EE food

A fishy tale tale with a happy ending

IF YOUR jaded winter
appetite Is
crouched coyly in the
corner, here’s some
bait with which to coax
it out.

A couple of weeks ago the
Thursday men were due for
a lesson in fish, and my
favorite fish store on
Lonsdale was showing fresh
red snapper. (It's my
favournte fish store partly
because it has great big fresh
eggs for sale!) The recipe

still:

involved some chopped
bacon and slices of onion
and bread crumbs,and they
were delighted with it. But
while it was being served,
another customer asked also
for red snapper. and at the
same time for a package of
dried onton soup.

Now I'm not much of a
cook — the only reason I do
this is because | have this
great fondness for men. But
I'm nosey. So I had to ask
the lady if the one had
anything to do with the
other?

™ the
kitchen

ranger

by Eleanor
Godley

“Why, yes,” she said, “it's
very good. You just spread
mayonnaise on the fish,
sprinkle it with the dry onion
soup, and put it in a very hot
oven for a very short time.”

Easy rice casserole

The winner of our recipe
contest this week is Joan
Campbell with her recipe for
Easy Rice Casserole. Ms.
Campbell wins a voucher for
$10.00 worth of meat of her

choice from NORTH
SHORE QUALITY
MEATS, 1406 Lonsdale
Avenue, North Vancouver.

BC... or LYNN VALLEY
MEATS, 1243 Ross Road
North Vancouver, B ©

You could be our next
winner Send your favorite
recipe to the North Shore

News Recipe Contest, 202 -
1139 Lonsdale Avenue,
North Vancouver, B.C. V7M
2H4. Be sure to include your
telephone number.

EASY RICE CASSEROLE
2 cups raw nce
1 packet onion soup mix
1 can mushrooms
use liquid
> Cups water
3 Tblsp soy sauce
‘y cup salad oil
Salt and pepper to taste

Combine Mn large

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Hmmm. It seemed to me I
had heard about or read
something similar but had
never tried it. Well, the
Friday men hadn't “done”
any fish yet, so when that
day came around last week
we tried it together. To
paeans of praise.

It was sole fillets, this
time.We spread foil on the
bottom part of the broiler
pan and laid the fillets singly
on it.

One must of course have
only the one layer. Then we

Surface with
mayonnaise and did the
soup-sprinkle. The oven had
been heated to 450 F (230 C)
and the carrots were just
about ready when we put the
pan in the over.’ In five
minutes only. we brought
them out and tested with two
forks to see tf the fish was
done.

The carrots were pretty
perfect, too.

The delicate flavour of
most fish is easily in-
timidated and should never
be forced to compete with

Wins

casserole, bake 1‘ 2 hours at
350°.
This casserole is delicious
is especially good with
ham.

cauliflower or
parsnip.

We heated 1 tbsp. (15 mL)
of oil in an electric frypan
and stirred the carrots in it,

tumip) or

Cll - Sunday, February 27, 1983 - North Shore News

along with ! cup (250 mL) of
water, a mashed _ garlic
clove, 1 tbsp. (15 mL) each
of brown sugar and grated
fresh ginger, 2 tbsp. (30

mL )of vinegar and a dash of
salt. Then we cavered the
pan and let it all simmer for
about 15-20 minutes,
peeking occasionally.

Learn how to bea

‘Chef On The Run’

Author Diane Clement
will show you how!

For three consecutive Tuesday nights, beginning April 12
thru 26, Diane Clement, author of ‘Chef On The Run,’ will be
conducting a Creative Kitchens cooking class at Eaton's
Park Royal. Now’s your chance to learn Diane's tricks on

how to be a chef on the run. She'll demonstrate her
techniques and will prepare one of her fabulous menus each
night. And you'll get the recipe to take home. The most

enjoyable part of each evening is at the end --
sample the fare!

when you can

Come down and sign up right away because we have only
room for 40 peopie Register in person. Sorry no phone
orders. For more information, contact Pam Archer at 922-

3325.

Dates: April 12,19, 26
Times: 7:00 -9:30p.m
Ptace: Eaton's Park Royal
Fee: $50 00 (cash only, no credit cards or cheques accepted)

EATON'S

Ky

~

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