Show o aa aal aann l nn t tf f p pt v t sl l pry b 0 d 4 t Y YV V Pep Up Meals leals With Delectable Fish See Recipes Below i r Favorite Have you discovered what pleasant pleasant pleasant pleas pleas- ant variety fish dinners can give to your your meals If not you have a real flavor treat coming New cooks will like using fish because because because be be- cause It Is so easily and quickly pre pre- pared There are areso areso so many varieties to use you need o j run Into no rut rute e even though you 0 serve fish often You can substitute fish for meat easily because it too is a good source of ot protein in hi addition to providing providing providing pro pro- viding such important minerals as calcium phosphorus iron copper and iodine Those of ot you who live inland would do well to fortify your Iodine supply by eating fish more often as its it's difficult to get enough in any other way except medici medici- nally Overcooking is one of ot the faults most frequently found in the preparation preparation preparation prep prep- of fish for many people do donot donot donot not realize that fish is really tender Broiling and pan frying are good methods to use as is baking You'll find that fish served In a casserole takes little time and can be really delicious The time required required required re re- for tor baking is short as the food really only needs to be heated Fresh canned or frozen fish may maybe maybe maybe be used whichever Is available to you in hi the recipes Ive I've included to to- day Stuffed Halibut Steak 1 dozen oysters 1 cup cracker crumbs H 34 teaspoon salt snit i teaspoon pepper 1 tablespoon chopped parsley 2 Z tablespoons butter melted 2 slices halibut cut 6 4 Inch thick 1 tablespoon lemon JuIce Fat for basting Drain oysters add crumbs salt pepper parsley and butter mix well Place one 0 slice halibut c con on shallow greased basting bastIng bast- bast Ing pan Panr pour Pow on lemon juice and sprinkle with additional addition addition- al salt and pepper Spread with oyster oyster oyster ter shilling and place second slice of ot halibut on top Brush with fat tat Bake in a moderate degree oven for 40 ml minutes Allow pound fish for each serving Maine l Style Serves 4 to 6 1 1 S cups flaked cooked fish haddock haddock had had- dock finnan haddle codfish or halibut 2 hard hard- hard cooked eggs y 3 teaspoon paprika 3 teaspoon celery salt Salt Bait to taste Bacon bits 2 3 cups cooked rice Combine flaked fish chopped egg whites and seasonings Heat in hi melted bacon fat tossing frequently frequent frequent- ly to prevent burning Pile hot rice on platter toss hot seasoned fish over It and garnish with raced egg yolks and parsley Baked Mackerel 1 Serves 4 1 largo large onion 1 largo carrot J 4 green preen pepper i cup vinegar ar 34 teaspoon salt 1 tablespoon chopped parsley 34 i teaspoon minced thyme 1 bay leaf 1 2 mackerel about 2 pound size LYNN CHAMBERS CHAMBERS' MENU Stuffed Halibut Steak Boiled Potatoes Asparagus Lemon Butter Crisp Green Salad Whole Wheat Biscuits Beverage Carrot Sticks SUcks Stewed Rhubarb Sugar Cookies Recipe given Make a sauce by chopping onion carrot and green pepper until fine add vinegar Mix thoroughly and add salt parsley thyme and bay leaf lent Simmer Simmer- sauce for tor 20 minutes remove remove remove re re- re- re move bay leaf lent Place mackerel in greased baking dish pour sauce over overall overall overall all and bake in a hot degree oven for tor 25 to 50 minutes I Baked Scallops Serves 4 1 onion 1 green cen pepper 6 G stalks celery 6 G mushrooms 2 tablespoons butter 1 pint scallops 1 can mushroom soup Dash of nutmeg lemon juice and salt saU I Grated Swiss S cheese I Cut onion green pepper celery and mushrooms into small pieces and cook In hi butter Add to this the I scallops and warm through thoroughly thoroughly thoroughly thor thor- over low heat Pour In mushroom mushroom mush mush- room soup which has been seasoned with the nutmeg lemon juice and salt Pour into a greased baking dish and top with grated cheese Bake in a moderate degree oven for tor 25 to 30 minutes Buttered crumbs may be used for tor topping in place of at the cheese Crab Cakes Serves 4 1 14 cups crabmeat 3 eggs 1 L cup soft sort bread brend crumbs 3 cup melted butter or fat drippings drippings drip drip- pings plugs 2 2 teaspoons lemon juice I 1 teaspoon minced green pepper I 1 teaspoon minced celery i M teaspoon salt Ji teaspoon pepper Mix crabmeat beaten egg yolks crumbs melted fat tat and seasoning and blend thor thor- Fold in stiffly beaten egg whites and turn into well greased custard cups Set these in a pan of ot hot wa water ter and ina in ina ina a moderately hot degree oven for tor 25 minutes These crab cakes are truly dell dell- clous cious served with lobster sauce I Seafood Serves 6 1 ounce 6 package noodles fine 14 pound fresh mushrooms sliced 2 tablespoons butter 1 cup drained cooked peas 36 f cup sliced silted green or ripe olives 1 can flaked tuna fish 7 ounces 2 Z cups medium white sauce sance 1 cup freshly grated American cheese H 3 cup buttered bread crumbs Cook noodles i la in boiling bolling salted Water water water wa wa- ter until tender drain and rinse with boiling water Saute mushrooms In melted butter for five minutes Add cheese to white sauce and blend Arrange Arrange Arrange Ar Ar- range hot noodles in hi greased cas cas- serole Cover with mushroom slices then a layer of peas olives and tuna Add cheese sauce and top with buttered crumbs Bake In a moderate moderate ate ato oven for 30 SO minutes I Released by Features |