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| Something FISHy........... |
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| SALMON LOAF This has been contributed by Florence in Ill. 1 lb of canned salmon 1/2 cup of bread crumbs 1/8 tsp pepper 1/2 tsp salt 2 egg yolks 1 tsp chopped parsley 1 tbsp of lemon juice 1/2 cup of hot milk 2 egg whites 2 tbsp melted butter Remove skin and bones from salmon, add all of the ingredients EXCEPT egg whites. Beat egg whites until stiff and fold into mixture. Bake in a buttered mold or loaf pan at 350* for 1 hour |
| POUCHED LAKE TROUT 1 3-4 lb dressed lake trout 1/3 cup molk 1/2 cup water 4 slices lemon 1/2 tsp allspice 1/2 tsp salt 1 sprig parsley *2 cups med. white sauce 1 1/2 tbsp lemon juice 2 hard-cooked eggs, chopped *(white sauce: melt 4 tbsp butter or margarine in upper part of double boiler-low heat-Add 4 tbsp flour and blend. Add 1 cup of milk stirring constantly to blend and immediately add 1 cup of hot milk. Cook until thick and smooth.) Place fish in skillet or long pan. Add combined milk, water, lemon slices, allspice, and parsley. Cover and cook over low heat 20 minutes or until just tender. Carefully remove to hot platter. