C18 - Wednesday, Oct. 14, 1981 - North Shore News

SERVE the supper-in-a-spud with greens and tomatoes on the side.

RECIPE WINNER
Easy tuna casserole

The winner of our recipe
contest this week is Mrs.
Patricia Ulmer with her
recipe for Tuna Casserole.
Mrs. Ubfher wins a voucher
for $10.00 worth of meat of
her choice from MORTH
SHORE QUALITY
MEATS, 1406 Lonsdale
Avenue, North Vancouver,
BC., 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,
No.202 - 1139 Lonsdale
Avenuc, North Vancouver,
BC V7M 2H4 Be sure to

include your telephone
number
TUNA CASSEROLE

1 irg tin of tuna

ORD
e

‘the (78 cont,

es

% Ib. cooked noodles
1 tin mushroom soup

PATRICIA ULMER

WATED

KITCHENS LTD.

re"

AL LOMSDALL) NORTH VANCOUVER

985-7515°985-9128

KITCHEN CENTER

1 tim of mulk
‘A cup diced celery
‘4 cup diced green pepper

Mix together lightly tuna,
noodels, celery and green
pepper Add salt and pepper
to taste. Put in targe
casserole dish that has been
well greased. Mix mushroom
soup and one tin of milk
together and = pour over
mixture. Do not mix.

Cook in moderate oven for
about 30 minutes, adding 4
htthe more water if necessary
to keep sauce from being too
thick Five minutes before ut
ts finished remove from oven
and crumble potato chips
over the top) Put back in
oven for another five
minutes

Serve with green salad

Teal |
(iis a
4

Supper-in-a-spud

-agood

Using salmon

According to Webster's a
Staple may be defined as:
—a commodity for which

the demand is constant
—something having wide-

spread and constant use

or appeal
— used, needed, or enjoyed

constantly

Two splendid staples —
Pacific canned salmon and
potatoes — combine in this
recipe to make SUPPER-IN-
A-SPUD, a simple but
hearty meal that’s long on
flavor and short on fuss.

Just bake potatoes as
usual, scoop out and mash
cooked pulp and combine
with delicious, colourful
chunks of salmon, shredded
Cheddar, chopped green
onion and parsley. Moisten
with mayonnaise and creamy
cottage cheese and spoon
this mm-mmm! mixture back
into potato shells. Top with
more cheese and a sprinkle
of paprika before a final
reheating, then serve. Crisp
greens and sunny cherry
tomatoes make a nice ac-
companiment.

The recipe uses every bit
of all the goodness a can of

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Pacific salmon contains: the
protein-rich salmon, the
tasty and natural juices,
even the tender bones which
are a surprisingly good
source of calcium. And
every morsel of flavorful
goodness adds to the
ultimate enjoyment. of
Supper-In-A-Spud.

More recipes featuring the
cooked-in-the-can conven-
ience, solid nutrition, and
dependable good taste of
Pacific Canned Salmon are
available free of charge by
writing:

Count on Canned Salmon
P.O. Box 1500, Station A
Vancouver, B.C. V6C 2P7.

SUPPER-IN-A-SPUD
...makes a satisfying but
light meal for four.
8 a
4 Irg. potatoes, baked
1 can(7-% oz.) salmon
Ys cup mayonnaise
Y% cup cottage cheese
1 green onion, chopped
% cup grated Cheddar
cheese .
2 tbs. chopped parsley
Paprika
Additional Cheddar,

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le Libae ras

Coe nsters Donets

rhaoct thre fee sb

eal

grated or cut into strips,
for topping

Slice the top off baked
potatoes, scoop out pulp and
mash. Combine with salmon,
including juices and well-
maghed bones. . Add-

ingredients except
paprika and Cheddar
reserved for ing. Mix
lightly but thoroughly.
Spoon mixture back into
potato shells. Bake at 400°F
for 10 minutes. Top with
reserved cheese and sprinkle
with paprika. Return to oven
and heat another !0 minutes
or until cheese melts and is
lightly browned. Serve hot.

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