PAGE 8

- TERRACE HERALD, TERRACE, B.C.

THURSDAY, MARCH 11, 1971.

C’est la viel...
crepes hollandais

_ This nutritious main-course
idea can be prepared well in
advance of your planned dining
hour, then baked while you're
entertaining your guests, or
simply relaxing with family.
Using shellfish with imported
Holland cheese, the dish is ideal
for meatless Lenten menus.
Preparation of crepes:
44 cup milk 4; cup water
1 cup all-purpose flour 3 eggs
2 tablespoons melted butter
's teaspoon salt

Blend together all the
ingredients in a blender or in an
electric mixer at high speed
until mixture is the consistency
of cream,

Allow batter to rest in
refrigerator for about 2 hours.

To fry crepes use a no-stick or
cast-iron skillet 6-7? inches in-
diameter, greased lightly with
cooking oil.

Set pan over moderately high
heat until it is on the verge of
smoking. Pour about 2
tablespoons of batter into
middle of pan. Fry about 1
minute until nicely browned.
Turn with a spatula and cook
about 39 seconds on the other

Salmon
salad

For an interesting and
inexpensive salad, combine
canned salmon and canned
fruit. This one’s ideal for a
springtime luncheon.

You need:

1 large can salmon

1 cucumber, unpared

1 teaspoon salt

44 teaspoon tarragon leaves

44 teaspoon black pepper .

1 tablespoon whilte wine

vinegar

2 large cans peach halves,
drained

Drain salmon and flake,
removing skin and bones.
Quarter unpared cucumber and
scaop out seeds and discard.
Chop to yield one cup chopped
cucumber. Add salt and let
stand for one hour. Drain, Add
tarragon, black pepper and
vinegar to flaked salmon. Add
drained cucumber. Mound
salmon mixture into drained
peach halves, Serve on
lettuce leaves, Makes 4
servings. ;

side.

Slide crepe onto a plate and
continue to cook rest of batter,
greasing pan lightly when
necessary. Crepes may be
cooked in advance and stacked
between layers of waxed paper.
Makes 12 crepes,

Shellfish Filling
2 tablespoons butter
44 cup minced onion
114 cups cooked shellfish meat
(crab, shrimp, seallop)
Salt and pepper
ly cup dry white wine

Heat butter in skillet. Stir in
onions, then shellfish. Season
with salt and pepper. Cook 1
minute. Add wine. Allow to boil
rapidly until liquid nearly
evaporates.
Variation to Shellfish
Filling Substitute for shellfish -
1 cup cubed cocked chicken or
cooked ham
's cup mushroom slices
Alternate filling:
Saute together in 2 tablespoons
butter in skillet
2 tablespoons minced onion
4 mushrooms, chopped
's cup minced celery
{ cup finely diced ham
cayenne pepper to tase,
Preparation of sauce:
4 tablespoons butter
5 tablespoons flour

4 234 cups chicken bouillon

'z teaspoon salt

white pepper
1y cup heavy cream
2 cups shredded imported
Holland Edam or Gouda

Melt butter in saucepan. Stir
in flour and thoroughly blend.
Gradually pour in bouillon
continually stirring as mixture
thickens, Blend in cream,
seasonings and imported
Holland cheese. Sauce is ready
when the cheese has melted.
Blend half the sauce into the
shelifish then place a spoonful
of the mixture on lower third of
each crepe. :

Roll crepes. Arrange in a
lightly buttered baking dish or
in individual] ramekins. Spoon
over rest of sauce, Sprinkle
with shredded imported
Holland cheese or buttered
bread crumbs if desired.

Refrigerate until ready to
bake. Bake in preheated 400
degree F oven about 15-20
minutes until bubbling hot.

Makes 4 servings or 12 crepes.

