RESH HALIBUT
has arfived as
every fish market
and restaurant in town
is well aware. Stongs is
featuring it at $2.69 a
pound by the piece —
but anyone with a sharp
knife can make short
work of a chunk of fish.

If you want to try baking
or BBQing the whole piece
try filling the cavity with slic-
ed onion and green pepper.
Bread stuffings tend to dry

out your fish while the -

vegetables add moisture and
flavor.

We wrap fish with heavy
duty foil and roast over the
coals (on the grill) 20 min. for
each side. Test with a fork —
it should flake easily and the
juice should be cloudy.

Barbecues seem to call for
baked beans. Both Libby’s

Beans are 69¢ this week at
Stongs. Try this: melt Y% cup
butter and add a diced onion,
a teaspoon garlic powder, 2
teaspoons brown sugar, 1
teaspoon dry mustard, “% cup
ketchup and 2 tablespoons
vinegar. Cook this up for a
couple of minutes then add 2
G98 ml) tins of Deep Brown-
ed beans, 1 (398ml) drained
Kidney Beans and 1 (same
size) drained green lima
beans (essential!).

This freezes. It can be serv-
ed right away or you can keep
it hot for hours in a bean
crock in a slow oven. Try it
next time you’ve got to bring
a casserole to a picnic or

this week — making a lic out

a. Our natural green stalks
have a better flavor and are

on

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crisper — delicious.

After trying every sauce
and topping in a multitude of
cook books we’ve decided it’s
best simply steamed or

micro-waved to crisp-tender
and topped with butter and a
bit of grated Parmesan

by Barbara
McCreadie

In anticipation of summer
(that hot week we get
sometime between May and
September) Super Valu has

Minute Maid frozen

, lemonade and limeade at 88¢

(42.5 az).
Safeway is featuring both
shrimpmeat and scallops
(previously frozen) at $4.99 a
pound. My family loves Co-
quilles (scallops) or Seafood
(with shrimp) St. Jacques.
Cook a pound of scallops
(or “% pound if you're adding
“% pound cooked shrimp
later) in a cup of dry white
wine with a bay leaf and two
good shakes of mixed dricd
lealtan herbs. Five minutes
does big scallops, less for the
little ones. Scoop out the

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as

scallops (toss out the bay
leaf) and make a white sauce
with 3 tablespoons each but-
ter and flour plus the broth
and a cup of light cream. Mix
in the seafood and place in
four or six individual
casseroles. Top with buttered
crumbs and brown for 10
min. in a hot oven.
Buy-Low has pork
shoulder steaks for $1.18 a
pound. These are an excellent
choice for sweet and sour
pork — I cut them in bite siz-

advance and chilled or
frozen. Reheat in the oven
and top with either your own
sauce or be lazy like me and

brown (about % hour at
350°).
Woodwards has becf

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the

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aid