B—Lancaster Farming, Saturday, July 31, 1965
For'the
Farm Wife and Family
By Mn, Richard C. Spence, Food Editor
Summer Is For Fish in’
When Dad and the youngsters come
home with a fish catch, why not give them
the chance to cook it on the gull outdoors.
Fish tastes delicious cooked in foil or in a
shallow pan.
If you’re foil wrapping a fish, be sure
to clean it first. Then place it on the foil
with a slice of bacon, salt and pepper and a
little water For additional flavor add chopp
ed green pepper and onion.
The fish will take about 10 to 12 minutes
to bake And you need to turn the fish once
or twice while it’s on the grill.
You can roll the fish in seasoned flour
and fry it golden brown in a shallow pan,
too. Equal parts cornmeal and flour makes a
crispy coating. Be sure to add LEMON HORSERADISH
butter to the pan. For small SAUCE
fish you may want to use a 1 teaspoon grated lemon
marinade or sauce on them. peel
French dressing with lemon l tablespoon lemon juice
juice or other seasonings l tablespoon prepared
gives a spicy flavor. Cover horseradish
inside and outside of fish i cup mayonnaise
with the sauce about an hour y 4 teaspoon seasoned salt
before you cook it. 1 teaspoon white corn syrup
y. 4 teaspoon powder
Dash paprika
Combine all ingredients
blending well Serve with
broiled or fried fish or sea
food Makes 1 cup.
SPENCE
It’s a good idea to keep the
fish at least six inches from
the coals as it cooks for
about 15 minutes on each
side You may want to place
the fish in a small outdoor
grill rack so you can remove
it easily.
Here are some sauces th'at
will flatter any fish you may
cook
SEAFOOD LOUIS SAUCE
1 cup real mayonnaise
1 cup chili sauce
% cup sweet pickle relish
lYz teaspoons prepared mus-
tard
1 tablespoon chopped chives
2 chopped hard-cooked
eggs
1 cup chopped celery
1 teaspoon grated lemon
peel
2 tablespoons lemon juice
Salt and pepper to taste
Combine all ingredients,
blending well Serve with
seafood Makes 3 cups
Dairymen!
CONTROL FLIES
with
CIODRIN
and
VAPONA
Combination Spray
Approved for use on
dairy cattle.
Alfalfa
FERTILIZER
0-20-20
3-12-12
Available in Bulk,
"Bags or Spread
ORGANIC PLANT
FOOD CO.
Grofftown Rd.
next to Waterworks
Ph. 3924963 or 392-0374
FISH AND SEAFOOD
COCKTAIL SAUCE
Vz cup mayonnaise
V 4 cup heavy cream, whipped
Va cup chili sauce or catsup
1 teaspoon grated lemon
peel
1 tablespoon lemon juice
Combine all ingredients
blending well; chill Serve
with fish or seafood Makes
1 cup
Says . . .
rDAVY DAVCO
For Best Results
Use
Davco 3-G Granulated Fertilizers
Plus Limestone
• Soil Testing Service
SMUCKER BROS.
Bird-in-Hand, Pa, Phone 656-9156
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CALEB M. WENGER
E. D. 1, QUARRYVILLE, PA.
Drumore Center K 1 8-2116
LEMON PAPRIKA ABALONE
Salt and pepper
0 pieces albalone steak, 3to
4 ounces each, well pound-
ed
Vt to Vi cup cracker crumbs
or dried bread crumbs
3 tablespoons butter or
margarine
1 teaspoon grated lemon
peel
1 to 2 tablespoons lemon
juice
2 tablespoons butter
Vs teaspoon paprika
1 tablespoon finely chopped
parsley
Balt and pepper abalone
steaks. Coat well with crumbs.
In large skillet, heat 3 table
spoons butter or margarine.
Fry abalone 15 to 30 seconds
in medium hot skillet. Turn
and fry on other side 15 to 30
seconds. Remove to hot plat
ter. Combine grated lemon
peel, lemon juice, 2 table
spoons butter and paprika in
saucepan; heat until butter
is melted. Spoon over aba
lone and sprinkle with chop
ped parsley.
If the luck of the fisher
men in your family is run
ning a little low and you have
to resort to buying your
fish, this recipe for Crab Jam
balaya might be worth try
ing.
CRAB JAMBALAYA
2 tablespoons butter or
margarine
1 cup chopped onion
1 cup sliced celery
X cup slivered green pep-
per
2 tablespoons chopped pars
ley
Over 35,000,000 Ameri
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LANCASTER COUNTY
CHIROPRACTIC SOCIETY
4 PaUntad S-palnt
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WRITS OR RHONE US
FOR COMPLETE INFOR.
NATION AND PRICKS.
clove garlic, peeled, fine
ly chopped
teaspoon ' sweet basil
leaves
teaspoon thyme leaves
teaspoon salt
teaspoon pepper
to 2 tablespoons brown
sugar
1-pound can tomatoes (2
cups)
cup water
cups cooked rice
teaspoon grated lemon
peel
tablespoons lemon juice
6-ounce packages frozen
crab meat, thawed
v
HeSt butter in large sauce
pan; * saute onion, celery,
green pepper, parsley, and
garlic until lightly browned
and tender, 10 to 12 minutes.
Add basil, thyme, salt, pep
per, .brown sugar, tomatoes
with 'juice, water and
Simmer 15 to 20 minutes for
flavors to blend. Add lemon
peel and lemon juice, blend
ing well. Break crab meat
into pieces; add to rice mix
ture. Simmer for 5 minutes.
Serve steaming hot. 6 serv
ings.
y *
This fish bake can be pre
pared in the cooler morning
hours and finished at the din-
ner hour,
as* <«• <«*. <«• <«• <♦> *sb*:x«s>»> <♦>.<«*. <♦> aeq
Dr. Scott Heffner j
$ 9
j Veterinarian y
$ |
§ has resumed his veterinary practice i
$ a
1269 Lititz Pike, Lancaster, Pa. |
? Phone 393-2406 J
» ' 9
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■ ■ rV?"
FREE!
Rain Wirt]
Gauge
wtes'
FREE—For letting your dealer figure
your next farm roofing job, using
cecoroix, the weather-sealed steel
roofing and siding. No obligation.
Offer ends October 30,1965.
CECOROLL IS THE COMPLETE
WEATHERTIGHT COVER FOR YOUR BUILDING
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I
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MANUFACTURED BY THE CECO CORPORATION CECO
MR. FARMER: Take this ad to these dealers.
L. J. DENLINGER & SON
Paradise, Pa.
ELIZABETHTOWN BUILDING & SUPPLY CO.
Elizabethtown, Pa.
MEDITERRANEAN FISH
BAKE
2 (1-pound) packages fro*.
en haddock fillets
1 jar (4-ounces) pimienitos,
drained and cut in haU
1 (7% ounce) can crab
meat, drained . and flaked
3 tablespoons grated Par-
mesan cheese
12 to 13 Ritz crackers, fine*
ly rolled ('about V 4 cup
crumbs)
y« cup butter or margarine
tablespoons chopped
chives
1% teaspoons grated lemon
rind
Vi teaspoon thyme leaves
Vi teaspoon ground black
pepper
(Continued on Page 9)
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