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Show . . v ' V-' " ' l ' 1 , 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 flsh because be-cause it is so easily and quickly pre-j pre-j pared. There are XAl ' ., so many varieties q 't to use, you need 4? even though you N- serve fish often. You can substitute flsh 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 flsh 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 flsh may be used, whichever is available to you in the reopes Tvm Included today. to-day. Stuffed Halibut Steak. 1 dozen oysters 1 cup cracker crumbs Vi teaspoon salt teaspoon pepper 1 tablespoon chopped parsley Z tablespoons butter, melted 2 slices halibut, cut Inch thick 1 tablespoon lemon juice Fat for basting Drain oysters, add crumbs, salt, pepper, parsley and butter; mix well. Place one slice halibut Y V on greased NJi 'On shallow bast- XNi" ing pan, pour VVOfVSk on lemon juica Sv?' s!j and sprinkle S?V 1 T" with addition- XV i al salt and pepper. Spread with oyster oys-ter stuHlng 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) 1H cups flaked, cooked flsh (haddock, (had-dock, finnan baddle, codfish or - halibut) 2 hard-cooked eggs Yi teaspoon paprika H teaspoon celery salt Salt to taste Bacon bits 2 cups cooked rice Combine flaked flsh, 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' flsh over it and garnish with riced egg yolks and parsley. Baked Mackerel. (Serve 4) 1 large onion 1 large carrot H green pepper cup vinegar H teaspoon salt 1 tablespoon chopped parsley Vi teaspoon minced thyme 1 bay leaf 2 mackerel (about 2 pound size) 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 flsh. Sprinkle the inside with salt just as you do fowl before stuffing. Make flsh platters lovely by adding add-ing attractrv garnishes. Lemon wedges nestling in parsley, pickle fans, carrot curls, tomato wedges I and onion rings arc all simple to make. t 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 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-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) 1H cups crabmeat S eggs 1 cup soft bread crumb W cup melted butter or fat drippings drip-pings 2 teaspoons lemon juice 1 teaspoon minced green pepper 1 teaspoon minced celery teaspoon salt H teaspoon pepper Mix crabmeat, beaten egg yolks, crumbs, melted fat and seasoning and blend thor- "" "i oughly. Fold In stiffly beaten egg Jx;. 7j whites and turn Jy Into well greased 5n custard cups. Set fZ"feS3 these In a pan of t " X-'lt hot water and in J ' mi w .1 a moderately hot (375 degree) oven for 25 minutes. These crab cakes are truly deli-clous deli-clous served with lobster sauce. Seafood Thermldor. (Serves 6) 1 (S-ounce) package noodles (fine) H pound fresh mushrooms, sliced 2 tablespoons butter 1 cup drained, cooked peas H cup sliced green or ripe oHves 1 can flaked tuna fish (7 ormees) 2 cups medium white sauce 1 cup freshly grated American cheese 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 sauee and blend. Arrange Ar-range hot noodles in greased casserole. cas-serole. Cover with mushroom sHces, 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 Feature. Any leftover flsh 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 flsh and garnish with cooked vegetables such as peas, carrots, cauliflower, tomatoes or onions. |