C6—Lancaster Farming, Saturday, May 23,1911
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Our friends
from the water
Plan to reel in compliments
when you serve these delicious
recipes using fruits of the water,
not only for their taste but also for
their economical accent to your
menu.
Homemakers intent on economy
will appreciate not only the good
prices on fish but also the fact that
they cook quickly. Though seafood
is much higher priced than fish,
the taste can’t be beat, especially
when it’s combined with a recipe
that emphasizes tastes instead of
relying on quantity to make the
dish'
Try the dish that appeals to you
and enjoy these delicious
characters from the deep sea!
SPAGHETTI WITH TUNA SAUCE
1/4 c. butter
2 cloves garlic, crushed
1/4 c. minced parsley
1 can Itahan-style tomatoes
lean tomato paste
It. basil, crushed
It. salt
2 cans tuna
1 pound thin spaghetti, cooked and
drained
11/2 c. grated Cheddar cheese
2 T. Parmesan cheese
parsley
freshly ground black pepper
Melt butter in large skillet; saute
garlic 2 to 3 minutes. Add parsley,
tomatoes including liquid, tomato
paste, basil and salt. Simmer,
uncovered, 20 minutes. Drain
tuna; flake. Add to sauce; heat
thoroughly. Pour one half of
spaghetti into heated serving
bowl; pour on half of tuna sauce;
sprinkle with half of Cheddar
cheese. Add remaining spaghetti,
then sauce, then Cheddar cheese.
Sprinkle with Parmesan cheese.
Garnish with chopped parsley.
Cook’s
Question
ANSWERS - Would anyone have a recipe for the Amish Vanilla
Pie that they would share with me?
QUESTION A few years back I made a yeasted onion bread
using green onions. I have not made the bread in a while and
cannot find my recipe. Can anyone help me?
Alice Chittenden, Guilford, Ct
May
30 Favorite recipe
June Dairy recipes all month long!
FISH RING, SWISS STUFFING
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cups herb seasoned stuffing
mix
1 cup shredded Swiss cheese
3 T. milk
IT. dried parsley flakes
1/21. salt
1/41. nutmeg
8 sole fillets
lemon juice
Golden Sauce
2 T. butter
2 T. allpurpose flour
1/21. salt
11/2 cups milk
11. prepared mustard
1 hard-cooked egg
For fish ring, melt butter; add
onion and celery and saute.
Combihe sauteed mixture with
stuffing mix, cheese, milk, par
sley, salt and nutmeg. Toss lightly.
Brush sole fillets with lemon juice.
Line buttered 4 1/2 cup ring mold
with fillets, with ends of fillets
over-hanging sides of mold.
Lightly pack stuffing mixture on
top of fillets. Fold ends of fillets
over stuffing; secure with wooden
picks as needed. Cover with foil.
Bake in preheated 350 degree oven
35 to 45 minutes or until fillets
flake easily when tested with a fork
and mold is heated through.
Remove foil and wooden picks;
invert onto serving platter and
serve with golden sauce, as
prepared below. Fill center of ring
with hot, cooked broccoli and
gamich with a lemon twist, if
desired.
For golden sauce, melt butter
over low heat. Stir in flour and
salt; cook until smooth. Remove
from heat. Gradually stir in milk.
Bring to a boil, stirring constantly.
Boil*and stir 1 minute. Stir in
mustard. Remove yolk from egg,
finely chop white and stir into
sauce. Sieve yolk and sprinkle over
sauce.
1
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Recipe Topics
When caught in a budget squeeze, serve a a< *d flair to your .table when company comes,
fish ring with a golden sauce. Packed with Try some of these other sea dishes, too, and
nutrition and delicious flavor, this fish ring will have a "reely" good time.
SHRIMP AND CHEESE.
SPAGHETTI SAUCE
1 jar sliced mushrooms
1 pkg. spaghetti sauce mix
1 can tomato sauce
2 T. butter
1' pkg. frozen cooked shrimp,
thawed, rinsed and drained
1 c. shredded Provolone cheese
hot buttered spaghetti
Dram mushrooms, reserving
liquid. Add enough water to
reserved liquid from mushrooms
to make 1 cup. Combine spaghetti
sauce mix and tomato sauce. Stir
in liquid and butter. Cook ac
cording to package directions.-Add
mushrooms and shrimp; stir in
cheese just until melted. Serve
over hot buttered spaghetti.
IMPOSSIBLE FISH PIE
1/4 pound fish, cooked and flaked
1 small can of mushrooms
1/2 small onion
2 T. butter
Saute omon and mushrooms in
butter until tender, stir in fish and
set aside to cool.
11/2 c. milk
3/4 c. Bisquick
3 eggs
1/21. seafood seasoning
Put milk, Bisquick, eggs and
seasonings in blender and blend for
15 seconds. Pour in greased 9-mch
pie pan and let stand for 5 minutes.
Then sprinkle fish mixture on top
and top with 1/2 c. grated cheese.
Bake at 400 degrees for 30
minutes.
Audrey Balthaser, Millers town
Mable Witmer
POOR MAN’S LOBSTER
1 pound frozen haddock
IT. vinegar
IT. old bay seasoning
2 cups water
It. salt
It. celery salt
Add all ingredients except fish;
bring to boil. Add fish and cook 15
to 20 minutes. Remove fish with
slotted spoon and serve with
melted butter. Or, put fish under
broiler and spread butter over top'
for 15 minutes after removing it
from the boiling water.
Mrs. Carl Bacon, Felton
Dairy Recipes
Wanted!
In June, Lancaster Farming will feature dairy recipes for the entire
month. Here is your chance, whether or not you are actively involved
in dairying to send in your favorite recipe using milk, cheese, or any
other dairy product'
Home on the Range is your recipe column and we need your recipe
to fill it. Only four weeks remain before the close of the first dairy
recipe issue, so don't delay, mail that family recipe today
Special gifts have been chosen for each person whose dairy recipe
we use. It’s our way of saying thank you to you and to the dairy in
dustry. Your small amount of time will be well rewarded.
Send your recipe to Home on the Range, Lancaster Farming, Box
366, Lititz, PA 17543 Don't forget to include your name and ad
dress
JIFFY FISH BAKE
1 can frozen condensed cream of
shrimp soup, thawed
1 cup dairy sour cream
IT. lemon juice
1/3 c. crumbled Blue cheese
11/2 pounds halibut steak
In a 1-quart saucepan combine
soup, sour- cream and lemon juice.
Cook over Iqw heat until heated
through, stir in Blue cheese. Place
fish -in shallow baking dish, top
with sauce. Bake 20-30 minutes
(oven set at 350 degrees) until fish
flakes easily with a fork.
(Turn to Page C 8)