C6—Lancaster Pennine, Saturday, April 12,1980
Tis the season to catch a trout And just m case you have
a hankering to do just that, we’ve included a recipe for
landing a nice fat one.
If however, you’ve been doing that nicely for years, -
we’re featuring reapes today to help you enjoy your
catch. Whether you like your trout made in the oven or
over the grill, we have a recipe for you. And to add to the
fun if you’re grilling your trout, we’ve included some go
withs.
But even if the closest you come to a trout is the empty
creel your husband toted about all day in seach of a big
one, we’re here to save the day with our tuna fish
casserole.
So why not try some of today’s recipes and fish for a few
compliments on the results.
RECIPE FOR CATCHING TROUT
1 minnow
1 scissors
1 clear leader with a number 6 or 8 hook
split shot
3 quarts of patience
Clip off one of the minnow’s fins so he swims off-balance
and is more active in the water. Place on the hook.
Order from the end of the line should be: minnow, hook,
about a foot of clear leader, 2 or 3 small spht shot.
Drop the line in a medium current and allow the current
to take the line down stream, preferably under some thick
overgrowth. Work up and down the stream trying each
spot a number of tunes. When something tugs, pull with a
swift light upward motion on the rod.
4 to 6 fresh trout
lemon juice
Clean and nnse trout "well m cold water. Dip in lemon
juice.
Place in a greased pan and bake in a hot oven 425* F. for
20 minutes or until fish flakes easily.
Place on warm platter and spread with Blue Devil
Butter. Makes 4 to 6 servings.
Blue Devil Butter
6 tablespoons softened margarine
3 tablespoons blue cheese
1 tablespoon anchovie paste
Vz teaspoon dry mustard
1 teaspoon white vinegar
1 teaspoon lemon juice
Combine mustard in vinegar and lemon juice. Blend
into butter mixture. Serve with Baked Trout. Makes about
%cup
SAUCEPAN CHEESE SAUCE
In V* cup butter or margannein saucepan, saute Vz cup
minced onions until tender-cnsp. Add % cup undiluted
evaporated milk, 2 dashes Tabasco and Vz pound process
sharp Cheddar cheese, sliced. Heat, stirring occasionally,
until blended. This sauce is delicious with oven baked
trout. Makes 2 cups.
PAN-FRIED TROUT
Sprinkle trout with salt and pepper. Dip in flour or com
meal. Pan-fry in hot fat *4 inch deep over medium heat
until golden brown. Turn and brown on the other side.
Serve.
TUNA FISH CASSEROLE
1 can tuna, any size
several hard-boiled eggs
1 cup mashed potatoes
1 can cream of celery soup
1 cup bread crumbs
V* cup vegetable oil
In a bowl, mash the eggs with a fork and add tuna,
potatoes and undiluted soup Mix thoroughly. In a
separate dish, combine bread crumbs and oil and mix
until crumbly. Sprinkle over the tuna mixture. Bake in a
350* F. oven 30 minutes
Hone On The Banjo
The flavor of fresh trout is catching
BAKED TROUT
Mrs. Carl Bacon, Felton
This is one of many nets full of trout stocked in
Hammer Creek recently. White daily limits do not
allow individual fishermen to bring home this
BACON-GRILLED TROUT
Wrap cleaned trout in bacon. Grill in folding wire
broiler over glowing coals, turning. When bacon is done,
serve.
MUSHROOMS IN FOIL
Wash 1 pound .of mushrooms, sliced or whole. Top with 2
tablespoons of butter. Add some seasoning. Wrap, folding
edges of foil under. Place on grill. Cook about 10-15
minutes. Makes 4 servings.
FROZEN VEGETABLES IN FOIL
Place frozen vegetables on foil. Add seasoning and
butter. Shape into a flat package with edges of foil tucked
under. Cook over glowing coals about 5 minutes longer
than the label directs. If the fire gets too hot, move the
package to the edge of the grill.
FRENCH BREAD ON THE COALS
Use a long loaf of French bread. Slash diagonally into
thick slices cutting almost to the bottom. Spread seasoned
butter between the slashes. Prop loaf on 2 empty cans on
the grill, and grill until hot and toasted. Or wrap loaf in
aluminum foil. Seal loosely, and place on the edge of the
coals for a moist texture.
Seasoned Butter
With electric mixer, whip together V« pound softened
butter and one small onion, minced.
GRILL-BAKED BISCUITS
Using 1 can of refrigerated biscuits, saute biscuits over
low coals in butter or margarine in a covered frypan until
brown on the bottom. Turn and brown on the top.
FOIL BAKED POTATOES
Scrub baking potatoes and wrap each m a piece of
aluminum foil. Throw the wrapped potatoes into the coals.
Bake, turning occasionally until done. Test by jabbing
through the foil with a fork.
>fc *0
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quantity of trout, many people will be lucky enough
to enjoy the fresh caught flavor of a brook trout
this weekend.
Dip cleaned trout in vegetable oil. Place on a greased
pan and broil 2 to 3 inches from the heat for 3 minutes.
Turn and broil on the other side. Remove from the oven
and pour 2 to 4 tablespoons of chicken broth or bouillon
over the fish and return to 450 ° F. oven for 10 minutes.
Pour 1 teaspoon lemon juice and V* cup melted butter over
the fish just before serving.
WANTED;
RECIPES!
Home on the Range is your recipe column! We
need recipes for the following themes which will
be features in the coming week,s. Send your
recipe to Lancaster Farming, Home on the
Range, Box 366, Lititz, Pa. 17543
APRIL
- n Eggs After Noon
Deadline April 12
Bridal Shower Favors
And Favorites
fcO |_ Deadline April 19
MAY
3 Diet Dishes
Deadline April 26
Mother's Day Off
1 a Make-Ahead Dishes
iw Deadline May 3
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BROILED TROUT
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5 *- *
Jr 1,
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