| C6 - Sunday, June 27, 1982 - North Shore News STRICTLY FOR MEN Frying your fish to perfection Some fish recipes for your lucky day, and a consolation casserole for the day you get skunked: SPANISH HALIBUT Say you've got a couple of pounds of fish. So butter a baking-dish and lay the piece of fish in it. Turn the oven to heat to 350F (180C). You could be using filets of sole, you know, or a nice chunk of cod. While the oven is heating, cook '% cup (60mL) of chopped onion and the same amount of celery in 2 Tb spnos. (30mL) of margarine until they are yellowish and transparent. Sprinkle 1 Tbospn. (15 mL) of flour over this, stir it all about with a fork and then add a can of crushed tomatoes. or whatever kind you have on hand -- you can crush them with your fork as they lie there, defenceless. Now some salt and pepper and 2 tspns. (10 mL) of sugar. You also want a good pinch of thyme, 2 Tbspns. (30 mL) of the kitchen ranger by Eleanor Godley catsup and a couple of slices of fresh lemon. Pour it all over the fish and you're looking at thirty minutes. food (During this tme you can fix the vegetable — green beans would be a _ good accompaniment, carrots with scraped ginger superb, fried potatoes with a few chives, what a _ delicious meal.) Test the fish for flaking before you turn the heat off - - if it's a very thick piece it may need a few minutes more. CAPTAIN'S CRISPY CODFISH This is a deep-fry job, so you need a deep saucepan for the ol and one of those baskety things for salvaging the cooked fish. Start the oil heating to 375F (190C). We trust the cod is filleted. Cut it into chunks (2x2 inches, 5x5 cm) and lay them in a flat dish. One layer. Drizzle 2 Tbspns_ (30 mL) soy sauce over all, sprinkle on 1 Tospn. (15 mL) of grated fresh ginger, and some salt and pepper. Turn all over to coat and allow to marinate for half an hour. 1 offer two batters to try, both hght and crisp. There's only one way to tell which you prefer. BATTER NO. 1 Mix % cup (165 mL) cornstarch with half that amount of flour. Mix in 1 tspn. (5 mL) of vinegar. Add cold water gradually as you stir to gain a runny batter. When the oil is hot and fish marinated, add 1 Tbspn. (15 mL) - no error — of baking powder to the batter and str then dip the fish chunks and fry a few at a tme. BATTER NO. 2 Mix together 1 cup (250 mL) of flour and the same amount of beer. Add 1 tspn. (5 mL) of baking powder and one egg beaten with a fork. Beat all smooth and proceed. You know this stuff isn’t good for you, don’t you? BALM FOR AN EMPTY CREEL Put a pound (.45 kg) of sausage meat in a big saucepan or electric frying pan. Over medium heat, mash and stir till the meat loses its pmk colour. Drain off excess fat and add 1 cup (250 mL) chopped onion and a chopped green pepper. Cook and stir for five minutes. Add a can of tomatoes, crushed or novi, and 1 cup (250 mL) of raw macaroni, shells or elbows. Sprinkle in 1 or 2 tspns. (5 or 10 mL) of chil powder, depending on the depth of your defeat at sea, a Tbspn. (15 mL) brown sugar and a bit of salt. Price of food is up — again OTTAWA (UPC) Higher prices for food sent the cost of living soaring in May to an annual rate of 11.8 per cent, which opposition critics said proves the government's anti-inflationary = policies have failed miserably “It is clear we need a full budget none of — this tinkermny around the edges.” Conservative MP Michael Wilson said Inflation had cased since the end of last year, but Statistics Canada said prices jumped 1 4 per cent between Apml and May _ the largest monthly increase since July. 1978 In Apmi the annual inflahon rate was 11} per cent The increase reversed the (trend away from double digit inflaton was particularly damaging to the federal government because it has contended for months that) tugh interest rates were the only means to fight inflation which “My farst) reaction was nothing scems to be working Conservative MP Maichacl Walson sar in his call for a new budget ~The whole pote y ws being designed around fighting inflation amd here we aie close tea the highs of last ycar New Le sem rat Ne laon Kiis sant the yump waa a surprinc bec ausac he thought the rate had been showing He called = tho government sponsored — noting the impact of acw proves val ime rcase taacn aod telephone and domesth gas rates He charged als) the hagh interest rate poofac y was pulling farmers cout of business aad driving up the cast of food “What Im scecing bere tb « form of cconom is genocide,” the NDP finance cntic said. “Certain sectors hke the unemployed, the elderly and those on fixed incomes are being hit because they are bearing the heaviest burden of mgh prices ~ In ats monthly survey of food costs, the government agency said an item that cost a consumer $1 in 1971 now costs $2 60 The higher rate of inflaton was mainly blamed on a 22 per cent increase in the cost of food the largest monthly increase since June, 1980 Much of that increase was caused by higher prices for becf and pork cuts. reflecting increased seasonal demand “aar¥ products, : 10% Disc. on all Purchases 20% Disc. for Senior Citizens 20% Disc. on Purchase over $20 BUY BULK FOODS & SAVE!» " .. You won't pay for packaging’ - 1/4. . 40 25 Ws. oF BOR. fresh fruit and soft drinks were also more expensive. Higher prices for housing, gasoline and air _ travel, coupled with provincial tax increases in retail products. caused a l | per cent mn crease in the index measuring al items other than food In Nova Scotia, the retail tax went from 8 per cent to 10 per cent, while in Ontano the 7 per cent retail sales tax was extended to previously: exempt goods While gasoline = prices dropped in Saskatchewan, they rose in Quebec, Oatano and Nova Scotia Transporntalion now costs 16 1 per cent more than a year ago Housing was up 13.4 per cent and the cost of carrying a mortgage has jumped 25.5 per cent. Simmer for half an hour, stirring occasionally. When the macaroni is tender (bite onc!) add a cup of sour cream and taste for sugar Music b- and chili. OK? Then serve it in soup bowls with bread and butter. You can be proud of your cooking, anyway. 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