Show g CD rj 14 aien 5 pep up meals with delectable fish see recipes below favorite Sea foods have you discovered what pleas ant variety fish dinners can give to your meals if not you have a real flavor treat coming new cooks will like using fish be cause it Is so easily and quickly pre pared there are so many varieties ip to use you need run into no ru rut even though you 0 serve fish often you can substitute fish for meat easily because it too Is a good source of protein in addition to pro viding such important minerals as calcium phosphorus iron copper and iodine those of you who live inland would do well to fortify your iodine supply by eating fish more often as it s difficult to get enough in any other way except medic nally overcooking is one of the faults most frequently found in the prep of fish for many people do not realize that fish is really tender broiling and pan trying frying are good methods to use as is baking you 11 find that fish served in a ca casserole takes little time and can be really delicious the time re quiren tor for baking is short as the food really only needs to be heated fresh canned or frozen fish may be used whichever is available to you in the recipes I 1 ve included today stuffed Stu fled halibut steak 1 dozen oysters acup 1 cup cracker crumbs teaspoon salt teaspoon pepper 1 tablespoon chopped parsley 2 tablespoons lable spoons butter melted 2 slices halibut cut inch thick 1 tablespoon lemon juice fat lor for basting drain oysters add crumbs salt pepper parsley and butter mix well place one slice halibut on greased shallow bast ing pan pour on lemon luice Juice and sprinkle with addition al salt and pepper spread with oy s ter and place second slice of halibut on top brush with fat bake in a moderate degree oven for 40 minutes allow va pound fish ash for each serving Ground fish maine style serves 4 to 6 in 1 cups flaked cooked fish had dock finnan haddie haddle codfish or halibut 2 hard cooked eggs ya teaspoon paprika vi teaspoon celery salt salt to taste bacon bits 2 cups cooked rice combine flaked fish chopped egg whites and seasonings heat in melted bacon fat tossing frequent ly to prevent burning pile hot rice on platter toss hot seasoned fish over it and garnish with priced egg yolks and parsley baked mackerel serves 4 1 large onion 1 large carrot green pepper 54 cup vinegar teaspoon salt I 1 tablespoon chopped parsley ya teaspoon minced thyme I 1 bay leaf 2 mackerel about 2 pound size LYNN SAYS make M ake fish dishes interesting bring out your bread and use them with variations when you want to make a feast out of fish sprinkle the inside with salt just as you do fowl before stuffing make fish platters lovely by add ing attractive garnishes lemon wedges nestling in parsley pickle fans carrot curls tomato wedges and onion rings are all simple to make t LYNN CHAMBERS MENU stuffed halibut steak boiled potatoes asparagus lemon butter crisp green salad whole wheat biscuits beverage carrot sticks stewed rhubarb sugar cookies recipe given make a sauce by chopping onion carrot and green pepper until fine add vinegar mix thoroughly and add salt parsley thyme and bay leaf simmer sauce for 20 minutes re move bay leaf place mackerel in greased baking dish pour sauce over all and bake in a hot degree oven for 25 to 50 minutes baked scallops serves 4 conion 1 onion agreen 1 green pepper 6 stalks celery 6 mushrooms 2 tablespoons butter 1 pint scallops ican 1 can mushroom soup dash of nutmeg lemon juice and salt grated swiss cheese cut onion green pepper celery and mushrooms into small pie pieces ces and cook in butter add to this the scallops and warm through thor hughly over low beat heat pour in mush room soup which has been seasoned with the nutmeg lemon luice juice and salt pour into a greased baking dish and top with grated cheese bake in a moderate degree oven for 25 to 30 minutes buttered crumbs may be used for topping in place of the cheese crab cakes serves 4 1 vt cups crabmeat beggs 3 eggs acup 1 cup soft bread crumbs vt cup melted butter or fat drip pings 2 teaspoons lemon juice 1 teaspoon minced green pepper 1 teaspoon minced celery teaspoon salt teaspoon pepper mix crab crabmeat ineat beaten egg yolks crumbs melted fat and seasoning and blend thor hughly fold to in stiffly beaten egg whites white I 1 and turn into well ell greased custard cups set these in a pan of hot water and to in a moderately hot degree oven for 25 minutes these crab cakes are truly dell clous cious served with lobster sauce seafood Then serves 6 1 6 ounce package noodles fine pound fresh mushrooms sliced 2 tablespoons butter I 1 cup drained cooked peas cup sliced green or ripe olives I 1 can flaked tuna fish 7 ounces 2 cups medium white sauce I 1 cup freshly grated american cheese 54 cup buttered bread crumbs cook noodles to in boiling salted wa ter until tender drain and rinse with boiling water saute mushrooms to in melted butter for five minutes add cheese to white sauce and blend ar range hot noodles to in greased cas serole derole cover with mushroom slices then a layer of peas olives and tuna add cheese sauce and top with buttered crumbs bake to in a ate oven for 30 minutes released by feature features any leftover fish may be flaked and made into salad the other salad ingredients usually are chopped eel cel ery chopped pickle cooked peas hard cooked chopped eggs and may annaise for real effect at a darner dinner table try planked fish A whole dressed fish is set on an oiled hardwood plank and broiled before serving flute seasoned mashed potatoes around fish and garnish with cooked vegetables such as peas carrots arots cauliflower tomatoes or onions |