1 lg Onion, chopped

4 lg Leeks, washed & sliced

12 oz Potatoes, diced

1 pn Arame weed

1 ts Rosemary

1/2 ts Curry powder

1 3/4 pt Water

1 ea Garlic clove

Soy sause, to taste Heat oil in a soup pot & saute the onion & leeks for 5 minutes.
Add the potatoes, arame, rosemary, curry powder & water.
Stir well, bring to the boil, reduce heat, cover & cook for 20 minutes.
Blend until smooth in a blender with the garlic clove & soy sauce.
Reheat & serve.

3 tb Olive oil

2 md Onions, peeled and diced

3 c Chicken broth

1/4 c Lemon juice

4 ea Bay leaves

1/2 ts Dried thyme

4 c Milk

Separate the heads of garlic into cloves, but don’t bother to peel them.
Heat olive oil in a 2 quart pot over medium heat.
Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden.
Add the onion and cook until soft, another 5 minutes.
Add the broth, then the lemon juice, bay leaves and thyme.
Increase heat to high and bring to a boil.
Lower heat to medium and simmer for 30 minutes.
Remove from heat, place contents of the pot in a food processor or blender and puree.
Strain garlic puree through strainer into a medium pot over medium heat.
Add milk cover, and bring to a boil.
Immediatly reduce heat to low and simmer for 10 minutes.
Serve hot.
Source: Trumps Restaurant, Hollywood, CA

-(pink or red) 2 Soft rolls, cut in half

8 ts Tomato relish

75 g Cheddar cheese, grated

—–TO GARNISH—–
Olives Sliced gherkins Sweetcorn kernels

Drain the can of salmon.
Flake the fish.
Spread each half of the rolls with 2 teaspoons of tomato relish.
Arrange the salmon on top. Sprinkle with cheese and garnish.
Toast under a moderate grill until the cheese has melted and the filling has heated through. Serve immediately.
Serves 4.
Approx.
210 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias