hens, 99¢ Ib., limit 6 with order; bulk pork or dinner sausage, $1.49 Ib.; pork loin, cut, $1.99 Ib.; ling cod, $1.89 Ib., piece; red lettuce, 39¢; green onions or radishes, 2/48¢. HOST AN OVERSEAS STUDENT WITH PACIFIC CCAST LANGUAGE SCHOOL Remuneration tor room and board. Short or long terms available. Call Student Housing Coordinator at 683-1199 Suite 200, 535 Howe St. Van. Job Finder Classified Ads For Teenagers JUNE 15 - JULY 15 If you're a student looking for work, the North Shore News cari help you. Just fill in the coupon below and mail or drop it.in to us and we'll run it in our Classifieds FREE OF CHARGE. Employers will form an impression of you by the ad you run, so word it carefully. Include your name and phone numbez and any | information about yourself that you think an employer should row. If you know what kind of work you're looking for, include it too. COUPON Students must be no older than 17. Please print one letter to a box. Leave one space between words. NAME ADDRESS City... —ES—s—CsCSsSCS POSTAL CODE AGE CPOE NO. WRITE YOUR AD HERE: Mail or drop Into: 1139 Lonsdale Ave. North Vancouver B.C. V7i4i 2H4 Phone tn ads will not be accepted.