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Show mhhil Savory Fish Dishes Appeal to Appetite, Are Kind to Budget ARE YOU LOOKING for versatile as well as economical main dishes J-, a these days of high lf JV- prices? Fish will 'Ul 4ti flU the biU on both w $jJ J counts and none I fy t the family 5ytjy yf needs turn up his W-. -ryf nose at these deft de-ft yTf' lectable foods ASSY' we've concocted. ' ' They're truly de lightful and refreshingly different. Just be sure to have enough for seconds. A small inexpensive can of fish when combined with other nutritious ingredients such as bread, milk, cheese and vegetables makes a hearty and protein-rich dish that really satisfies.. Serve a salad and light but tangy dessert and you have the foundation for your meal. FOR THOSE DAYS when you have to economize but still have something the family cheers about, select foods from this parade of recipes. They're kind to the food budget. y-"r.-u... iiwwarwwo Tuna puff uses such nourishing nourish-ing Ingredients as eggs, milk and bread crumbs to make a hearty and satisfying dish out of g small can of fish. Bake it In Individual casseroles for a colorful edging around the vegetable vege-table platter. Tuna Puffs (Serves 6) 4 tablespoons butter pound sliced mushrooms 4 tablespoons flour 1 teaspoon salt Few grains cayenne Vi cups milk 4 eggs, separated 1 cup freshly grated American cheese 1 7-ounce can flaked tuna fish 2 cups fresh bread crumbs Melt butter in saucepan, add mushrooms, cover and cook five minutes over low heat, stirring occasionally. oc-casionally. Remove mushrooms. Add flour and seasonings to butter left In pan and blend. Gradually add milk. Stir and cook over low heat until thickened. Beat egg yolks slightly, add some hot sauce and blend; return to remaining sauce and cook two minutes longer. Fold in grated cheese. Remove from heat. Add drained, flaked tuna and mix thoroughly. Cool. Beat egg whites until stiff. Fold In fish mixture. mix-ture. Pour into six large, buttered custard cups or individual casseroles. cas-seroles. Bake in a moderately slow (325 degree) oven, 45 minutes or until Arm. Serve with lemon. For baking in a large casserole, allow one and one-quarter hours baking time. Salmon-Rice Loaf (Serves 61 1 I-pound can red salmon, drained 2 cups hot cooked rice, blanched 2 tablespoons butter Juice of H lemon 5 eggs, well beaten Salt and pepper to taste !4 cup sliced stuffed green olives Flake the salmon, add the rice which has been thoroughly drained and to which the butter has been added. Add lemon juice, olives and seasonings to taste. Fold in beaten eggs. Turn into a buttered pan Into the bottom of r --v, which a buttered -'s piece of paper has has fitted. BnkeVYKS ( in a moderate l" eON (350 degree) oven Wf for 45 to 50 min-' Cr?y if utcs or until loaf has cooked through completely. (Jn-mold (Jn-mold and garnish with lemon slices and parsley. LET SHftlMTS WIGGLE Into your menu plans with this colorful LYNN CHAMBERS' MENU Hot Spiced Tomato Juice Tuna Puffs Lemon Garnish Grapefruit-Orange-Greens Salad Tiny Hot Biscuits Jelly Beverage Ginger Baker Pears Cookies Recipe given loaf that Is served with a very colorful pea sauce that compliments the fish loaf perfectly: Shrimp Loaf (Serves 6) eggs 1 cup milk 3 cups soft bread crumbs 2 cups canned shrimp, cleaned and shredded 2 tablespoons parsley, chopped 2 tablespoons onion, chopped Vt teaspoon salt H teaspoon pepper Beat eggs; combine with milk, add bread crumbs, shrimp, parsley, onion, salt and pepper. Mix lightly and place in a well-oiled loaf pan. Bake In a moderate (350 degree) oven for 45 minutes. Serve with broiled tomatoes and the following sauce: Plmlento Pea Sauce 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt teaspoon pepper 2 cups milk 2 pimientos, chopped and strained 1 cup cooked green peas Melt butter In saucepan; blend tn flour, salt, pepper and Worcestershire Worcester-shire sauce. Add milk and, stirring constantly, cook until thickened. Fold In pimientos and peas. Serve hot. IF YOUR FAMILY likes crab meat, extend It cleverly with spaghetti. spa-ghetti. The same . 'r recipe also can be C ' s made with rice in V" ( J place of the spa-j-OTS ghettl. Use one- '"y"" ""S half cup uncooked x .J? ' rice and cook in boiling, saltetPwa-ter saltetPwa-ter until tender. Rinse and drain. Crab-Spaghetti Casserole (Serves 6) 1 9-ounce package spaghetti 1 can cream of mushroom soup 3 tablespoons butter 1 cup milk M pound sharp American cheese IYa cup flaked crab meat teaspoon pepper Cook spaghetti in boiling salted water until tender. Drain. Heat soup, add butter and milk. When hot, remove from heat and add cheese, saving a little of the latter ? l Nutritious and tasty noodles Will extend many seafoods, and will look attractive when baked in s casserole. With this yon need serve only ft crisp fruit or vegetable salad and an especially espe-cially delicious dessert to make the meal complete. It's a good Idea to plan a baked dessert so that the whole meal can be prepared pre-pared In the oven. to sprinkle on top of casserole. Combine Com-bine cheese sauce with spaghetti, crab meat and pepper. Place In greased shallow casserole and sprinkle sprin-kle with remaining cheese. Bake in a hot (400 degree) oven tor 25 tc 30 minutes. Salmon Rarebit V pound sharp cheese 1 cup tomato puree M teaspoon salt 1 teaspoon prepared mustard 1 tablespoon Worcestershire sauce 2 eggs, slightly beaten 1 cup evaporated milk 1 1-pound can salmon Melt cheese over boiling water blend in tomato puree and season ings gradually. Add eggs to milk and stir slowly Into the cheese mix ture. Add salmon broken in large pieces and heat for Ave minutes Serve hot on toast. Releawd by WNU features. |