a)

PAGE 64, THE HERALD, Wednesday, July 14, 1976

Firemen put out a fire that started in @ packing crate belonging to

Wiliiam‘s Moving and Storage Wednesday morning, July 8 on the corner
of Katum and Lakelse. The crate was filled with packing materlal and

_ fire officials suspect a thrown-away cigarette to be the cause of the blaze.
There was very liitle damage to anything around the crate.

Summer combinations

Individual Open Faced
Salad Sandwiches .

Appetizing open face
salad sandwiches ean be
made with a variety of
ingredients that compliment
one another in flavour,
texture and colour. Use a
variety of breads, European
rye, whole wheat, pum-
pernickel and French. The
Spreads can be flavoured
butters or cream clieeses
which should be applied
generously to prevent the
topping from soaking into
the bread. Meats and cheese
should be sliced thinly to lie
flat on the bread or to allow
meats to be rolled to give
added dimension to the
sandwich. Compliment the
meat, fish or cheese top-
pings with attractive,
nourishing salad ingredients
such as sliced marinated

ee Tnushrooms, radishes
Dee a aT tes. Wedges
of tomato, onion rings or
chopped chives give ad-
ditional colour, flavour and
eye appeal. Use shredded
lettuce, or lettuce leaves, as
a base for some of the
ingredients, or use tiny bibb
lettuce leaves for holding
spoonfuls of potato, chicken
or seafood salads, or for
sauces such as horseradish.
tartar, or sour cream.
Garnish salad sandwiches
with twists of lemon or
cucumber chopped parsely
or dill or sprigs of parsley.
Just remember-prepare all
ingredients ahead of time so
that you can enjoy an easy
streamlined preparation of
these appetizin and
nourishing sandwiches. Be
sure to refrigerate until

serving.
Marinated Mushrooms
1 pint mushrooms

% cup vegetable oil
8 tablespoons white wine

vinegar
% teaspoon sugar
34 teaspoon salt

\q teaspoon garlic powder
1% teaspoons lemon juice:
1 tablespoon snipped par-
sley

Wipe mushrooms cut off
large stalks and slice thinly.
Combine with remaining
ingredients in a glass,
stainless steel or enamel
dish, Refrigerate for 1-2
hours or until needed:
Chef Salad Sandwich

Prepare your favourite
green salad. Add a generous
amounts of slivered ham
and cheese. Split a pita
bread and spread with
butter or cream chese. Toss
salad with your favourite
salad dressing, Pile into pita
bread. Tuck in slices of
tomato and serve im-
mediately. AS a variation
prepare your favourite
chicken, tuna, salmon,
shrimp or crab salad, Split
and butter a pita bread. Line
with jarge lettuce leaves.
Pile salad between leaves,
Refrigerate until serving.
Mustard Spread

% cup softened butter or
margarine
1-2 tablespoons of your
favourite prepared mustard
¥%, teaspoon H.P. Sauce
Yq teaspoon seasoned salt
Blend ingredients
together. Leftovers can be
stored in the refrigerator for
your next sandwich-making
occasion.

Lemon Spread
‘4, cup soft butter or
margarine
\y teaspoon grated lemon
peel ns
2 teaspoons lemon juice
1 teaspoon snipped parsley
14 teaspoon seasoned pepper
Blend all ingredients
‘together. Leftovers can be
stored in the refrigerator,
for your next sandwich-
ma king occasion.
Triple layered combos
Triple Layered Combos
binations on butter bread
slices. Be sure to refrigerate
until serving time. Place a
lettuce leaf over butter
bread: top with a thin layer
of potato salad. Cover with
another bread slice; top
with a ham slice, mustard
and another lettuce leaf.
Cover with third bread slice.
Cut inte two diagonally.
Top a buttered bread slice
with crisp cole slaw and
slices or pickle. Cover with a
bread slice; top with sliced
corned beef or luncheon
meat and a dab or two of
mustard. Cover with bread
and cut in two diagonally.
Cover bread slice with tuna
orsalmonsalad.Cover with
another bread slice; top
with shredded lettuce anu
thinly sliced cucumber.
Horseradish Sauce
Combine % cup sour
cream, 2 teaspoons drained
prepared horseradish.
Cole Slaw
2 cups shredded cabbage
1 teaspoon grated onion
¥% cup chopped green
pepper _
2 tablespoons vegetable oil
1 tablespoon vinegar
Ye teaspoon salt
2 tablespoons fresh snipped

parisey
Combine all ingredients.

Confetti Cole Slaw

Follow recipe or cole slaw
‘adding one-third cup grated
carrot, %4 cup thinly sliced
radishes.

