ing, made with buttermilk. This,
too, can be made ahead.

Combine cooled pasta with
dressing and refrigerate. In a
plastic bag, combine any chopped
veggies you intend on adding. In
another bag, have diced ham or
chopped, crisp bacon ready. Com-
bine at the last minute and garnish
with. small clusters of cherry
tomatoes and black olives.

Green Goddess Salad: This
needs a combination of greens, no
other salad stuff but get heavy on
the butter lettuce and curly encive
(if you can find it). Toss with
dressing just as the hoard reaches
the table.

Spinach Salad: Use the freshest
of spinach, real bacon, sliced
hard-cooked eggs, croutons and
your favorite oil-vinegar dressing.

Garlic. togst: Buy three French
loaves and cut into heavy slices,
about 4” thick. Slather with but-
ter. Sprinkle with a bit of garlic
powder and a touch of Parmesan
cheese. Nice with a bit of cracked
pepper and sesaine seeds. Grill un-
til toasted. . ;

Dessert and coffee: 1’m amazed
at. the number -of young people
who hate cakes. If your kids like
them, get a bakery to make up a
special one. If it were me, I'd do
something stupid like making the
old favorite Rabbit Cake that the
kids had for their birthdays before
they learned to hate cakes.

Now: the recipe for Seafood
Loaf. It's good, cheap and slices
nicely. Don’t forget the sauce {
mentioned earlier!

t Seafood Loaf:

Ya dozen eggs, hard cooked
mayo (real) to moisten the yolks
pinch of dry mustard

i 16-02. tin red saimon,
black skin & bones removed
_2 tins white tuna, flaked and
_ drained Soe
1-16-02. loaf white bread, crusts
removed, grated
juice of one lemon
salt and pepper
Yr. cup sweet, green pickle relish,
well drained
2 tablespoons grated onion
1 small jar stuffed green ulive,
~ sliced
. 3 .eggs, beaten. .

¥% cup light cream (use milk if

you're broke) ™

Scoop. the yolks from the hard-
cooked eggs and moisten with a bit
of mayo. Add dried mustard and
mix well. Add salt and pepper to
taste.. Fill the. egg halves evenly,
keeping the filling flat against the
whites. Press the halves together.

Combine, the left-over filling
with the remaining ingredients.
Mix well.

Spray a large loaf tin with Pam.
Layer half the fish mixture in pan
and make a tunnel down the cen-
tre. Lay the devilled eggs in the
tunnel, leaving about %"' from
each end. Top with the rest of the
fish mixture.

Cover the tin tightly with foil
and string. ‘

Set in a large roaster, filled to
1”? with water.

Bake at 325°F for 1-% hours.

Chili overnight, tightly covered.

To serve: slice 4’? thick and ar-
range on a plate. Garnish with a
lot of parsley, more devilled eggs
or egg slices, black olives and
radishes. Cross the top of the slices
with pimentos or chopped green
onions and green peppers. Looks
nice, tastes great.

DAFFODILS 5.,9

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ORCHID STEMS $3099

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POLYANTHUS

t

Savor the moment.
Set the mood. Stir the memories.
Join us, and be alone together.

926-8922

Hours: Mon.-Sat. from 5 p.m.
Closed Sunday
445-13th Street, West Van

ake a seat

and discover
what personal

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Cone in and talk over a cup of coffee.

Ask questions. Get answers. We'd like to

show you why Guaranty Trust is personally
_ better for you. : ;

GET TO KNOW US PERSONALLY.

We're easy to find
at our new location:

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Manager, Garth Seymour, Telephone 922-0158

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