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 <and curry
powder 'Mix well Coat each.
Holland Ready-Mix
Stone Concrete
Concrete Metal
Blocks Windows
New Holland Concrete Products
New Holland, Pa. 354-2114
fish stick indie seasoned tersick.
er meal, then in the 'beaten
egg and again in the seasoned
cracker imeal. 'ln an electric
skillet heat about 1-lnch salad
oil to 370 degrees. Pry fisb.
sticks on all sides until golden
brown Serve with .Deviled To
mato Sauce* Makes 16 fisu.
sticks, about 6 to 8 servings
-DEVILED TOMATO SAUCIJ
2 cloves garlic, crushed
1 Bermuda onion, finely
chopped
y 2 cup gieen .pepper, chop
iped
Vi cup carrot, chopped
Vz cup celery, -chopped
3 tablespoons flour
Vi cup tarragon vinegar
3 teaspoons salt
Vz teaspoon ground hdatk
pepper
1 teaspoon dry mustard
1 teaspoon paprika
2 'bay leaves
Vz teaspoon thyme
Vz teaspoon Worcestershire
sauce
1 tablespoon sugar
1 can (lipound 12 ounces)
stewed tomatoes
2 tablespoons 'butter or mar
garine
Saute garlic with onion,
green pepper, carrot, and cel
ery until lightly browned. Stir
in flour Add vinegar, salt,
black pepper, dry inuustard,
paprika, (bay leaves, 'thyme,
Worcestershire sauce and sug
ar. Stir in tomatoes Summer
uncovered 40 minutes. Strain.
Reheat with 2 tablespoons tout-
(Continued on Page 19)