. students” at- > secondary ~

____—beautiful_burger,topped-it-

how.

“Cat your own -

_ Ratlier this ° year Van- couver - home economics the . ‘senior “level -were ‘challenged by the. Canned Salmon: -Association.. of B.C. to create’°a “Samburger

SWISS ~— SAMBURGER | BROILS |

2 tablespoons minced, onion: 2 tablespoons: minced green pepper -

Platter’ ‘featuring their own 2 tablespoons butter - or

- origizial recipe for a burger-

style sandwich madé with terrific Pacific canned

salmon.

From the . 16 excellent. entries that made the finals

Darleen Hudak’s ‘Swiss Samburger Broils’ was selected.

“Darleen built this

with her own homemade Tartar Sauce and settled it

. alongside | a pretty coleslaw

cup in 30 minutes flat.

Stretchi

The Beef Information Centre has some timely tips’ for steak lovers on limited budgets...

The biggest savings can be obtained by cutting your own steaks from roasts. It’s easy to do and just requires a little know- example,.a,first.cu - blade roast (rib-end)~-con- tains the end of the rib-eye muscle. Some simple cutting ‘will give you beautiful rib- eye steaks. The remainder of the roast can be used for stew, stir-fry recipes or as a small roast, ; . Prime rib roasts and round

‘roasts can also be cut into

steaks.

Carving steaks - For an average family of four, it's

margarine 1. can (7-3/4 oz.) Pacific _. salmon 4 teaspoons mayonnaise Pinch each dried rosemary and celery salt Salt and pepper to taste 4 hamburger buns,,. Split and toasted s ‘Butter or margarine Tartar sauce (prepared or homemade) _ 4slices Swiss cheese

, Saute onion and green pepper in butter until soft. Drain salmon slightly and

often false economy to buy four thin fast-fry steaks. They tend to dry out quickly during cooking and may toughen. Buy instead one or two thicker steaks (ap- proximately 1% - 1%” thick.) You will get better tasting results and you can carve the, steak fingonally t to serve the whole J family.

Steak stretchers - For variety as well as economy, stretch steak with various types of vegetables by making beef kebobs. Kebobs are at- tractive, economical and fun tocat.

Marinate - Inexpensive steaks such as the blade or cross-rib need only to be marinated for tender,

private cooking school

Register Now - starts Sept. 10

Gourmet dinners ® French

* ttalian Regional * Central European

Also - Antipasto, Bread, Pastry, Holiday Buffet.

Day and Evening Classes.

Cuisine de Barbara

West Vancouver 922-8505

--Thereforo:- ~

_= flake into a bowl, including -

well mashed bones. Add sauteed mayonnaise and seasonings;

mix well. --

Spread icasted buns with

butter and Tartar sauce. Pile .salmon mixture on bottom

halves of buns and: tops with Swiss cheese. 7

°

Broil .until cheese melts and ‘salmon filling is heated through. Top with remaining halves of buns.

Serve with Coleslaw Cups if desired.’

DARLEEN’S TARTAR SAUCE

4 tablespoois mayonnaise ‘“% teaspoon prepared mustard

delicious meals, Make your own marinade in seconds, pop in the steak and refrigerate for 12 to 24 hours before barbecuing.

Cooking ‘steaks - When barbecuing or broiling steaks, remember to keep in mind one guiding. Leeraa ie

. molstare mns : the steaks for tender, juicy

and = flavourful _meat.

1. Salt steaks after i¢poking to prevent loss of moisture.

2. Turn steaks When bubbles appear on the surface. Each time bubbles appear, turn the steak over so that the moisture goes back into the steak. .

6 week course

" $415

299-2902

jose casual teen gatherings that occur so s. n the side will he: a sure favorite!. -

vegetables,.

“1 teaspoon'chopped parsley -1 téaspoon finely. chopped “‘sweetpickle -

‘1 -hard-cooked egg, mashed 4 green olives, chopped

COLESLAW CUPS

1 cup shredded cabbage ‘A cup shredded carrot . 4 tablespoons minced celery 4 tablespoons mayonnaise 1 teaspoon vinegar. ‘A teaspoon lem6n juice Pinchofsugar_— . Salt and pepper to taste 4 medium-sized firm tomatoes coe

‘Combine all ingredients except tomatoes. Mix well to blend. Cut a small slice from bottom end of each tomato. Hollow out pulp. Fill tomato cups with coleslaw mixture.

ing your steak dollar

3. Use tongs rather than a fork to prevent piercing the steak.

4: Do not overcook. Allow approximately 7 minutes per side for a medium-done 1” Steak. ~~

JA

pee

- contest this ‘week i is Mrs. M.

~ Motherwell ‘with her recipe

for ‘Horseradish Salad. Mrs. -

for $10 worth of meat of her * - choice from “THE TOWN - BUTCHER LTD., 1254 Lynn Valley Rd., North Van- couver.. : a

“You could be our next winner..-Send:-your. favorite recipe to the North Shore News .Recipe Contest, No. 202-1139 ‘Lonsdale’ Ave.,- ‘ North Vancouver, B.C. V™_ 2H4. Be sure to include your telephone number.

&

_ AGNES’ HORSERADISH SALAD ' (serves, 8-10).

1 pkg. lemon jelly powder 1%. cup boiling water }

4A cup mayonnaise or

salad dressing

cup whipping cream or

canned milk that has

been partially frozen

3-4 tbsp. well drained horseradish

1 pkg. pineapple or lemon jelly powder

1% cup boiling water

Dissolve lemon

water and cool until partially set. Fold in mayonnaise.

- Whip cream until peaks

form. Fold in along —with

horseradish. Turn into glass loaf pan or 5 or 6 cup mold.

SU

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The: winner, of. our. ‘recipe 7 “With a large spoon make a ‘deep trench. along centre. Hold at room temperature.

Motherwell wins a voucher _

jelly “powder in 1% - water. Chill until of liquid. honey:

.over ‘the jelly layer in pan. Chill. Then unmold.

jelly | powder in 1% cup boiling” |

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Food for thought:

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