BARBECUED SALMON

6 pounds fresh salmon, split and
boned

1 cup brown sugar

1% cup butter

2 tablespoons vinegar
(Increase amounts if doing larger
fish)
Season with salt if desired

Place salmon on heavy foil on barbe-
cue grill. Make paste of last three in-
gredients; spread over salmon. Place
4 or 5 slices of fresh lemon on each
side. Enclose the whole barbecue with
heavy foil, using Scotch tape to hold
it — don’t burn your fingers! — and
DON’T PEEK during cooking. It will
take about 45 to 50 minutes.
—EMILY CLARKE

DEEP DISH CRAB AND CHIPS

8 oz. fresh crab meat or 1 can
crab meat

1 tablespoon lemon juice

1 can cream of chicken soup

1% cup mayonnaise

1 cup chopped celery

1 tablespoon chopped onion

1% cup slivered almonds (optional)

1% teaspoon salt and pepper

3 hard-boiled eggs, chopped

Mix these ingredients well, cover with
rolled potato chips or corn flakes. Bake
at 400 degrees until thoroughly heated
and browned. Serve 4 large portions.
(I have used chicken in place of crab,
omitting the lemon juice — still deli-
cious). This is my favourite fish dish.

—RutTH ACKLAND

OKANAGAN SALMON
(A Real British Columbia Treat!)

2 Ibs. salmon steaks

2 tablespoons butter

1% cup unsweetened apple juice

1% teaspoon salt

1% cup table cream

1 can (4 oz.) mushrooms, drained
OR 1 cup sliced fresh

2 tablespoons chopped parsley

2 tablespoons flour

Melt butter in fry pan, brown fish
lightly on each side. Add apple juice
and simmer, covered, 5-7 minutes until
fish loses watery look and is just
cooked. Remove to warm platter. Blend
cream and flour, add mushrooms, pars-
ley and salt to taste to liquid in pan.
More apple juice can be added if
needed. Stir and cook till thickened.
Serve over fish.
—JEAN BAIN

13

GOLDEN SCALLOPS

1 pound raw scallops (fresh or
frozen)
Salt to taste

1% cup fine bread crumbs

3 tablespoons butter

2 tablespoons lemon juice

1 teaspoon curry powder

1% lemon, thinly sliced

Coat scallops with crumbs. The scallops
can be dipped in rich milk if the
crumbs do not adhere. Place scallops
in baking dish. Melt butter, add lemon
juice and curry. Mix well and pour over
scallops. Top with lemon slices. Bake
at 450 degrees for 15 minutes. Serves 4.
—ALLIE Morr

DEVILLED CRAB MEAT

2 cups crab meat

4 tablespoons chopped green

peppers

6 tablespoons chopped green onions

4 tablespoons butter

4 tablespoons flour

14 teaspoon mustard

1 teaspoon salt

1% teaspoon cayenne

1 cup milk

1 cup sour cream (commercial)

1 cup finely minced olives

(ripe or green)

1 teaspoon Worcestershire sauce
Flake the crab meat. Cook the vege-
tables in the butter until golden. Re-
move from the heat and stir in flour
and seasonings. Blend well. Return to
the heat and blend in the milk then
sour cream. Cook over low heat stirring
constantly, add the crab, olives, and
Worcestershire sauce. Divide into 8
ramekins or baking shells. Top with
buttered crumbs and brown 10 min-
utes at 400 degrees.

—LImIAN MARGETSON

CHEESE TOPPED HALIBUT

21% pounds halibut (steaks or fillets)
1% cup lemon juice

1% teaspoon salt

1%, teaspoon pepper

1%4 teaspoon thyme (or more)

1 cup grated cheddar cheese

14 cup bread crumbs

% cup melted butter

Place fish in a greased baking dish.
Pour lemon juice over fish. Sprinkle
with salt, pepper and thyme. Bake un-
covered at 350 degrees for 20 minutes.
Sprinkle with combined cheese, crumbs
and butter, Bake 15 minutes or until
the fish flakes easily. Serves 8.

—BERNIECE WILLIAMS