Vdl VVt'UMUbUcJ y , Serve canned salmon for Lenten meals By KRISTEN D. TAYLOR salmon can ( 15' 2 oz ) salmon or 2 cans (734 2 cups cooked rice 1 can (8V4 oz.) cream style corn 3 cup chopped green pepper 2 tablespoons chopped green onions DOUBLE-DECKE- prepared. Canned salmon is one of the most delicious ways to receive many of the important nutrients essential diet. Not only is to a it an excellent source of complete protein containing all the essential amino acids, but it also contains vitamins A and D as well as niacin and riboflavin from the group. Appreciable amounts of calcium and iron, as well as zinc, magnesium and phosphorus are also contained in this delicious seafood. Canned salmon is relatively low in calories, and because it contains polyunsaturated fat, it is an ideal food for people on a low cholesterol diet. Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious, convenient natural food with nothing added but salt for flavoring. ) I UIUM ICC Fried 1 dinner for four Spoon 4 cup flour 1 teaspoon salt 1 tablespoon sugar 3 tablespoons white cornmeal 1 cup boiling water 1 tablespoon butter 2 teaspoons baking powder SALMON R Chicken, Bread, Fruit Salad, Coffee. SPOON BREAD Unusual version of a traditional dish. 1 12 'lices buttered bread can (734 oz.) salmon Lettuce V3 cup mayonnaise tomato, thinly sliced Vi cup chopped celery Radishes 2 tablespoons chopped dill pickle 1 onion fried French mustard rings teaspoon prepared Drain and flake salmon. Combine with mayonnaise, celery, pickle and mustard. Spread salmon mixture over four slices of bread. Top with lettuce and another bread slice. Arrange tomato slices over bread and top with lettuce and final bread slice. Cut in half to serve Garnish with radishes and French fried onion rings Makes 4 sandwiches. Variations: Open Face Sandwiches: Spread salmon sandwich filling over four slices of buttered bread. Top with tomato slices and grated Parmesan cheese. Place under broiler and heat through. French Fried Sandwiches: Spread 4 slices buttered bread with salmon filling, omitting tomato and lettuce. Top with 4 buttered slices of bread. Combine 2 beaten eggs with 34 cup milk and 2 teaspoon salt. Dip sand wiches into egg mixture and saute in butter until golden brown on both sides. 1 about 10 minutes; stir in the butter, baking separated 1 cooked cup freshly powder, egg yolks, rice and milk. Beat the rice 1 cup milk egg whites until stiff In a cup, stir and gently beat into together the flour, salt the rice mixtuie. Bake and sugar. In a in a buttered round 2 eggs, large long-grai- n medium saucepan casserole the gradually water into the l; whisk in the flour mixture. Cook over low heat, stirring constantly, until thick enough to mound whisk corn-mea- inches) in a preheated 350 degree oven until puffed, 50 brown and set by minutes. once. Serve Makes w Oe can (15'2 oz.) salmon V cup chopped green onions Vi pound chopped mushrooms V cup butter 3 cups medium cream sauce Drain and flake salmon, reserving liquid. Saute onions and mushrooms in butter. Add salmon and reserved liquid. For cream sauce, melt 6 tablespoons butter. Blend In 5 tablespoons flour. Add 2 cups milk and cup heavy cream. Cook, stirring, until thickened. Season with 3A teaspoon salt and dash of cayenne pepper. Add about 34 cup cream sauce to salmon mixture. Spoon portion of salmon mixture in center of each crepe and roll. Add Swiss cheese to remaining sauce and heat until melted. Spoon thin layer of sauce in bottom of buttered baking dish. Arrange crepes over sauce. Spoon remaining sauce over crepes. Sprinkle with Parmesan cheese. Bake at 375 degrees 30 minutes. Makes 5 to 6 servings. For Crepes, blend 1 cup flour, V4 teaspoon salt, cup milk and 2 eggs until smooth. Let stand at room temperature hour. Brush 6 inch crepe pan with buffer and heat. Add about 2 tablespoons batter and cook, turning once, until golden on both sides. Continue with remaining batter. Makes dozen crepes. 