THE GENTLEMAN ENTERTAINS

Ca:
we"

:

Clean and wash strawberries without removing stems. Sprinkle
with sugar and pour wine over berries. Allow to marinate in refrig-

erator for several hours.

BARBECUED CHUCK

4 - 41% pounds boneless i,
chuck steak, 2” thick i,

2 - 214 teaspoons l/,
unseasoned meat 1
tenderizer

1 medium onion, finely 3
chopped

1 clove garlic, finely chopped 1
2 tablespoons salad oil

teaspoon basil
teaspoon salt
teaspoon pepper
teaspoon granulated
sugar

- 20 ounce can
tomatoes, undrained
- 8 ounce can tomato
sauce

rosemary and thyme. Bring mixture to a boil over high GAS flame.
Reduce flame and simmer covered, until spareribs are tender,
about 50 minutes. Drain and discard liquid. Arrange spareribs in
shallow pan. To make sauce, combine ketchup, wine, soy sauce,
ginger, honey and garlic and pour over Spareribs. Refrigerate
covered for several hours. Remove spareribs from sauce and place
on ungreased broiler pan. Broil 4” from high GAS flame 10 minutes
on each side, basting frequently with the sauce.

BROILED WINNIPEG GOLDEYE

Wipe fish with a damp cloth, brush with melted butter. Place on
broiler pan and broil 3” from high GAS flame 5 minutes on each
side. Peel off head and skin before serving.

BAKED STUFFED FISH WITH ALMOND SAUCE

Sprinkle steak evenly on all sides with unseasoned meat tender-
izer. With fork, pierce meat at 1” intervals to ensure tenderizer’s
penetration. Let meat stand at room temperature 30 minutes.

In 10” skillet, sauté onion and garlic in salad oil over high GAS
flame until golden and tender. Stir in basil, salt, pepper, sugar,
tomatoes and tomato sauce. Bring to a boil. Reduce flame and
simmer 30 minutes.

Broil steak 3” from high GAS flame 20 minutes on each side for
medium rare. To serve, slice thinly on diagonal and top each

- 5 pounds salmon, trout,
whitefish or pike

cups soft bread crumbs

"2

teaspoon poultry
seasoning

teaspoon thyme

teaspoons lemon juice 14, teaspoon salt
14, teaspoon pepper
teaspoons chopped onion 3 teaspoons chopped

teaspoons chopped pickle

parsley

serving with some of the sauce.

ADAM’S RIBS

3 quarts boiling water 1
6 pounds spareribs, cut in Wy
serving pieces 1

4 whole cloves

1 medium onion 1
1 teaspoon salt 14
1 teaspoon oregano 2
1 teaspoon marjoram 1

1 teaspoon rosemary

Pour boiling water over spareribs in a
in onion. Add to spareribs along with

teaspoon thyme

cup ketchup

cup Canadian dry red
wine

tablespoon soy sauce
teaspoon ginger
tablespoons honey

clove garlic, finely
chopped

deep kettle. Insert cloves
salt, oregano, marjoram,

3
3
3
5 tablespoons butter, melted
3
3
3

teaspoons chopped capers 3 tablespoons water

Clean and scale fish, cut off fins and sprinkle inside with salt.
Combine remaining ingredients in the order listed to make stuffing.
Stuff fish and sew up. Brush with cooking oil and place in greased
. Bake in a 450°F. GAS oven allowing 10 minutes per inch

ickness.

ALMOND SAUCE

6 tablespoons butter
1 teaspoon minced parsley

1 teaspoon very finely
chopped green pepper

1 teaspoon lemon juice

2 tablespoons slivered,
toasted almonds

Melt butter in skillet over medium GAS flame. Add parsley and
pepper and cook gently 3 minutes, not allowing to brown. Add
lemon juice and almonds. Serve hot over baked fish.

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