Sekt -
Oy “Sharuchill ercestare

ACROSS

INSURANCE

THE NORTHWEST

wht

DESIGNED FOR FAMILY LIVING

1400 sq. ft. of living area plus rumpus room aid finished room
in full bsmt; the upper floor has 4 nice bdmns plus 4 pe bath;
the main floor is central hall plan comprising large living
room with fireplace, seperate dining room, Vz bath, and 1224
combined kitchen & tamily room with sliding glass doors to
sundeck; F.A, oil heating. This home is secluded on a 2%
acre parcel of land on the bench. Asking $31,500.

4329 BIRCH AVE,

Fantastic view of the whole Skeena Valley. 3 bedrooms with
additional bedroom in basement. Master bedroom Is large
with ensuite plumbing, Lovely fireplace, built in range and
oven, W-W carpeting, enclosed heated garage. Thisis a lovely

home,

Owner is leaving must sell,

Priced at $34,500,

Existing Ist Mige. is at 44 per cent.

4726 HALLIWELL

3bedroom family type hame with full basement, 2 fireplaces,
auto oil furnace, on large lot 70' x 140’ on blacktap. Total
price $30,500, Existing tst Mtge. Is at 8 44 per cant.

Spring building!

New Subdivision

7 CHOICE RESIDENTIAL BUILDING LOTS in
prime area adjacent to Caledonia High Schaot. All lots
are serviced with sewer and water. Roadway will be
paved. Builders terms are available! All lots (except
1} have 80 feet-of road froniage. Select one now for

4016 ANDERSON AVE.

. Very attractive 3 bedroom home in immaculate condition.
Additional bedroom in full basement Auto. eit heat, tand-
Scaped, carport. Total price $29,500. Existing Ist Mtge. is at

B34 per cent

3505 BRUCE STREET

Near new 3 Bedroom full basement house located in. quiet ©

Select facation.

‘719 PINE STREET

: Oniy five other houses on a dead-end street
‘with underground wiring and
‘Call for appointment fe view.

pavement. Terms available,

“ne Embassy 2 bedroom trailer on 14 acre lot, access on
. three sides of this lot, well and septic service. Price reduces

to $12,000 with $2,300 dawn.

Drive bythis selection of homes then contact our sates staff

for an appointment to view.

A.J. MCCOLL (MANAGER) 635-2662

" ve sell insurance toa! General inivrance as well as life’: |
“Ansurance. Wayne Brald -, insurance Managor 635-2015

seas LAKELSE |

PHONE ‘635.7282 .
smmacsmmcen aga]

a

NORT

die tad wee te darned

HWE STERN: |

For your first adventure, try
delicious combination of celery e

Celery Parmigiana, a most
h casserole with bacon, onion,

garlic and tomatoes and a generous flourish of Parmesan

Celery parmigiana a real dish

The fresh celery that is so
indispensable in salads has
some fascinating roles to play
as a vegetable course, too, In
France and in Italy, you are
quite likely to be served braised
celery as a vegetable and you
are quite likely to enjoy it.

Cooked celery has an herb-
like freshness and fragrance
and a very pleasant texture to
add contrast in a meal. There

Fish dish
ean win
you $800

‘Yo celebrate | Year the
Fisheries Association of B.C.,
and the B.C. Salmon and
Halibut Producers, are of-
fering $800 in prizes for the
best recipe using British
Columbia fish and seafood.
First prize winner will
receive $500 second prize
winner $200, and third prize
winner $100. 7 ee 4

The contest is“.open’:-to |,
amateurs submitting, in ‘the.
opinion of the judges, the best
original recipe for Cod, Sole,
Halibut, Salmon, Crab,
Shrimp, or any fish and
seafood taken from B.C,
waters.

Entries should be mailed ta:

B.C. Seafood

Bax 3798,

Postal Station “"D”

Vancouver 9, B.C.

The contest closes March 31.

British Columbians will be
able to enjoy the prize-winning
recipes for themselves
because they will be printed
and distributed in food stores
throughout the province in
June during *'Fish and
Seafood ’? Month.

MLS

P.O. Box 789. -

Fish cakes

Friday Night.Fish Cakes: 1
lb. halibut, poached; 2 cups
firm mashed potatoes; ¥% cup
flour; 1 egg, slightly beaten;
salt and pepper to taste; %
teaspoon thyme; butter or
margarine and chopped par-
sley.