1 Vi teaspoon pepper can (7 oz.) salmon Vi teaspoon dry mustard cup chopped onion 2 cups soft bread crumbs 3 tablespoons salad oil 1 8 ounces spaghetti, cooked tablespoon lemon juice 2 eggs, slightly beaten Lemon Sauce Chopped parsley tablespoon chopped parsley Vi teaspoon salt Grated Parmesan cheese Flake salmon and combine with onion, bread crumbs, lemon juice, eggs, parsley and seasonings. Shape into small balls. Brown on all sides in hot oil. Toss lightly with hot cooked spaghetti and Lemon Sauce. To serve sprinkle with chopped parsley and grated Parmesan cheese. Makes 4 servings. LEMON SAUCE: Melt V i cup butter. Blend in Vi cup flour, V2 teaspoon salt and Vi teaspoon dry mustard. Gradually add 2 cups milk, stirring until thickened. Remove from heat. Stir in 3 tablespoons lemon juice and 1 teaspoon grated lemon peel. 1 4 1 1 1 1 1 .j Luncheon , supper fare Chicken Salad, minutes. Add the Rolls, Tangerine boiling water and stir . In a medium bowl beat the egg until foamy; mix in the vigorously 6 sweet Italian sausage, tomatoes, gelatin is dissolved at least a minute. Stir sausages, casings parsley and olives; in the undiluted removed stuff into the pepper tangerine concentrate. 3 medium (1 pound) halves. Into a large Turn into custard cups tomatoes (skinned, shallow baking dish . TANGERINE MOLDS 1 envelope unflavored gelatin Vz cup cold water 1 cup boiling water or individual molds. can frozen Chill to set. Unmold concentrated tangerine juice (sugar added), thawed cream Whipped (sweetened to taste) In a medium bowl sprinkle the gelatin over the cold water to soften 'VV . about d , v ?- - ' STUFFED PEPPERS until 1 large egg Molds, Beverage. t 5 before serving with cream. whipped Makes five tangy servings. seeded and chopped) Vi cup minced parsley V4 cup pitted ripe olives, finely chopped 6 large (2 pounds) red pour 2 tablespoons of the oil; add the peppers in a single layer; dribble the remaining oil over the tops and or green peppers sprinkle with the (blanched, seeded and cheese. Bake in a halved) preheated 3 tablespoons olive oil oven until lightly V4 about 40 cup grated Par- browned mesan cheese minutes. Tin) k D 350-degr- ee Stuffed Peppers, Potatoes, Cheeses w 5 Salad, JM 4 t. Yea pay 011.S5 for a book end Qtty 10$ fortfes Iftt to read it! 5 4 1 4 I $12 $12$14.99 Reg. Reg. $14.99 Typically, customers use from 50C to $250 worth of electricity each day. When you think of the many things electricity does for us, its still one of the best bargains around. Select spring white Highlights dressed in the latest fashion trims and touches. And now Spring Sale priced $12 or $15. Sale ends April 1 1 . At Payless ShoeSource, prices are And during our Spring less. normally Sale, youll pay even less than less. Now pay even less than less. Castle Rock Shopping Center (at 1181 Open 9 am ISS3P 1902 Volume E - Mam) 9 pm Daily Shoe Corporation I 4 mm ft it m ok gk A m. ,ti 161. 2uz SALMON CREPES PACIFICA SEAWORTHY SPAGHETTI f w 3 SANDWICH well-balanc- commercially oz 1 Dont discard the liquid, skin and tiny bones when you open a can of salmon. They are all edible and contribute flavor as well as nutrients to the dish being canned. Sockeye, deep red in color, is ideal for salads, hors doeuvres or eating right from the can. The lighter colored Pink or Chum varieties are an economical choice for casseroles, soups, and sand A salmon tablespoons diced green chi lies cup grated Monterey Jack cheese egg, beaten 4 teaspoon seasoning salt 3 drops T abasco sauce Drain and flake salmon, reserving liquid Combine salmon and reserved salmon liquid with remaining ingredients. Turn into an oiled 8' 2 x 4' 2 hour. Remove from oven and let inch loaf pan. Bake at 350 degrees stand 5 minutes. Turn out on platter and garnish with lemon slice and parsley. Makes 6 servings. 1 1' wiches. Staff Writer Versatile, convenient canned salmon is an excellent ingredient for quick and easy menus. It is delicious served right from the can or enhanced with a variety of other ingredients in soups, salads, appetizers, sandwiches and entrees. Thanks to the combined efforts and skills of the fishermen and the canned salmon industry, canned salmon is in plentiful supply throughout the year. Canned salmon is available in can sizes to suit every need. Youll find this choice seafood in the familiar 15Vfe oz. tall can containing about two cups, the Vk oz. flat can containing one cup and the small 3 can, which holds about lk cup and is perfect for an individual serving. There are several species of Pacific FIESTA SALMON LOAF JUimu vutuii,, uui, 4 at