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Show Perch liabobs 2 Ibi. frozen '4 cwp econ perch filleti tolad oil lemon Juice 2 tablespoons catsup 1 teaspoon sugar 1 teaspoon Worcestershire sauce teaspoon Accent V teaspoon salt y4 teaspoon paprika y4 teaspoon dry mustard 2 drops Tabasco 4 slices bacon, cut crosswise Into fourths 2 large whole dill pickles, cut crosswise Into eighths '4 cwp 1. Set out eight 5-i- n. r A7 fs ... Xc m. So in. Drain off and reserve marinade. 4. Thread onto each skewer a fish chunk, a piece of bacon, and a piece of pickle. Repeat threading, ending with a third fish chunk. Place kabobs on baking sheet. 5. Set temperature control of range at Broil (500F or higher) . Place baking sheet under the broiler with tops of kabobs 2 in. from heat source. Turning frequently and brushing several times with reserved marinade, broil kabobs 12 to 15 min., or until fish flakes easily (separates into thin, layer-lipieces) . Arrange kabobs on serving platter; garnish with lemon wedges and serve parsley-dippe- d 4 servings immediately. '' : Creamed Finnan Uaddie 2 lbs. finnan haddie (smoked , haddock) Milk 2 hard-cookeggs, coarsely chopped A 3 tablespoons butter or margarine 3 tablespoons flour 2 egg yolks, slightly beaten 3 tablespoons capers ed -- J ,V7 KAir - $a YAAr--::- , 7 ' 'S'"1 A'n"tA . ' 'S-fl- - m 1 1 ti'45it slowly and constantly to keep mixture cooking evenly. Remove from simmering water; cool slightly. 4. Remove bones and skin from fish. Flake fish and combine with the sauce. Gently stir in the chopped eggs and capers. Place over simmering water until thoroughly heated. Turn into warm serving dish and serve at once. About 6 servings i j- ' -' toasted almonds . 'j milk 'j3 cups egg yolks, slightly beaten 4 drops Tabasco 2 teaspoons salt V2 teaspoon pepper ya teaspoon paprika 3 egg whites . - and flaked 1 cups soft bread crumbs cup finely chopped onion 3 tablespoons butter or margarine 3 tablespoons flour teaspoon salt Vt teaspoon pepper - .Tv . - ','.nKv 4 .v ygtxT loaf pan. Grease a 9x5ttx2-in- . Heat water for. boiling water bath. 2. Melt butter in a saucepan over low heat. Blend in a mixture of flour, salt, and pepper. Heat until mixture bubbles, stirring constantly. Remove from heat Add milk gradually, stirring constantly. Cook rapidly until sauce thickens, stirring constantly. Cook 1 to 2 min. longer. 3. Remove from heat and vigorously stir about 3 tablespoons of hot sauce into egg mixlk yolks. Immediately blend ture into sauce, stirring vigorously. Stir in almonds, salmon, bread crumbs, onion, Tabasco, and a mixture of- the salt, pep-pe- r, and paprika. 4. Beat egg whites until rounded peaks are formed. Spread beaten egg whites dvef salmon mixture and fold together. Gently turn mixture into prepared pan. 5. Set in a deep pan and place on oven rack. Pour in boiling water, to level of salmon mixture in pan. Prevent further boiling by using given oven temperature. 6. Bake at 350F about 1 hr. 10 min. 7. To unmold, loosen loaf gently from sides of pan with a spatula. Cover pan withx. serving plate, invert, and remove ' pah. Garnish with parsley and lemon About B servings slices; serve at once. v 2 cups ( 1 -- lb. can J salmon, drained - . egg-yo- cups (about 7 ox.) ground 1 " ' .' Daked VUh Uteah 1. Uot Sainton Loai 1 Vvl Sf A-M'f- ... 'Hook, sea, lake, and stream... finnan haddie in the top of a double boiler. Pour in milk to cover. Cover and soak for 1 hr. Heat slowly 20 min. Drain, reserving milk for sauce. Set aside. 2. Melt butter in top of double boiler over low heat Blend in the flour. Heat-unti- l mixture bubbles, stirring constantly. Remove from heat, and add gradually, stirring constantly, the milk "stock" from the fish. (If "stock" measures less than Vfz cups liquid, add enough milk or egg-yo- .n-:v- 1 ' " . Put cream to make this amount) Return to heat Cook rapidly, stirring constantly, until sauce thickens. 3. Remove from heat and vigorously stir about 3 tablespoons of the sauce into the lk egg yolks. Immediately return mixture to sauce in double boiler. Cook over simmering water 3 to 5 min.; stir J K ' ke 1 h) fh An skewers and a bak- ing sheet. 2. While perch fillets are still frozen, cut chunks. Put into a large theni into bowl and set aside. 3. Combine in a screw-to- p jar the salad oil, lemon juice, catsup, sugar, Worcestershire sauce, Accent, salt, paprika, mustard, and Tabasco. Cover jar and shake until well blended. Pour over fish chunks. Let stand Vk hrs. at room temperature, turning chunks occasionally with a fork. 1-- Af Parsley Celery leave . ;:'"'.Y'' ; ' 'A-- ' . -- a''" ' ' Onion '2 lbs. fish steaks (cod, haddock, halibut, or salmon), 1 in. thick 1 teaspoons curry powder y3 teaspoon salt teaspoon pepper 4 boxen tikes 'j ', . t . s 1. Set out a bake-and-ser- ve platter or shallow baking dish. J a. Wash, coarsely chop, and mix together equal quantities of the parsley, celery leaves, and onion (enough to line platter or baking dish). X Wipe fish steaks with a clean, damp cloth. (If using frozen steaks, thaw according to directions on package.) Sprinkle both sides of fish steaks with a mixture of the curry powder, salt, and pepper. Arrange on parsley mixture. Place a bacon slice on each steak. 4. Bake uncovered at 350F 25 to 30 min., or until fish flakes easily (separates into - thin, layer-lipieces) Serve . with a 4 servings lemon butter sauce. Note: fish ft lets may be substituted for fish steaks; tarragon for curry powder. ke Family Weekly, March 16, 195i 19 |