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Mike ‘Kozick
By CHARLOT M. DENMON
Staff correspondent
With the opening of trout
season, many area anglers are
bringing home fine catches of
fish each week and men and
women both are looking for dif-
ferent ways to prepare this popu-
lar dinner fish.
Mike Kozich of Dallas, one-
time owner of a diner in New
Jersey and more recently, the
Brothers 4 Restaurant, offers a
variety of recipes to satisfy the
appetites of young and old alike.
A former fisherman and
hunter, Mike said the best way to
prepare trout is in the open air
over an open fire.
“There’s nothing more deli-
cious than trout, catfish or simi-
lar fish prepared right after they
were caught and cleaned,” said
Mike. “Of course, not all fisher-
men are able to prepare the fish
out-of-doors alongside a stream.
For them there are other ways to
prepare them indoors.”
Mike said if planning to pre-
pare trout at a later date the
most important thing is to clean
them well and properly freeze
them. To freeze your trout, he
recommends putting one quarter
cup of lemon juice, fresh or
bottled in one pint of water.
Dissolve one package unflavored
gelatin in half cup of the lemon
and water mixture. Heat remain-
ing water mixture, stir in the
gelatin and let cool to room
temperature. Dip fish in this
mixture, drain and wrap in
freezer paper.
The recipes for preparing trout
offered to Post readers by Mike
Kozick are not only easy to
prepare but low in calories and
delicious. The Fresh Pan-Fried
Trout melt in one’s mouth. Trout
with Herbs served with wild rice
and mixed green salad is fit for a
gourmet, Trout Amandine takes
only 10 minutes to prepare and
six to eight minutes, more cook-
ing time. Super simple to pre-
pare, Trout Baked in Cream
served with a green salad, but-
tered, herbed potatoes and
asparagus or baby peas satisfies
the most picky eater.
For those patrons seeking
something other than red meat,
or any meat, we suggest they try
some of Mike's recipes for trout.
If you have no fisherman in your
family, substitute another kind of
Offers advice
i
fish in the recipe. It should be
just as tasty.
FRESH PAN-FRIED
TROUT
2 eggs
1 c. milk
Cracker meal
Mix eggs and milk together in
medium bowl. Pour cracker
meal in shallow dish or pan. Dip
fish in egg mixture then coat
well with crumbs. Pan fry in
bacon fat or fatback if available;
otherwise use Crisco. Fry fish
few minutes on each side until
golden brown. Salt and pepper to
taste.
TROUT WITH HERBS
4 trout, 8-12 oz, each
Yc. dry red wine
V4 ‘e. olive or vegetable oil
V4 c. water
% ec. finely chopped onion
1 T. chopped fresh mint or % t.
dried mint
% t. rosemary
Yt. thyme
1 small bay leaf, crumbled
15-whole black peppercorns
1t. salt
3 egg yolks, slightly beaten
Clean and dress fish. Rinse and
pat dry with paper. towel. In
glass, enamel or stainless baking
dish, combine wine, oil, water,
onion, mint and seasonings. Stir
to blend. Place trout in mari-
nade, turning to coat thoroughly.
Marinate at room temperature
for 30 minutes, turning it at 15
minutes. Place .fish. in oiled
baking. dish. While, oven pre-
heates, sbring «-marinades; to
simmer; pour; over fishy cover
with waxed paper.
Bake at 350 degrees in middle
of oven for 20 minutes. Do not
overcook. Place fish on serving
platter and keep warm. Strain
liquid through a five sieve into
small saucepan. Discard onions
and herbs, if desired. Whisk 1
cup liquid into egg yolks then
whisk egg mixture into boiling
water. Heat until sauce thickens
but do not return to a boil. Pour
sauce over trout or serve sepa-
rately. Garnish with fresh mint.
Double recipe to serve eight.
TROUT AMANDINE
4 cleaned trout, about 8 oz. each
Salt, white pepper
Flour
Ys c. butter or margarine
2 T. peanut or salad oil
1/3 c. blanched almonds, sliced
crosswise
2 t. lemon juice.
