THAT UNIQUE down south flavor, from New Orleans way, adds a special touch to cod fillets. Cod Creole in
piquant Creole sauce will be a sure hit with family and friends.

With love from Louisiana...

Delicious Cod Creole

November is fish month,
but you don't have to wait
that long to enjoy scrump-
tious Cod Creole.

COD CREOLE

1 ib. frozen North
Atlantic Cod Fillets

” cup oil

Ys cup white wine

2. tbsp. lemon juice

1 clove garlic, minced

I tsp. tarragon

‘A tsp. pepper

pr: j BEFORE

LE STARTS.
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Allow fish to stand at
room temperature just long
engugh to separate fillets
(about 25 to 30 minutes).
Place fish in shallow glass
dish. Combine oil, wine,
lemon juice, garlic, tarragon
and pepper; pour over fish
and allow to marinate in
refrigerator at least 2 hours.
Poach in Creole Sauce.

CREOLE SAUCE

‘cup chopped green

pepper
“sy cup chopped onion
1 clove garlic
Y% cup oil
1 can (16-0z.) tomatoes.
“% cup red wine

3 tbsp. tomato paste
1 tbsp. chopped green

chillies
1 tsp. tarragon
‘A tsp. salt

% tsp. pepper
% cup sliced ripe olives

In a large deep skillet,
saute green pepper, onion,
and garlic in hot oil. Add
tomatoes, wine, tomato
paste, green. chillies,
tarragon, salt and pepper.
Boil rapidly uncovered, 5
minutes.

Cover and simmer about
25 minutes. Add fish fillets
and olives to sauce. Poach
10 to 15 minutes or until fish

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becomes opaque and flakes

easily with a fork.

Serve with rice. Makes 4

servings.

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Shore could be reading
your menu by 10 o'ctock

Sunday moming
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if @ had

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There you are, standing at
the produce department
contemplating tonight’s
dinner and eyeing that
beautiful ‘array of © plump, |
snowy-white _ heads of -
cauliflower. But wouldn't it
be nice to enjoy the same

‘fresh flavor six months from: .

now at today’ Ss Price?’

You can, That is if you a are
willing to take the time to
home freeze a few heads
now, making sure to use.
‘correct freezing techniques _
necessary for a good tasting
end result. -

The idea is not to freeze

the whole cauliflower heads

but rather to break the head ©
into bite-size caulifiower-
. ettes. -

To get the best result,
select firm, snow-white
heads. Freeze them as soon
as possible after purchasing
or picking from the garden,
because their natural sugars
quickly convert to starch,
taking away their natural
sweetness. This applies to
most vegetables.

Cut the heads into pieces
about one-inch thick, wash
well, drain, then blanch for
four minutes in
boiling water. Don’t skip the
blanching. It’s a necessary

step to destroy the enzymes

and keep the product fresh-
‘tasting even after months in
the freezer.

The cauliflowerettes
should then be quickly
cooled in ice water, dried
and packaged in, freezer
bags.

co i a es ’ a cy

rapidly |

Bread. bags and | i super-
market plastic bags that are
designed for transporting
produce from: the store to
your fridge, should not. be
used for home. freezing.
These bags are usually made

‘from thin plastic’ + which

would not protect.the food

adequately from the dry air .

in your freezer.

Look for bags’ which are . _
made from — freezer-thick

_ Polyethylene plastic. ‘Select

different sizes to meet all

your ‘freezing needs. It is just
as important to wrap a

chicken or roast of beef

properly as it ‘is to package

your vegetables.
A straw is very useful in»

helping to remove the air

trapped around the fruit or

vegetables in the bag.
One more tip. When. you

prepare a package for dinner . .

six months later, you will get
the best taste and texture if
you
vegetables in a small
quantity of water just until

they are heated through.

Many people make the
mistake of cooking frozen

vegetables for too long in too

much water. Rémember that
they have already been
partially if not completely
cooked in the blanching
stage.

If you can. make use of an
up-to-date blanching guide
plus other reliable  in-
formation on home freezing,
write to the Glad Home
Freezing Centre, 165
University Avenue,
Toronto, Ontario, M5H 3B8
for their free booklets.

buys a dehcious
Main Course meal with
Pudding or Jelly Tea or Coffee

{Monday through Friday
tlam to2om)

steam or boil the.

aot

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