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Show Elii.ii im.i. IW i....iiiiW, ill I iiyHl"V vf f j i "' "'"I' ' i TT'""" 'Trill I"!! Hj'ii 'l ii i - IN ii. i .lllii in. ii mi mi Mi i as., hj.iujui. i ( Bread Stuffing Makes Fish Savory (See Recipes Below) Lenten Favorites IF YOU HAVE only a slight acquaintance ac-quaintance with how savory meatless meat-less foods can be, then Lent is the time to let your ingenuity go to work. You may discover, as have many homemakers through the years, that small acquaintance can lead to enduring friendships. Fish may readily become a year-round year-round favorite just because you discovered a special way to prepare it during Lent. Although the family may already al-ready like and expect ex-pect eggs for breakfast, you may discover that LYNN CHAMBERS' MENU Chilled Tomato Juice Stuffed Fish Buttered Squash Asparagus Salad Hot Rolls Beverage Citrus Chiffon Pie Recipe Given H cap batter or substitute, melted Y teaspoon salt teaspoon pepper H teaspoon poultry seasoning; 4 haddock fillets Mix crumbs, mushrooms, butter, salt, pepper and poultry seasoning. Ad egg and mix well. Spread" fillets with mixture. Roll and fasten with toothpicks. BroiL turning once, until un-til fish is golden brown. Serve immediately. im-mediately. Shrimps, Louisiana Style (Serves 6) 4 tablespoons bntter 1 teaspoon minced onion 1 pint shrimp, peeled 4 tablespoons flour 1 teaspoon salt 2 cups milk 2 tablespoons minced parsley 4 tablespoons tomato catsup Melt butter, add onion anc shrimp; brown. Stir in Dour and add seasonings. Gradually add milk and cook about 10 minutes. Add parsley and tomato catsup; cover and let steam until sauce is thickened. Serve over hot boiled rice. Escalloped Corn and Oysters (Serves 5-6) 1 No. 2 can corn, kernel style 1 pint oysters 5 tablespoons bntter 2 tablespoons flour 1 teaspoon salt Few grains of pepper lii caps milk cup oyster liquor 1 cup buttered crumbs Heat corn. Drain oysters and add enough water to liquor to make cup. Makt white creamed, deviled or hard - cooked eggs combined with other foods make delightful luncheon or supper dishes. Both fish and. eggs are nutritious foods. Fish and egg yolk contain protein, that important body building build-ing and repair substance which everyone needs daily. In both vitamins and minerals, both of these foods rate as excellent sources. Egg yolks are rich in iron, builder of red blood cells; they also supply calcium needed for bones and teeth. You'll also appreciate the fact that eggs are a good source of phosphorous, riboflavin and vitamins vita-mins A and D. Fish are very active, and since the B vitamins (thiamine, niacin and riboflavin) are necessary for energy production, their flesh is rich in these. AH fish are rich sources of phosphorous and ocean fish and sea foods are excellent sources of iodine, the element necessary to the prevention of goiter. COMPARED TO MEAT, fish has little fat and, therefore, it requires little cooking time. A short cooking time for fish is also essential so that you will lose few of the important import-ant B vitamins which are so readily destroyed by heat. Long slow cooking time breaks down the muscle fibers of fish which leaves it sauce of butter, flour, salt, pepper, milk and oyster liquor. Arrange layers of corn, oysters and white sauce in a buttered but-tered baking dish. Top with crumbs. :dry and unappe-itizing. unappe-itizing. Cook it as idirected in these precipes and serve as soon as it is Itaken from the joven, and you'll .have fish so de-licious de-licious no one can Bake in a moderately moder-ately hot (400 f.) oven for 15 to 20 minutes. Flemish Fillets (Serves 6) 2 pounds haddock fillets Yt pound bacon cup chopped onion 3 tablespoons chopped parsley Yi teaspoon salt Yt teaspoon pepper 1 cup tomato paste or drained, canned tomatoes Partially cook bacon "in skiliet. Pour bacon fat into bottom of shallow shal-low pan. Add half of onion and parsley. par-sley. Place fillets in this and add remainder of onion and parsley. Sprinkle with salt and pepper and place slice of bacon on each fillet. Bake in a moderately hot (375 f.) oven for 45 minutes. Remove Re-move fish to hot platter and add tomato to pan mixture. Heat, adding a few tablespoons of water if necessary. neces-sary. Pour sauce around, fish on platter. Serve with squash or sweet potatoes. Ever scrambled eggs with crab-meat? crab-meat? They're wonderful this way. Saute crabmeat in butter in skillet, then pour in the egg-milk mixture. Stir gently until eggs are cooked. resist it. Stuffed Fish (Serves 6-8) Select a fish weighing 3 to 4 pounds. Clean. Rub salt inside and out. Stuff with bread stuffing made by mixing 1 cups bread cubes with Vi teaspoon salt, teaspoon pepper, y4 teaspoon thyme or marjoram and Vi onion, minced. Slowly add 3 tablespoons melted butter. Close the cavity of the fish with toothpicks or skewers and draw edges together by lacing with string. Brush with melted fat and place in baking pan. Bake for 15 minutes in a very hot (450 f.) oven. Then reduce re-duce heat to 400 I and bake for 45 minutes longer. Garnish fish with parsley and lemon wedges. Serve with a sauce made of 1 cup white sauce to which has been added 2 hard-cooked eggs, chopped, or 2 tablespoons capers or y cup mushrooms, chopped. Stuffed Fish Fillets (Serves 4) 2 caps soft bread crumbs cup chopped, cooked or canned can-ned mushrooms LYNN SAYS: Here's How to Serve Eggs Attractively Minced parsley or watercress may be added to mashed yolks for stuffed eggs. A bit of tart salad dressing contributes tangy flavor. Minced green onion, minced green pepper and pimiento are good to use with the mashed yolk for deviled eggs. Chopped hard-cooked eggs mixed with chopped black olives and mayonnaise make a delicious sandwich sand-wich mixture. Serve three salads on one plate for luncheons: one of shrimp or crabmeat, another of well-seasoned cottage cheese, and a third of chop, ped vegetables. Don't toss away leftover green vegetables such as asparagus, peas or green beans. Mix them with chopped chop-ped celery, hard-cooked eggs and mayonnaise. Serve in lettuce cups. Sauteed bean sprouts, sliced mushrooms, celery and onion may be added to eggs while you scramble scram-ble them for a delicious Chinese dish. |
