Page6, The Herald, Friday, March 23, 1984 (Winnipeg ‘restaurant mezius still refer to it ag “our very” own" Winnipeg goldeye and. ay le ae Re es chefs have toted it proudly of a food product’ that is truly Manitoba’s, ' dignitaries: staying In the province are invariably: served Winnipeg -goldeye, which first gained an -in- ternational reputation in the early 10008. But in truth, Winnipeg goldeye today. is about. as Winnipeg as: blue maflin and warm winters, * Once found in abundance in Lake Winnlpeg, from which it gets its Dame, the famous fish delicacy is no - - longer ‘caught ‘there or in any other of Manitoba's | estimated 100,000 _ fresh- water lakes in ~ large a . quantities. If Greek cooking appeals to your taste buds, then ;: perhaps you should give Men! Handroglannos a call. She Is presently offering a weekly cooking course In Greek culsine and hopes to bagin anothar one - after! Easter. Students learn haw fo prepare main “dishes, soups, salads, and desserts. Meni has also started: a ‘catering service In- Greek food and can handlea group, of up to 100 people. Shawn: here are students of Meni’s latest cooking class. From left to right are: Mani Handrogiahnes, Stephens, Frieda Dams, Mary Heffner, Elfen Sun- derwoed, Rada Doyle. Not shown are Barb Nelson and Shirley Marleau. If you would like more in- formation about the cooking course, phone Meni at 435- SUPPORT . THE = TERRACE- LITTLE.” ' THEATRE: Elaine i Like 50 many - _other commodities in ; the marketplace, today’s Winnipeg goldeye is :an Ametican Import, most of it. is fished from the Missoirr 4 River. ; Its only remaining “ink with Winnipeg is the amoke processing which ia fill’ done here that transforms .. an otherwise unimpressive fresh goldeye into the. delectable. smoked product. > prized: by. connolsseirs. Bo Ronald McGavin, branch ° Booth - for. Wholesale “manager” Fisheries, Division of Winnipeg, which - processes. most . of the ‘goldeye found at Canadian supermarketa and fish shops, says his firm has been importing goldeye from Montana and South - Dakota for years. -gaid in an.interview: “They - Hie U8... . > Fresh. ‘galdeye: are tint ° ‘frozen - to . ppeared Lake “Winnipeg,” MeGuvin don’t ‘kriow whether {t was. to international culinary | {Mbedeit or whether it was competitions as an example __ nature," ‘“There’s-not an awful lot - known: ‘about; this species." " Visiting royalty and other GETS A FEATURE ~ The ‘Winnipeg fioldeye this century when it. waa featured on the menue of “Canadian: ‘Natlonal: - and Canadian Paeifie railway trains crossing the Prairies.’ Roberta” York, . fishery . products specialist with the federal’ fisherles develop: ” merit tranch in Winnipeg, - adds that until 1948 most-of | ‘the cammereclal: catch was. taken in Manliobs. =, However, when local catches began te divindle, processors looked to neigh- _ boring provinces for. sup- plies and, more recently, to the United’States.. Booth's: production : last year totalled about 113,400 ‘kilograms’ . of - smoked goldeye,-a far ery from the mote than 450,000 kilograms .” processed annually to the early 1900s, _MeGavin said most éf the. Goldeye his firm produces Is consumed in Manitoba, with small" shipments ‘going’ to other provinces. and some small individual. -orders to remove bedy moisture, after which they're defrosted in cold. water and placed in a salt : brine for about 20 hours. _ Cleaning and scaling are the next steps, followed by the addition of the characteristic red dye and finally, the fish are hung on racks for smoking, - ‘ | Christian oo tem perance union WINNIPEG (CP) — Harriet Gunner's medals were on | display for all to see when members of the Manitoba branch’ . of the Women’s Christian Temperance Union got together for a centenary tea. Gunner, now 88, won the union's awards for her singing and oratorical talents as a child, when drinking alcohol wasn’t as readily accepted as it is today. Alcohol