This week’s winner of our: Shrimp Recipe. contest is

Add. and simmer 8 to 10

minutes: © Mrs. Marjorie Cox of North % cup soya sauce. Vancouver with her ‘recipe 16° oz, . fresh. ‘or: “thawed #5 for Canton Shrimp Quick*& ..- shrimp. a Easy. Mrs.’ Cox - wins: 10 - 8 oz. fresh. spinach (whole pounds of fresh shrimp from ~Yeaves). SCHOONER | SE. oD 2 cups celery. -*. ETD... ra - (sliced: diagonally) Salt and pepper to taste. ‘Add one * 20 oz. - can Chinese “ mixed vegetable’ PREVIOUS PuzzLe ‘SOLVED (drained). ‘and. mix 2. tbisp. . : corn’ starch with juice from Chinese: ‘mixed . vegetables ‘and ‘add, ‘while ‘stirring, to : ingredientss ‘i ‘in * sauce . pan. ° Simmer: until. liquid is. clear CANTON SHRIMP (about § mins.) AR +: Caribbean : QUICK & EASY ~ : --Optional ‘additions: 1 slic. _ music: - mS In Separate. pot prepare 3. ‘ed green pepper and/or 6 oz. --'@ Wildcats © o cups rice. In large frying pan. _- mushrooms. oe oN - saute lightly: ~ . Serve on top of rice, along 7

\2 tbisp. cooking oil — . 2 cups sliced, onions. .

Shrimp reels

[Sept 8 hoa hbnve read: 1¥% Ibs. shrimps ¥ tsp. salt.

hot smoking method the fish a

~ with salads, or other ‘Chinese . gqutmeneeicmn . dishes.

from Mie. Bennett “Party Shrimp Bake” |: ~

coo ~ DOVER SOLE MAITRE:. THREE WianoN. a Sileolnce.. Uae a ked, ready to:eat; and , 2, OLIVIER $8,60:° ” GASTRONOM $6.95 Poe oe Il not keep long out of the - — 5 Roe continued from “page 18 . ~~ freezer or refrigerator. In the stuffed: with baby~ sheimps; veal; pork; beat tenders, each’

enough. ‘to cover both ‘he stack of trays.and the-coffee .

cold smokiig method, the

-fish, also ready.to eat, dries. ~ : ° out more. and allows for Tauch _

mushrooms, herbs:and topp-"

“with. its own special sauce ed with a delicate sauce.’ -

PHEASANT EN VOLIERE

" BREAST OF CHICKEN. {tor two) $19.90. ‘. can, and of the bow for th in - longer storage. : a RENAISSANCE $6.86. “caste ed with, ‘folegras, wit ua : the top of the box. for: the: '\ Inthe-hot smoking method . 7 a . mo . smoke to escape through. ~. -- the: fish is. first clesned and. : | | daboned, baked. tn putt. ‘Flee, truffles, red wine ‘Sauce The sulphur can now be lit, ‘soaked for about ‘a half-hour -

and the box can be covered. Sulphur. the pears | for 60 . minutes.

Remove’ ‘the trays from the.

box and simply place them in .

your homemade: de!.ydrator... and turn on. the hea. When -

- the pear sections are soft'and. |

pliable with no moist area in.

4 the centre -- cut one in half to

check’ they, are thoroughly.

’ dried. “Peachés; apples, and .

dried in much the same aye

The: same. method. ‘can, be _ says ‘12. Months: Harvest’

» lightly with salad oil, wrap: in : hardware stores and garden “421 cast-12th st. fv. - be: used, to dry vegetables. ‘inexpensive smoking | cabi- “heavy wax paper and. store in. . centres: dealing in, Ortho.” “Quest! off t Lonedale) © _ SMOKING FISH * net.) The temperature in the the refrigerator, Cal a

many: other. fruits. can. be \

"Smoking : fish. is an, excel-

. “te beginner's project and

one that will make anyone's . weekend. catch even tastier.

' There are two ‘methods of

° smoking? t hot and cold, In the.

in.a brine solution. It is'then - | ‘soaked in .a ‘salt.-and spice .. | :. Solution: for anywhere ftom” § two to four hours, depending: {| ©. on.its size..After the second | §---

brining the fish. is.washed .with clear water and hutig in. «f+ a breezy. place until a thin .:

_ Shiny. skim appears on’ the

‘surface. It is then: n ready to be.

smoked...

Ce cr

. “

‘cabinet is Kept at about 90... degrees for the..first ‘eight :

hours. Then, 'a dense. smoke

is allowed to build up in, it - ‘and the ‘temperature | 14, - 140.

‘increased to.

“about: _ degrees.

to... build ‘a: nt” dtl.

" “OP RIGHMGQML

The fish is cured at this.

_ ‘temperature for about three.:. - hours, or until it has a glossy . brown’ surface, then cooled :

for . several : hours. . ayhen .

completely. ‘cold; .brush:!

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