B—Lancaster Farming, Saturday, October 22, 1980
For the
Farm Wife and Family
Fish ’N Seafood Parade
by Mrs. Richard C. Spence
For an inexpensive but nourishing main dish seafood
in the perfect answer. Most seafoods lend themselves well
to casserole combinations and therefore are timesavers as
■well. Take for instance, our first recipe
DEVILED CRAB
Vi cup butter
, 1 small onion, chopped
1 teaspoon chopped chives
Va teaspoon Worcestershire
Sauce
Dash cayenne pepper
Salt and pepper
1 tablespoon lemon juice
IVa cups thick white sauce
1 pound cooked crab meat
or two BVa-oz cans
2 egg yolks
Vs cup mayonnaise
1 teaspoon prepared mus
tard
V 2 cup buttered bread
crumbs
Melt butter; saute onion,
green pepper until tender.
Add chives, Worcester sauce,
cayenne pepper, salt, pepper,
lemon juice, white sauce.
Flake crab meat; add to the
mixture. Beat egg yolks
slightly; add to crab mixture
Fill shells or casserole with
crab mixture Combine may
onnaise, prepared mustard;
Pa.HybridCorn
Developed by Pa. State
University Experiment
al Station.
Pa. -820 is doing a won
derful job with regard
to standability and high
er population than any
other variety. Yields this
year up to 160 bu. per
acre.
SEE OR CALL
US TODAY
REIST
Seed Company
MOUNT JOY. PA.
OL 3-3821
HUNTERS!
• AMMUNITION
• SHELLS
• COATS - HATS
• GLOVES
Supplies of all kinds
Hunter's License
GROFF'S
HARDWARE
NEW HOLLAND
Phone EL 4-0851
spread over crab mixture.
Sprinkle with buttered bread
crumbs. Bake 5-8 minutes at
425 degrees or until crumbs
are brown. Makes 6 servings.
When your fisherman comes
home with a striped bass
next time you might like' to
serve it this way.
STUFFED STRIPED BASS
Oyster Stuffing:
1 cup stewing oysters,
chopped
3 cups stale bread cubes
2 teaspoons sal f
Vs teaspoon pepper
V* teaspoon sage
3 tablespoons butter
1 onion, minced
2 tablespoons minced pars
ley
V 2 cup minced celery
Place chopped oysters in
fry pan; cover; saute 5 min
utes; drain Combine bread
cubes, salt pepper, sage; add
oysters Melt butter in fry
pan; add onion, parsley, cel
ery. Saute until tender; add
to bread mixture; blend.
To prepare iish for baking:
Wishing Sets You Motiisg
Accounts insured by the Federal Savings and
Loan Insurance Corporation, an agency of the
U. S. Government.
n r>
3* QJavinps and Jjiftn *5
OF LANCASTER
25 North Duke St
fP? Phone EX 7-2818
Line shallow pan with al
uminum foil Place halves of
fish, skin side down, in pan;
spread with ' oyster stuffing;
place other halves, skin side
up, on stuffing. Fasten sides
with skewers. Brush with
me ted butter; sprinkle with
salt and pepper... Bake
about IVz hours at 400 de
grees; brush occasionally
with melted butter.
V* cup but er „or margarine
Vt cup flour
2 cups milk
1 6-ounce can crab meat
1 cup cooked peas
1 5-ounce can shrimp
Mt cup blanched almonds,
chopped
]/2 cup stuffed olives, diced
1 cup cooked macaroni
Vs. teaspoon salt
V* teaspoon pepper
1 teaspoon dry mustard
Topping
1 egg white
1 cup salad dressing
Melt butter in sauce pan.
Add flour, blend thoroughly.
Add milk gradually; b’end
well, cook, stirring consant
ly, unt'l sauce is thick,
smooth Remove from heat;
add crab peas, shrimp,
almonds, olives, macaroni,
salt, pepper, mustard, Pour
mixture into greased IVz qt.
casserole. Bea 1 egg white un
til stiff; fold in salad dress
ing Spread over top of cass
erole. Bake 30 minutes at
350 degrees
♦
SAYING WELLS
CURRENT DIVIDEND
m
PER ANNUM
Paid On Savings
2 striped bass (about three
pounds each), split, bohed
Oys'er Stuffing
V* cup butter, melted
Salt and pepper
CRAB AND SHRIMP
CASSEROLE
«
SHRIMP ROLLS
2 tablespoons chopped
rfflBIlSV 1
onion.
2 tablespoons chopped
green pepper.
2 tablespoons butter or
margarine
1 can (IOVz ozs.) condens-
ed cream of mushroom,
celery or chicken soup, un
diluted
1 pound green shrimp, (Vi
pound cooked, cleaned)
2 tablespoons chili sauce
IVi cups biscuit mix
2 tablespoons milk
Heat oven to 425 degrees.
Saute onion and green pep
per in butter until tender.
Combine with Ms can soup
and next two ingredients.
Prepare biscuit dough accor
ding to package directions.
Roll into rectangle 16”xl0”.
Cut into 8 rectangles (4"x5”).
Spread two i ablespoons of
shrimp filling over each rec
tangle. Roll each jelly-roll
fashion; place sealed edge
down on greased baking
sheet. Bake 15 minutes or
until done. Combine remain
ing soup with milk; heat;
heat; serve over rolls. Garn
ish with' minced parsley.
Makes 4 servings (2 rolls per
serving.)
* *
BAKED FILLET OF
FLOUNDER
2 pounds flounder
2 tablespoons melted but
ter
1 cup tomato puree
1 cup water
1 small onion, chopped
line
5 tablespoons sugar
\/ A teaspoon whole allspice
y teaspoon celery seed
6 stick cinnamon
USED
CERTIFIED VALUES
$l.OO Down
MUD and SNOW TREADS
hi
BlGosiricli.
PRINCE & VINE STS.. LANCASTER Ph. EX 2-2196
New lighl-O-Malic Light Coni
For Broilers and Layers
'fk'
S&l' 1 '
With this device in poultry housing, lights will tu
automatically when natural light is insuff cient. It ca ‘
be set up to operate automatically to give light i ,
periods by using a time clock. It is placed in a P
house facing a window, and will turn on the lights o
dreary days when they are needed.
Call or Write us for more information
- Manufactured by:
Light-O-Motic Division oi
Weaver Farms, Inc« AnnviUe, Pa.
weapons > vinegar
Place flounder fii lets
casserole; spread with jv, 01 .
butter. Bake at 350 dei ”
for 15 minutes. Combine
saucepan tomato puree
ter, onion, sugar p ut ’
in a cheesecloth bag ar !J,
liquid; boil 10 minutes p]
move spice bag; add Vln j
boil another five mm
Drain liquid from cassernd
pour sauce over the bakJ
flounder. Return casserole I
oven for 30 minutes 4 to
servings. 0 1
CASSEROLE OF SEAPqq
3 hard-cooked eggs, she*
1 cup tuna fish
% cup shrimp
1 cup crabmeat
1 cup mushrooms
1 cup natural American
cheese, diced
1 teaspoon salt
4 tablespoons butter
4 tablespoons flour
Salt and pepper
2 cups milk
1 cup dry bread crumbs
l A cup butter, melted
Arrange eggs in bottom
TIRES
*39?
Open Friday Night 'Til 9
•‘§reo
* • «