Sandwich Wheel

1-Prepare corned beef
polate salad and confetti
cole slaw.

2Cut a loaf of round rye
bread into crosswise slices
34 inch thick; if desired trim
crusts. Spread to the edges
with softened butter or
margarine.

3Pile about 1 cup of corned
beef potato salad in centre
of bread to cover a 4-5 inch
ring. Arrange 1-14% cups of
confetti cale slaw around the
epes.

4Garnish with wedges of
tomato. To serve cut in half
or into 4 quarters,
Refrigerate ‘until serving.
Serves 2-4

The sandwich wheel can
also be prepared with other
salad ingredients according
to your taste.

Place on platter and
garnish with celery sticks,
radish roses and cucumber
spears. To serve cut in 2-3
wedges,
Other meats,
spreads can be used
variation.

pickles or
for

Vegetable Sandwiches’
Spread thinly sliced
brown bread with cream
cheese, Arrange thin slices
of cucumber, green pepper,
carrot or radishes
_ generously over the top; salt

~~ . oN

drained

lightly. Top with another
slice of bread spread with
cream cheese. Cut into 2.
These sandwiches may also
be trimmed of crusts and
cut into squares, oblongs or
triangles for cocktail or
afternoon tea sandwiches.

If desired your own
favourite cheese spread
may be used in place of the
cream cheese. The
vegetables add their own
special crunchiness as weil
as valuable nutrients to the
sandwich.

Palate Salad (for salad
sandwiches cut all
vegetables into tiny dice)

2 cups cooked cubed potato
one-third cup chopped
celery

1 tablespoon chopped onion
2tablespoons chopped green
pepper

1% tablespoons vinegar
one-third-%2 cup mayon-
naise ‘

% teaspoon salt
My teaspoon pepper @
pinch paprika _

Combine all ingredients

Corned Beef Potato salad
Add one 7 oz. can of well
chilled corned beef diced to
prepared mustard to salad
for additional flavour.
Suggested Combinations
1-Spread pumpernickel
bread with mustard butter;
arrange a ham roll along
centre of bread. Overlap
‘marinated mushroom
slices on one side of meat
and tomato and onion slices
on the other side,

2-Spread rye bread with
lemon butter. Arrange
small sardines diagonally
aver the bread. Overlap
hard cooked egg slices alon
one side of sardines an
marinated
cucumber slices along the”
other side. Top with a smal!
bibb lettuce leaf filled with
tarlar sauce,

3- Spread pumpernickel
bread with  pimento
flavored cream cheese. Top
with 3 marinated herring
fillets, Arrange overlapping
slices of radish and
cucumbers, to fill the-:
spaces. Top with a small
lettuce leaf filled with sour
cream and sprinkle with two
to three capers.

4Spread rye bread with
butter. Cover with 2-3 thin
slices of caraway seed
cheese or your favourite

cheese. Overlap slices of J

tomato. and onions rings.
Top with a lettuce leaf filled
with ham salad.
5-Spread pumpernickel
bread with mustard butter.
Roll a salami ham slice into
a cone shape and secure
with a toothpick. Fill cone
with tiny diced potato salad.
Arrange one on bread.
Garnish with marinated
mushrooms slices and
wedges of tomato.

Mile Long Sandwich

Split a french loaf length- #

wise, Spread with flavoured
butter or cream cheese.

Layer lettuce leaves, thin |

slices of pickled cauliflower,
‘thin slices of roast beef
thinly sliced onion rings,
tomato slices and green’

pepper rings,

Sita

"ast

FISH FOR YOUR LIFE -1IN
SULY WITH SIZZLING
SEAFOOD ON A BAR-
BECUE

Over a Grill - In a Rack -
On a Skewer - Nothing beats
barbecued seafood for a
meal with a tasty dif-
ference! It's the perfect way
to delight family and en-
tertain friends this summer.

Specials offered to retail
cutlets this month include
Clover Leaf Spreads, Solid
Light Tuna and Pink Salmon
and Rupert Ocean Perch
Fillets and Ocean Perch
Flip’n’'Fry.

For a quick and con-
venient meal that's different
and tasty try...

Rupert's Flip A L'Italienne
Brush frozen Ocean Perch
Flip'n'Fry generously with

ian or French dressing.

Made of 100 percent

Grill over white hot coats in
a well oiled hinged rack,
turning once. Baste, during
cooking. Delicious.

Clover Leaf Spreads
There are simply dozens of

delicious ways to use Clover.

