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Show A Fabulou s Collection Of His Golden lie becarefully cut with a long, thin, sharp knife when making your diagonal slices. Dick If grouper is not available, use snapper or sea bass 1 grouper fillet, about 3/4 pound 2 tablespoonscornoil | 4 soft multi-grain or plain buns, halved (and lightly toasted,if desired) 1 cup buttermilk locup all-purpose fiour 1/2 teaspoon paprika 1/2 cup Sheila's Tartar | Salt and black pepper,to taste (see below) Lettuce and ripe tomato slices (optional), for serving 2 tablespoons unsalted butter Payne§ 1. Laythegrouper on a flat surface and remove any little bones with tweezers. Go with the grain, carefully cut the grouper on the diagonal into 4 smaller fillets thebuttermilk ina shallow dish. Combinetheflour, paprika, salt and fresh. | undpepper in a second shallow dish. Dipthe group fillets into the butter | milk andthen dredgein the seasoned four, shakingoff exces: 3, Heat butter andoil ina large, nonstick skillet over medium heat. Cookfillets one or two at a time, depending on sizeof the skillet, until golden brown and cooked through, about 3 minutes per side. (Add morebutter andoil to the pan if necessary.) 4, While the fish is cooking, spreadboth sides of each bunwith I tablespoontar tur sauce. Place a grouper fillet on thebottom half of each bun, top with lettuce and tomato,if desired, and cover withthetopof the bun, Serve immediately Serves 4, Per serving (without lettuce and tomato): 532 calories, 53g carbohydrates, 26g protein, 25g tat, 58mg cholesterol. Best-Loved Ballads! You'll Never Know Little White Lies The More I See You Where Or When It Might As Well Be Spring It Had To Be You (with Helen Forrest) Together Long Ago And Far Away (with Helen Forrest) HowDeep Is The Ocean Till The End Of Time Laura It’s Magic Mam’selle The Nearness Of You Moonlight Becomes You The Very Thought Of You TU Buy That Dream (with Helen Forrest) They Didn't Believe Me 1 Only Have Eyes For You Oh! What It Seemed To Be Die LC.) Pan-Fried Grouper on a Bun Preparationis half of the work here. Grouper 1s a very largefish, andthe fillet must | n this brand new collection, Dick Haymes sings the great romantic songs you'll never forget including You'll Never Know... hisall-time bestlovedhit. All America loves Dick Haymes fan should ownthis album. = Freddie Gautreau’s Maine Beer Steamers I met Freddie andhis family at a clambake in Maine last summer, and they gave me this wonderful recipe. Be sure to use large pot whensteaming the clams Wash them well in cold water only. Discard any clamsthat do not open once the liquid boils—-theyare nogood. Put an empty bow! on thetable fortheshells. when you first heard them on 4 pounds steamer ciams (about 60) 1/2 teaspoon cracked black Peppercorns and in theaters and clubs. And what 1. Wash clamsin several changesof cold water to remove any sand, Place in a large gs soundjust as wonderful as phonographs, jukeboxes, radio shows memories they bring back... the magical days when budding romance filled our hearts, Only thevery best kinds of songs merit the golden easy-to-listen-to voice of Dick Haymes. Andthis albumisfilled with famous and romantichits ofyour life the original recordings made truly pee by this legendary singing idolof yesterday You get 22 fabulous Dick Haymes songs... You'll Never Know... Little WhileLies... The MoreI See You... and 19 more! If you ever thrilled to his voice, this is the Dick Haymescollection you must own. Ordertoday! (with Helen Forrest) The Girl That I Marry T'll Get By (with HarryJames; 1 large onion, halved and slivered 3 botties oflager or other pale beer Drawn butter (optional), for serving pot. Add coms. onion and beer. Bringto a boil over high heat, cover and cook 5 to 7 minutesor until the clams open, shaking pot onceor twice during cooking 2. Serve up immediately in shallow bowls with a cupofthe cookingbroth served ong for dipping the clams, plus little ramekins of drawnbutter, if desired. 1e8 4, Per serving (without butter): 305 calories, 23g carbohydrates, 43g protsin, 3g fat, Omg cholesterol. RainbowCole Slaw Once you've made thecoleslaw, be sureto let it rest in the refrigerator for a few hours before serving, for the vegetables to soften and all the flavors to mellow J small clove of garlic 1/2 cup pureolive oil 1/4 teaspoon coarse salt 4 cups verythinly sliced red cabbage 1'/2 teaspoons Dijon-style mustard 4 cups verythinly sliced green cabbage 1's teaspoons finely grated orangezest leachred, green and yellow bell 2 tablespoons fresh orange Juice per, cored, seeded and julienned 1 tablespooncider vinegar 2 carrots, coarsely grated 1/2 teaspoon granulated sugar 1 teaspoon caraway seeds Salt and pepper, to taste 2 tablespoons snipped fresh chives 1, Finely mincethe garlic and combine with the coarsesalt. Place in a bowl with the mustard, orangezest, orange juice, vinegar and sugar, Whisk together. 2, Slowiy drizzle in theolive oil, whisking constantly, until thickened, Season dressing ‘with salt and Pepper to taste. Set aside. 3. Combine the vegetables and caraway seeds in a large bowl. Toss well with the reserved dressing. Cover and let rest in the refrigerator for at least 3 hours. Just before serving. toss with the snippedchives. 6. Per serving: 225 calories, 14g ites, 2g protein, 19g fat, no cholesterol Sheila’s Tartar Sauce Rogers & Webster’ 100% Satisfaction Guaranteed If not totally delighted, you may return your purchase for a prompt and full refund — no ions asked! Rogers & Webster*, Box 4171, Dept. GJ70-Pi, Huntington Station, NY 117. 1746 YES!Pleaserush 1 me Dick Hayines: __ GJ7-C 2 Cassettes. Only $12.98 plus $2.50 p&h. —__Gi7-D1€D, . Only $14.98 plus $2.50 p&h. CA and NY resid jents add sales tax My check is enct Josed for Charge my VISA’ MASTERCARD: Card No Exp. Date. Name Address City c ‘While this classic American ‘American seafood sauce is readily available commercially, there is nothinglike a fresh, homemade version.It’s easily puttogether. 1 cup reduced-calorio rad 3 tablespoons: Seeseee Houston rere 1 tablespoon freah Dash of Tabasco sauce i igtetenes Gheek pene 1 teaspoon Dijon-style mustard chonped parsiey atlvare tranny coos lack pepper Combine the mayonnaise, mustard, lemon zest, lemon juice, j Tabasco and reiish in a bowl. Stiriin the parsley, shallots, capers,salt and pepperto taste. Refrigerate, covered, for at least 1 hour before serving, for flavors to blend. Makes 1'/« eee Perer (2at tablespoons): ): 87 calor calories, 3g carbohydrates, PAGE 12 MARCH 31, 1996 PARADE MAGAZINE 1 |