OCR Text |
Show LEMON BUTTER ADDS GLAMOR TOUCH TO FISH DINNERS Fish, the staple of many a Lenten meal, can be made more glamorous, more tempting, through the use of imaginative sauces and garnishes. To give your next fish dinner extra zest and sparkle, try this delightful lemon butter topping. It'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. I.cmon Parsley Uutter Roll !4 cup (1 stick) butter 2 tablespoons minced parsley 2 tablespoons minced chives Dash of cayenne, If desired 1 tablespoon grated lemon rind 2 tablespoons lemon Juice Let butter stand in bowl until softened. Worlc with fork or spoon until creamy. Add all ingredients (the lemon juice n little at a time), stirring until well Mended. Turn out on wax paper and shape into a roll al-ui Hi inches in diameter. IJrbilsd Fish Menu Croilcd Salmon or Halibut Steaks with Lcr.icn PaiUey Butter Huffy Ulce and Chrcddcd Carrots Casserole Cole Slaw Hot Itolls Ituttcr Kiiubarb Pie You'll like this Rice and Carrot Casserole (makes 0 to 8 servings) 2 cups shredded carrots, parboiled 3 minutes 2 cups cooked rice 1 cup shredded American cheese 2 eggs, slightly beaten 1 tablespoon minced onion 1 teaspoon salt 54 teaspoon pepper Yt teaspoon prepared mustard 1 cup milk I cup crushed pineapple, if desired Mix all ingredients together. Pour into buttered 2 quart baking dish. Cover with slightly drained crushed pineapple and strip with plmicnto. Dot with butter. Bake in a pan of hct water, 1 inch deep, in moderate oven about 45 minutes or until silver knife insej led U center will come out clean. |