43 - Sunday, May 26, 1985 - North Shore News

Party sensations from a tasty twosome

LOOKING FOR entertain-
ing ideas with pizzazz? Just
open a can of salmon, com-
bine it with mayonnaise and
you're onthe right track, _

Hassle-free entertaining is
assured when you use the
do-ahead recipes that follow.
In fact, you'll find yourself
in as much of a party mood

- as your guests.

Sockeye salmon adds ap-
petizing eye appeal to these
dishes but the delicate and
delicious salmon flavor is
consistent even when Pink
salmon is your choice.

Don’t discard the salmon
juices. They’re very tasty,

‘natural juices from the

salmon should be in-
cluded in recipes or reserved
for future use in fish
chowders. Whenever possi-
ble use the crushed salmon
bones.= this adds significant-
ly to the calcium. content.

Whether the occasion is a
bridal shower, bridge party,
or an after hike get-together,
one of these recipes is bound
to make your party un-
forgettable.
Salmon Mousse

1 can (7.75.02/220g)

Pacific salmon

Cold water .

1 envelope unflavored

gelatin
2 hard-cooked eggs, finely
chopped
‘A cup (125mL) stuffed
olives, halved
% cup (SOmL) each
chopped celery, chopped
green onion
1 tsp (SmL) dillweed
% tsp (ImL) each salt,
pepper.
i cup (250mL)mayon-
naise
1 tbsp (15mL) lemon
juice
Drain salmon juice into a li-
quid measure. Add cold
water to % cup (50mL)
level. Add gelatin to soften.
Place measure in pot of hot
water to dissolve. Mix salm-
on, eggs, olives, celery,
green onion, dillweed, salt
and pepper. Stir together
gelatin, mayonnaise and
lemon juice. Combine with
salmon mixture. Spoon into
3 cup (750 mL)
mold.Refrigerate until firm.
Makes one 3 cup mold.
Hot Sandwich Loaf
1 loaf French bread,
unsliced
% cup (125mL) mayonnaise
Egg Filling:
3 eggs, hard-cooked and
chopped
4% cup (75mL) real mayon-

Pee eee eee ee

'' 1344 Lonsdale

I i
i

Saag CURRY HOUSE !
“House Dinner Special 4
P "2 For 1 with this ad '
$9°° (Good to June 30/85) 1

' Luncheon Buffet Monday - Friday '
' Dinner Monday to Sunday from 5 p.m. i
to 980-0115 For Rsvns. : ’
‘ Free Delivery 5 mile radius '

North Vanc., B.C. '

naise

2 tbsp (25mL) chopped

green onion
Salt, pepper to taste.
Salmon filling:

1 can (7.750z/220 g)
Pacific salmon, drained,
bones crushed

% cup (50mL)mayonnaise

1 tbsp (15mL) lemon juice

1 tbsp (1SmL) chopped
parsley

1 tsp (Sm) basil leaves

Topping:

% cup (125mL) butter

Y% cup (S0mL) mayonnaise
“’% cup (125mL) grated
Cheddar cheese

% cup (S50mL) grated
Parmesan cheese

1] tbsp (15mL) finely

chopped green onion

% tsp (ImL) each tarragon
leaves, basil leaves, garlic
powder.

Make 2 lengthwise cuts

through bread and spread
with mayonngise. Prepare

_ fillings and topping. Spread

egg mixture on bottom slice.

Top with middle slice of
bread. Spread salmon mix-
ture on top of middle slice
and top with remaining
bread slice. Spread topping
over loaf. Wrap and chill 2
hours. Unwrap and bake at
350°F (180°C) 20 minutes.
Makes | loaf.

Salmon Papaya Boats
2 papayas
2 cans (7.75 02z/220g. each)
Pacific salmon
“% cup (125mL) chopped
celery
% cup (125mL) chopped
pecans or almonds

Halve papayas lengthwise
and seed. Remove pulp with
melon baller leaving shell.
Drain salmon, reserving
juices to use in dressing.
Break salmon into chunks
and combine with papaya,
celery and nuts. Spoon mix-
ture into shells. Chill. Serve
with Honey-Lemon Dress-
ing. Serves 4.

Honey Lemon Dressing

SALMON HOUSE

‘ON THE HILL

2229 Folkstone Way
West Vancouver, B.C.

V7S 2Y6

ay For Reservations 926-3212/3

“Courtyard”
: One RESTAURANT

{UNDER NeW MANAGEMENT)

CONTENENTAL CUISINE

OPEN

10 AM TO 10 PM
MONDAY TO SATURDAY

Lunch — Afternoon Tea - Dinner

Most Major
Cards Accepted

985-5547 wer

ESPLANADE CENTRE NORTH VAN.

“TOFREE”

specialities! 929-7070.

Combine first 3  ingre-
dients. Thin mixture to
pouring consistency with
reserved salmon juices.

’ cup (125mL) mayonnaise
1 tbsp (15mL) honey
1 tbsp (1SmL) lemon juice
Reserved salmon juices

FRESH PRAWNS
At Bay Saat Rental, Horseshoe
Bay. every day except Monday. $5
per pound, discount for quantity.

Speciat rates for Senior Citizens.

PHONE STRAWBERRIES for all
your catering needs! Weddings,
small or large tunctions.
Everything fram nuts to straw:
berries! Cal! 988-6864.

with THIS picture “you will
receive $2 off your triple dinner!
FAMOUS FREDDIES
FISH & CHIP
111 West 3rd St, North Van
986-2209

SEYMOUR PARKWAY PIZZA
Our invitation to all Pizza Lovers
to try our pizza & other

The original family entertainment centre.
A place where the party never ends.

$878 Government Place
Burnaby B.C.
421-8408

near Loughsed
& North Road

start your day...
" _ © 4 eggs © Bacon
© Sausage © Toast §
q Hash Browns

Breakfast served all day

LUNCHEON SPECIALS from $2
DINNER SPECIALS from *38

RIPP’S DINER

1432 Lonsdale
N. Vancouver

CANYON
GARDENS

(Parking at rear)

. Seafood — Tuesday
Prime-Time — Wednesday
Lite Nite — Thursday
' Dinner Entrees

from just $5.95

R All dinners include fresh seasonal vegetables and San Francisco sour-
dough bread. On these special nights tne salad bar is your choice. Just
a: $1.95 more. And the affordable Keg Spirit is -eally flowing!

-THE NON-DAIRY FROZEN DESSERT

is coming soon
indescribably delicious

“One Little Taste ts all it Takes”

fantasy yogurt

731 Lonsdale :
Open Daily 11 a.m.-9 p.m.

980-5911

Fantastic 4 pce. Band
every ,
Friday and Saturday
until 2 a.m. re

Superb Early Family Dinner
5 p.m. - 7 p.m. for only —

$6?

One of the Best North Shore
Sunday Brunches

10:30 am to 2:30 pm $8
Children $5.00

Patio Dining (weather permiited)

988-6101

3381 Capilano Road North Vane. B.C.