18—Lancaster Farming, Saturday, March 14, 1964 For the Farm Wife and Family New Looks For Lenten Meals By Mrs. Richard 0. Spence When the calendar rolls aiouud to the Lenten season, you need a vanet> of ap petizing new lecipes to make those meat less meals more tun Fish is widely used at this time and you will often find it at a special pi ice at jour groceis Theie is no need to tire of fish as theie are so many dihetem kinds to seive as well as a var iel\ ot w ays to seive it A twist of lemon, gives fish a delectable flavor, or you can piop.aie anv nunvbei of sauces to comiple nient the subtle flavor of fish Different kinds ot fish can be combined to make ex citing and unusual dishes Use vour own ingenuity in serving fish to joui family, if joud like, heie aie some ideas to help v ou .♦ > SPENCE ROQUEFORT SHRIMP RIKE 2 12-ounce packages frozen green shnmp 2 3-ounce packages cream cheese G ounces Ropuefoit Cheese - cup chopped pimiento Wash shumip, remove shells, veins Combine cream cheese, Roquefoit 'cheese, pmuento, blend thoroughly Place cheese mixture in £oui individual cas seroles oi ramekins, place cleaned shmnp on top of cheese nnvtuie Bake 20 min utes at 310 degrees Sene with wedges ot lemon. * * BIKEO SEA BASS IX SHEET AXI, SOUR SHRIMP ™MOX - MUSHROOM SAUCE 3 tablespoons buttei or mat- \ sea flll6tS 2 tablespoons butter 01 mar gaiuie 1 pound cooked, cleaned ganne sh,imp ( 31, to 4 cups) * ah espoons flour 1 xo 2 can pineapple J t.phleapoon minced parslej , , /0,/ 1 teaspoon seasoned salt cmnvs , % teaspoon white pepper 2 tablespoons minced ci>s talhzed ginger Vi cup finely Chopped onion 1 cup gieen peppei li£ cups milk about 2 inches long 1 teaspoon giated lemon 1 > cup vinegar pe6 i For a Flavor and Taste Treat mm tOOKPATin^/ Vz cup sugar Pinch Salt 1 tablespoon sov sauce 21,4 tablespoons cornstaich GMelt buttei in fr> pan, saute shnmp 5 minutes, staring oc casionally Add pineapple and juice, ginger, green pepper, vinegar, sugar, salt, soy sauce; blend well, covei Reduce tem perature to low Cook 10-15 minutes Spoon out a little li quid, mix iwith cornstarch; pour into shrimp mixture; cook until thickened about 5 minutes Sene over rice. G <-ei v mgs. Plant and Eat ORLAND POTATOES RED SKINNED VERY EARLY CARLOAD SHIPMENT DUE IN MARCH Place Your Order With Your Nearest Local Representative Today Eastern States Farmers’ RESISTANT TO SCAB SHALLOW EYES EXCELLS IN TABLE FLAVOR Exchange, Inc. 2 tablespoons fresh 'lemon juice 1 4-ounco can sliced mus'h looms. drained or 4 oun ces fresh imushi coins, •cleaned and sliced Lemon quarters Place sea bass fillets in a 2- quart baking dish Melt butter in saucepan; blend in flour, parsley, seasoned salt, pepper and onion, stiinng until bub bly. Gradually stir in milk; stirring continually until sauce is thickened and smooth, 5 to 6 minutes Add grated lemon peel Slowly stir in lemon juice and mushrooms. Pour over fish in baking dish; cover. Bake at 350 degrees 2*5 to 3'5 min utes, or until flsh flakes with folk Serve with lemon quar ters. LEMON-SOY SWORDFISH STEAKS pounds swordfish steaks cup sov sauce teaspoon grated lemon peel 14 cup fiesh lemon 3mce 1 clove gaihc mashed or pureed 2 teaspoons prepaied mus tai d y 2 cup salad oil Lemon quaiteis Place fish m a shallow dish Comibme so\ sauce grated lem on peel lemon juice, garlic, mustard and oil, 'blending well. Pour o\ei swordfish and mar inate several hours. Place on piehea'ted hi oiler pan Broil 5 to 6 minutes on each side or until fish flakes easily w 11 h fork blushing often 'With sauce Seive at once with lem on quarteis. TUNA CASSEROLE WITH CHEESE BISCUITS 14 cup (V 2 stick) buttei t 2 cup chopped green pepper Vs cup minced onion it cup (4-ounce can) mush -1 ooms Vs cup flour Vs teaspoon salt Vi teaspoon pepper 3 'cups milk 2 tablespoons prepared mus- tard I’/i cups (9-ounce can) tuna 1 tablespoon lem'on juice 1 cup prepared biscuit mix v t cup shredded Cheddar cheese Vj cup milk In saucepan melt butter; add green pepper, onion and mush rooms and saute until tender. Remove from, heat; blend In flour, salt and pepper to form a smooth paste Gradually stir in milk: then cook, stirring constantly, until mixture thick ens Remoie from heat. Add pinuento, tuna and lemon juice; pour into a buttered 2- quart casserole. Meanwhile piepare biscuit topping. In mixing bowl combine biscuit mix and cheese, add milk and mix lightly On lightly floured board roll dough to % inch thickness With 2% inch round cutter cut out biscuits; place on top of tuna mixture- Bake 12-15 minutes in a 425 degree oven 4-6 servings. DEVILED PISH STICKS > 2 l-pound packages frozen cod fillets, thawed 1 cup cracker meal 1 teaspoon salt Vi teaspoon giound black pepper I V, teaspoons curry p'owder 2 egg's, slightly beaten Salad oil Cut each block of 'cod fillets into S pieces Combine cracker meal, salt, pepper