Leaf Spreads, especially in
the summer, There’s
Sockeye Salmon, Salmon &
Shrimp and Smoked Salmon
in the two and one-third oz.
jars and Salmon in the
‘larger four oz. jar. Take
them hiking, picnicking,
camping, or boating —
handy size to pack — they'll
fitin anywhere! Create your
own exciting hors d’oeuvres
with party crackers and the
spreads — then let your
imagination go to work.
Start topping with avocado
and finish with zucchini. Try
a sandwich with a crusty

-bun and add some crunchy

Your Co-o

more to offer.
ae
| TERRACE CO-OP SHOPPI

colors.

Assorted

Tops, BLAZERS, SLACK

& SKIRTS |

polyester.

30%

Off

SUMMER

Sizes 8-16,

Each 5.00

2-6X% ;

Made

styles.

Ladies

A good variety of styles, -
patterns and colors.
Assorted materials.

INFANTS’ SLEEPERS.
& NIGHTGOWNS

Made of terry cloth and
blended materials. Sizes

Sr.

PANT SUITS

polyester in a good
variety of colors and

$15.98 to $24.98.

Each 1 2.99 ,

TOPS

Girls

of 100 percent

Sizes 7-14. Reg.

A selected group range,
includes all the summer

Assorted Sizes

Reg. Prices

LADIES SLACKS __.

Summer pastel colors
made of 100 percent
Polyester. Sizes 5-18.

celery or cucumber.
ENTERTAINING

_ Fish Kabobs — a great

idea for a “Do-it-Yourself”

party!

Let your guests Mix'n’-
Match any or all of the
following ingredients:
Cubes of Rupert's Frozen
Fillets, scallops, shrimps,

oysters, or chunks of Job-

ster. Combine the seafood
with your choice of
mushrooms, cherry
tomatoes, red and green
pepper squares, zucchini
pieces, pineapple chunks,
olives, bacon rolls or
Rupert's Party Starters
(onion Flavour).

Blanch all eris
vegetables such as zucchini,
mushrooms, red and green
pepper pieces etc. for one to
two minutes first, to avoid
having them split off the

8kewer while cooking.

has

wide,

45" wide.

Pair

‘INFANTS’ SUNSUITS

sunny days.
colors, » styles

< we) materials. Sizes

3 + "Bach 1 99
to

ny
vs

Wo 9

MATERIAL

100 percent polyester in
plains or prints. 60%

Also selected cottons
and -blended materials.

Beautiful for the lake on
Assorted

>», MEWS TANK TOPS
| & T-SHIRTS

A variety of styles —
and patterns,

Sizes S$, M, L, XL,

Oil the skewers and then
place your choice of fish and
vepetables on the skewer in
an alternating pattern.
Season and brush with oil.
Use soy sauce marinade if
desired.

TUNA VOL AU, VENT

. {Serves 4)

L- 7 oz, can Clover Leaf
Solid Light Tuna

i Can Clover Leaf Oyster
1 okt fi ff try
l . Frozen puit pas
(Jus Rol) om ®

1 tbsp. oi]

% cup celery, cut thinly
across Frain
Ye cup juliened green pepper
strips

¥y tsp. sweet basil

Roll out thawed puff pastry
to about 4°" thickness in an
oval shape {round off the
edges with a knife), Then
cut partially through pastry

YOUR CO-OP HAS MORE TO
OFFER becouse il's a store
with a difference — {t's YOUR
STORE. Not only does your
money go further when you
ahap CO-OP but ii stays in
YOUR community to keap on
growing. If'a a nice fveling —
shopping CO-OP — the store
that has MORE lo offer.

Yard

er

and materials.

2-6X,
2-6X.

Made of 100 percent }
polyester in a good
| selection of colors. Sizes
10-16 plus oversize.

INFANT BOYS & GIRLS
PANTS & TOPS

Made of 100 percent
polyester and blended
Assorted
styles and colors. Sizes ©

For men, women and
‘children,

25 to 55.

’ Check our 4-pago flyer inserted in this newspaper for many more values

By
about 1” in from side all the
way round, (The inside oval
will form the lid in cooking.)
Bake on cookie sheet at 400

“degrees F., about 15 to 20

minutes until well-risen and
golden. Cut off lid which will

ve formed and scoop out
any uncocked pastry so it
leaves an empty shell. (This
ean be made a few days
ahead of time.) In 1 tbsp. oi!
saute celery and green
Pepper until translucent but
still crisp. Add drained tuna,
broken into chunks, un-
diluted Oyster Stew and
sweet basil, and blend all
together. Heat. Empty into
puff pastry case and put lid
on top. Bake in preheated
350 degree F. oven for 10 to
15 minutes.

“Ba not slow to visit the
sick. Ecclosiasticus Vil

JULY
14, 15, 16, 17

=,
A