CB - Wednesday, September 14, 1983 - North Shore News

French-fried sandwiches a hit

The winner of our recipe
contest this week is Mrs. B.
Murphy with her recipe for
French-fried Salmon
Sandwich. Mrs. Murphy wins
a voucher for $10.00 worth
of meat of her choice from
NORTH SHORE QUALITY
MEATS, 1406 Lonsdale
Avenue, North Vancouver,
B.C. or LYNN VALLEY
MEATS, 1243 Ross Road,
North Vancouver, B.C.

You could be our next

winner. Send your favorite
recipe to the North Shore
News Recipe Contest, 202-
1139 Lonsdale Avenue,
North Vancouver, B.C. V7M
2H4. Be sure to include your
telephone number.
FRENCH FRIED
SALMON SANDWICH
17% oz. can salmon
2 well-beaten eggs
s cup milk
dash nutmeg
% cup finely chopped celery

Boxed wine will
not inspire poetry

A Book of Verses underneath the Bough

A Jug of Wine, a Loaf of Bread — and Thou.

OMAR KHAYYAM would never have written
those lines if the wine had been San Gabriel.

By TERRY LAVENDER

For one thing, San Gabriel
comes in a box, not a jug,
and for another, it is not the
Sort of wine that inspires
poetry. It quenches your
thirst, gets you drunk, and
can produce a headache, but
it is definitely not inspiring.

It is handy for picnics
though as I discovered one
day when I took a box of the
red ($3.45 for one litre), a
box of the white (§3.75), a
loaf of bread, a thou, salami
and cheese into the great
outdoors.

There’s no need worrying
about heavy bottles, disguis-
ing the wine from the cops or
wondering if you brought a
corkscrew

San Gabnel comes in a
foil insulated pouch inside a
rectangular carton — a
larger version of the grape-
fruit and other juice con-
taincrs fouling up the super-
market shelves in recent
years. It can be opened with
scissors or a knife. There are
three kinds — the red, the
white, and the light white,
which weighs in at 7 per cent
alcohol and a cost of 33.65.
it has a sweetness code of 72,
as does the regular white
(10.5 per cent alcohol). The
red ts shghtly diicr, at a code
of 1, and alcolbol content of
10.5 per cent.

The wince. interestingly
cnough., 1s a blend of Caifor
Nia and Canadian grapes.
and is produced by Lamont
Vincyards (of = Penticton.
Montreal, and Calgary of all
places), under hcence from
Ridout Wines of California,
which started the wholc
trend

And trend | hope it will be

but with better wines

\

985-5552

hearing
loss?

See us for good hearing aid
service — sales, repairs,
batteries and advice

northwestern
hearing centre

There is nothing wrong with
the idea of keeping wime in a
foil container — as long as it
preserves the quality of the
wine, while allowing it a
chance to mature, as bottles
do. The bottle isn't sacred —
it replaced the jug (that’s
what Omar Khayyam used,
which must have been dif-
ficult to slip under one’s coat
at an outdoor concert), and
the ancient Greeks used
jars. If foil works, let’s use it
— it’s a lot more compact
and lighter. But let’s put bet-
ter wines inside it.

The San Gabriel wine is
mediocre at best.

One of the interesting
things about it is that there
are two different sizes of foil
pouch. Besides the litre size
you can get a package of
three 250 ml. pouches for
$3.45. These ones look lke
innocent = fruit juice
packages. Fool your friends!
Foo! the police!

1 first discovered the wine
in a pouch in Ontano last
month (it’s available at the
specialty counter in B.C. h-
quor stores), where | also
found several B.C. wines on
sale.

In Ontano Similkamcen
White costs $3.75 for 750
ml.; Calona Haut Villages,
$4.35; Calona San Pietro
$4.70 for a litre, and that
favonte of Cypress Bowl
drinkers, Schioss Laderheim
can be had for 34.35 for 750
ml. or $8.10 for 1.5 hitres
Others were available, even
at a badly stocked hquor
store in cotlage Country

So why 1s there only one
Onatano wince available in
BC Inniskillan’s
Marechal Foch at $5 SO for
750 ml?

Why ts Ontano walling to

CONTINUED ON PAGE ©C9

1910 Lonsdale
north vancouver

Open Tues. - Frit 8 30-6
S89 30 1 Closed Mon

‘4 cup dairy sour cream
1 tsp. horseradish
1 tsp. prepared mustard
‘A tsp. finely chopped green
onion
‘4 tsp. salt
‘4 tsp. tarragon, crushed
8 slices bread
sesame seed
4 tbsp. shortening
Drain salmon, reserving
liquid. Remove bones and
skin from salmon; flake into
bowl. In a shallow dish

combine salmon _ liquid,
eggs, milk, and nutmeg.
With a fork blend together,
salmon, celery, sour cream,
horseradish, mustard, onion,
salt, tarragon, and a dash
pepper. Spread mixture on 4
Slices of bread: top with
remaining 4 slices. Dip each
sandwich into egg mixture;
sprinkle with sesame seed.
Cook im shortening until
brown on both sides. Serve
immediately.

MRS. BILLIE MURPHY

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