Show More Frozen Foods In Our Future r Y ti 3 dt s From the limited variety of frozen fish fruits fruita and vegetables introduced nationally in in the early the selection of frozen foods has grown to over 1500 different items Thomas B B. House president of the American Frozen Food Institute predicted continuing rapid expansion for the industry as he opened the 1970 Western Frozen Food Convention in Monterey Calif recently Within five years he said over items will be available Simultaneously he announced ed a change in the name of the Industry's national organization from front the National Association of Frozen Food Packers to the American Frozen Food Institute as and d a corresponding reflection r i of the changes tumultuous ul in in u membership change tip w within programs tr a the industry and n administration ad ad- ministration This recipe combines the first frozen commercially product fish lIsh with today's most popular frozen vegetable potatoes New Sew England Fish Chowder 2 packages 1 pound each ch 1 12 frozen whole potatoes i i Ji frozen o f fish fillets fillets- t 6 bison s slices diced haddock cod flounder or 1 cup frozen chopped onion onion ocean perch 1 milk 2 cups water Freshly grated black pepper j 2 teaspoons salt Dutter flutter Place frozen n fish in large saucepan with water bring to boil Reduce heat and simmer covered 15 minutes or until fish flakes easily with a fork fori Remove fish set aside To broth add 1 teaspoon teaspoon tea tea- spoon salt and frozen c cook covered 8 minutes u or u until r tOb Ob c i eu almost t tender Meanwhile saute t bacon until crisp r remove e and drain on paper towel Saute onion In in bacon fat until tender Flake fish and cut potatoes into tubes lubes return to fish broth Add bacon onion onion remaining suit snit milk mill milland and 1 pepper epper to taste Heat feat slowly to simmering point Serve in soup bowls containing a pat of butter Makes 6 fits to 8 servings |