Flake halibut, removing any
bones. Mix mashed potatoes,
flour, egg and seasonings. Add
flaked halibut and mix well.
Make into flat cakes. Melt
bulter or margarine in frying
pan. Brown fish cakes on both
sides in hit fat. Garnish with
chopped parsely.

ahead.)

are excellent supplies of crisp,
fresh celery at your market
now. How about experimenting
with it as a vegetable?

QOhe experience of fresh.
celery served as a vegetable is
Celery Saute where celery is
cooked in butter or margarine
add celery, onion, garlic, water
and salt. Cover and simmer 20
minutes, or until tender, Drain '
celery mixture and place in 1%

Gourmet
gallops

in Skeena :
Lececcosoccesoooossooscosoed

Winter salmon fare

:

‘For winter time. “menu- |-
; easy-on-the-hostess

planning: { here’ ‘gre. two
variations on salmon ¢asserole -
a hearty dinner-in-a-dish just
right for some cold winter
evening.

SALMON-VEGETABLE
BARLEY CASSEROLE
4 cup pearl barley
1 quart boiling water
3 chicken bouillon cubes
2 cans (734 oz. each) or
1 can (15% oz.) B.C. Salmon
1 can (10 oz.) peas, drained
1 can (14 02.) sliced carrots,
drained
1 teaspoon seasened salt
1 tablespoon instant minced
onion
142 cups reserved barley liquid
1 tablespoon flour
Chopped parsley

Cook barley in boiling water
with chicken bouillon cubes for
1% - 2 hours, or until barley
tender. Drain. and’ reserve
liquid. Flake salmon with juice
and layer in bottom of greased
2quart casserole dish. Mix
cooked barley with peas,
carrots, seasoned salt, and
instant onion. Blend reserved
barley liquid with flour. Add to
barley and vegetables. Pour.
barley-vegetable mixture over
top of salmon. Sprinkle with
chopped parsley. Cover and
bake at 350 degrees F. for 25-30
minutes, until bubbiy, Makes 6
servings. (Make preparation
easy by cooking barley the day

a. _.

yA
' The Saralogg - -

' 8 bedrooms, 1066 sq.

Rents are soaring. Apartments are becoming a lux-

ury. All signs point to 1971

‘using proven Westwood components, you can build

. Integstimeatless cost than
‘Hundreds‘of B.C. ‘farnitie

monthlycostihan rent, Get the full story. No obligation.

BERT ARBOUR

c-o Terra

‘Terrace

fl.

as the year to build. And

byconventional methods, _
s have done so. at less -

ce. Co-Op

~-SALMON

cheese. This is gourmet but the
compased of familiar foods.

quart casserole. Top with
inaskillet with pecansandabitof
dill. This is cooked only until
crisp-tender so the texture is
delectable, and the flayor ex-

family will like it since it is

crumbled bacon and chopped
tomatoes. Sprinkle with grated
Parmesan cheese, Bake un-
covered in 350 deg. F oven 15 to
20 minues. Makes: 6 servings,

A Centennial taste...

From Mrs, A.G, Seutt comes
an Okanagan Sunday Break-
fast. Mrs. Seutt ts the senior
Home Economics teacher at the
Kelowna Secondary School and

combines: fare’. from B.C.,
_ Austria, England: and Canada,
‘Begin with Okanagan’ Furit

Juice. a
‘Apple Scrambie)

for her family Sunday breakfast:

Dutch
diamonds

Here's a tasty treat to add
variéty to the cookie tray when
guests drop in,

Dutch Diamon

1% cup butter .

2 Cups shredded edam cheese

1% eups all-purpese flour

1 teaspoon baking powder .

2 tablespoons sugar ly

14 teaspoon salt

Cream together butter and
cheese, Sift dry ingredients and
rub into the creamed mixture.
Press into a greased 8 by 8"
cake pan. Top with apple-rasin
filling. . Crumble remaining
cheese mixture on top and bake
in 350 degree oven for 30
minutes. Cut in diamonds.
Serve warm or cold. Makes 4 to

5 dozen.
Filling

4 apples °.

