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Show LEMOIM BUTTER ADDS GLAMOR TOUCH FISH DINERS 1' ish, the staple of many a I.enten meal, can be made mora glamorous, more tempting, tempt-ing, through ihe use of imaginative imagi-native sauces and garnishes. To give your next fish dinner extra zest and sparkle, try this delightful lemon butter topping. J'.'s a versatile 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 Butter Koll Vi cup (1 stick) butter 2 tablespoons minced yarsley t tablespoons minced chives Dash of cayenne, if desired t tablespoon grated lemon rind i 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 - " - - - ' , Ft " s- K m" i I " . " "J L sr - si little at a time), stirring until well blended. Turn out on wax paper and "shape into a roll about lVz inches in diameter. Broiled Fish Menu Broiled Salmon or Halibut Steaks with Lemon Parsley Butter Fluffy race and Shredded Carrots Casserole You'll like this Itice and Carrot Casserole (makes 6 to 8 servings) 2 cups shredded carrots, parboiled par-boiled 3 minutes 2 cups cooked rice 1 cup shredded American cheese 2 eggs, slightly beaten 1 tablespoon minced onion 1 teaspoon salt Vh teaspoon peeper Vi teaspoon prepared mustard 1 cup milk 1 cup crushed pineapple, if desired de-sired Mix all ingredients together. Pour into buttered 2 quart baking bak-ing dish. Cover with slightly drained crushed pineapple and strip with pimiento. Dot with butter. Bake in a pan oi hot water, 1 inch deep, in moderate oven about 45 minutes or until silver knife inserted in center will come out clean. ioie aiaw Hot Rolls Butter Rhubarb Pie |