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Show Give Fish Dinners Tantalizing Taste With Zesty Seasoning IF FISH DINNERS in your house are not received with wholehearted good spirit and eaten with relish, check on your pSv - fish cookery. . J fev V m prvement OiVj 3- VV is simple, the X rewards are SV sreat- Y. Fish served j frequently can ease the budget budg-et and add zest to an otherwise humdrum string of menus. In addition ad-dition to these reasons, homemak-ers homemak-ers appreciate the fact that fish is tender and requires but short cooking cook-ing time. Meal preparation time can be cut considerably when fish appears ap-pears frequently on the table. Many fish varieties are available because they come fresh, canned and fresh-frozen. When you investigate investi-gate the cookery methods as well as the many seasonings that can enhance their flavors, you enter a fascinating realm of cookery. You've stuffed chops and roasts. Have you ever thought of stuffing a fish? Here's an excellent way to prepare fish with stuffing that's quick to make and wonderfully popular: Baked Stuffed Fish (Serves 6) Fish fillets cooked and flaked go Into this ring mold to give an easily prepared main dish which the family will appreciate. Cooked vegetables, like the carrots car-rots used here, can be served in the center of the ring, LYNN CHAMBERS' MENU Baked Stuffed Fish Creamed Spinach with Hard-Cooked Egg Baked Potatoes Crusty Rolls Cabbage, Apple and Nut Slaw Lemon Tarts Beverage Recipe Given Rub inside of fish with salt. Make several slits on each side of the fish. Slip a slice of onion and a dot of butter in each slit on the top side, pushing the slice of onion well into the slit. Place fish under broiler, about 6 inches from the source of heat. Broil tur o uimuies, turn iisn miu insert onions and dots of butter on the other oth-er side. Broil 6 minutes longer, or until fish flakes easily when tested with a fork. Broiled Fish Steaks Either fresh or frozen steaks may be used for this. With frozen steaks, let fish thaw on refrigerator shelf or at room temperature, just long enough to separate the steaks. Dip steaks in flour, season both sides with salt and pepper and brush both sides with salad oil. Place on a pre-heated, greased broiler pan about two or 3 inches from heat. Broil 5 to 8 minutes, turn carefully Select a fish weighing 3 to 4 pounds. Clean and rub salt inside and out. Fill cavity full with mushroom stuffing. Lace fish with string to hold stuffing in place and to hold fish together. Brush fish with melted butter or substitute and place upright in a greased baking pan. Place paper brushed with butter over fish. Pour Vz to cup water or fish stock into pan. Bake in a moderate (350F.) oven for 40 to 60 minutes or until fish flakes easily when tested with a fork. Baste frequently fre-quently with drippings in pan. Remove Re-move string and serve immediately on a hot platter with liquid from pan, thickened with a mixture of 1 tablespoon butter and 1 teaspoon flour. Mushroom Stuffing 3 tablespoons butter 1 tablespoon onion, chopped -a cup chopped mushrooms Z cups fresh bread crumbs H cup cream 2 eggs, beaten 1 teaspoon chopped parsley Salt and pepper Melt butter in saucepan. Add onion on-ion and saute until onion is golden. Add chopped mushrooms and cook until water from mushrooms conks and broil 5 to 8 minutes longer or until fish flakes easily when tested with fork. If fish is very frozen, a slightly longer time for broiling may be required. Remove steaks to hot platter and serve with the following: fol-lowing: Mustard Sauce 1 tablespoon butter 1 tablespoon flour 1 cup hot milk 1 slice onion Salt and pepper 1 teaspoon prepared mustard Few drops lemon juice Melt butter, add flour and cook away. Add bread crumbs, cream, eggs and parsley. pars-ley. Stir until well mixed. Cook over low heat until un-til mixture is thickened. Season Sea-son to taste with salt and pepper. Broiling is an excellent method for cooking fish because it's so tender. tend-er. Here are two ways to try: Broiled Mackerel, Onion Slices (Serves 4) 1 1-pound mackerel or other small fish 3 onions, sliced 2 tablespoons butter until it turns golden. Add milk, onion, on-ion, salt and pepper and qook, stirring stir-ring constantly until mixture thickens, thick-ens, then continue cooking until reduced re-duced to about two-thirds of the original quantity. Add mustard and lemon juice. Strain sauce or just remove onion, and serve. An easy way to serve fish that may be different to you, is by baking a nicely seasoned fish mixture in a ring mold: Flaked Fish Ring (Serves 6) 2 pounds cooked fish fillets 2 eggs H cup tomato juice 1 cups soft bread crumbs 1 teaspoon salt . teaspoon pepper 2 tablespoons lemon juice Yi cup parsley, minced 2 tablespoons chopped celery Flake fish. Mix in remaining ingredients. in-gredients. Place mixture in buttered ring mold and bake in a hot (400F.) oven for 30 minutes. Run a knife around the edges and turn out on platter. Fill center with sliced, cooked carrots. Garnish with chicory chic-ory or other greens. Broiled Whole Fish Use any small fish such as trout, croakers, butterfish, porgies or smelt. Have fish drawn and heads and tails removed, if desired. Season Sea-son with salt and pepper, then brush with butter or oil. Broil, 3 inches from heat about 8 to 10 minutes. (If fish are boned, broil 5 to 8 minutes). Remove to hot platter and spread with a mixture of 3 tablespoons sweet butter creamed with 1 teaspoon tea-spoon anchovy paste. c i ?. ' ' ? . I i ' f v H ( ' 1 l-'A f Small, whole fish like this mackerel, mack-erel, can be treated by cutting slits in the fish and Inserting onion on-ion slices. The broiling method prepares the' fish quickly and gives interesting variety to fisb dinners. LYNN SAYS: Try Something Different For Flavorful Surprises Corn meal sticks help out a meal in the doldrums, but they'll be a surprise too if you add some steamed raisins to the batter. Don't skip onions as a vegetable if you seek variety. Nothing goes more nicely with a steak or roast. You can try parboiling them, then baking with cream sauce and mushrooms; mush-rooms; or, simply bake with diluted canned mushroom soup If you're in a hurry. Soak a few herbs in milk and then add to your meat ball mixture. This puts real, old-fashioned goodness in them. Slices of bread with the meal can get monotonous. Now, how would you like some thick slices of crusty Vienna bread heated slightly in the oven just before serving? Takes but a few minutes! Baked pears are fine for dessert, but try dusting them with sugar and spice before the baking. Team with coconut macaroons for a simple dessert. |