Wipe fish lightly with damp
paper towel. Sprinkle both sides
with salt and papper. Coat trout
with flour shaking off excess.
Heat 2 tablespoons of butter and
oil in a frying pan over moder-
ately high heat. Add trout. Cook
until well browned, about three
minutes on each side. Turn care-
fully once. Meanwhile, saute
almonds in remaining butter,
heated in a small frying pan,
until lightly brown, stirring occa-
‘sionally. Stir in lemon juice.
Sprinkle almonds lightly with
salt and keep mixture warm.
Arrange cooked trout in a warm
serving dish. Spoon almond
butter over the trout.
TROUT BAKED IN CREAM
4 whole rainbow trout, 1-17; Ibs.
each
2 T. fresh lemon juice
1 t. dill weed
1t. salt
4 t. white pepper
1 pint whipping cream
2 T. fine dry bread crumbs or
seasoned bread crumbs
Wash and dry fish with paper
towel. Brush inside and out with
lemon juice, sprinkle with dill
weed, salt and papper. Place in
lightly buttered baking dish.
Pour cream over. Sprinkle with
bread crumbs. Bake at 400
degrees for 15 minutes or until
fish flakes easily when picked
with fork. If fish is frozen, bake
for 20 to 25 minutes.
To remove bone from baked
trout, slip knife along entire
length of the backbone, pick up
backbone starting from tail end
of fish and lift up. Gently turn
fish over and lift backbone off
other side of fish.
Following are cafeteria menus for
area school districts for the
following week:
DALLAS SCHOOLS
April 24 - 30
WEDNESDAY - Meatball hoagies,
macaroni sald, yellow cling
peaches, choice of milk or juice. Or
triple decker PB&J sandwich with
chicken vegetable soup and potato
chips or freshly baked pizza.
THURSDAY - Texas hot dog w-
beef sauce, or plain hot dog, honey
baked beans, cinnamon applesauce,
choice of milk or juice. Or, cheese-
burger on roll or freshly baked
pizza.
FRIDAY - Cheesy pizza, yellow
corn kernals, chilled pineapple,
freshly baked cherry cobbler, cho-
iceof milk or juice.
MONDAY - Bunwich (sliced hot
ham-cheese wrapped in foil on bun),
buttered green geans, mixed fruit
salad, choice of milk or juice.
Bonus: Nachos w-cheese sauce. Or
cheeseburger on roll or freshly
baked pizza.
TUESDAY - Italian spaghetti-
meatsauce, Italian bread-butter,
garlic bread in Jr. Sr. High, lettuce
leaf-dressing, choice of milk or
juice. Bonus: Cherry gelatine w-
topping. Or Italian hoagie w-potato
chips, or freshly baked pizza.
LAKE-LEHMAN SCHOOLS
April 24 - 30
Senior High
WEDNESDAY - Meatball hoagie,
corn chips, green beans, pineapple
tidbits, milk.
THURSDAY - Early dismissal -
Bar-b-q chicken, macaroni salad,
baked beans, roll-butter, peaches,
milk.
FRIDAY - Pizza or egg salad
sandwich, potato chips, carrot-
celery sticks, orange wedges, milk.
MONDAY - Chicken patti or ham
Penn’s Woods Girl Scout Council
is planning for the ‘Annual Flea
Market and Auction to be held this
year on Friday, April 26 and Satur-
day, April 27 at the Ice-A-Rama,
Coal Street, Wilkes-Barre. The
project is under the direction of the
Board of Directors, with the help of
volunteers and staff, to support the
Council program. The chairperson
is Mrs. April Jacobson of Mountain-
top.
The Flea Market is another oppor-
tunity for the girls to learn about
business. It helps support part of
the quality programs offered to
more than 9,000 girls and women in
the six counties served by the
Penn’s Woods Girl Scout Council.
The goal for girls in Girl Scouting
New York Presents
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AND SOME OF THE VALLEY'S
LEADING TALENT
Precision Haircutting
Studio for Men & Women
Permanent Waving
Dimensional Coloring
Sculptured Nails
675-0447 || 287-1730
Dollas Shopping Narrows Shopping
Center Center
Dallas Edwardsville
is to learn about themselves, relate
to others, give to the community,
and develop values. The girls
explore the five worlds of ‘“well-
being, people, today and tomorrow,
the arts, and out-of-doors.” Girls
develop their talents, learn new
things, and make friends, while
working with positive role models in
the women who volunteer their time
and skills.
