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Show i v . ... ' '- ! i ' , , . ,j ........ t t ' ' - i ; ? : - i If .--', i :. v " ! ' - S f Mrs. Edward Radke Poached Fish Fillets, Irah'ano-definiiely Irah'ano-definiiely gourmet LOUISE BRINKMAN, EDWARD RADKE EXCHANGE VOWS Miss Louise Catherine Brink-man Brink-man became the bride of Edward Ed-ward Richard Radke, Saturday, April 20. Rev. J. H. Valine officiated of-ficiated at the nuptial mass in St. Bridget's Catholic Church. A reception followed, in the parish hall. The bride, who has been living liv-ing in Salt Lake, is a daughter of Mr. and Mrs. A. A. Brink-man Brink-man of Milford. Mr. Radke's parents are Mr. and Mrs. Joseph Jo-seph Radke of Philadelphia, Pa. The bride wore a beautiful gown of delustered satin. A fitted fit-ted bodice and floor length bell shaped skirt with short jacket fitted in front and back, closing with double looped buttons. To complete the effect she wore a black cross around her neck, which; was worn by her mother on her wedding day. Her elbow length veil with pillbox outlined with pearls and bows of delustered satin patterned to match her gown She wore elbow length gloves and carried a bouquet of white roses. Miss Joyce Brinkman, sister of the bride, was maid of honor. Bart Brinkman, brother of Fish fillets are born tender. So they are cooked mainly for flavor . . . gently, to preserve their own delicate succulence, and just long enough to gain from a tactful blend of seasonings. This is certainly true with these Poached Fish Fillets, Italiano. They are marinated ahead of time in a little white wine and real Italian dressing. They take unto themselves the bouquet of the wine, and a lightly pungent touch of the garlic and marjoram and other herbs from the dressing. Then the fillets are quietly poached in the very same marinade. Finally, in the serving, what remains of the sauce is spooned over them. It all adds up to a dish so delicately distinctive in flavor it could well become one of your prideful "specialties of the house". Nice accompaniments would be crusty French bread and chilled celery stalks. 1 pound fillet of flounder lVz teaspoons cornstarch cup Wish-Bone Real J3 cup milk Italian Dressing 1 hard-cooked egg, finely cup white wine chopped 1 tablespoon chopped parsley Wash and dry fillets; marinate in salad dressing and wine for hour. Pour off marinade into fry pan; heat at 250 degrees for 2 to 3 minutes. Carefully lay fillets in pan and poach for about S minutes or until fish flakes easily when tested with a fork. Stir cornstarch into milk. Then, tilting fry pan slightly, add to cooking liquid on lower side of pan. Stir to thicken. Level pan so that sauce flows back over fillets. Sprinkle with chopped egg and parsley. Makes 4 servings. Or remove fillets to warm platter and make sauce in the frj pan. Pour over fillets and garnish. Note: If you do not have an electric skillet, use regular skillel on top of the range, over low heat. the bride, was best man. The couple went to Las Vegas for their wedding trip. They are now at home in Salt Lake. Out of town relatives and friends attending included Mr. and Mrs. Joseph Radke and Mrs. Mary Melmilasziruski of Philadelphia; Mr. and Mrs. Harold Hersley, Mr. and Mrs. Kenneth Walterschied of Hereford, Here-ford, Texas; Mrs. Joseph Cerva and daughter Susan of Twin Falls, Idaho; Mrs. Cliff Reese, Cedar City; John Lepipnk, San Diego, Calif.; Mrs. Yvonne Gressman, Minersville; Mr. and Mrs. Richard Prodzinski and son Danny and Bernadette Brinkman, Salem, Ore.; Mr. and Mrs. Ronald Brinkman and daughters Julie and Debbie; Deb-bie; Joyce Brinkman, Leon Evans, Mary Ann Nigro, Jerry Sheppart, Sandra Elves, Virginia Vir-ginia Baxter, Mrs. Joseph Biadshaw and Mrs. Charles Smith, all of Salt Lake. |