HELP FOR THE HOSTESS Find freedom with canned potatoes

THERE’S A CLEVER lady living in the eastern United States, in Virginia, I think, who has issued a set of little paperback books called “Make it Now — Bake it Later’.

I have five of them, the first dated 1958, the latest, 1974, but there could now be Numbers 6, 7 and 8, for all I know. They are designed especially for those people who do a lot of entertaining at home, but can be used to good advantage by all those who work through the week and like to cook up a storm on their free days.

The majority of the dishes actually improve’ with waiting in the refrigerator before being cooked or presented, even a salad, with shredded lettuce, which you'd expect to collapse and wilt.

The one I want to tell you

uppity lady who's always yelling about “use the fresh”,

the kitchen

ranger

by Eleanor Godley

“make it yourself’, “don't

—-wbout, with thanks” to ~

Barbara Goodfellow, canned potatoes.

uses From an

také sloppy shortcuts”, that’s a pretty painful admission. But does it ever make a good

HOLY MACKEREL

The winner of our recipe contest this week is Mrs. M. Engler with her recipe for Holy Mackeral. Ms. Engler wins a voucher for $10.00 worth of meat of her choice

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You could be our next

winner. Send your favorite recipe to the North Shore News Recipe Contest, 202- 1139 Lonsdale Avenue, North Vancouver. BC V7M

2H4. Be sure to include your telephone number.

HOLY MACKEREL can mackerel, (1 [b.) can tomato soup shees of bread, crumbed CBB salt and pepper 1 cup prated carrot undiluted

—-s.——

2 cup canned milk

1 cup cottage cheese

ltsp ygrated omon or 1 finely chopped — green onion

few leaves of celery. chopped

casserole!

I use it when we're having people in, because I can't stand to be relegated to the kitchen when all the in- teresting talk is gong on in the living-room.

When things are made up beforehand, and don't need final treatments, the cook can be freed to kibitz just like a guest, so everybody gets in on the party. We were poing to have a bar- becued pork loin, which I'l tell you about, it was marvellous, and the crazy potatoes; a spinach salad which was already torn up

and chilling, and some butter-steamed asparagus, needing only the magic

Hollandaise.

Canned potatoes are tiny new ones that don’t break up when cooking. Drain 2 cans of them and put them into a casserole. Chop lots. of parsley over top. Lots.

Sprinkle with pepper, and a pinch of dill, also 2 pinches

of oregano. Mix 1 can_of _

cream of mushroom soup with | can of milk and stir 1/4 tsp. (1.25mL) of garlic

Great with canteloup

Empty the can of mackerel into a large mixing bowl, flaking the fish. Add most of the can of soup, saving about 2 tbsp. in the bottom of the can. Add the other ingredients & stir to mix. Divide the mixture into two small loaf uns, greased & spread the tops of the loaves with the remainder of the tomato soup. Bake at 375° for 45 minutes or until firm

Place one of the cooked loaves in the freezer another time

This tastes mighty good with fresh cantaloupe

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powder into it. Pour that over the potatoes, sprinkle paprika on top and refrigerate. When you want it, put it into a 350F (180C) oven for 45 minutes, cover on. You'll love it. The pork loin, boned and * tied, got treated with half of

Cll - Sunday, March 6, 1983 - North Shore News

smeared all over it, then it went into the refrigerator.

It required 3'% hours cooking time, at 325F (165C), so about 4 o'clock on the day, it went into the roasting pan fat side up and into the heated oven for one hour. Then the rest af the

marinade was stroked over the top and it was returned to the oven for 22 hours. A loose sheet of foil may be necessary to keep it from burning, especially if dinner is delayed a bit. It was superbly tender and tasty. An easy “company” meal.

this mixture, the day before I wanted to cook it: I tsp. (SmL) each of dry mustard, salt and paprika, a mashed clove of garlic, 1 Tbsp. each of sugar and ketchup (15mL), 2 Tosp. (30mL) each of lemon juice, Wor- cestershire, vinegar, '« cup (60mL) of chopped onion and a splash of Tabasco. The roast was laid fat side down, and half of that stuff was

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