Add A Taste Of Seafood To Mid-Winter Meals
Tired of the chicken, beef, pork
rotation of dinner entrees? Add a
taste of seafood to your mid-winter
menus for a healthy, and tasty,
change of pace.
If you’re planning a special
occasion meal in the next month or
so, consider making shrimp, crab,
salmon or tuna the main at
traction. Delicacies in their own
right, these tidbits from the sea
become even more tantalizing
when prepared with flavor
enhancing ingredients.
Take a look at this week’s
recipes, then give them a try. And
while you’re looking, don’t miss
the recipe topics at the bottom of
the page. This list gives you a
preview of Home on the Range
features for the next three weeks.
We’d like to feature your recipes
on this page, so if you have a
favorite, please send it along. Our
readers will be glad you did!
Next week we’ll feature cherry
recipes, so if you have a favorite
cherry pie, tart or sauce, write the
recipe on a piece of paper with
your name and address and send it
our way. The following week, we’ll
offer sweet treats to surprise your
Valentine, so get out your “Angel”
food cake, “Sweetheart” salad,
chocolate “Kiss” and other sweet
treat recipes to share with us.
And February is Potato Lover’s
Month, so we’ll feature potato
recipes Feb. 21. Please send along
your favorite method of preparing
potatoes, or share a casserole or
main dish recipe that uses Penn
sylvania potatoes.
SAVORY POTATO
SALMON PIE
1 15Vfe-ounce can salmon, drained
(reserve 3 tablespoons liquid)
% cup instant mashed potato
flakes, dry
2 tablespoons finely chopped onion
Vi teaspoon celery salt
1/8 teaspoon pepper
■’ "Sgs
■ ’-ounce can cream-style com
J /4 cup water
V« cup plain yogurt
\ cups instant mashed potato
fakes, dry
tablespoon freeze-dried chives
i i easpoon celery salt
easpoon dill seed
eggs, beaten
jp shredded Cheddar cheese
Heat oven to 350*F. Grease pie
, late, 9xl Vi inches. Mix salmon,
reserved salmon liquid, % cup
otatoes, the onion, celery salt,
oer and eggs. Press potato
.jcture against bottom, up side
.:d onto rim of pie plate.
Heat com, water and yogurt to
boiling in 2-quart saucepan;
'emove from heat. Stir in
remaining ingredients except
cheese. Pour into crust. Bake 20
“.'mutes; sprinkle with cheese.
Bake until cheese is melted, 10 to
15 minutes longer. Makes 6 ser
vings.
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543
February
7-
14-
21-
Bone On The Range
CHEESY CRABMEAT
CASSEROLE
Vi cup shredded sharp cheddar
cheese
2 cups medium white sauce
2 6V<i-ounce cans crabmeat
11-pound can peas, drained
Salt and pepper
Buttered bread crumbs
Add cheese to white sauce and
stir until melted. Stir in crabmeat
(which has been drained and
flaked) and peas; season to taste.
Pour into a 1%-quart casserole, top
with buttered bread crumbs and
bake in moderate oven (350°F.) for
about 25 minutes or until crumbs
are brown. Makes 4 to 6 servings.
Note: For a tasty budget dish,
substitute 2 7%-ounce cans fish
flakes for the crabmeat.
Janet Miller
Easton
PARTY SALMON LOAF
Salmon Layer:
2 envelopes unflavored gelatin
Vi cup cold water
IVfe cups boiling water
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1 teaspoon seasoned salt
1 1-pound can salmon, drained,
flaked, bones crushed
1 tablespoon finely chopped onion
Cottage Cheese Layer:
1 envelope unflavored gelatin
2 cups milk
\Vz cups peeled, seeded, shredded
and well drained cucumber
1 cup creamed cottage cheese
Vz cup dairy sour cream
% teaspoon seasoned salt
V« teaspoon salt
Dash pepper
For salmon layer: soften gelatin
in V 4 cup cold water. Add boiling
water; stir until gelatin is
dissolved. Stir in vinegar, lemon
juice and seasoned salt. Chill until
mixture begins to thicken. Fold in
salmon and onion. Pour into a
lightly oiled 9x5-inch loaf pan. Chill
until almost set.
Meanwhile, for cottage cheese
layer, soften gelatin in Ms cup cold
milk. Dissolve over low heat,
stirring constantly. Add remaining
milk. Stir in cucumber, cottage
cheese, sour cream and
seasonings. Pour over salmon
layer. Chill several hours or
overnight. Unmold onto lettuce
lined plate. Garnish as desired.
SHRIMP HAWAIIAN
I cup cottage cheese, drained
1 7-ounce package frozen shelled
and deveined shrimp, cooked and
chppped
18%-ounce can crushed pineapple,
well drained
Vi cup chopped celery
2 teaspoons fresh lemon juice
Vfe teaspoon salt
Beat cottage cheese at highest
speed of mixer until fairly smooth.
Stir in shrimp, pineapple, celery,
lemon juice and salt. Cover and
chill. Use as a sandwich filling on
white bread or for open-faced
sandwiches.
Recipe Topics
Cherries
Valentine Sweet Treats
Potatoes
SALMON DIVAN
17%-ounce can pink salmon
2 medium zucchini
2 tablespoons butter
V* teaspoon garlic powder
1 tablespoon flour
V* cup sliced green onion
Vi teaspoon dUI weed, crumbled
% cup milk
V« cup mayonnaise
3 tablespoons grated Parmesan
cheese
Paprika
Drain salmon. Slice each zuc
chini into 4 lengthwise slices.
