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Show f ' f Y f v . ' ' " 1 Let Buttermilk be your cook-out assistant. For your next outdoor meal prepare a grilled ham steak with Hot Buttermilk Butter-milk Mustard Sauce or a Crusty Fish Fry with buttermilk Sauce Tartare. Buttermilk in June For Fish Fry Cook-Out Fishing for food compliments? ou needn't go far to bait them with the wealth of dairy foods v ivailable these bright June days. One of the most delicious dairy roducts that "Bossy" has to )ffer is buttermilk. And Milady, ion't make the mistake of using refreshing buttermilk for a bever-Jge bever-Jge alone. Have a cook-out. Make it a fish !ry a Crusty Fish Fry with Buttermilk But-termilk Sauce Tartare. Clean the fish (walleye pike, perch, or had-' had-' iock will do) before dipping in J auttermilk; then roll in a seasoned sea-soned cornmeal-flour mixture and fry to a golden turn in butter. Top Crusty Butter Fried Fish with a delightful Buttermilk Jauce Tartare. Then just sit back and watch your outdoor enthusiasts enthusi-asts dive in. If fish is not your family's forte, try a delicious grilled center cen-ter slice of ready-to-eat ham, served with generous amounts of Hot Buttermilk Mustard Sauce. This sauce is a tasty, tangy combination com-bination of buttermilk, dry mus-j mus-j tard, flour, salt and egg yolks well blended and cooked to a I rich, thick stage. To be at its best, Hot Buttermilk Sauce should be served HOT, not lukewarm or cold. Last, but not least, to lend a bonus flavor and an attractive glaze to the ham slice, brush both sides with buttermilk before grilling and baste with buttermilk while on the grill. Be It fish or ham, the flavor is much, much better when cooked with buttermilk. HOT BUTTERMILK MUSTARD SAUCE FOR GRILLED HAM STEAK Yield: 1 cup 1 cup buttermilk Yi teaspoon dry mustard 1 teaspoon flour 4 teaspoon salt 2 egg yolks, slightly beaten 1 center slice ready-to-eat bam, cut 1-inch thick Buttermilk In a small saucepan, slowly heat buttermilk. Mix mustard, flour and salt; add to egg yolks and beat well. Blend egg yolk mixture into buttermilk; stirring constantly, cook until sauce thickens. Brush both sides oi Ham Steak with buttermilk; place under broiler or on grill Baste with buttermilk every few minutes to give ham an attrac tive glaze. Serve with Hot But termilk Mustard Sauce. CRUSTY FISH FRY WITH BUTTERMILK SAUCE TARTARE 8 servings 2 pounds fish fillets, such as wall eye pike, perch, haddock, cod etc. 2 cups buttermilk 1 cup yellow cornmeal 1 cup flour 1 teaspoon salt Dash pepper cup (1 stick) butter Wash fish and drain thoroughly. Mix cornmeal, flour, salt and pepper. Dip fish in buttermilk, roll in cornmeal-flour mixture; repeat. Melt butter in skillet and cook fillets about 5 minutes, or until golden brown; drain. Serve with BUTTERMILK SAUCE TARTARE. BUTTERMILK SAUCE TARTARE. Yield: 2 cups 1 cup buttermilk 1 cup dairy sour cream teaspoon capers 2 tablespoons chopped pimientc olives Vi teaspoon paprika Yi cup chopped parsley 1 teaspoon salt Blend together buttermilk, sou: cream, capers, olives, paprika, parsley and salt; chill untii ready to use. Or Try These Seasoned Butters oi Hamburgers or Steaks! BASIL BUTTER: Blend together togeth-er V4 cup (Y2 stick) softeneo butter, 1 teaspoon grated onion and y2 teaspoon basil. THYME BUTTER: Blend together to-gether y4 cup ('2 stick) softened soften-ed butter, 2 teaspoons gratec onion and y2 teaspoon thyme. CHILI BUTTER: Blend together y4 cup (y2 stick) softened butter, but-ter, 2 teaspoons grated onion and 1 teaspoon chili powder. |