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Show Monday. September 25, Utah-P- 9 age Fishing Business Needs A Boost tON if ' Hi OV. THE HERAID. Provo, 1972 t - "- - f - Uy GAYNOR MAI)W)X The price of fish used to be so low it was regarded as turn away young talent from the fishing industry. Unlike Japan and Russia, we do not integrate catching with processing. As a result, in 1968, our American imports reached 78 per cent by volume of (he total U.S. consumption of fish. poor man's meat, hut today it costs as much as better cuts of meat and is rated luxury food. Consumers are asking what has happened to the resources of the sea. Will they ultimately be the t salvation of a in"The U S mankind? The answer is dustry is thought of as a No." and smelly, unglaniorous backward he industry," of the 90 About per tent added. "We think of'obsolete ocean area (71 per cent of vessels (the Japanese and the earth's surface) is a Russians have modern 10 per fleets) and relative desert. The and poorcent remaining has been, ly educated aging fishermen who used. and is being, poorly are satisfied to loaf much of the year." Also, the "green revolution" is likely to yield inrv k The total value of the increases in food cheaper than dustry in 1970 was only $(i()2 the sea can offer. million, compared to our GNP approaching $1 trillion. So says Miller H. Spangler, director of the Center for Techno-Economi- c Studies of "Despite our pessimism about fish from the sea, we the National Planning must think more boldly, basing our plans on cautious analysis of the barriers to Speaking at the recent progress," he said. "The 138th meeting of the Amerhigh protein of living marine ican Association for the Ad- resources could make an vancement of Science in contribution to Escargots 'snails) said: Philadelphia, Spangler world nutrition. It has been "Notwithstanding this neg- estimated that the world's e ative view, in the last fishery production might be there have appeared increased to 200 million metconcepts that might achieve ric tons. This would be more a breakthrough to a marked than adequate to meet the of 15 increase in food from the daily requirement seas. So it is time to take a grams of animal protein per serious look a the barriers capita for the expected six By AILKKN CLAIRK to the ultimate potentials of billion persons by the turn NEA Food Editor increasing food from the of this century. sea." The French have been eat"Our fish imports every He lists some of the baryear isince 1966 have ex- ing snails for centuries and riers: inadequate knowledge ceeded $700 million. By re- many a young French boy reof marine potentials; need to ducing this amount, we could members collecting snails make a reduction in our baldevelop new technologies; along the roadside near his often antagonistic local, ance of payments prob- village to meet the demands state and federal regula- lem," Spangler explained. for this classic mollusk. It is a special mouthful when tions. The effect has been to (NEWSPAPER ENTERPRISE ASSN.) r done with sauce, ihe Escargots a la Bourguig-nonnSnails are mollusks, as are oysters, if that is any aid to the hesitant eater. However, few who try snails for the first time abandon 0 them. In France nearly tons of snails are needed to satisfy the demand. Now snail meat fs available here in small Vk ounce cans. These usually contain 18 to 24 portions of snail meat (not the shells), depending upon size. Snails prepared in the r sauce shell with are sold frozen and ready to cook. Look for snail meat in the can in the gourmet section of your supermarket or in a gourmet shop to prepare Escargots en Brochette. loud-shor- g j " ""tote x Homemode sordine pote and mini rye biscuits will impress. Norwegian Sardine Pate - Budget Appetizer place on egg yolks, kmon juice, parsley, Tabasco and salt, mixing well. Soften gelatin in cold water; dissolve over hot water, following directions. Stir into sardine mixture. Refrigerate until mixture becomes firm. Turn out onto waxed paper and shape into a roll about 9 inches long. Refrigerate until ready to use. Roll into p a p r i k a or c hopped parsley. Cut into slices to serve. Makes 1 roll. Bv AILEEX CLAIRE XEA Food Editor An imaginative, yet low-cohelps a appetizer s hostess impress guests with less worry a'xut busting the budget. A Norwegian sardine pate with mini rye biscuits can cost as f little as four and cents each, depending upon current supermarket prices. The smoky flavor of the sardines makes the creamy pate a rich predinner treat. budget-consciou- one-hal- greased baking sheet. Brush tops with melted butter. Bake in oven 8 to i0 minutes, until browned. Serve warm. Makes about 2 dozen biscuits I i inches diameter). e ; (NEWSPAPER cup sifted flour 4 teaspoons baking soda 1 teaspoon salt 'it teaspoon soda 1 cup rye flour 1 cup dairy sour cream J4 cup milk 1 tablespoon melted can (3 !4 oz.) Norwegian sardines pound butter d egg yolks, sieved teaspoons lemon juice teaspoon chopped parsley 4 drops Tabasco pepper sauce ' teaspoon unflavored gelatin 2 teaspoons cold water Paprika or chopped parsley for sides of roll Drain sardines well and mash. Blend with butter, hard-cooke- ASSN ) By AILEEX CLAIRE NEA Food Editor 1 1 ENTERPRISE Very Special Salmon Mousse MINI RYE BISCUITS NORWEGIAN SARDINE PATE -- butter R e s i ft flour with baking powder, salt and soda. Stir in rye flour. Mix sour cream with milk, stir into dry mixture, blending well. Turn out onto lightly floured board and roll to thickness. Cut