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Show IHl m e C h n mi ' By Angie Martin I ! Cutch a lot of fish over the holiday? I've got Just the recipes for you! MUSTARD SAUCE FOR FISH 1 cup sour cream '2 tsp. marjoram i green onions, finely chopped 'j t.sp. salt 1 tbsp. prepared mustard 1 tbsp. fresh parsley, finely chopped t.sp. thyme Dash Tabasco sauce 4 fish steaks or fillets (salmon, halibut, etc.) Mix all of the ingredients except the fish in a small mixing or serving bowl. Place in the refrigerator for several hours. Broil the fish steaks or fillets on both sides until not quite done. Remove from the broiler and spread the sauce on one side. Return to the broiler until sauce bubbles and browns lightly. OVEN-FRIED FISH cup butter or margarine j 2 lbs. fish fillets, fresh or frozen and thawed I 1 egg beaten I 1 cup cracker crumbs 1 t.sp. salt t.sp. pepper . Melt butter in jelly roll pan in 375 oven. Meanwhile, dip fish fillets in egg, then in mixture of cracker crumbs, seasoned with salt and pepper. Place each fillet in pan, turning to coat with butter. Bake in 375 oven 20 to I 25 minutes, or until a light golden brown. i . i I 1 j TROUT PROVENCAL Trout fillets, skinned I 2 eggs, well beaten I 2 tbsp. milk '4 lb. bacon, fried crisp j 3- tbsp. butter I 1 clove of garlic, crushed 1 4 lb. fresh mushrooms, sliced 5-6 green onions, chopped 1 fresh tomato, chopped 2-3 tbsp. dry' white wine (opt.) I 1 cup flour 1 tbsp. parsley flakes j '4 t-sp. salt '4 tsp. seasoned pepper I 4 5 tbsp. butter 1 lemon, cut in half Fillet and skin the trout. Place the eggs and milk in a shallow dish and beat well. Add the fillets to the egg mixture and set aside. Dice the bacon and fry until crisp then drain on paper towels. Melt the butter (3-4 tbsp.) in frying pan and add the garlic. Saute just a minute or so then remove the garlic and discard. Add the mushrooms, onions (tops, too) and tomato. Saute this mixture and add the w ine at this point if you are using the cooking wine. Combine the flour, parsley, salt and pepper. Dust each fillet w ith the seasoned flour. Melt the rest of the butter until sizzling. Add j the fillets and turn just once. After turning, squeeze lemon juice over the j fish. Arrange on individual plates and spoon the "provencal" sauce over . the fillets. Sprinkle bacon bits over all. Serve rice ("wild" adds an elegant touch) and fresh broccoli or asparagus. Here are a couple of elegant fillings for summer picnic buns. Just slice a thin section from top of each roll and hollow out part of the soft center. 1 Fill with either of these fillings. 1 CRAB FILLING 1 can (7 oz.) crab meat i 3 hard boiled egs, chopped i 1 tbsp. onion, grated-or you can use green onions ! 1 Lsp. Worcestershire sauce cup mayonnaise I '2 Lsp. salt 18 Lsp. pepper Vi cup Cheddar cheese, grated Mix all ingredients well. j 1 j MIXED MEAT FILLING V i cups cooked chicken, diced I Vn cups ham, diced I 8 slices bacon, crisply cooked and crumbled 1 cup Swiss cheese, shredded 2 hard boiled eggs, chopped I Ki cup green pepper, diced I V4 cup pimento, drained and diced 2 tbsp. sweet pickle, chopped u4 cup mayonnaise j Mix well. j FRESH UTAH PEACH PIE I 1 cup sugar I y-i cup butter (room temperature) I 34 cup flour I 18 Lsp. almond extract j I 6 medium peaches, thinly sliced 1 unbaked 9" pie shell i j Orange rind, grated Heavy cream, whipped Mix the sugar, butter, almond extract and flour with a fork until well I blended. Line the pie shell with half of the mixture and grate orange rind I over it. Place sliced peaches on top of the sugar mixture. Sprinkle the re- I maining sugar mixture on top of the peaches and add a little more grated orange rind. Bake at 400 for 15 minutes, then reduce heat to 350. Bake j I for 1 hour. Just before serving, whip the heavy cream and top each piece I with whipped cream and just a Lad of nutmeg. i L I |