now seems to be more popular than abstinence. And that hasn't escaped Gunner, Whe wonders what will become of the organization's: ‘Manitoba * geen its humbers decrease to about 100 in recent years a aneh Which has :. «The trouble right now is we cah't get the Volver pea ‘intereated,”’ ahe says. But that hasn't changed the way she : feels about alcohol. ' “T don't approve, naturally. I've never had any time for ; : drinking. " Bread is Ms portage tha most st important part af our oy da and _ the only way to get good-bread today is to make itat home. -* Breadmaking Is not difficult, nor dosa it take alot at ork. -S All that ig necessary is a stretch of approximately'4 hours, gained its reputation ‘early "of which only 45 minutes is actual labor, In one Saturday jmorning, you could bake the week's, bread: ' First, a few words about flour. The wheat berry conalats of the endosperm. (starch), the germ (valuable ‘polyun- saturated fats, vitamin E; B vitamins; iron and lysite)) and the bran (fibre). Standard white flour contaltis no gern or bran at all = empty ¢ calories. 0 per cent unbleached 1 White flour containg-somé bran and most of the germ. - Whole - wheat flour containa the whole berry and stoneground is " best, ‘as conventional milling destroys vitamins Band E. Now for some easy basic Instructions which h apply w the - making of all yeast breads: 1. Tiisolve, yeast in water in large bowl: . ‘2. Stirin sweetening and dry milk. 3, Stir in flour 8 cup at a time to form thick batter 4, Beat well - 100 strokes. : 6. Let rise in warm place 60 min. A sunny ve is bet. “g. Fold in salt and oil. . ot 7. Fold in remaining flour. vo -6, Knead on floured board 10 minules. §, Let rise $0 min. . Divide into loaves and knead each 10 ohn “21. Presa lodved'into oiled pans. el 12, Let rise 30min, : - Bake 350 degrees for 60 min, . Ma. Cool 20.min. before removing. trom : 16. Eat, eat, eat,. .. oi . Whole Wheat, Bread (2 loaves): l4¢: dukewarm water (85 degreés - -105 degrees) ‘2 Thsp. yeast ee ‘4% ¢ honey 14% ¢ milk powder .. BAC whole wheat. flour.” 7 For raisin bread; kntad Wer pressing into ‘pans.’ a ytd High Protein Bread C2 loaves) Rye Bread a loaves I 44¢ lukewarm water " I, ‘2 Tbap yenst a _% © chopped dates or raising: tee ter 5 ¢ whole wheat flour -% c honey’, n 1% Thsp salt Dke milk powder %.c rice flour . 1 Thap anide seed’ 4 6 egy Hour. 1 Thap caraway seeds : 4 ¢ wheat germ: "grated orangé peel % ¢ milk powder. BRE whole Wheat flour % ce sunflower seeds. . Ya c sesame seeds |. ‘. 1h Thep salt % ¢ shredded coconut %coall 4 whole wheat flour 8% ¢ rye flour (Whole what flour for kneading} Even if you can only bake bread once a week and: pur- chase commercial bread to make up the rest of the family needs, it will be worthwhile. Fresh whole-grain bread, baked with love, is 80 good that it is a source of real satisfaction to share it around. Your friends and family will mysteriously appear just as it emerges from the oven, and will eagerly and “ppreciatively gobble it down. + °” These recipes are now available at Northert. Delights (My apologies for the printing delay). If you have é any questions, write to ine ¢-¢ Ye Herald or arp ‘into Notthe iDelights:Natural: Foods! Os) ati sera oy! ‘NORTHERN DELIGHTS NATURAL FOO} DS Is YOUR whole foods co-op selling organic produce ard a wide selection of packaged and bulk natural foods; © Come and visit withus. ; FRIDAY - Spm-2am | ee 2 SATURDAY - Spm-2Zam = - - . ‘ wee a . - 4 ' = |. -| First | [wo | “? Fnst = . , | CHOICE | | x 4 5 6. 7 ] 12 13 Ol = Ff | 124 13. IE 4. | CHOICE ge KONO 4 Hawall KING 5 Taxi Mister Fant Tr 7 ; wide a Bh News Five-O News Con't Rogers Forward - i Vie” Fint ae world Wide KING 5 Hockey Movle Bthar Film Fina : . . : - 18 World News Nignt Oklehome td Local Chice aS i” Con't Can't KING 5 First Business Introducing rate des Cesd 0 of of nec in . 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