The Salina Journal from Salina, Kansas on April 8, 2001 · Page 55
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The Salina Journal from Salina, Kansas · Page 55

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Location:
Salina, Kansas
Issue Date:
Sunday, April 8, 2001
Page:
Page 55
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On the Menu Mixed Greens With Pickled Beets and Eggs Seared Salmon Fillets With Orange-Dijon Pan Sauce Very Simplest Mashed Potatoes Steam-Saut4ed Asparagus Strawberry-Almond Tarts Anyone (YO^OO) can make this easy elegant spring dinner Timeline: That morning Assemble salad (but don't dress it); refrigerate. Assemble and bake tarts; leave at room temperature on baking sheet. 12:30 Start potatoes. Prepare (but do not cook) asparagus; place in large pot. 12:40 Heat skillet for salmon.season salmon, assemble sauce ingredients. 12:45 Cook salmon, then pan sauce. Keep in warm oven. 12:55 Finish potatoes. Keep warm, covered, on back on stove. 1:00 Dress salad and, as you sit down to eat it, start cooking the asparagus. SvcotL^^ to tut-tc ^ottz. ta^te Sn.^ 5^ ^^^,iRM^,j^^^ Could it i-eal!;- be true l]\al even the tiniest morse! Catfish, of Catfish can spark patriotism? You bet your Uncle Sam ACCEPT So SfflSTITLTES. , . . r LOOK FOB THE SEAL, It Can. Assuimng, of cowsc, its genumc U.S. Farm-Raised Catfish. Unlike some other imported f[sh that go/lapping around in Third World rivers and nibbling on who knows what, our Catfish is raised in pure, fresh waters and fed a gourmet diet of natural grains and proteins. Making a dish, be it baked, grilled, blackened, or fried, so special one bite FREE CATFISH .HI . , RECIPE BOOKLET Will havc vou Seeing Stars. And stripes. Be sure you always look for the genuine U.S. Farm-Raised Catfish seal wherever vou bu3' Cat/ish. And/or eight quich and easy recipes, visit our web site at www.cat/ishrecipes.com or simpl;' call LS00.877.432i. BY PAM ANDERSON T'S ANYTHING but a day of rest. The car desperately needs an oil change, the house is a wreck, every clothes hamper is full, and the workweek looms. To top it off, you've volunteered to host Easter this year, and a deli tray or takeout pizza just won't cut it. Part of the stress of cooking is assembling a menu and trying to follow recipes. By understanding that recipes exemplify foi-mulas and techniques that could be easUy memorized, you can learn to cook without a book. Follow this menu, if you like. Or use its principles, which I explain, to tailor a meal that works for you. Kids don't like beets in theii* salad? Substitute bacon or tomatoes. If the salmon doesn't look good at the fish counter, then consider tima. Or head to the meat counter and pick up a couple of steaks. The cooking technique is all the same. Produce depaitment out of aspai-agus? Substitute cai-- rots or sugar snap peas; steam-sauteing works for them all. Want a different ftiiit in the tarts? Use pears or apples. By learning to cook this way, you're in control. Plus, you'll save money over restaurants: The ingredients for this three-course meal for six cost less than $45. -J Mixed Greens With Picided Beets and Eggs Behind the recipe: This exemplifies my rule-of-thumb salad formula.To make salad without a recipe, figure about 1 Vz cups of greens per person (here, 6 people times 1 V2cups equals 9 cups of greens). Add extra Ingredients according to the season, the occasion and what you've got around. With flavorful ingredients such as the eggs, scalllons and beets shown here (or walnuts, apples and Stilton cheese,for example, or pine nuts, red onions and dried cranberries),you need nothing more than a drizzling of olive oil and vinegar directly over the greens. To save time, buy a selection of prewashed greens. 10 us A WEEKEND 'April 6-8,2001

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