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Show LEMON BUTTER ADDS GLAMOR TOUCH TO FISH DINNERS FUh, the staple of many a Lenten meal, can be made more glamorous, more tempting, tempt-ing, through the use of imaginative imagi-native sauces and garnishes. To give your next fish dinner extra test nn.t sparkle, try this delightful lemon butter topping. It's a veti,atile flavor-maker which. If you wish, may also be used to give distinction to broiled meats and chicken. And it lifts carrots, broccoli and cauliflower from humdrum to extraordinary flavor treats. When softened, this spread is a delightful addition to any or all of your favorite sandwich fillings. Clip this recipe for your file. You'll use it often and in a variety of ways. Lemon Parsley Batter Boll H cap (1 stick) batter S Ublespoona minced parsley t tablespoon m laced chives Dash of cayenne, If desired 1 tablespoon grated lemon rind t tablespoons lemon Juice Let butter stand in bowl until softened. Work with fork or spoon until creamy. Add all ingredients in-gredients (the lemon Juice a little at a tine), stirring until well blended. Turn out on wax paper and shape into a roll about lVi inches in diameter. Broiled FUh Mean Broiled Salmon or Halibnt Steaks with Lemon Parsley Batter Fluffy Rice and Shredded Carrots Casserole Cole Slaw Hot Rous Batter Raabarb Pie You'll like this Rica and Carrot Casserole ' (makes ft to 8 servings) t caps shredded carrots, parboiled par-boiled I minutes I caps cooked rice 1 cap shredded American cheee t eggs, slightly beatea 1 tablespoon minced anion 1 teaspoon salt Mi teaspoon pepper Mj teaspoon prepared mostard 1 cap milk 1 cap crashed pineapple, If desired de-sired Mix all Ingredients together. Pour Into buttered 2 quart bak- ing dish. Cover with slightly drained crushed pineapple and strip with pimiento. Dot with butter. Bake In a pan of hot water, 1 inch diwp. In moderate oven about 45 minutes or until silver knife Inserted in center will come out clcsn. |