Thursday, August 17,1978 ~ THEBULLETtN ~ 7
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5 Chopped Herring
2 herring fillets 2 hard-cooked eggs 1 medium onion 1 medium apple 1/3 cup bread crumbs
Pepper to taste 2 tbsp. vinegar 1 tbsp. oil tomato slices Black olives
Soak the herring fillets in cold water and refrigerate overnight.
Remove the herring fillets form the water jeuid put them through a grinder with the eggs, onion and apple. Add the bread crumbs, pepper, vinegar, and oil. Mix well. :
Correct the seasoning. Serve with tomato slices and black olives. Enough for six.
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! Baked Fish Pamiigisma g
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B ' 4 servings fish fillets or steaks (sole or halibut) S
B Salt and pepper S
B \1 cup canned tomato sauce = B -^1/2 cup Swiss cheese
B 2 tbsp. melted butter 5
B a Preheat oven to 425 degrees. Place fillets in shallow buttered =
B|> baking;dish. Spread tomato sauce on each fillet and sprinkle =
B with cheese, drizzle with melted butter: 2
B Bake uncovered 15 to 20 minutes. g
i . COURTESY OF . 5
COMPLIMENTS OF
fin Wine and Tomato
I Wash€4 lb. fish for baking (whitefish,flounder/salmon) in cold water. Dry and sprinkle inside with salt, pepper and lemon juice. Place in large baking dish.
Saute 1 cup chopped onions in 1/2 cup chopped parsley, and 3 fhinced garlic cloves in 1/4Jb. margarine Until transparent. Stir in 1 cup ketchup. 1 cup tomato juice and 1/2 cupdry
white wine (Carmel). Simmer gently for 5 minutes.
Pour mixture over prepared, fish. Bake uncovered in moderate oven (350 degreetfrbastingoccasionallyt allowing 15 minutes per pound. GamisH with sliced Jemon and parsley.
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COMPHlMENTSOF W. B. LUTZ of Hie
^ : ' 1008 Robson St.,;68i:2306:;: > V fn.'-r. Pork Royol (W. W-313« ^
V 623 Fort Sh
Wh&re prices ard^^i^^^
Tv/tRi^hmend Square „ 560 CAMBIE^STREET m% dtKOum store) ^ aBBBBBBBBBBBBBBBBBBBBBBBBBBBs!
FlshaJa.^
1 3-pound striped bass, sliced
2 medium onions, chopped 1/4 cup parsley, chopped 1/2 tsp. garlic powder Salt and pepper to taste
1 cup solid pack tomatoes 1/2 cup white wine., 1/2 cup tomato juice'
1/3 cup olive, oil , ' ,
1/4 cup lemon juice
Put the fish in a greased baking dish. Over the fish, sprinkle :the onions, parsley, garlic powder^ salt and peppei^. Top with the tomatoes. Pour the wine, tomato juice, olive oil. and lemon juice over the fish.
; Bake for ihour at 350 degrees. Serves 6.
COURTlSY OF
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A wholly owned; sybsidiary of Premier Cablevison Limited
Gourmet Fish Loaf V
1 lb. cooked and flaked fish , :1/2 cup bread crumbs v
1 tsp. lemon juice 1/2 tsp. salt
1/2 tsp. tabasco pepper sauce
2 tbsp. minced onion
.1 tsp. finely cut celery leaves
1 tdp- minced parsley i '
1 small green pepper, chopped - ^
2 tbsp. melted butter or margarine i/Acup mUk
2 eggs, beaten ' ^ r .
, Mix flaked cooked fish (may be canned) with crumbs, juice, parsleys AceleryJeave8,^^gr^hHpepper,:^m^ seasonings. Stir.milk into beaten eggs and blend in. Packfirmly^ into small greased loaf pan. Drain off excess liquid.
Bake about 50 minutes at 350 degrees; Let stand for two minutes before turning out^nto a heated platter. Serve with mushroom sauce, tomato sauce, curry sauce or tpmatorzuccini ''sauceVSelrveis6;'"''--'^"--'yf'-''-n . ■■ ■:.,-
COMPLIMENTS OF
Slade's Western Drug HAart
King Edward Mall (25th &0^k]-^^^^^^^^^^^^^^^^^ 7 Chargex Available MIKE SLADE
Broadwojr- & Ook.-^ 736-9255 ^ g
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Oven GeffJIte FisH i
3 lbs. ground fish (whitefi8h;'piket perch, carp, etc.) 5
2t6p.^t . 4
• f 2^111^1^0™ ohfon^^^ .4.4 large carrots, scraped end finely grated , > •
r;ri/2 cup fine dry bread crumbs . " ' ^ -
i^-'Cold-weter' '^.....-...x
^3^^|iggjSt;;Jbea^ -i'' ,..'"..'7. V " '..'T T."
