Salmon makes great

There’s some dispute as to whether the Earl of Sand- wich, being anxious to satisfy his hunger without leaving his card game, was really the genius who first thought to place a tasty filling between two pieces of bread and thus enjoy his meal out of hand. In France, for example, they claim their fieldhands were enjoying “sandwiches” much earlier than the Earl they just didn't make. such a fuss about it. Whoever thought of it first — peckish peer or famished farmer — the sandwich was one terrific idea.

Two terrific ideas for salmon sandwiches follow — both French-toasted out of respect for both possible sources of innovation! Either of these great griddle sand- wiches will be a winner at brunch, lunch, or as a light supper accompanied by a crisp salad and_ suitable beverage. If course, con-

RECIPE WINNER

temporary cardsharks will love them too.

Canadians have made canned Pacific Salmon one of their all-time favourite sandwich fillings. In fact, while canned salmon can do wonderful things in loaves, casseroles, salads and the like, for’ many Canadians there’s no more satisfying way to savour the special flavour and moist, delicate texture of Pacific Salmon than in a sandwich.

The salmon sandwich makes good nutritional sense. Canned Pacific Salmon is an_ excellent

source of complete, easily- digested protein. The tiny tender bones are a pood source of calcium so should always be mashed and used along with the salmon. And besides making an important

flavour contribution, even the rich, natural salmon juices provide important

nutrients and vitamins.

griddle sandwiches

CANNED SALMON GRIDDLE GREATS

GRIDDLE GREATS - 1

makes 6 sandwiches

lcan (7%o0z.) Pacific Salmon 2 hard-cooked eggs, diced

2 tabsp. chopped celery 2 tabsp. cocktail sauce 2 tabsp. mayonnaise 12 slices bread 3 eggs, slightly beaten ‘A cup milk % tsp. salt 1'% cups crushed potato chips butter or margarine

Drain salmon, reserving juices. Flake salmon and combine with next five ingredients. Spread filling on 6 slices bread. Top with remaining slices. Combine eggs. reserved salmon juices, milk and salt. Dip

Beef and pickled walnuts

The winner of our recipe contest this week is Sheila Gregson with her recipe for Beef and Pickled Walnuts. Ms. Gregson wins a voucher for $10 worth of meat of her choice from THE TOWN BUTCHER LTD., 1254 Lynn Valley Rd.. North Van- couver.

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

News Recipe Contest, No. 202-1139 Lonsdale Ave., North Vancouver, V7M

2H4. Be sure to include your telephone number.

BEEF AND PICKLED

WALNUTS

I'4 Ib. beef’

1 or 2 med. omons, chopped

cup red wine

cup water

tbsp. soy sauce

oz. pickled walnuts, cut into 4 or 5 pieces each

Cut meatinto ‘4 in. cubes and roll in flour seasoned with salt and pepper. Brown Onions in pan and then brown beef. Add wine and water. Simmer until meat is tender. Add soy sauce and pickled walnuts. Serve with nee.

~Aa-_- — —

“Steak is prepare but

quicker to stewing beef

could be used.

ratt

The “Ali New’ Hennessy’s Restaurant is now pleased to serve all food on China dishes with stainiess steel knives and forks, etc

Come in & try our DAILY SPECIALS

HENNESSY’

PARK ROYAL SOUTH between Eaton's & Super Valu

9 a.m. - 5 p.m. Monday, Wednesday, Thursday only

986-6222

SHEILA GREGSON |

If you want to order a photo that ap- peared in the NEWS, call Andrea Bar-

sunday

news

north shore. :

news

Pndlevel 922 15353

w

C7-Wednesday, September 24, 1980 - North Shore Né

sandwiches in liquid, then in crushed chips. Brown on both sides in a small amount of butter on hot griddle. Serve immediately.

GRIDDLE GREATS - 2

makes 4 sandwiches

1 can Salmon 3 tabsp. yogurt

(7% oz.) Pacific

MICRO-WAVE DEMONSTRATION

THIS SATURDAY SEPTEMBER 27, 11 AM-3 PM

Talk to the Panasonic Hostess while she demonstrates the ease and versatility of Panasonic GENIUS Ii cooking. Taste the many foods prepared with Panasonic. You'll like the cooking. You'll love our SPECIAL PRICES ON ALL FEATURED PANASONIC OVENS.

2 tabsp. finely green onion 1 tabsp. chopped parsley I tsp. lemon juice ‘A tsp. oregano salt and pepper 8 slices whole-wheat bread, buttered 2 eggs, slightly beaten butter or margarine

chopped

Drain salmon, reserving juices. Flake salmon and

cape ag map pnp epee pei sn pete sn eel = CUP THIS AD FOR ADDITIONAL $25.00 SAVING

Micro-Wave

COLONY

HOME FURNISHINGS

IN ADDITION TO OUR

BRING THIS AD FOR AN ’ ADDITIONAL $25

combine with next six ingredients. Blend thoroughly. Spread on

buttered sides of four slices of bread. Top with remaining slices. Combine reserved salmon juices and eggs. Dip sandwiches in egg mixture. Brown slowly on both sides in butter on hot eriddle. Serve hot ‘im- mediately or refrigerate to enjoy cold.

SPECIAL PRICES NOW IN EFFECT

DISCOUNT a

1860 LONSDALE AVENUE (AT 19TH) NORTH VANCOUVER

985-8738

(OPEN EVERY THURSDAY & FRIDAY UNTIL 9)

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