Snacking

Incredibly light and flaky
phyllo pastry wrapped
around a savoury filling of
Pacific canned = salmon.
spinach’ and Feta cheese
creates Salmon
Spanakopitas. Enjoy these
pastie-style pies at lunchtime
or as a late night snack. Or
cut and wrap them mini-size
to offer as mouthwatering
and unusual hors d’oeuvres.

SALMON SPANAKOPITAS

2 tablespoons olive oil
! small onion, diced
| package (10 oz.) frozen

chopped spinach. thawed
and squeezed dry
2 cans (7-% oz. each)

Pacific Salmon. drained and
flaked
‘4-'4 cup Feta cheese
Dash hot pepper sauce
lege
‘7 pound phyilo pastry
‘a cup butter. melted

In a 2-quart saucepan over
medium heat. cook omon tn
ohve on until tender. stirmng

occasionally Remove pan

order

May we take your
now?

Call display advertising
980-0511

SALMON SPANAKOPITAS

salmon in pastry

from heat. Str in remaining
ingredients

except pastry
and butter. mixing well.
With a sharp knife, cut

phyllo pastry lengthwise into
stnps of 4” wide Place strips
on waxed paper and cover
with a slightly damp towel to
prevent drying. Working
with one stmp of phyllo at a
time, place on work surface;
brush lightly with melted
butter Place 1'2 to 2
tablespoonsful of salmon
mixture at one end of strip
and fold pastry
diagonally.

over

Continue to fold pastry as
you would a flag until you
have reached the end of the
stmp and have formed a
tmangular package Place
tnangles, seamside down, on
a jelly roll pan. Brush with

180 E.2nd St.

Tui
To wers

European & North American Cursine

Cordon Bleu
Schnitzel

7oo

North Vancouver

butter. Place in a preheated

425° F. oven and bake 15
minutes or until golden
brown. Serve hot. Yields

approximatley 16 lunch or
snacktime Spanakopitas.

Note: To prepare ap-
proximatley 4 dozen
delicious hors d'oeuvres,
follow directions above,
cutting pastry into strips 2”
wide and using one
teaspoonful of salmon
misture for each = miuni-
Spanakopita.

In either case.
Spanakopitas may be
assembled ahead of time and
frozen uncooked. When
ready to use, pre-heat oven
to 425° F. and place frozen
pastires on jelly roll pan to
bake 20 minutes or until
golden brown.

980-1510

C7-Wednesday, April 30, 1980 - North Shore News

food

A cake that’s not too sweet

The winner of our recipe
contest: this week in Miss
Edna Gear with her recipe
for Rhubarb Cake. Miss
Gear wins a voucher for $10
worth of meat of her choice

from THE TOWN BUT-
CHER LTD., 1254 Lynn
Valley Rd.. North Van-
couver. .

You could be our next
winner. Send your favourite
recipe to the North Shore
News Recipe Contest, No.
202-1139 Lonsdale Ave..
North Vancouver, B.C. V7M
2H4. Be sure to include your
telephone number.

RHUBARB CAKE

‘4 Cup shortening

1% cup liquid honey

2 eggs

2 cups raw
peeled and cut fine

¥% cup sour milk

1 teaspoon soda

2 cups flour

1 teaspoon vanilla
Method

Put '% cup of the rhubarb -
into the milk to make it sour.
Cream the shortening and
eggs. and honey, milk and

rhubarb,

vanilla. Mix. Add dry
ingredients.

Fold in the rhubarb

Pour into an 8"x8"x3"

buttered and floured pan.
Drizzle about ‘« cup honey
over the top.

Heat oven to 375° F. Put
cake in oven and lower to
350° F

Bake about 35 to 40
minutes or until tested done.

Restaurant
Quality Chinese Food

Full Faciites Gourmet Chinese Food at Reasonable Prices
Specials Dinner * Free Delivery

10% Off Take Out Orders
You Pick Up

Phone 987-3377

=u = 987 Marine Dr., North Van., B.C.

Open 7 Days a Week at 4:00 P.M.

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Fresh Fruit

Shipped directly by
Okanagan Growers

Our season has
opened and we
are back in full
swing with a
variety of apples
at reasonable
prices.

Wosk's parking lot eae 4

1050 Marine Dr., N.V.
FARMER’S MARKET

= United Fruit Growers =
OTMUAAUAGUANOUENSUNEOUASHONODNEOUUODUGOOOONEOUNGUODROOEESEOQENUOUODEOGUOOOUEOOHRAOOGOUONAENNEESTTET

QNUNCDLUCUNAQNUUEOEUAQGUONNEANTHIE
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OY Ly a

GRAND OPENING

cGooks JYook

Park Royal’s New
SPECIALTY KITCHEN STORE
AND COOKING SCHOOL |

Now open, next
Super Valu. The

to Hickory Farms, between Eatons and
Cooks Nook is the North Shores most

complete kitchen store
Come and browse through our huge selection of
Kitchenware, Linens. Tableware and gifts Ask about

our Cooking School or take advantage of Our Opening
specials.

SKN E HOLDER Sriall reg 1995 9.99

large reg 24 9 12.99

eTLALIAN GARLIC PRESS °

reg 66 45 3.49 AN

© SAL AL) SPININE k :

req 1409 10.99 Lr a
© GCIZ ZINN BEL) TRAY The
reg 24.95 19.95

e 6 COMKIATL

1011 Park Royal South

(next to Hickory f arms)

NAPKINS IN HO bt R

recy 7) 3.99

Tel: 926-0816

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