Flavor fresh fish with seasonings
For avid fisherman, April is the
time to wipe the dust from the
fishing pole and tackle box and
tempt the trout with worms,
spinners and flies.
If the fishermen in your family
have been successful, the recipes
on this page should help with
preparing their catch. But if they
come home with a fish tale about
the big one that got away, a stop at
the local fish market should yield
the foundation for these recipes.
LUAU FISH BAKE
1 to 3 pound lake trout or other
whole fish
cup diced celery
Vz cup chopped green pepper
4 tablespoons butter or margarine
2Vz cups herb flavored stuffing
croutons
% cup water
salt
lemon juice
% cup barbecue sauce
Cook celery and green pepper in
butter until tender-crisp; toss with
stuffing croutons and water.
Season fish cavity with salt and
lemon juice. Stuff fish, place on
aluminum foil. Brush with Mt cup
barbecue sauce. Seal foil. Place in
shallow pan. Bake at 350°F. about 1
;w spices, a lit mon juice and t
and onions will add flavor to today's catch.
If you have recipes for the topics listed below, please
share them with us You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz, PA
17543
May
5 Kebobs
12 Doughnuts
19 Chinese Cooking
Home On The Range
hour. Turn back foil and brush with
remaining barbecue; bake 15
minutes longer or until fish flakes
with fork.
To grill place foil wrapped fish in
wire basket over moderately hot
coals for about 1 hour, turning
occasionally. Turn back foil and
brush with remaining barbecue.
Cook 15 minutes longer.
IMPOSSIBLE FISH PIE
pound fish (cooked and flaked)
1 small can of mushrooms
Vz small onion
2 tablespoons butter
Saute onion and mushrooms in
butter until tender, stir in fish and
set aside to cool.
IVz cups milk
% cup Bisquick
3 eggs
Vz teaspoon seafood seasoning
Put milk, Bisquick, eggs and
seasoning in blender and blend for
i 5 seconds. Pour in greased 9-inch
pie pan and let stand for 5 minutes.
Then sprinkle fish mixture on top
and top with Vz cup of grated
cheese. Bake at 400°F. for 30
minutes.
Recipe Topics
M.E. Martin
Middleburg
Audrey Balthaser
Millers town
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carrots
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If the family's fishermen have brought a few of these home, try some of the recipes on
this page to cook them to perfection.
GRILLED RAINBOW TROUT
WITH BUTTER BASTE
2 dressed rainbow trout, Vi to %
pound each, head on
vegetable oil
salt and pepper
garlic powder
Butter Baste
Vi cup butter, melted
Vi teaspoon grated lemon peel
1 tablespoon lemon juice
Vi teaspoon salt
pinch each of pepper, garlic
powder and paprika
Line fire bowl of grill with
aluminum foil. Generously oil grid
of barbecue grill. Sprinkle cavity
of fish with seasonings. Slash skin
crosswise in 3 places on each side.
To make butter baste combine all
ingredients. Grill fish over
medium-hot, direct heat, brushing
with baste during cooking. Using
tongs, turn fish halfway through
cooking time. Grill 8 to 12 minutes
or until fish flakes easily with fork.
Garnish with lemon slices if
desired.
WALLEYE WITH RICE
AND SPINACH STUFFING
1 tablespoon flour
1 medium onion, thinly sliced
2 cups finely chopped fresh spinach
1 cup cooked brown rice
cup (2 oz.) shredded Colby
cheese
2 tablespoons finely chopped onion
teaspoon Worcestershire sauce
2 pound dressed walleye, head on
1 tablespoon butter, melted
salt and pepper
paprika
Preheat oven to 350°F. Shake
flour in large size cooking bag;
place bag in 13x9x2-inch baking
pan. Place onion slices in bottom of
bag. Combine spinach, nee,
cheese, onion and Worcestershire
sauce. Season fish cavity with salt.
Stuff with spinach and rice mix
ture; reserve extra stuffing. Brush
fish with butter. Sprinkle with salt,
pepper and paprika. Place fish in
bag; surround with extra stuffing.
