C8 - Sunday, March 28, 1982 - North Shore News STRICTLY FOR MEN More on casseroles This one I do with either sausages or pork chops -- with one or the other its awfully good, and needs only a potato baked alongside or a dish of rice or noodles to give you a pretty good meal. Make a generous bed in the casserole dish, of chopped onion, chopped celery and chopped un- peeled apple. (Red ones look nicest.) For four chops, I'd use at least three stalks of celery, one medium-sized onion and an apple and a half. Lay the browned sausages or chops (browning makes them look a lot tastier) on this bed, and repeat on top of the meat. onion, celery. apple in generous quantily No, I don't do any seasoning, but add whatever you like. Bake at 350F (180C) for a good hour, which reduces the apple and = vegetable cover lo a delicious kind of sauce, and because of its moisture renders the meat tender and full of those flavors. You're bound to like it. This next one is_ for company. That doesn’t mean that it’s hard to do, or demanding of time -- it’s quite easy, but it has both shrimp and crab meat in it You need a pound (2.2kg) of each, which after careful scrutiny for bits of shell and fibre you mix in a bow! very gently with a cup (250ml) of mayonnaise. Use a fork and don't break up the fish. Equally gently add half a green pepper, chopped small, 6 green omon minced finely. and a cup and a half (375ml) of finely chopped the kitchen ranger by Eleanor Godley celery (Work that knife. you re showing off. here } Add 1/2 teaspoon(2.Smii of salt and 1 tablespoon (15m) of Worcestershire sauce and blend with care and delicacy. The topping 1s simply 2 cups (500ml) of crushed potato chips. (Lay the unopened bag on the counter and roll with a bottle or a prosaic rolling-pin } Scatter them evenly over the top of the dish, spnnkle on some paprika for the aesthetics, and bake at 400F (200C) for 20-25 minutes. It wants only thorough heating. and you can tell by the litthe bubbling round the edge that it has been ac complished. The recipe is reputed to feed & but don't count on it Asparagus would be preat with it, tied in a bundle and stood up in the coffee pot Start with a can of salmon.... Both of these everyday salmon meals can be baked now or frozen for later. BUSY DAY SALMON PIE serves 4-6 1 can(7¥% oz.) salmon 1 ege }'a tsp. instant minced onion «tsp. salt ! cup frozen mixed vegetables Pastry for 1 crust 9” pie. uncooked %. cup cracker crumbs ae ‘ve Cup butter or marganne, melted ltsp. basil In a medium sized bowl mix the salmon. including yuices and well-mashed bones. together with egg. onion, salt and vegetables Spoon mixture into uncooked pie crust in a 9” pie pan. In separate bowl. combine cracker crumbs. melted butter and basil Spnnokle evenly over salmon mixture To freeze: Wrap and seal securely in plastic bag. vt a BS plastic wrap. or freezer wrap. Freeze for up to four weeks. To bake: Remove from freezer, but do not thaw Bake at 400 degrees for 45- SO minutes STANDBY SALMON LOAF serves 6 2 cans (7*.« oz. each! salmon 1 cup cooked nce 1 tsp. salt 1'a tsp. instant minced onion 2 tosps. chopped dill 1 pickle 2 eggs. well beaten Butter or marganne In a medium sized bowl mix salmon, including juices and well-mashed bones. together with rematning ingredients except butter. Line an 8'2" x 4'1” loaf pan with greased aluminum foil cut large enough to fold all sides over loaf. Spoon salmon-nce mixture into prepared pan and dot with butter. Fold foil over loaf To freeze: If necessary. use additional foil to cover top of loaf completely. Freeze. When solid, remove loaf from pan and place in plastic bag. Seal bag tightly closed. Return to freezer for up to two months To bake: Remove from freezer and completely unwrap — but do not thaw. Place in greased loaf pan and bake at 350 degrees for approximately | hour with about two inches of boiling water, and allowed to cook only until tender to the fork, about 12 to 15 minutes. You already have a recipe for Hollandaise, perfect with asparagus, or you can melt a piece of bulter (not margarine) and dnzzle some real lemon juice into it and use it as a dip, stem by stem *369 WAIKIKI Air On'y WAIKIKI $469 8 Days 7 Nights Air & Hotel WAIKIKI $539 14 Davs Av & Holer LAS VEGAS *%289 5 Days 4 Nignts Ai & Hotel RENO *199 5 Days 4 Nights Arr & Hotel TORONTO $269 MAPLE LEAF TRAVEL 736-3555 Reg. Agent 157.3 Casseroles for you and guests he Travel Professionals Diane Redfern ALASKA’ YUKON SUMMER ‘82 SO MUCH TO SEE CLOSE TO HOME Land of the midmight sun Gold Rush Trail of ‘9&8 Fantastic Mendenhall Glacier the AND $0 Visit last frontier with Wayfarer Holidays - Fly Cruise. touring and motorhome holidays Ave Charter Flights Yan couver Anchorage return Aur fare for $299 Talk to Dnane Redfern shesva veteran northern sourdough P LAWSON TRAVEL Park Royal - North Mall 922-4131 Natural Mesquite Charcoal Our steaks are better than ever. NORTH VAN. KEG 107 W. Esplanade { he three week “EUROPEAN EXPLORER” 985-2812 Nolwlas with an outstanding itinerary Nos the Miatert apatads of bourriyee Sfutse the oanals of Venice and Amsterdam fruive the roeer Rhine and the SVevoe tsambie at the ¢ asimne un Monte ( ark Na ec vour pe ture taken at the bhortade Hollands Moral catravaganra Sec the Statue cof Dev adion bhore nee ct ote cts FIESTA tNolidav,s tas sata sean Seditip ace fear bla Map t nw pe es ate pur ante et it lke dwelt posed ovr Tee toon Ayer Mt Phe ase ptuone Bartana too betas son on . ‘ ~ ae PRIME TRAVEL LID, #204 1'OO Marine Dr West Van 925 1212 REYNOLDS Gabinet Shop 985-9527 Barbare Whittaker BUSY DAY salmon ple 410 FELL AVE. N. VAN. ~ 4 wv 980-1510 SUSHE SOKIVYAK! BEES 1t KIYAKI MANYO japanese restauratal ' ‘ oF Open / Dav A Week cone an Lunch & Dinner ae mo Cabinet Kefactng tour We are open THOET ASE 22ND SI as low as $1,500 MON FRI 114 . x ‘WOOK PRE NANG COUNTER fb