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Show I ; :7 : i iv::;.i;B:iv.v,. 5avory Fish Dishes Appeal to Appetite, Are Kind to Budget ARE YOU LOOKING for versatile is well as economical main dishes ft n these days of high Jff V prices? Fish will frS ylTl fiU the bili n both Stf??" counts, and none ' ttle Iamily neecs 'urn up his JJ nose at these de-jo. de-jo. yfr lectable foods we've concocted. v I I 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 lomething the family cheers about, select foods from, this parade of recipes. They're kind to the food budget. LYNN CHAMBERS' MENU Hot Spiced Tomato Juice Tuna Pufls 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) 2 eggs 1 cup milk 3 cups soft bread crumbs 2 cups canned shrimp, cleaned and shredded 2 tablespoons parsley, chopped 2 tablespoons onion, chopped H 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: Pimiento 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 in 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 o . , ft recipe also can be i "c, a , . made with rice in V" rs!Jp J place of the spa- s "" ghetti. Use one- f? half cup uncooked Jl J- rice and cook in boiling, salted water wa-ter until tender. Rinse and drain. Crab-Spaghetti Casserole (Serves 6) 1 9-ounee package spaghetti 1 can cream of mushroom soup 3 tablespoons butter 1 cup milk Yi pound sharp American cheese l'i 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 Tana puff uses such nourishing nourish-ing ingredients as eggs, milk and bread crumbs to make a hearty and satisfying dish out of a 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 Sour 1 teaspoon salt'- ' Few grains cayenne Wt 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 firm. Serve with lemon. For baking in a large casserole, allow one and one-quarter hours baking time. Salmon-Rice Loaf (Serves 6) 1 1-pound can red salmon, drained Z cups hot cooked rice, blanched 2 tablespoons butter Juice of lemon 3 eggs, well beaten Salt and pepper to taste W 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 f -TVi which a buttered -2-Vc'j3x piece of paper has (5jV4wS has fitted. Bake M. 1 f S i in a moderate (350 degree) oven feTy for 45 to 50 min- QYTy ) f utes or until loaf m( has cooked through completely. (Jn-mold (Jn-mold and garnish with lemon slices and parsley. LET SHRIMPS WIGGLE into your menu plans with this colorful LYNN SAYS: Meat Stretching Tricks Are Always Popular When you make a meat pie with lots of smooth, brown gravy and vegetables, topped with light tender biscuits, the family won't realize you're stretching the meat because the dish is so delicious. Chopped chicken and turkey or ham mixed with canned cream of mushroom soup make a nice dish when they top a platter of cooked and fried noodles. Flavor this with a bit of onion. Nutritious and tasty noodles will extend many seafoods, and will look attractive when baked In a casserole. With this yon need serve only a 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 for 25 to 30 minutes. Salmon Rarebit Ya pound sharp cheese 1 cup tomato puree Yi 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 seasonings season-ings gradually. Add eggs to milk and stir slowly into the cheese mixture. mix-ture. Add salmon broken in large pieces and heat for five minutes Serve hot on toast. Released by WNU Features. Stews make meat go a long way because you can add lots ol vegetables, gravy and dumpling! to them. One cup of tuna fish flaked com' bined with one cup of biscuit mix one cup of corn kernels and one half cup milk and two eggs, separated, sepa-rated, makes a nice fritter battel and will serve six to eight people Green peppers stuffed with ham. seafood, meat or chicken extended with macaroni make an excellent combination for a satisfying suppei or luncheon dish. |