86-Lancaater Farmli
Fish—The ‘Reel’
Nutrition Source
The health benefits of eating
fish and seafood are phenomenal.
While there are many loyal sea
food fans, a segment of consumers
continues to shun eating fish
because of bad experiences.
It’s true—if seafood isn’t fresh
or if it is cooked improperly, it can
be the worse tasting cuisine ima
ginable. On the other hand, it’s
almost certain that if those seafood
haters tasted some of the delect
able seafood dishes available, they
would love it.
One of the best kinds of fish
praised for its nutrients is also one
of the most popular. That is sal
mon. Fresh is hard to beat But it is
also popular and easy to use when
canned. Canned pink salmon can
be used in many different ways.
Another popular fish, especially
at this time of year, is rainbow
trout. In response to consumer
demand for trout without bones,
farm-raised Idaho Rainbow trout is
on the market and guaranteed to be
boneless butterflied and natural
trout fillets.
For recipes and handling tips,
send a stamped, self-addressed,
business size envelope to Classics,
c/o SY&T Kitchens, 1000 San
some Street, Suite 375, San Fran
cisco, CA 9411.
Here are some recipes using a
variety of seafood and fish. But
remember, for good tasting sea
food, you must start with the best
It must be fresh. It is worth spend
ing a little bit more to guarantee
freshness.
Buying Fresh Fish:
• It should not smell fishy, but
have a fresh and mild odor.
• If it’s whole fish, the eyes
should be bright, clear, and prot
ruding rather than cloudy, pink,
and sunken.
■ Pick fish with bright red or
pink gills. Avoid fish with dull
colored gills that are gray, brown,
or green.
• Look for firm and elastic flesh
that springs back when pressed
gently with the finger. With tune,
the flesh becomes soft and slips
away from the bone.
• Select shiny skin with scales
that adhere tightly. Characteristic
colors and markings start to fade as
soon as a fish leaves the water.
Recipe Topics
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 Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date.
May
I, Saturday, May 2, IMS
SALMON LINGUINE
2 6-ounce cans pink salmon
drained .
1 tablespoon butter
2 cups mushroom, sliced
1 cup green onion, chopped
1 cup red bell pepper, chopped
1 tablespoon fresh garlic,
minced
2 tablespoons flour
2 tablespoons dry white wine
1 cup buttermilk
1 teaspoon low-sodium chicken
bouillon
2 ounces Neufchatel cheese
2 cups frozen sugar snap peas
18 ounces mixed egg and spi
nach linguine
3 tablespoons parmesan cheese
Ground black pepper to taste
Spray olive oil
Melt butter in medium saucepan
over medium-high heat. Add
mushrooms, green onion, red pep
per, and garlic. Saute 5 minutes.
Remove pan from heat, and blend
in flour. Pour in white wine and
return to heat, stir constantly for 2
minutes. Stir in buttermilk, Neuf
chatel cheese, and chicken bouil
lon. Reduce heat to low, and sim
mer S minutes. Add snap peas and
salmon, stir gently, cover, and set
aside. Boil pasta until tender.
Drain well, spray lightly with olive
oil spray, and toss with Parmesan
cheese and ground black pepper.
Pour salmon sauce over pasta and
mix lightly. Yield: 6 servings.
Sauce can be prepared two days
ahead and refrigerated until
needed.
RAINBOW TROUT IN FOIL
WITH VEGETABLES
4 boneless trout fillets
8 asparagus spears, cut into
VA -inch pieces
4 new potatoes, par-boiled and
cut into V* -inch slices
2 small tomatoes, halved and
sliced
4 green onions, chopped
2 teaspoons chopped fresh basil
or thyme
Salt and pepper to taste
Preheat oven to 375 degrees or
heat grill to medium high. Cut four
10-inch squares of aluminium foil.
Diagonally in the center of each
square, place trout fillet skin-side
down. Top each fillet with veget
ables, herbs, salt, and pepper. Seal
foil and place on baking sheet or
grill. Bake or grill 10 minutes, or
just until trout turns opaque. Serve
trout immediately in opened foil
packages. Makes 4 servings.
9 - Favorite Recipe Made By Your Mother
16 - National Barbecue Month
23 - Memorial Day Celebration
30 - Strawberry Recipes
Fish Is easy to prepare and pairs well with many foods and flavors. Low In calories
and fat, fish Is a rich source of omega-3 fatty acids, niacin, vitamins B 6 and 812, and
protein.
SALMON FRIED RICE
6-ounce can skinless, boneless
pink salmon, drained
2 cups cooked rice, cook
according to package directions
but use chicken broth instead of
water and salt
1 tablespoon sesame oil
1 cup onion, chopped
2 cloves garlic, crushed
14 cup green bell pepper,
chopped
Enter Dairy Recipe Drawing
June Dairy Month is almost here. That means it is time to enter Lancaster Farming’s annual Dairy
Recipe Drawing.
To enter the drawing, select your favorite recipe, which must include a substantial amount of at
least one dairy product Dairy ingredients include milk, cream, sour cream, whipped cream, butter,
yogurt, buttermilk, dry milk, ice cream, and any hard and soft cheeses. Please check your recipe care
fully. Margarine and non-dairy substitutes such as whipped topping do not qualify as dairy products.
Dairy recipes are needed for appetizers, soups, breads, entrees, vegetables, desserts, beverages,
snacks, and salads.
Clearly print or type your recipe. Be sure to give accurate measurements, temperatures, times, and
sizes of baking dishes to use. We reserve the right to disqualify entries if these guidelines are not
followed.
The difference between this contest and the weekly recipes is that you are asked to include a few
paragraphs about yourself and your family. Although it is not required, a photograph of your family
adds a wonderful touch to accompany the printed submission. Photos will be returned it you write
your name and address on the back of the photo.
Only one entry per family allowed. This contest is for adults, not children. Send your recipe, photo,
and accompanying information with your complete address to Lou Ann Good, Lancaster Farming
Cow Mania Drawing, P.O. Box 609,1 E. Main St, Ephrata, PA 17522. If we do not have your com
plete address, we can not mail your prize.
Send entries immediately. Envelopes must be postmarked by June 1 to be eligible for the drawing.
Winners will be selected through a drawing and will be sent a prize with a cow motif. Look for a
picture of the prizes in upcoming issues of this paper. Winners will be announced in the June 27th
issue.
14 cup celery, chopped
'A cup red bell pepper, chopped
14 cup carrot, chopped
2 tablespoons reduced-sodium
soy sauce
14 cup frozen peas
14 cup egg substitute
14 cup green onion, sliced
Heat oil in wok or large nonstick
skillet; add onion and garlic. Cook
over high heat until onion is trans
lucent Stir in peppers, celery, and
carrot Continue jo stir for 3
minutes. Add rice, salmon, peas,
and soy sauce and cook for 5
minutes. Push rice mixture to the
sides of the pan and pour egg sub
stitute into the center of the pan.
Stir egg until set like scrambled
egg. Blend in rice mixture and
sprinkle with green onion. Yield: 4
servings.
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