Page 6 Portland Observer, August 31, 1963
LIKING SECTION
Fish steak: Dining with elegance
Fish is a great catch for those who
who want to eat lighter without sac
rificing flavor or satisfaction. While
many fish fanciers favor boneless
fillets, fish steaks are a market cut
that should not be overlooked. Sim
ple to prepare, with a sleek shape
that lends itself to elegant presenta
tion, they're ideal for weeknight in-
a-hurry meals or your most special
dinner party.
Fish steaks are crosswise cuts
taken from the mid-section o f very
large fish such as salmon, halibut,
swordfish and red snapper. The
only bone is a small section o f back
bone. They're generally cut 34- to I-
inch thick, so each steak makes a
nicely sized serving.
Whether you broil, bake, poach
or grill your catch, an exquisite fish
steak deserves a light, perfectly sea
soned sauce to complement its deli
cate flavor and add a luxurious
note. When a simple squeeze of
lemon seems spartan, and a pool of
melted butter lackluster, you'll be
amazed to discover how much you
can do with a few choice ingredi
ents. a little ingenuity and a touch of
salad dressing or mayonnaise.
Impressive and colorful, Conti
nental Salmon Steaks feature the
broiled fish on a bed o f cooked spi-
nace and onion rings, topped with a
dill cucumber sauce made lively with
salad dressing or mayonnaise. To
keep the fish steaks at their lender
best, measure the thickest part, then
cook 10 to 12 minutes per inch of
thickness, just until the fish flakes
easily. When broiling, it's a good
idea to avoid steaks over an inch
thick, so the top will not dry out
before the fish is thoroughly
cooked.
Baked Fisherman’s Steaks will
net compliments with the cook's
choice o f fish and a flu ffy , new-style
tartar sauce variation. The light,
PORTLAND OBSERVER
Subscribe today!
"I used to hide
behind big coats.
N o w I have nothing
to hide”
— Joanne M. Smith,
Claims Associate Supervisor and
Weight Watchers Leader, lost
72 lbs., has kept it off for 8 years.
"I w ai always con
cerned about my weight,
but mostly how to camou
flage it. I hid behind big
clothes, big glasses, and a
lot of fat friends. Anything
but give up food, my secu
rity blanket.
Then Weight Watchers
taught me not only to
change the foods I was eat
ing, but also my attitude
towards them.
These days, I'd rather
think about all the nice
clothes I can wear I want
to show people that not
only am I successful, I look
the part I”
Lose weight once and for all.
WEBGIHIT
D
Join Any Class Anytime
N O RTHEAST PORTLAND
Continental Salmon S te a k * are juat right tor the
lighter w ay w e 're eating today. The broiled fiah la
aerved on a bed of apinach and onion ring*, end
topped w ith a dill cucum ber aauce m ade lively
w ith aalad dressing. The aelad dreaaing comple-
airy sauce, which bakes on the fish,
combines salad dressing, sweet
pickle relish and chopped parsley
with stiffly beaten egg white*. Fold
ing easily into the delicate egg
whiles, the smooth, creamy salad
dressing provides a one-of-a-kind
flavor complement
BONELESS HAM
m a n t* the delicate flavor of the fiah and lend* a
note of elegance to thia eye appealing entree,
Pas* w arm , cruaty hard roll* to com plete the
meal.
B A K E D F IS H E R M A N 'S S T E A K
6 (2 lbs.) fish steaks, I inch thick
2 egg whites
Yt cup salad dressing or mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons chopped parsley
Place fish in baking dish. Bake at
350*. 20 minutes. Beat egg whiles
until stiff peaks form; fold in com
bined salad dressing, relish and
parsley. Top fish with egg mixture.
Bake at 400°, 10 minutes or until
lightly browned. Serve hot. Garnish
with lemon slices. Makes 6 servings.
Coupons Mean Found
Money
I
I
I
I
C O N T IN E N T A L
S A L M O N STEA K S
M aranatha Church
1222 N E. Skidmore
Sat. 9:30 a m .
IN tm e a H a lil
Northaaut Portland Cantar
5049 N E. Sandy Blvd.
Mon.
7:0 0p .m .
Tues.
7:00 p.m .
W ed
Thura.
Fri.
Yi cup salad dressing or mayonnaise
2 tablespoons flour
I cup milk
I cup shredded cucumber, well
drained
I tablespoon chopped onion
Yi teaspoon salt
Dash o f dill weed
Dash o f pepper
6 ( I Yi to 2 lbs.) salmon steaks, I
inch thick
1 cup onion rings
2 tablespoons margarine
3 cups hot cooked spinach
Combine salad dressing and
flour; gradually add milk. Cook,
stirring constantly, over low heat
until thickened. Add cucumber,
chopped onion and seasonings; heat
thoroughly Broil fish 6 minutes on
each side or until fish flakes easily
with fork. Saute onion rings in mar
garine. Place spinach on serving
platter; top with onion, fish and
sauce. Garnish with cucumber or
lemon slices and dill weed Serve
with additional sauce. Makes 6
servings.
B E A U T IF U L & U N U S U A L
LAMP SHADES
All stylos and size* • Low price*
Recovering Our Specialty
“Bring in your lamps and try on shades”
R A IN B O W L A M P S H A D E S H O P
2440 N. LOMBARD • 289-4058
■ a ia .
Bring in this (ad coupon) and get
10% off your lam pshade
Emanuel Hoapital
2801 N. Gantenbein
Emanuel East, Room 2001
9:3 0 a m . Et 7 :0 0 p m
7:00 p.m .
9:30 a m .
For In form ation Call Collect
Thurs.
7:00 p.m.
Fellowship Beptiat Church
4737 N. Lombard Street
Tues.
7:00
N ew Class Beginning:
Thura.. Sept. 8 9:30 a m .
1503 1 297 1021 - 8 30 5 00
C lAfwghf WahTver* mterrmlKX^ei «rv 1<48 t V» F- .» irw W.-iyh- W4I harry ft .ademar b