4' Put fisH through mecHurh^^ladeef f^ chopper; /^dsait^
tabasco, onion and carrot Oover bread crumbs with cold^rater;
let stapd Jive minu^ ifbrsadciijunibs and eggeu>|iari mixture an^ ,' Jurti into gireaed ip''x6"x2" baking dish and bak^In 350 }: degree ov^n 4& minutes. Cool, then^hill befdre serving; ;; Cut into squares and serve on crisp salad greens. Garnish
with, carrot slice and tbmaito ,wedge. Serve to 8 with Svihorseradisht - . .-iv//^^
DECOR STAINED GLASS LTD.
V Specialising in Hond-Crafled^Tifffony-Style Lamps l\ . and Stoined-Gfass Windows ;
^ REi^AIRS -
3733 W. 10»h Ave. 228.M1«
B.iri>ecye(i Salmon;; '
4/4 tsp^ thyme 1-1/2 tsp. salt 1/8 tsp. pepper 2 tsp: grated lemon rind 1/4 cup lemon juice ' 1-1/3. cups water 1-3/4 cups instant rice, uncooked
Hawaiian Cod
^ 3 to 8 lb. wHible: B^, sali^ V Ismail; grapefruit, cut in thin slices. ■ 1/3 cup butter or margarine 1 cup slied celery, r1 smallyoniofi^choppsd^^^^ -1-1/2 cup$^sliced fresh •
tl: Meltb ^^^^^: 1^^^
except rice, and bring to boil. Add rice and mix in. Cover and , remove trom heat. Let stand. 6 hiinutes. ^i^?: Fillicavityo^^lmonw ;^ be wieppedig^*fpltand heated 0^^^ :cooks;)!L^ceo|ieriing closed with poultrysk^^ sew closed. Grease a large doubteci piece of heavy foih Place 3lces bfgrapefruit oh both sides of iish arid wrap f is foil. Place on grill high over a low fire; Cook approximetety 1 hour, turning every 10 minutes. (A 4 Ib.stuffed salmon providesabout ,x.:4"servlngs.) v'-..U-...r." .■' .... ....-^ • ■
1 lb. B.C. cod fillets ' Salt to taste 1 tbsp. soy sauce 1 tbsp. lemon juice ^ green onions, sliced 1/3 cup diced green pepper
1^ smalf ^resh toniatd; diced
1 can |14 pz.) unsweetened, pineapple tid-bits ^
2 tsp. cornstarch' 1/4 tsp. ginger • > Dash garlic powder
■•■.v.. j
in bottom of j
buttered baking dish: Sprinkle with salt; bmshvirfth mixture I ^^^^^im bake at 450degrees E for 10 mlniiSS?^' 1 with cornstarch/Remove cooked fish from <9v®n. Drain Its i
gariic^andM^^^^^ > Return to oven and bake • i Accompany with hot cookef^
season, or canned. Makes 4 serving£f~ ™. ' . x i "m ^ i - t'rPi^aririg fillets f^^
.times.)../. : .^..^v_i;:;:,V'"■■■■ ■—.^.-'t
~ Chilled Salmon; Sisaue
iv 1 can (7-3/4 02.) B.C. salmbn r . a . lean (10 oz.) tomato soupV v ^ ; 1/4 cup onion, minced ' ' ' '
3:^j'-1/2,cup-soureream'"
v 6 sprigs parsley
:j<5ii/84sp.^'pepper^ ?:^:v:.w:f-:^;-v--'.,.--'^^
1/3 cup sour cream, approX. or softened cream cheese ^>
Combine. allJngredientsjn bfendeiv except for last-1/3 cup sour cresm. Blend until smooth and thick. Chill well. To serve; top each portion with a clollop of sour cream or soft cream cheese.
COURTfSYOF
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^ ■ For free-recipe book write: P.p. Box 1500, Postal
M 'Station A, Vancouver, B.C^.X'SC 2P7.
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OUR'O^i ST©P'^iSH:CiNTRE^
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' >. >. 8255 Wiggins^^tvBbyi oH S.E. Marine
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