Steam until tender-crisp. Arrange
4 slices in each of 2 individual
baking dishes. Dot equally with 1
tablespoon butter and V* teaspoon
garlic powder. Melt remaining 1
tablespoon butter in small
saucepan. Stir in flour until
blended; add green onion and dill
weed. Cook, stirring, about 1
minute. Gradually stir in milk until
sauce thickens. Remove from
heat. Stir in mayonnaise and 1
tablespoon Parmesan cheese; fold
in salmon. Spoon salmon mixture
over zucchini. Sprinkle with
remaining 2 tablespoons cheese
and paprika. Bake in 3SO*F. oven
15 minutes. Cool 10 minutes before
serving. Makes 2 servings.
SALMON LOAF
116-ounce can salmon, drained
Vz cup Farina, plain or malt
flavored
3 cups milk
2 tablespoons butter or margarine
2 teaspoons salt
V* teaspoon pepper
3 eggs, beaten
IV2 tablespoons chopped onion
1 or 2 tablespoons lemon juice
Remove bones and skin from
salmon. Break salmon into small
pieces with a fork. Take 3 cups of
cold milk and Farina and cook
until thickened. Cook this over low
heat and stir constantly so it does
not burn until thickened. Remove
from heat and add salmon, butter
or margarine, and salt, pepper,
eggs, onions and lemon juice. Pour
into a well-greased loaf pan, 9x5x3
inches. Bake at 350°F. for about 40
minutes.
Esther Wagner
Sebewaing, Mich.
SEAFOODSTUFFED
TOMATOES
1 7-ounce package frozen shrimp,
cooked, OR 1 cup cooked shrimp
I'6-ounce package frozen crab
meat, thawed and well drained
1 cup grated carrots
1 hard-cooked egg, chopped
2 tablespoons sliced green onion
1 cup dairy sour cream
3 tablespoons chopped parsley
1 teaspoon lemon peel
2 tablespoons fresh lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
6 large tomatoes
Cut shrimp into small pieces;
flake crab meat. Combine shrimp,
crab meat, carrots, egg and onion
in a bowl; chill. Combine sour
cream, parsley, lemon peel and
juice, mustard, salt and pepper in
a small bowl; chill. Lightly toss
dressing with seafood mixture.
Chill. Remove a slice from the
stem and blossom ends of
tomatoes. Place each tomato on
side; cut into thirds about two
thirds down. Place Vi cup seafood
mixture into each sliced section.
(Vz cup for each tomato.)
Salmon and cucumber combine with dairy products for a
tempting salad.
TUNA SUPPER DISH
Vi cup butter
6% ounces drained tuna
Salt and pepper to taste
% cup flour
3 cups milk
2 cups cooked, drained peas
Melt butter in heavy pan. Blend
flour into melted butter and allow
to simmer for one full minute.
Remove pan from heat and add
cold milk. Return to heat and stir
sauce until it bubbles. Add salt and
pepper. Add drained tuna and
peas. Bring only to boiling stage
and serve immediately on hot
buttered toast.
Dorothy Witmer
Ephrata
Featured Recipes
This week’s featured recipe comes from Carolyn Thomas, a York
County woman who raises hogs. Two weeks ago, she earned the
Champion Farm Show Hampshire gilt championship with a
homebred entry. To learn more about Carolyn and her hogs, look
for the story about her 4 on page 82.
Carolyn says she “more or less just throws this casserole
together, using homemade tomato juice, or fresh, chopped
tomatoes in summer.” Cooks for larger families might want to
double the ingredients.
Sausage and Macaroni Casserole
I zto 3 4 pound loose pork sausage
3 cups cooked macaroni
1 cup tomato juice
Chopped onion and/or green pepper to taste
Mix all ingredients and turn into greased casserole. Top with
cup bread crumbs mixed with 2 tablespoons melted butter or
margarine. Bake 1 to 1-Ms hours in a 325°-350°F. oven, until sausage
is cooked and bread-crumb topping nicely browned and crunchy.
Ham Casserole
I- 1 2 cups cubed, cooked ham
1 cup drained, cooked lima beans
18-ounce can cream-style corn
1 cup shredded, sharp Cheddar cheese
2 tablespoons minced onion
1 tablespoon Worcestershire sauce
I '3 cu buttermilk baking mix
Vs cup com meal
legg
Mix together ham, lima beans, corn, cheese, onion and Wor
cestershire sauce. Put in greased casserole, cover, and bake for 15
minutes in a pre-heated 400°F. oven.
Mix remaining ingredients and spoon batter over hot meat
mixture, spreading to edges of casserole. Return casserole to oven
and bake, uncovered, for 20 minutes, or until batter topping is
nicely browned.
CRAB CAKES
1 pound crab meat
% cup bread crumbs
2 tablespoons mayonnaise
2 teaspoons parsley
V« teaspoon salt
1 teaspoon Worcestershire sauce
% teaspoon dry mustard
V« teaspoon pepper
1 raw egg
Mix all ingredients together 20
minutes before serving. Let stand.
Fry in butter in skillet. Flatten
spoon size portions into patties.
Fry until golden brown, then turn
and brown the other side.
Marlene Adams
Hamburg
(Turn to Page B 7)