On The Menu:
SARDINE APPETIZERS
Escoveitch Sardines
Fish in Basket
Sardine Sandwiches
Sardine Cocktails
Sardine Pizza
HOT APPETIZERS
Lettuce Wraps
Honey Garlic Barbecue
Pork/Spareribs
Curried Chicken Crunchies
Easy Chicken Fingers
Chicken Wings 3 ways
DIPS
Cucumber Dill Dip for
fresh vegetables
Hot Cheddar Peas Dip
SWEET TREAT
Poppy Seed Cake
Poppy Seed Wafers
In the can
Enid Donaldson Mignotte
Contributor
Escoveitch sardines
For each can of sardine use
1/2 sliced onion
1 slice chopped fresh
hot pepper
1 tbsp. vinegar
Pinch of salt
1 tbsp. boiling water
METHOD
Place sardines from which
oil is drained in a dish with
close fitting cover. Boil other ingredients and pour over
sardines. Cover and let stand.
Fish in Basket
Make a well-seasoned batter adding a few drops of vinegar to seasoned flour mixture. Wrap each individual sardine in batter. Well-greased frying pan and when heated drop in each batter-covered sardine. Brown each side, serve piping hot.
Sardine sandwiches
Try these recipes using sardines Sardine Sandwiches.
Remove bones and loose skin from sardine. Crush and add a couple teaspoonfuls of vinegar for every can of sardines. Season with tomato ketchup, salt, pepper to taste.
Soften to spreading consistency with milk and margarine. Spread on garlic bread or plain crisp crackers.
Sardine Cocktail
Line cocktail glass with lettuce leaves sprinkled with French dressing. The next layer is of sliced tomato, cucumber, and finely sliced lettuce. Set 2 or 3 sardines over the top with small pickled onion and 3 or 4 olives. Sprinkle with salt & white
pepper, chill well before serving.
SUCCESS TIP
Sardine sandwiches, unless chilled promptly after they are made, develop characteristic odour, which some persons find unpleasant. So either eat sardine sandwiches right away or keep chilled.
Crispy Sardine Pizza
1 can sardines in tomato sauce
1/2 loaf crusty bread
1/2 cup prepared pizza
or pasta sauce
1 cup Mozzarella
cheese, shredded
1/4 cup sweet green
pepper strips
1/4 cup mushrooms, sliced
4 slices bacon, cut into pieces
METHOD
1. Using the top or bottom half of the crusty bread load, remove 1/2" (1 cm) in depth of the inner bread. Leave outer crust intact. Loosely wrap aluminium foil around the outside of the bread.
2. Spread pizza sauce over the bread. Add shredded cheese. Flake the sardines (with sauce) with a fork and spread over cheese layer. Add green peppers and mushrooms. Add bacon.
3. Place bread with its toppings on a baking sheet and bake at 400 degrees F for 15 minutes or until heated through.
Makes 4 servings. Total preparation time: 30 minutes.
Alternate Serving Suggestions: Replace the vegetables and cheese with your favourite
varieties. You can also cut
into smaller pieces and use
as appetisers.
Dips
Cucumber Dill Dip
for fresh vegetables
8 ozs. cream cheese, softened
1 cup Miracle Whip
2 medium cucumbers, peeled,
seeded and chopped
2 tbsps. escallion
1 tbsp. lemon juice
(or 1/2 tbsp. lime juice)
2 tsps. snipped fresh dill
or1/2 tsp. dried dill weed
1/2 tsp. Tabasco Sauce
METHOD
Beat cream cheese until smooth. Stir in remaining ingredients until well blended. Cover and chill until serving time. Makes 2-1/2 cups.
Hot Cheddar Peas Dip
1/2 cup Miracle Whip
16 ozs. red cooked red peas,
drain, mashed
1 cup shredded
cheddar cheese
4 ozs. diced green chillies
1/4 tsp. Tabasco Sauce
METHOD
Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350ºF for 30 minutes or until bubbly.
Makes 2-1/2 cups.
Hot
appetisers
Lettuce Wraps
1 tbsp. sesame oil
1 lb. cooked chicken meat
(breast/sliced white chicken)
2 escallions, chopped
1 stalk celery, diced
1 can water chestnuts, rinsed
in warm running water
and chopped
1 slice ginger, minced
1 garlic clove, minced
1 red pepper, seeded and diced
SAUCE
1 tbsp. soy sauce
2 tbsps. oyster sauce
1 tbsp. dry sherry
1 tsp. sugar
1 tbsp. cornstarch mixed
2 tbsps. water
1 head iceberg lettuce or
romaine lettuce leaves
(whichever you prefer)
METHOD
1. Wash the lettuce, dry, and separate the leaves. Set aside.
2. Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
3. Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
4. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The
lettuce wraps are designed to
be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken
and lettuce leaves.
Serve.
Variations: Substitute different vegetables, or use one of the many stir-fry sauces on the market in place of the sauce.
Honey Garlic Barbecue Pork/Spareribs
3-4 lbs. Boston pork butt and/or spareribs
MARINADE SAUCE
2 tbsps. hoisin sauce
1 tbsp. soy sauce
1 tbsp. oyster sauce
2 tbsps. honey
1 tsp. salt
3-4 garlic cloves, crushed
1/4 cup (approximately)
liquid honey
METHOD
1. Cut the pork into strips
that are 3/4 inches in length, trimming off part of the fat.
2. Mix together well the
marinade/sauce ingredients,
and pour it over the pork. Marinate the pork at room
temperature for 1 - 2 hours.
3. Line 1 or 2 cookie sheets (as needed) with aluminium foil, and place a cooking rack on each sheet. Place the pork on the rack and bake in a preheated oven at 350 degrees for 30 minutes.
4. Brush the pork strips with honey, and then turn them over and brush the other side with honey.
If there is any extra marinade brush it on as well. Bake for another 30 minutes. If using spareribs, leave in large flat pieces, and marinate and cook the same way as the pork.
If the pork isn't cooking quickly enough, you can broil them for about 5 minutes before turning them over.
