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PAGE 18, WIIITI3Y FREE PRESS, WEDNESDAY, DECEIMBER 16, 1987 ~I- woIL ri2Milv' ù i OPr rr La, I!k L4 h4aL. al. ~O* ~1 ~~~g ~lui kz ouro BuAs MASTER BAHERY'o Dec. 16 to Dec. 20 mnci. I il - .q jv v' BUY EXTRA TO FR E E Z EAND EAT LATER. Mincemeat Pie $2.99 Pumpkin Pie WHITBY STORE ONLY OPEN 7 DAYS A WEEK $1.99 WHITBY 1380 HOPKINS 666-1177 Can ned salmon makes good base for "elegan-apeizers Whip up pretty party snacks in no time at ail with handy and deiicious canned salmon. Aready coeked in the can and compatible with so many other ingredents, salmon opens up a worid Of entertaining possibilities. Top cucumber rounds, for example, with a sassy biend of salmon, sweet ginger and soy sauce. or gild' parsieyed star-shaped *toasts with salmon iivened with the light tartness of sour cream and lemon. For a pate with panache stir chopped pistachios into a buttery blend of salmon and piquant mustard. Ail the recipes that follow take oniy minutes to prepare and some offer make-ahead advantages. * Eldorado Clicese * *Gif t baskets * Claxton Fruit Cake *Mail Order 433-1795 Tret u ov'd O' fOm OurOwn O' Oite SALMON & SWEET .GINGER on Cucumber Rounds 1 can (7-1/2 ozJ213 g) Pacific. Salmon 1 pkg. (4 ozJ125 g) cream cheese, at room temperature 1/4 tsp. soý sauce 1 tsp. fineiy chopped stem' ginger in syrup 1/4 tsp. ginger syrup, or to taste Unpeeled English cucumber rounds, about 1/4" (0.5 cm) thick Chopped green onion Drain salmon and turn into a blender or food processor with metai blade in place. Cut creamn cheese into 4 pieces and add aiong with soy sauce, chopped ginger and ginger syrup. Whirl, stopping often to scrape down sides of container, until mixture is evenly blended. Test for seasonings and add another 1/4 tsp. (1 ml) ginger syrup if desired. Spoon a wellrounided teaspoon (5 ml) salmon-ginger mixture onto each cucumber slice. Garnish with chopped green onion.b Note: Salmon mixture may be made a day in advance. -Cover and refigerate until ready to use. SALMON CAVIAR STARS 1 can 2 tbsp. 1/2 tsp. 1/4 tsp. 2 tbsp. 12 suices 2 tbsp. 2 tbsp. (7-1/2 ozJ213 g) Pacific Salmon sour cream freshly grated lemon peel freshly ghround black pepper chopped red pepper white bread Butter, softened fineiy chopped parsley red or golden caviar (optional for garnish) Drain salmon mediumi size cream, lemon Stir with a blended. Stir and flake into a bowl. Add sour peel and pepper. fcork until well- in red pepper. Cover and refrigerate. With a cookie cutter, cut bread into stars approx. 2-1/2 inch (6 cm) wide. Generously spread each piece with butter. Place on baking sheet and bake» in preheated 350 degrees F (180 degrees C) oven for. 8-10 mi- nutes.* until lightly toasted. Remove from oven and imme- diately sprinkle with chopped parsley. Gently prèss parsley into bread. Justbefore serving, mound a round teaspoon (5 ml) of salmon mixture on the centre of each parsleyed star. Garnish with caviar if desired. Makes 24j, appetizers. POTTED SALMON 1 can (7-1/2 ozJ213 q) Pacific salmon 314 tsp. Dijon mustard 1/4 cup unsalted butter, at room temperature 1/2 cup coarsely chopped green pistachio nuts Additional chopped pistachio (optional for garnish) Drain salmon, reserving juices. Place salmon in a blender or food processor with metal blade in place. Add mustard and 1 tbsp. (15 ml) reserved salmon juices. Whiri, stopping often to scrape down sides of container, until mixture is very smnooth. Add butter and whirl until the butter is evenly blended and no lumps remain. Turn into a bovl and stir in 1/2 cup (125 ml) chopped nuts. Transfer to pate dish or smail seryving dish thant will comfortably hold 1-1/2 cups (375 ml) pate. Cover and refigerate about 2 hrs. until mixture reaches good spreading consistency. Garnish Nvithi additional chopped pistachio, if desired, and serve with mielbax- toast. Makes 1-1/2 cups (375 ml). Note: Potted Salmon may bew prepared and refrigeerated thé' day befoie serving. For best resuits delay addition of pistachio nuts to the miîxtureo- until 2 hrs. before serving to maintain crunchy texture. S.......-...........%....... Chocolates IF' ~ LA ~ 77TheUit iate Christma.s Presfli (gift Boxes iii 'liifiusSi,£s ~ÂOC0'ChoSate Letters Ideal Stocking Stuffers rOc 'lýOrder ini Advanoe 403 f3eech Street. XVesl. Whitb)v 4- 16 ir Y j %.i, - . . mommanwi .1 vibe 9 Ici 9 9 % 1 m 1 V" à ab*--Vgz-ýod" Lors àoetwir"' 4', m