HELP FOR THE HOSTESS Find freedom with canned potatoes THERE’S A CLEVER lady living in the eastern United States, in Virginia, I think, who has issued a set of little paperback books called “Make it Now — Bake it Later’. I have five of them, the first dated 1958, the latest, 1974, but there could now be Numbers 6, 7 and 8, for all I know. They are designed especially for those people who do a lot of entertaining at home, but can be used to good advantage by all those who work through the week and like to cook up a storm on their free days. The majority of the dishes actually improve’ with waiting in the refrigerator before being cooked or presented, even a salad, with shredded lettuce, which you'd expect to collapse and wilt. The one I want to tell you uppity lady who's always yelling about “use the fresh”, the kitchen ranger by Eleanor Godley “make it yourself’, “don't —-wbout, with thanks” to ~ Barbara Goodfellow, canned potatoes. uses From an také sloppy shortcuts”, that’s a pretty painful admission. But does it ever make a good HOLY MACKEREL The winner of our recipe contest this week is Mrs. M. Engler with her recipe for Holy Mackeral. Ms. Engler 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 Van couver, BC You could be our next winner. Send your favorite recipe to the North Shore News Recipe Contest, 202- 1139 Lonsdale Avenue, North Vancouver. BC V7M 2H4. Be sure to include your telephone number. HOLY MACKEREL can mackerel, (1 [b.) can tomato soup shees of bread, crumbed CBB salt and pepper 1 cup prated carrot undiluted —-s.—— 2 cup canned milk 1 cup cottage cheese ltsp ygrated omon or 1 finely chopped — green onion few leaves of celery. chopped casserole! I use it when we're having people in, because I can't stand to be relegated to the kitchen when all the in- teresting talk is gong on in the living-room. When things are made up beforehand, and don't need final treatments, the cook can be freed to kibitz just like a guest, so everybody gets in on the party. We were poing to have a bar- becued pork loin, which I'l tell you about, it was marvellous, and the crazy potatoes; a spinach salad which was already torn up and chilling, and some butter-steamed asparagus, needing only the magic Hollandaise. Canned potatoes are tiny new ones that don’t break up when cooking. Drain 2 cans of them and put them into a casserole. Chop lots. of parsley over top. Lots. Sprinkle with pepper, and a pinch of dill, also 2 pinches of oregano. Mix 1 can_of _ cream of mushroom soup with | can of milk and stir 1/4 tsp. (1.25mL) of garlic Great with canteloup Empty the can of mackerel into a large mixing bowl, flaking the fish. Add most of the can of soup, saving about 2 tbsp. in the bottom of the can. Add the other ingredients & stir to mix. Divide the mixture into two small loaf uns, greased & spread the tops of the loaves with the remainder of the tomato soup. Bake at 375° for 45 minutes or until firm Place one of the cooked loaves in the freezer another time This tastes mighty good with fresh cantaloupe for ee hd * Fabric Selection * Extra yardage available ¢ Custom sizes, * Customers own material * 2 week delivery We offer the finest quality in rattan dining suites, living room groups, etageres, designer lamps and framed limited edition prints, along with our custom sofas and sofabeds. _ NOSTALGIA PLUS — THE WICKER PLACE 1401 Hornby St, 669-2145 powder into it. Pour that over the potatoes, sprinkle paprika on top and refrigerate. When you want it, put it into a 350F (180C) oven for 45 minutes, cover on. You'll love it. The pork loin, boned and * tied, got treated with half of Cll - Sunday, March 6, 1983 - North Shore News smeared all over it, then it went into the refrigerator. It required 3'% hours cooking time, at 325F (165C), so about 4 o'clock on the day, it went into the roasting pan fat side up and into the heated oven for one hour. Then the rest af the marinade was stroked over the top and it was returned to the oven for 22 hours. A loose sheet of foil may be necessary to keep it from burning, especially if dinner is delayed a bit. It was superbly tender and tasty. An easy “company” meal. this mixture, the day before I wanted to cook it: I tsp. (SmL) each of dry mustard, salt and paprika, a mashed clove of garlic, 1 Tbsp. each of sugar and ketchup (15mL), 2 Tosp. (30mL) each of lemon juice, Wor- cestershire, vinegar, '« cup (60mL) of chopped onion and a splash of Tabasco. 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