with small floured cutter and SALMON-SAVIA- R MOUSSE l'i envelopes unflavored gelatin t cup lukewarm water 4 tablespoons lemon juice 3 oz. Saviar 1 can (16 oz.) salmon 'is cup diced celery i cup diced green pepper V-- Vi fto ',4 r', cup chopped pimiento cup diced scallions t j -- W- lJ IkJ "M en brochetre are finding a place diets. in U.S. Food for Americans dec-cad- Escargots (Snails) en Brochette herb-butte- mousse is a special dish that always impresses the eater and, once mastered, becomes a menu staple whether as a dessert, vegetable, fish or meat ccncoc-tion- . One bachelor who recently learned to cook specializes in a salmon mousse. A h V e. 20,-00- herb-butte- tm m : ' .. - ' r f r i ' 1 teaspoon pepper '4 cup minced parsley 48 2 cups fine dry bread crumbs on skew- them with pieces of bacon. Combine 1 clove butter, salt, pepper, paisley, garlic, hiashed garlic and shallots. Brush mixture thickly over escargots and bacon and press into crumbs coating them BLUEBLOODS completely. Place skewers N.Y. (UPI)-Oys- ters on a rack in a shallow pan. SAYVILLE, are bluebloods of the Drip remaining butter mixseafood world. The Oyster ture over ingredients. Broil these slowly until brown and crisp. Institute here says mollusks have a Turn, drip with butter and heart that pumps pale broil until brown. Serve very blue blood. hot. Makes about 8 servings. They can be said to see and ENTERPRISE ASSN.) (NEWSPAPER hear because they react to light 100 sound. About varieties and Attend FREE Seminar of oysters are found throughout lecture on.... the world. The Americas' PARAPSYCHOLOGY native eastern oyster is the and ESP ! crassostrea virginica. It grows Uarn haw to m mora of your from Canada all the way to Mexico and South America. brain and mind with Alpha-Thol- e broinwavo training. Saturday, Sept. 23rd and Monday, Sept. 25th ST. MARY'S "You large French snails, drained teaspoons minced shallots ers alternating HOLIDAY INN 1460 S. Univ., Provo RUMMAGE SALE EN BROCHETTE 2 Spear escargots "4 ESCARGOTS ? cup mayonnaise Freshly ground black pepper to taste Vz tablespoons chopped chives or chopped scallions slices bacon, each slice cut into 4 pieces '2 cup melted butter teaspoon salt 12 nam it I DR.BODMECIIAM we probably haw it"! Ttm, Sept. ZJ, 9 FrL, Sept. 29, 9 a jn. to 1 1 ajn. Certified fjydioritntolegift Silvs Mied Control Prsvo 50 West 2nd Horth . Orange Fish Rolls offer delicate change of flavor. Fish Dish Tart-Swe- et By AILEEX CLAIRE NEA Food Editor The flavor of orange goes well with fish. For a change roll tender fillets of sole or flounder around a stuffing that includes orange sections and simmer in a spiced orange juice broth. Serve with rice and a crisp vegetable salad. tart-swe- ORANGE 1 2 'i 1 V--i 1 1 6 FISH ROLLS orange tablespoons butter or margarine cup chopped celery tablespoon minced onion cup seasoned bread crumbs teaspoon monosodium glutamate teaspoon salt, divided sole or flounder fillets (about 2 pounds) cups Florida orange juice I teaspoon sugar '4 teaspoon ginger ' teaspoon dry mustard 1 tablespoon cornstarch 2 Remove small amount of orange rind with vegetable parer. Slice to make 1 tablespoon slivered orange rind; reserve. Section orange and dice sections. Melt butter in skillet; add celery and onion; cook until tender but not brown. Add sections and seaorangi soned bread crumbs; mix well. Sprinkle fillets with monosodium glutamate and salt. Divide 2 tea spoon orange stuffing 'among fillets, covering entire top surface. Roll up: fasten with wooden picks. In large skillet, heat orange juice, slivered orange rind, .sugar, ree a spoon salt. maining 'it Soften gelatin in the water, dissolve over hot water and cool. Sprinkle 2 tablespoons of the lemon juice over Saviar (salmon caviar). In container, of blender place flaked and deboned salmon, including the liquid. Add the celery, green pepper, pimiento, scallions and remaining 2 tablespoons lemon juice. Turn blender to blend (or fine) and blend for 7 seconds or until smooth. Scrape into mixing bowl. Add half the mayonnaise (6 tablespoons), and the freshly ground black pepper to taste. Mix well. Stir in plus 2 tablespoons gelatin. Lightly brush a mold with oil. Spread the 3 ounces Saviar over the bottom of mold. Cover with 2 tablespoons dissolved gelatin. Pack salmon mixture into the mold on top of Saviar. Chill overnight and ginger, and dry mustard until mixture just begins to boil. Add rolled fillets, reduce heat. Simmer, covered, when until fish touched with a fork, 5 minutes. Remove fish to heated platter; remove picks ana keep warm. Dissolve cornstarch in a little cold water; stir into orange juice mixture in skillet. Cook, stirring constantly, until mixture thickens and becomes clear. Pour some of sauce over fish; serve remaining sauce separately. Makes 6 servings. (To section orange: cut off peel round and round, spiral fashion. Go over fruit aga:n, removing any remaining white membrane.) flakes mm Blended salmon mousse is topped with fresh salmon caviar (Saviar) shipped from Seattle, Washington. presented by & SEW FABRICS and the EUROPEAN HEALTH SPA WED., SEPT. 277 - 2 P.M. & 8 P.M. at the HEALTH SPA 703 S. State, Orem one-qua- rt on bed of Boston Model's Wigs furnished by Clara's Wig Shoppe (NEWSPAPER ... ENTERPRISE FASHION SHOW SPECIAL K 0 I ei ?! MODEl.'011 nnlu WIIIJ I Brand new model cabinets ond sewing machines, zig zags, but' jnholes, blind hems, darns, sews on buttons and all kind of zig zag tasks. 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