I COOKING I

THE GREAT TASTE OF PHILLY
HAS COME TO LIGHT

Family Recipies

Continued from Page 76

and begin to thicken. Cool
slightly before serving.

TO ASSEMBLE AND
SERVE THE BLINTZES
2 tablespoons oil
1 tablespoon butter
Cinnamon sugar
Sour cream
Take 1 crepe and set it on
the work space with the lip
closest to you. Place 2 tea-
spoons of filling just above the
lip. Roll the lip over the fill-
ing, roll once, tuck in each
side, and continue rolling un-
til you have a neat package.
Finish with the seam side
down. Continue until all the
blintzes have been formed.
In a large saute pan set over
medium heat melt oil and
butter until hot. Cook several
blintzes at a time (taking care
not to crowd them in the pan)
for 5 minutes on each side or
until they are golden brown.
Serve the blintzes hot and
pass the blueberry sauce, cin-
namon sugar, and sour cream
separately.
Makes between 12 and 16
blintzes depending on the size
of your crepe pan.

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78

FRIDAY, OCTOBER 13, 1989

SALMON PIE
1 cup fish stock, either
homemade,
commercially
prepared, or made by
dissolving % cube
Knorr's fish bouillon
in 1 cup boiling
water; or one cup
vegetable broth
1 cup dry white wine
6 tablespoons butter,
softened
1 medium onion, minced
2 cloves garlic, minced
6 tablespoons flour
21/2 cups light cream
1 teaspoon thyme
Pinch of saffron (2 to 3
threads)
2 teaspoons Dijon
mustard
salt and white pepper to
taste
1 cup pearl onions, fresh
or frozen (not
defrosted)
1% cups peas, fresh or
frozen
2 cups mushrooms, sliced
1 medium red pepper,
chopped
2 1-pound cans salmon,
drained, picked over
to remove the bones
and skin, or 1%
pounds fresh cooked
salmon fillet, skinned
and cut into 1-inch
cubes
Combine the fish stock or
vegetable broth and wine and
bring to a simmer. Mean-
while, melt the butter in a
large skillet and briefly saute
the onion and garlic, just
until transparent. Whisk in

the flour and cook over mod-
erate heat for five minutes,
stirring constantly.
Add the hot stock, beating
with a wire whisk until there
are no lumps of flour visible.
Continue to stir until the
mixture begins to simmer.
Whisk in the cream. Lower
the heat and simmer for an
additional five minutes. Add
the thyme, saffron, mustard,
and salt and pepper to taste.
In a large bowl combine the
pearl onions, peas, and red
pepper. Stir in the sauce and
then very gently, so as not to
break up the pieces too much,
fold in the salmon. Place the
mixture in a buttered oven-
proof casserole and top with
the following biscuits.

FOR THE BISCUITS:
2 cups flour, measured
after sifting
% teaspoon salt
1 teaspoon baking
powder
% teaspoon baking soda
% cup solid vegetable
shortening
3 /4 cup buttermilk
Sift the dry ingredients
together. Cut in the shorten-
ing until the mixture resem-
bles coarse meal. Dribble in
the buttermilk, stirring with
a fork until a soft dough
forms. Turn onto a lightly
floured board and knead fif-
teen or so times. Pat out to a
9-inch circle and, using a
floured cookie cutter or drink-
ing glass, cut into 2-inch
circles.
Preheat the oven to 425
degrees with the rack in the
center position. Cover the top
of the salmon mixture with
the biscuits. The biscuits
should be touching. Bake for
10 minutes at 425 degrees
and then lower the oven
temperature to 350 degrees
and bake an additional 30
minutes. If the biscuits start
to get too brown cover the cas-
serole loosely with foil.
Serves 8.

RUGELACH
Beware — you can't eat just
one!
FOR THE DOUGH:
2 sticks (% pound) sweet