Show t t I 1 I nn a M Mi i tl r iy i fi 1 l 1 r y L a rr S f t u J Pep Up Meals leals With Delectable Fish See Recipes Below favorite Ita Have Save you discovered what pleast pleas- pleas t it variety fish dinners can give to our our meals If not you have a real avor treat coming 1 New 1 New cooks will like using fish because because be- be cause ause it is so easily and quickly prea pre pre- pared There are areso a 11 of d l so many varieties lot oe iJ to use you need i 0 J o run into no ruts rut s tl K even though you 11 D 0 serve fish often You can substitute fish for meat easily t because it too is a good of protein in addition to pro- pro ding iding such important minerals as phosphorus iron copper d iodine Those of you who live and would do well to fortify your odine Iodine supply by eating fish more as its it's difficult to get enough any other way except 1 Overcooking is one of the faults ost frequently found in the prep- prep of fish for many people do doof doot ot of realize that fish is really tender Broiling and pan-frying pan are good methods to use as is baking 1 You'll find that fish served in a takes little time and cane cans can e s really delicious The time tune required re- re for baking is short as the food really eally only needs to be heated II f Fresh canned or frozen fish may maybe maybe be e used whichever is available to you ou in the recipes Ive I've included toi to- to i i day clay Stuffed Halibut Steak c 1 dozen oysters Je e 1 cup cracker crumbs sl teaspoon salt b l teaspoon pepper J i 1 tablespoon Jon 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 Drell Place one 0 slice halibut on greased shallow bastIng bast- bast basty y Ing pan pour on lemon juice and sprinkle with additional addition- addition al salt and pepper Spread with oyster oyster ter iter stuffing and place second slice of halibut on top Brush with fat Bake in m a moderate degree oven for 40 minutes Allow pound fish for each serving Maine laine Style Serves 4 to 6 I 1 I cups caps flaked cooked fish Chaddock Chad Chad- haddock haddock had had- dock finnan haddie codfish or halibut 1 2 hard-cooked hard eggs teaspoon paprika 34 teaspoon celery salt s Salt to taste 4 Bacon bits 2 cups cooked rice Combine flaked fish chopped egg whites and seasonings Heat in melted Smelted bacon fat tossing frequently frequent- frequent ly to prevent burning Pile hot rice on platter toss hot seasoned fish over it and garnish with egg yolks and parsley Baked Mackerel l Serves 4 1 large onion 1 large carrot Vz green pepper peppers s A i cup vinegar Vz 1 t teaspoon spoon salt 1 tablespoon chopped parsley V 1 teaspoon minced thyme 1 bay leaf 2 mackerel about 2 pound size LYNN CHAMBERS' CHAMBERS MENU l 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 remove remove re re- re- re move bay leaf Place mackerel in hi greased baking dish pour sauce overall overall over overall all and bake in a hot degree oven for 25 to 50 minutes Baked BaIted Scallops Serves 4 1 onion 1 green pepper 6 stalks celery 6 mushrooms 2 tablespoons butter 1 pint scallops 1 ca can mushroom soup 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 thoroughly thor thor- thoroughly over low heat Pour in mushroom 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 25 to 30 minutes Buttered crumbs may be used for topping in is I place of the cheese Crab Cake Serves 4 1 11 cups crabmeat 3 eggs 1 cup soft bread crumbs A cup melted butter or fat drippings 2 teaspoons lemon juice 1 teaspoon minced green pepper 1 teaspoon minced celery 1 J 6 teaspoon salt salty y teaspoon pepper Mix crabmeat beaten egg yolks crumbs melted fat and seasoning and blend thor thor- Fold in stiffly beaten egg whites and turn well greased custard custard custard cus cus- tard cups Set these in a pan of hot water and in hi ina hia I a moderately hot degree oven for 25 minutes These crab cakes are truly delicious deli dell delicious cious served with lobster sauce Seafood Serves G 6 1 ounce 6 package noodles fine 1 H pound fresh mushrooms sliced 2 tablespoons butter 1 cup drained cooked peas peasi i cup sliced green or ripe olives 1 can flaked tuna fish 7 ounces 2 cups medium white sauce 1 cup freshly grated American cheese 1 4 cup buttered bread crumbs Cook noodles in hi boiling salted w wt ter until tender drain and rinse with boiling water Saute mushrooms in melted butter for five minutes Add I cheese to white sauce and blend Arrange Arrange Arrange Ar Ar- range hot noodles in greased casserole 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 hi a moderate moderate moderate ate oven for 30 minutes Released by Future Features |