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Show "V . ci,'- f " - r-.., - , " ' ; .v....... A, " Spring time means less time for cooking and more time for mom to enjoy being outdoors. Cooking shortcuts like fish fillets in foil can help free-up time in the busy mother's schedule. Preparation and clean-up are fast and easy. Time saving spring recipes By CHERIE HUBER Spring weather means more time spent outdoors gardening, cleaning the yard and enjoying the flowers. It also means less time for cooking and cleaning up afterwards. Easy meals, however, don't have to be plain. Fish, chicken casserole cas-serole or a chef salad can keep the family feeling well fed and give mother some time to spend outdoors out-doors too. Fish fillets in foil make a pleasant change of pace. Because the fillets are wrapped in foil, cleanup is quick and easy. FISH FILLETS IN FOIL 4 fresh or frozen fish fillets 1 cup packaged bread stuffing 1 cup coarsely crushed cracker crumbs 4 Tbsp. chopped parsley V cup finely chopped onion 'A cup finely chopped celery V tsp. salt 's tsp. pepper 1 Tbsp. lemon juice 4 Tbsp. melted butter or margarine mar-garine Heavy duty foil wrap Thaw fish if frozen. Cut four squares of heavy duty foil wrap. Place a fillet in the center of ezrh square and set aside. Stir together the remaining ingredients, ing-redients, adding just enough boiling boil-ing water to moisten the stuffing. Spoon onto the center of each fillet and roll up. If necessary, use a toothpick to secure the roll. Brush each roll with more melted butter and sprinkle with additional lemon juice, salt and pepper. Bring opposite oppo-site ends of the foil up over each roll and overlap an inch or more. Turn up open ends. Place in a shal low pan. Bake at 400 degrees for about 35 minutes or until fish flakes when tested with a fork. To serve, slip foil packages onto serving platter. plat-ter. Open foil and turn back. Serve with Mornay sauce. MORNAY SAUCE 2 Tbsp. margarine VA Tbsp. flour 1 cup milk Vi tsp. salt Dash of black papper, cayenne and paprika V cup shredded American cheese 2 Tbsp. lemon juice Melt margarine and stir in flour. Cook two minutes. Add milk, salt, black pepper, paprika, and cayen-,.: cayen-,.: ne. Cook until smooth, stirring 1 constantly. Add cheese and lemon juice, stirring until blended. Makes four servings. Another way to save time and energy is to cook two meals at once. One casserole can be cooked and served while the second one is frozen to be used on another day. CHICKEN AND MUSHROOM CASSEROLE 3 broiler-fryer cickens cut in serving pieces 3 tsp. salt V tsp. pepper Vi cup and 2 Tbsp. margarine 12 small white onions, peeled 2 ten-ounce pkgs. frozen peas, cooked 1 pound mushrooms, sliced V cup flour 1 quart chicken broth 1 pint half and half V tsp. dried tarragon 1 4-oz. can diced pimientos, drained Sprinkle chicken pieces with salt and pepper. Heat Vi cup margarine in a large skillet. Add chicken, about ab-out a third at a time, and brown on both sides. Remove as browned and divide between two large casseroles cas-seroles lined with heavy duty foil wrap. Add onions to skillet and cook, stirring occasionally, until browned. Remove and place in casseroles with the cooked peas. Heat two remaining tablespoons margarine in skillet. Add mushrooms and cook until tender, about 5 minutes. Divide between casseroles. Blend flour into drippings in skillet. Stir in chicken broth and half and half. Cook, stirring carefully, until mixture mix-ture thickens and comes to a boil. Remove from heat and stir in tarragon tarra-gon and pimiento. Pour over mixture mix-ture in casseroles. Cover one case-' serole and bake in 350 degree oven for one hour or until chicken is ten- ' der. Cover the second casserole with foil and freeze. When frozen solid, remove foil-enclosed foil-enclosed food. Make sure foil is tightly sealed, label and return to freezer. When ready to use, place back in original casserole dish. Keep covered with foil. Bake at 325 degrees for three hours or until food is hot and chicken is tender. Each casserole makes six servings. Salads also save time and money. This chef salad can be started early in the day. Final preparations pre-parations before serving take only a few minutes. ITALIAN CHEF'S SALAD 1 pound green beans, cooked, drained and cut Vz cup bottled Italian salad dressing dres-sing 'A pound cheese of your choice, cut into strips |