| Page 44, May 30.1

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DELICIOUS ANYTIME, but what a great idea for summer barbequing! ‘The secret is

in the marinade, consisting of soy, lemon juice, molasses, peanut butter, garlic and

tabasco.. an

- Economical © flank . steak
‘makes a delicious entree,

“> marinated and skewered.

ee . '
FLANK STEAK

(1% Ib.) flank steak,

scored on‘both sides

cup soy sauce -

tbsp:lemon juice

tbsp molasses _

cup chunk style peanut

butter = ;
. Clove garlic, minced

Dash tabasco”

slices canned pineapple, .

cut into chunks

Egg noodles

tbsp soft butter .

tbsp poppy seeds

Cut steak into 5 or 6 long
Strips. Place in shallow dish.

Meat loaf

with crust
Rather than making a
traditional meat loaf, why not
use the mixture as a ‘‘crust"’
and fill it with compatible
ingredients.

Spaghetti and sauce are

great in a meat loaf shell.

Or, top the meat ‘‘crust’’
with pizza makings including
‘Mozzarrella cheese, green
pepper, mushrooms and
tomato sauce.

Make salmon salad ambrosia

FROM PAGE 43

Mix sour cream with lime
juice and grated peel. Add
chutney. Chill before ser-
ving.

SALMON SALAD
AMBROSIA -
(serves 2-4).
2 cans (7% oz. each)
__ B.C. 3almon
1 pkg. (3 oz.) lime-
flavoured gelatin ©
1 cup boiling water
1 can (14 oz.) crushed
pineapple
1 cup each cottage cheese,
grated carrot & miniature
marshmallows

Drain salmon, reserving
juices. Place salmon rounds,
whole as they come from the
can, in centre of two 6-inch
jelly moulds. Cover with
plastic wrap and refrigerate.

Drain pincapple
thoroughly, reserving juice.

Dissolve gelatin in boiling
water. Add salmon juice and
pineapple juice. Chill until
slightly thickened (about 45
mins.).

Fold in re maining
ingredients. Pour over and
around salmon in moulds.

Chill until firm. Unmould
onto serving plate and
garnish with parsley; carrot
curls, pineapple slices, as
desired.

ICED SALMON
(serves 1)

1 can (3% oz.) B.C. Salmon
lettuce

a) J

“SSOTAUIANUUAAATOUUEAAANGEGANAUOOUUUUUEUCERGEGEASRAGCUOOUGUUHGAUOEORUUUUOSUONOAOOGUOUOUUHIA

PPAR TOUTED VETTEL TEST

fresh fruit @

Shipped directly by
Okanagan Growers

E. Wosk's parking lot

= 1050 Marine Dr., N.V.

= .

E FARMERS MARKET
= \Inited Fruit Growers

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LFEPA ET

%% cup mayonnaise

‘4 tsp. each curry powder &
celery seed —

‘A tsp. finely grated lemon

rind ,

Drain and reserve juice
from salmon.

from the can, place on bed
of lettuce arranged on

Keeping,
salmon whole as. it comes.

serving plate. Blend
mayonnaise, salmon juices,
and remaining ingredients.

Use this mixture to “ice”
top and sides of salmon
round. Refrigerate to chill.
with

Enjoy cherry

‘tomatoes, favourite pickles

and hot buttered toast.

Vancouver's
finest...

Now open
for tunch.

11:30 a.m. - 2:00 p.m. Mon. Fri

OnGranville Island...
Overlooking False Creck’s Waterfront.
( East on 3rd Ave. from Burrard )
Vancouver. Canada.
Reservations & Directions (G04)685 6571

_ chunks of pineapple.

agreatdinner

Combine soy, lemon juice,
molasses, peanut butter,
garlic and tabasco. Pour over
meat; refrigerate
hours or overnight: .

Drain; reserve marinade. ,
Arrange one.strip of meat on.
each skewer with several -

Broil on grill or in oven
broiler about 5 minutes,
Brush with marinade; turn
and broil other side until
desired doneness.

_ In the meantime, cook —
noodles according to package
directions; drain .and toss

- several -

an

aren ‘

with butter and poppy seeds.
Serve meat with noodles: -
Makes 5 to.6 servings.
Suggested dinner menu:. .. -
_ _Skewered flank steak with
Pineapple, ., _poppy seed
‘noodles, greens -with toma-
toes. and hard boiled eggs. .
For ‘dessert: " cream’ cake. ~
roll, ‘+. wo “t reais:

me, v

" CHEESE & MEAT. SHOPPE
"Delicatessens
Cheese & Meat Tray
_. $5.99 and Up
* 105 W.3rd&Lonsdaie
m. 987-3914: seed

Enjoy a roast beef dinner, with
Yorkshire pudding
potato and vegetable

coffee

Or tea

allabiec at all Bay Buffets,
‘OB, every Thursday.

udsons Bay Company