10—Lancaster Farming, Saturday, January 6,1966 For the ~rr - wp Farm Wife and Family [rs. Richard C. Spence, Food Editor Don’t sell canned fish products short. They come in real handy when you want a quick, economical, and tasty casserole or one-dish meal What’s more, most of these dishes can be prepared ahead of time, ready to pop in the oven 01 heat on top of the stove just be fore mealtime Pancake mix is a convenient shortcut in preparing today’s Clam Fritters and canned dams make this delicacy available to us at any time. CLAM FRITTERS fuls into hot deep fat (360 de , . grees), frying only a few at a cups pancake mix f _ .. „ . . , time. Fry about 3 minutes on cans (7-oz. ea.) minced , . ~ . , . , each side or unM golden brown clams, drained , . _ , , , and crusty. Drain on absorbent cup chopped omon paper. Makes 2 dozen. tab*espoons horseradish m 2 Vi 2 2 tablespoons chopped pi- Pacific Salmon Casserole com miento bines canned salmon, broccoli teaspoon Worcestershire an a 1-quart casserole. Toss cracker crumbs with butter or margarine; sprinkle on top of casserole Bake in a preheated slow oven (325 degrees) 10 to 15 minutes or until crumbs are golden brown. Garnish with parsley sprigs Makes 2 gener ous servings. Here’s a recipe developed and tested by food experts to make good-use of shrimp, eggs, and potatoes which are all in 'ample supply. This main dish salad is suited to make-ahead meals that are convenient for the occasion demanded. SHRIMP POTATO SALAD pound cooked, peeled, cleaned shrimp, fresh, froz en or canned cups diced cooked potatoes hard-cooked eggs,- chopped cup chopped celery cup chopped sweet pickle or drained pickle relish cup shredded cheese tablespoons chopped onion cup mayonnaise or salad dressing teaspoon salt Dash white pepper Salad greens If using frozen shrimp, thaw. Cut large shrimp in half. Com bine all 'ingredients except sal ad greens Chill; serve on salad greens. Makes 6 servings. TWO-FISH CASSEROLE % cup butter or margarine Vt cup thinly sliced scallions IV2 cups sliced celery 1 (4-oz.) can sliced mush rooms, drained (reserve liquid) Vs cup all-purpose flour Blame it on taxes or Christmas, hut whatever the reason, this time of year is always “slow” for new kitchens, remodeled game rooms, attics, base ments, etc. To help keep our crews busy, we’re offering big savings to you if you let us start now. You get free custom designs and a low low quota tion without obligation, of course. And no project is too large or too small. Come in and,use our Home (Renter for design ideas. See, ojn display, a tremendous variety of materials as well as display rooms and photos of completed projects. HOME CENTER 45 North Brood Sh, in Lititz Phone: 626-2123 YOUR REMODELING HEADQUARTERS pint , light cream .or .half and-half egg yolks, beaten (save the whites for a dessert) teaspoon salt teaspoon ground black pe per (7% oz.) can crab meat, drained and flaked (1-lb.) package frozen bad* dock fillets, thawed, -very well drained and cut into bite-size pieces (4-oz.) jar pimientos, sliced, drained cup finely rolled Ritz crac ker crumbs cup Parmesan cheese anchovies, minced Lemon slices and parsley sprigs, optional Melt Vi cup butter or mar garine in large saucepan, add next 3 ingredients and cook 5 minutes. Remove from pan. In same pan, heat 2 tablespoons butter, blend in flour. Gradual ly add mushroom liquid and light cream, blending until smooth Oook and stir constant ly over medium heat, until mix- tture thickens. Remove icom heat. Add a little of the faotLjj sauce to the egg yolks; pout'? back into saucepan Cook one minute. Do not boil. Add next (Continued on Page H) j t-r j* t>» •<« i e .V / s.