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WIITBY FREE PRESS, RECIPE GUIDE, WEDNESDAY SEPTEMBER 1, 1982, PAGE 3 POLYNESIAN-STYLE POCKET SANDWICH 5MOml (2 c.) cooked, dlced chicken 1 ripe avocado, dlced 1 smalpapaya, dlced 75 mlI(%c.) dairy sour cream 45 mli(3 tbsp.) mayonnaise 2 mli(%tsp.) curry powder 1 m(1/4tsp.) sa#t dash pepper 125 mi (%k c.) flnely chopped cashews lettuce 4 pita breads, haived Combine chicken, avocado, papaya, sour creain, mayonnaise, curry, sait, pepper and cashews in bowl. Spoon cbicken and fruit mixture into let- tuce lined pita pockets. Serves 4. TUNA BOAT DELIGHT 2 cans198 g(7 oz.), each tuna, flaked 250 ml. (1 c.) dlced ceiery 4 hard-cooked eggs, 'choppedl 75 mli(% c.)sliced> green onlons 50 M m(1/4C-)chopped dlliii lei 250 ml (1c.) mayon- naise 30, mi (2 tbsp.) chili sauce 10 ml (2 tsp.) pre- pareil horseradlsh 2 ml(%k tsp.) sait -1 l oaf French ýbread mieited butter leaf lettuce Combine tuna, celery, eggs, onions and dilll pickle. Combine dressing, chili sauce, horseradish and saît and toss ightly with seafood mixture. Chil. Cut a large, deep wedge from the bread to make a "boat". <Use bread cut from the loaf for crumbe.) Brush cut surfaces of the loaf with melted but- ter. Toast in 350 degree oven and cool. To serve, line the "boat" with frilly leaf lettuce andý mound tuna mixture inthe centre. Decorate with shrim- ps if used, and wfth lemon and parsley if desired. To be very effective, lemon wedges can be arranged or skewered on topas "isails."y Cut the loaf with a very sharp knife. Serves 6-8. HAM AND EGGS IN A CLOUD 500 g (1 lb.) sllced Canadian bacon or baked ham 6 ulices bread, toasted, butter- ed, halved 10eggs sait 2 m('tsp.) dry mustard dash pepper Preheat oven to 400 degrees. Lightly grease a 32 x.22.5 x 5cm (14x 9 x 2 inch) baklng dish. Arrange Canadian bacon, overlapplng, against sides of dish. Cover bottom wish toast, to keep bacon in place. Separate eggs, plac- ing whites ini a large bowl and keeping each yolk in its half shel (place half shell back in egg carton for'safekeep- ing). Use 8yolks. Witlh electrlc beater, beat whites with 2ml (1½ tsp.) saIt, and the mus- tard until stiff. Turn into baking dish, mounding high., Make 8 depres- sions spacing evenly. Bake, uncovered, 1 or 2 minutes or until slight- ly set. Place an egg yolk in each depression. Sprin- kle each with a little sait and, pepper. Bake, un- covered, 8 to 10 minutes or until whites are slightly golden and yollcs are set. Serve at once. Serves 8. CHEESY SALMON SUPPER, 2 tins (73/4 oz. each) Salmon 1 tbsp. lemon julce 2 eggs,. beaten ic. rolled oats or soft bread crumbs 1 c. gratedl cheddar cheese Y4 c. dlced onion 1/4 c. diced ceiery 4 c. dlced carrots 'k2 tsp. Salt 1/8 tsp. pepper 1/ tep.,diliiweed or drled parsiey flakes 1 Uln (10oz.)crearn of mushrooni or cream of shrlmp soup MIkII to dilute soup, about 34c. Preheat oven to 350. degrees. Empty tins of salmon with its juice into large bowl. Mash skin 'and bones well and flake sal- mon. Sprinkle wlth lemon juice. Add re- maining ingredients ex- cept soup and milk. Blend t.horoughly. Spoon mixture into 4% x 8½ x 3 inch loaf pan. Bake 30-40 minutes until edges are browned and centre firm.-, Unmold onto warmed serving- platter; keep hot. Dilute soup with milk, heat and pour over sal- mon loaf. Serves, four. Canada Safeway Limited (The Good Food Collection) CHEESEY FONDUE 500 ml (2 c.) dry white wine 250 g ( lb.) Swiss Emmenthal grat- ed cheese 250 g ('k lb.) naturai Gruyere, grated- 30 ml (2 tbsp.) flour 1 clove garlie, halved 45 ml (3 tbsp.) bran- 45 mi (3 tbsp.) bran- dy French bread eut in cubes dash of paprika Toss cheese wlth flour in large bowl. Rub cut ends of garlic around crockery fondue dish. Pour wine in fondue dish and heat slowly over burner until bub- bles rise. Stir in cheese mixture <a smail amount at a time) with. wooden spoon. Let each addition meit before adding more. Stir ini brandy and sprinkle with paprika. Serves 6. CHEDDAR-ONION QUICHE Unbaked pastry In a le-inch pie plate or quiche pan 1/2 c. chopped onions 3 suices bscon or hain, chopped, 1c. grated Cheddar cheese 4 eggs, slightiy beaten 2 c. light cream or milk, 'ktsp. sait Dash of pepper Preheat oven to 425 degrees. Cook ornons lightly in a littie butter. Cook bacon with onions until nearly crisp. Sprinkle onions, bacon and cheese in pastry shell. Beat eggs with milk and seasonings; pour in- to pie sheli. Stir gently to mix ingredients even- ly. 1Bake pie on rack below centre, of oven for: 15 minutes. Reduce heat to 350 dçgrees and If you don't have 2 egg bake 15-20 'Minutes yolks, you can substi- longer until fknife insert- tute 1 whole egg. ed in centre comes out dlean. Cool pie a few minutes to set; serve warm cut in wedges. Serves six., ih o d Canada Safeway IBoutique'I TIP: If, your pastry dough is difficuit to roll, try wrapping 'up the dough and chilling it for a haif hour. Then try rolllng again., Or place the dough between two pieces of lightly floured wax' paper if dough sticks too much. ,N .0 NG VEE Li 1-E ,S» 106 Byron St., Whltby Also Home Parties 668-1723 CItAIO~SGALOPE For A Unique Assortment 0f Baskets& Wickerware.,, SpiCe Up Your Kitchen Table With A Silk Flower Arrangement. " Rattan DInlng Sets'* Wall Decorations " Bun Baskets *B.d Trays " Place Mats* Scatter Mats 305 Brock St. N. Whltby, Ont. 666-1444 e