Close bag with nylon tie; make 6
half-inch slits in top. Bake 30 to 35
minutes or until fish flakes easily
with fork Serves 2.
Correction
Two ingi edients vere omitted in
Ruth Ann Balmer’s Sweet Potato
Casserole Recipe on page B 6 of the
April 14 issue. The topping should
also include 1/2 cup light brown
sugar and 1/2 stick margarine.
Lancaster Farming apologizes for
any inconvenience this error may
FISH IN
DUGLESESAUCE
4 fillets of flounder (about 1 pound)
1 tablespoon shortening
Vi cup clam juice
Vi cup drained canned tomatoes
2 tablespoons chopped onion
Vi teaspoon thyme
pinch of peppei
Roll fillets and tie with string.
Melt shortening in skillet and
arrange fillets in pan. Pour in clam
juice. Add tomatoes, parsley,
onion, thyme and pepper. Cover
skillet. Place on high heat until
steaming, then turn to a lower heat
and cook for 12 minutes or until
done Remove fillets to a serving
dish and stir sauce over high heat
for 2 minutes. Pour sauce over
fillets, (serves 4).
CHRIS’S 20-INCH
TROUT
1 large trout
Clean thoroughly. Cut off head
and freeze. (If caught by small boy
it can be shown to all who visit to
verify the big catch!) Lightly salt
inside and outside, then wrap in
wax paper. Refrigerate for 1 hour.
Place in baking pan. Bake at
400°F. for 15 minutes then at 350°F.
for 45 minutes until meat flakes.
Phyllis M.Ridge
Roaring Branch
Featured Recipe
Marilu Shaw of Windhaven Herb and Mum Farm in Washington
Boro provided this week’s featured recipe.
Marilu said she uses a lot of herbs when cooking and enjoys the
.variety of flavors they offer. She recommends adding herbs to
quiche instead of bacon or other traditional ingredients.
To learn more about Marilu and Windhaven see the story featur
ing them in this section.
1 pie pastry
8 medium leeks
4 slices bacon
3 eggs
2 cups milk or cream
1/2 teaspoon salt
1/8 teaspoon nutmeg
Line pie pan with pastry, brush with beaten egg. Bake 5 minutes
in 425°F. oven. Slice 8 medium leeks into bite size pieces and steam
10 minutes. Dram well. Place in crust, add 4 slices bacon, chopped.
Beat 3 eggs with 2 cups milk or cream, add 1/2 teaspoon salt and 1/8
teaspoon nutmeg. Pour egg mixture over bacon and leeks. Put pan
in 350°F. oven for 10 minutes, then turn heat down to 325°F. Bake 20
minutes or until filling is set. Serve with fresh greens or fruit salad.
BASS WITH MUSHROOM
WALNUTSAUCE
2 pounds largemouth or
smallmouth bass fillets, % to 1 inch
thick, skin removed
salt and pepper
1 cup sliced fresh mushrooms
cup sliced celery
V 4 cup finely chopped onion
3 tablespoons butter or margarine
3 tablespoons flour
x k teaspoon salt
Vi teaspoon basil leaves
Ms teaspoon dry mustard
2 cups light cream
4 cup coarsely chopped walnuts
Preheat oven to 350°F. Line
13x9x2-inch baking pan with
aluminum foil. Sprinkle fillets with
salt and pepper. Saute
mushrooms, celery and onion in
butter until tender. Stir in flour,
salt, basil and mustard. Add
cream; cook until thickened,
stirring constantly. Place fillets
skinned-side down in pan. Add
sauce. Bake 35 to 30 minutes or
until fish flakes easily with fork
Sprinkle with walnuts. Broil 4 to 6
inches from heat 2 minutes or until
walnuts are toasted. Garnish with
celery tops if desired. Serves 4 to 6
Betty Biehl
Mertztown
Leek Pie
(Turn to Page B 8)