1% cup raisins

¥g teaspoon cinnamon

1-3 cup sugar

i cup water

Cut apples into wedges.
Simmer with remaining
ingredients until reisins are
plump and sauce thickens
about 12 minutes. Yeild about 1

Assorted Syrups

Canadian, Bacon
Coffee Tea Milk —
“marrn, use:
2eggs
% tsp. salt _
1 thsp. sugar .
i tbsp. vegetable oil |
oll for baking a2
2-3 cup milk
1 apple cut small
2-3 cup flour :
1 tsp. baking-powder
Mix as for pancakes, Add
apple. Heat about 3 tablespoons
of vegetable oil in a7 to & inch
skillet.‘ Powr in all batter at
once. Bake. until slightly
browned. Scramble and keep
browning and scrambling until
‘done, Serve with your favorite

_ Syrup. - '

--The south-bound stage from
Boston Bar to Yale was delayed
by snow slides, on the road. The
passengers, after. shovelling
' away at the snow for some time
decided to abandon the vehicle
about eighteen miles above
Yale and walk the rest of the

way.
e@ steamer, “Sir James
Douglas” arrived in Victoria
from Nanaimo bringing a few .
passengers, 20 hogs, and six
head of cattle. The passage
down was unpleasant.

ceptional,

Another
migiana:
4 slices bacon
4 cups sliced celery
¥, cup chopped onion

is celery par-

Friends coming? Here’s an
dinner.
"you'll be proud to serve,

COTTAGE
CASSEROLE

2 cans (7% oz. each) or 1 can
(1542 oz,) B,C, Salmon

2 tablespoons cooking oil

I small onion, chopped

1 can (1002z.) mushroom pieces,
_ drained
- 1 can (14 02.) peas, drained
: 1 can (10 0z,) cream of chicken
jsoup

% cup slivered pimientos

2 tablespoons mayonnaise-type
salad dressing

1 teaspoon Worchestershire
sauce

‘% teaspoon paprika

1 cup crushed potato chips

’ Flake salmon with liquid.
Cook onion and mushroom
pieces lightly in oil. Add peas,.
soup, pimientos, salad dressing,
Worcestershire sauce and
‘paprika, Add salmon with its
diquid and blend well. Place
‘mixture in buttered 2-quart
easserole dish. Cover with
emushed potato chips, Bake
wicovered at 325 degrees F. for
approximately 40 minutes.
Makes 6 servings.

es

." THERE ARE FOUR REASONS
why Actall Construction Co. Ltd.,
Kamloops, owns this 2-yd, Caterpillar
930 Wheel Loader. It is fast and can
load in tight places. It stands up well.
Like other Cat equipment, it has high
trade-in value, And Actall gets good
parts and service support from Finning
in Kamloops. Speed and maneuver-
ability comes from the responsive 100
hp Cat diesel, articulated steering, and
single lever full power shift. High
availability comes from proven relia-
bility and long service life. Lower re-
pair and downtime costs and lower

EFINNING

cup of filling.

a guaranteed

Apfel Schmarrn (Scramble
English Breakfast Sausages }|

For.the Austrian Aptel Sch- |;

actual depreciation mean you get more
at trade-in time.
support from your local Finning store
is the best in the industry. You can
get a repair and maintenance pro-
gram tailored to the way you want it
and to whatever degree you want it,
Finning will even take over the entire
servicing responsibility and quote you

Parts and service

cost. So if you want

performance and profit ina 134 to
2-yd. wheel Joader, own a 930, See_
your sales representative from Finning, |
your Caterpillar Dealer.

4621 Keith Road

Phone 635-7144 |

T Woolword

BABY PHOTO

Hey Mom | Enter Your Son OF Da

"In Our Gigantle Photo Contest...

FOR FURTHER
INFORMATION
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ie ge

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