Show T l et 1 i i W I 1 r i v. w. w r. r sf wr w K w Yo wy Y i nN d NN o. o JC IF M Savory Fish Dishes I t Appeal to Appetite Are Kind to Budget ARE YOU LOOKING for versatile as well as economical main dishes these days of high prices Fish will fill the bill on both counts and none I of the family needs need turn up his nose at these d de delectable de- de 0 foods weve we've concocted They're truly de de- delightful delightful delightful and refreshingly different A small Inexpensive can of fish when combined with other nutritious ingredients ingredients' such as bread milk cheese and vegetables makes a hearty and rich 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 i yc p Ak a f N k I I I Tuna puff putt uses such nourishIng nourishing nourishing nourish nourish- ing ingredients as eggs milk and bread crumbs to make a hearty and satisfying dish out of a small can of fish Bake ItIn it itin itin in Individual casseroles for a colorful edging around the vegetable vegetable vegetable vege vege- table platter Tuna Puffs Serves 6 4 tablespoons butter t pound sliced mushrooms 4 tablespoons flour 1 teaspoon salt Few grains cayenne 1 IVi 14 cups ClipS milk 4 eggs separated 1 cup freshly grated American cheese 1 ounce 7 can flaked tuna fish 2 Z cups fresh bread crumbs Melt butter in saucepan add mushrooms cover and cook five minutes over low heat stirring oc oc- oc- oc Remove mushrooms Add flour and seasonings to butter left in pan and blend Gradually add milk Stir and cook over low heat until thicken thickened d. d Beat egg yolks slightly add come 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 hi fish mix mix- ture Pour into six large buttered custard cups or Individual cas cas- Bake in hi a moderately slow degree oven 45 minutes or until firm Serve with lemon For baking in a large casserole allow one and quarter one-quarter hours baking time Salmon-Rice Salmon Loaf Serves 6 1 I 1 pound 1 can red salmon drained 2 cups hot cooked rice blanched 2 tablespoons butter Juice of 54 lemon 3 eggs well beaten Salt and pepper to taste Vt 34 cup sliced stuffed green olives Flake the salmon saimon 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 which a buttered piece of paper has been fitted Bake v L S 1 in a moderate degree oven for tor 45 to 50 minutes minutes minutes min min- L utes or until loaf ha cooked through completely Un- Un mold and garnish with lemon lemor slices and parsley LET SHRIMPS WIGGLE into your menu plans plana with this colorful loaf oaf that is served with a very verr colorful pea sauce that compliments compliment the fish loaf perfectly Shrimp Loaf Serves 6 2 Zeus ZeusI eggs 1 I cup milk mUk 3 cups soft oft oft bread crumbs 2 cups ClipS canned shrimp cleaned and shredded 2 Z tablespoons parsley chopped 2 tablespoons onion chopped Vt 54 teaspoon salt J 44 teaspoon pepper Beat eggs combine with milk add bread crumbs shrimp parsley onion salt and pepper Mix lightly and place in a well-oiled well loaf pan Bake in a moderate degree oven for 45 minutes Serve with broiled tomatoes and the following sauce PImiento Pea Sauce 4 tablespoons butter 4 tablespoons flour 1 I teaspoon salt Vi teaspoon pepper 2 cups milk 2 pimientos chopped and strained 1 cup cooked green peas Melt butter in saucepan blend in flour salt pepper and shire sauce Add milk and stirring constantly cook until thickened Fold in pimientos and peas Serve hot IF YOUR FAMILY likes crab crabmeat crabmeat crabmeat meat extend it cleverly with spa spa- The same r l' rJ f ghetti j Ji i recipe also can be r made with rice in place of the spa spa- 4 ghetti Use one- one half hall cup uncooked Ji f i- i i. i rice and cook in boiling salted water Water water wa- wa wa Wa- ter until tender Rinse and drain Spaghetti Crab-Spaghetti Casserole Serves 6 ounce 9 1 package spaghetti 1 can cream of mushroom soup 3 tablespoons butter 1 cup milk Vt th pound sharp American cheese IVi IH cup flaked Baked crab meat meatH H teaspoon pepper Cook spaghetti in hi 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 6 Nutritious and tasty noodles will extend many and will wUl look attractive when baked In a casserole With this you need serve only a crisp fruit or vegetable salad and an especially espe espe- dally delicious dessert to make the meal complete Its It's a good idea to plan a baked dessert so that the whole meal can be prepared prepared prepared pre pre- pared In the oven to sprinkle on top of casserole Combine Combine Combine Com Com- bine cheese sauce with spaghetti crab meat and pepper Place in greased shallow casserole and sprinkle sprinkle sprinkle sprin sprin- kle with remaining cheese Bake in ina a hot degree oven for 25 to 30 minutes Salmon Rarebit 34 pound sharp cheese 1 I cup tomato puree Vi teaspoon salt saltI 1 I teaspoon prepared mustard 1 I tablespoon Worcestershire sauce 2 eggs slightly beaten 1 I cup evaporated milk 1 1 pound 1 can salmon Melt cheese over boiling water blend in hi tomato puree and seasonings seasonings seasonings season season- ings gradually Add eggs to milk and stir slowly into the cheese mix mix- ture Add salmon broken in lar large e pieces and heat for five minutes Serve hot on toast Released by Features |