The Goderich Signal-Star, 1983-11-16, Page 44Page 20
2 fresh salmon
1 tsp, of salt
' 2 tbsp. of ketchup
2 drops of tabasco sauce
4 tsp. of garlic salt
1 tsp. of butter or cooking oil
Glean and skin fresh salmon and cut into chunks. Soak
in salt water for 24 hours.
Drain, wipe dry and pack into quart Jars, 1 inch from the
top. Add salt, ketchup, tabasco sauce, garlic salt and
butter.
Seal and process in pressure canner at 10 lbs. pressure
for 1 hour. 40 minutes or 4 hours in water bath.
They taste like they were just caught. Can be kept up to
9 months.
Jack E. Spearin, Jr.,
Clinton
Canned Co -Ho Salmon
main courses
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BUY YOUR MEATS IN
BULK AND SAVE $$$
We have a huge variety of
Eli FRESH AND FROZEN MEAT
❑ SEAFOOD
❑ SMOKED MEATS
Smoked Pork Chops, Sausage, Smoked Fish
❑ POTATO PRODUCTS
French Fries, Dollar Chips, Hash Browns, etc.
O FROZEN VEGETABLES
Famous Brand Names such as
Bruce Peckers, Schneiders, McCain's.
Canada Packers, Sunshine and more.
Phone or drop In for our selection and price list.
Wo con now weight any Item by the pound.
Buy by the case or by the pound!
CLnmp
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NXO
MEATS
Now at our New Location
Just off Hwy. No. 4; 4'/3 miles North of Clinton
and 1'/., mile south of Londesboro.
OPEN: Monday to OUR NEW PHONE NUMBER:
Saturday 9 am -6 pm CALL COLLECT
523-9508
-.4
Pork Shepherds Pie
2 tbsp. margarine
1 small onion chopped
11/2 - 2 cups left over pork (or any cooked pork )
1 can chicken gravy
1 small can green beans
1/2 cup ketchup
1 tbsp. mustard
Salt and pepper to taste
1 envelope instant mashed potatoes (or any Left over
mashed potatoes).
Brown onion in butter. Add pork and brown slightly.
Add remaining ingredients and heat through. Pour into in-
dividual casseroles or 1 large casserole. Prepare instant
potatoes and arrange around casserole.
Heat in 375 degrees F oven for about 20 mins. until bub-
bly.
Great to use up any left over pork.
Margaret Eaton
Kitchener
Poulet Au Vinaigre
4 large chicken breasts
3 tbsp. butter
3 shallots or 1 clove garlic, finely, chopped
3 tbsp. red wine vinegar
1'`2 (10 oz.) can condensed consomme
Generous pinch of tarragon and pepper.
1 large tomato , peeled, seeded and diced
1 tsp. red wine vinegar
1 tsp. butter
Preheat oven to 350 degrees F.
In a large frying pan cook chicken breasts in melted but-
ter until lightly browned. Remove to baking dish.
Drain fat except for a tablespoon. Add shallots and cook
until soft. Add 3 tbsp. vinegar, consomme, tarragon, pep-
per. Bring to a boil and add diced tomato.
Pour over chicken and bake uncovered for 50 mins. or
until cooked through. Baste often.
Place chicken on a serving dish, stir in remaining
vinegar and butter into sauce. Taste. Add salt if required,
and pour over chicken.
Jeannetta DICarlo,
Guelph
Whole Potatoes with Cheese
3 dozen small potatoes
8 oz. grated cheddar
1 tsp. fresh ground black pepper
2 tbsp. salt
1 tsp. dry parsley
2 oz. butter
Scrub potato skins thoroughly under running water. Add
salt to large pot of water and bring potatoes to a boil.
Reduce heat and simmer until they are cooked, normally
15 minutes.
Have oven preheated to 300 degrees F. so that as soon as
potatoes are tender they can be drained of water and
dumped into buttered pie plates or shallow casserole dish.
Slice each small potato into 3 pieces, scatter grated
cheese on top and stick in the oven until cheese is melted.
Remove from oven, add pepper and parsley, serve im-
mediately. Serves 6.
Note: The inspiration for this recipe came one night
when I had to cook and to save going down cellar ,to get.
more- potatoes I used up all the little ones that were
already upstairs in the pail. Those who dislike peeling
small potatoes will surely enjoy this recipe.
Glenn McMichael
Godericb
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