Come to Wilkes-Barre on April 26
or 27. You'll find a festival atmos-
phere, the Flea Market, the Cherry
Blossoms, and you’ll support the
work of the Girl Scout program and
encourage the girls.
Sale Priced
52750
MODEL
SAS0U
SALES
And
SERVICE
ox
patti on bun, French fries, peaches,
donut, milk:
TUESDAY - Deli or tuna hoagie,
pickle chips, chicken noodle soup-
saltines, pineapple tidbits, milk.
Junior High & Elementary
WEDNESDAY -' 'Cheeseburg on
bun, pickle chips, minestrone soup-
saltines, pears, milk.
THURSDAY '-= Early dismissal -
Bar-b-q chicken, macaroni salad,
baked beans, roll-butter, peaches,
milk. ;
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, carrot-
celery sticks, orange wedges, milk.
MONDAY - Steak hoagie, onion
rings, green beans, pears; milk.
TUESDAY - Chopped ham-sliced
cheese sandwich on Hillbilly bread,
potato chips, vegetable soup-sal-
tines, peaches, milk.
GATE OF HEAVEN SCHOOL
April 24 - 30
cookies, milk.
ple, cookies, milk.
tail, skooter pie, milk.
celery, applesauce, milk.
oranges, milk.
WEST SIDE TECH
April 29 - 30
MONDAY . - Hamburg on bun,
baked potato-cheese, fruit cup,
snicker doodle cookie, milk.
TUESDAY - Grilled cheese,
chicken noodle soup, crackers,
chips, pickle spears, blueberry
muffin, milk.
24 hour personal supervision . .
laundry service, planned act
administration of medication.
Sunset, Harveys
BOARDING HOME
. homie cooked meals, Nurse/Doctor
ivities, transportation to - doctors,
Lake, Pa. 18618
SF
INET
Planning show
Pa Tair
Pd mt ANNA
April 24,1985 7 ||
Shown above are committee
members from the Dallas Area
Federated Woman’s Club making
final arrangements for their fashion
show and card party to be held this
Thursday, April 25, at the Irem
Temple Country Club beginning. at
7:30 p.m,
Melba’s Fashion Nook will
present all types of designs from
sportswear to bridals. Sarno and
Sons of the Midway Shopping
Center, Wyoming will provide eve-
ning wear for the gentlemen and
Mary Taylor’s Hair and Skin Cen-
ters will do the hairstying “and
make-up for the models.
Check presented
At a recent Breakfast meeting
Back Mountain Kiwanis President,
James Larson, presented a check
for $1,000 to Ms. Nancy Eckert,
Chairperson of the Back Mountain
Memorial Library Fund Campaign.
This. contribution is intended: to
aid the library in the work of
renovating the facilities in the new
location on Huntsville Rd.
without
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Call 675-2070
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204 Wyoming Ave.
Wyoming, PA 18644
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Highlight of the evening will be
the appearance of Gina Major, Miss
Pennsylvania. She will wear her
pageant gown and entertain with
vocals. The evening will close with
home made desserts and the award-
ing of door prizes. : os
The Back Mountain Library and
the Club’s scholarship-fund along |
with other community projects will
benefit from the Show. Ui
Tickets are available from
Melba’s Fashion Nook, Trucksville;
Back Mountain LumberCompany,
Shavertown; Back Mountain
Library, Dallas; or ‘from any club
member. ;
Pictured above are: Sheila Bona-
witz, co-chairman; Pat Smaka,
president; Mary Alice Lukasavage,
publicity; Marge Lyons, refresh-
ments; and Sandy Richardson, co-
chairman. NE
Arg
Sein mean) Collie lad ;
Betty McDonald
NUMBER
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@ W Northampton St J
[corner S Frankin St) §
Wilkes-Barre, Po 1870)
Phone 825-2024
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