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Show Pep Up Meals With Delectable Fish (See Recipes Below) Favorite Seafoods Have you discovered what pleasant pleas-ant variety fish dinners can give to your meals? If not, you have a real flavor treat coming. New cooks will like using fish because be-cause it is so easilv and auickly pre- pared. There are so many varieties to use, you need run into no rut even though you serve fish often. LYNN CHAMBERS' MENU Stuffed Halibut Steak Boiled Potatoes Asparagus Lemon Butter Crisp Green Salad Whole Wheat Biscuits Beverage Carrot Sticks 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. Simmer sauce for 20 minutes; remove re-move bay leaf. Place mackerel in greased baking dish, pour sauce over all and bake in a hot (400 degree) oven for 25 to 50 minutes. Baked Scallops (Serves 4) 1 onion 1 green pepper 6 stalks celery 6 mushrooms ..- 2 tablespoons butter 1 pint scallops 1 can mushroom sonp Dash of nutmeg, lemon Juice and salt Grated Swiss cheese Cut onion, green pepper, celery and mushrooms into small pieces and cook in butter. Add to this the scallops and warm through thoroughly thor-oughly over low heat. Pour in mushroom 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 (350 degree) oven for 25 to 30 minutes. Buttered crumbs may be used for topping in place of the cheese. Crab Cakes. (Serves 4) VA cups crabmeat 3 eggs 1 cup soft bread crumbs Y cup melted butter or fat drippings drip-pings 2 teaspoons lemon juice V teaspoon minced green pepper 1 teaspoon minced celery H teaspoon salt teaspoon pepper Mix crabmeat, beaten egg yolks, crumbs, melted fat and seasoning You can substitute fish for meat easily because, it, too, is a good source of protein in addition to providing pro-viding such important minerals as calcium, phosphorus, Iron, copper and iodine. Those of you who live inland would do well to fortify your iodine supply by eating fish more often, as it's difficult to get enough in any other way, except medicinally. medici-nally. Overcooking is one of the faults most frequently found in the preparation prep-aration of fish, for many people do 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 re-quired for baking is short as the food really only needs to be heated. Fresh, canned or frozen fish may be used, whichever is available to you in the recipes I've included today. to-day. Stuffed Halibut Steak. 1 dozen oysters 1 cup cracker crumbs Vi teaspoon salt teaspoon pepper 1 tablespoon chopped parsley 2 tablespoons butter, melted 2 slices halibut, cut Vi inch thick 1 tablespoon lemon juice Fat for basting Drain oysters, add crumbs, salt, pepper, parsley and butter; mix well. Place one slice halibut on greased shallow basting bast-ing pan, pour on lemon juice and sprinkle with addition- and blend thoroughly. thor-oughly. Fold in stiffly beaten egg whites and turn into well greased custard cups. Set these in a pan of hot water and in al salt and pepper. Spread with oyster oys-ter stu!lng and place second slice of halibut on top. Brush with fat Bake in a moderate (350 degree) oven for 40 minutes. Allow pound fish for each serving. Groundfish, Maine Style. (Serves 4 to 6) m cups flaked, cooked fish (haddock, (had-dock, finnan haddie, codfish or halibut) 2 hard-cooked eggs Y teaspoon paprika H teaspoon celery salt Salt to taste Bacon bits 2 cups cooked rice Combine flaked fish, chopped egg whites and seasonings. Heat in melted bacon fat, tossing frequently frequent-ly to prevent burning. Pile hot rice on platter, toss hot, seasoned fish over it and garnish with riced egg yolks and parsley. Baked Mackerel. (Serves 4) 1 large onion 1 large carrot M green pepper cup vinegar teaspoon salt 1 tablespoon chopped parsley Yi teaspoon minced thyme 1 bay leaf 2 mackerel (about 2 pound size) a moderately hot (375 degree) oven for 25 miriutes. These crab cakes are truly delicious deli-cious served with lobster sauce. Seafood Thermidor. (Serves 6) 1 (6-ounce) package noodles (fine) pound fresh mushrooms, sliced 2 tablespoons butter 1 cup drained, cooked peas H cup sliced green or ripe olives 1 can flaked tuna fish (7 ounces) 2 cups medium white sauce 1 cup freshly grated American cheese Yi cup buttered bread crumbs Cook noodles in boiling salted water 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 Ar-range hot noodles in greased casserole. 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 moder-ate oven for 30 minutes. Released by WNU Features. LYNN SAYS: Make Fish Dishes Interesting Bring out your bread stuffings and use them with variations when you want to make a feast out of fish. Sprinkle the inside with salt just as you do fowl before stuffing. Make fish platters lovely by adding add-ing attractive garnishes. Lemon wedges nestling in parsley, pickle fans, carrot curls, tomato wedges and onion rings are all simple to make. Any leftover fish may be flaked and made into salad. The other salad ingredients usually are chopped celery, cel-ery, chopped pickle, cooked peas, hard-cooked, chopped eggs and mayonnaise. may-onnaise. For real effect at a dinner table try planked fish. A whole dressed fish is set on an oiled hardwood plank and broiled. Before serving flute seasoned mashed potatoes around fish and garnish with cooked vegetables such as peas, carrots, cauliflower, tomatoes or onions. |
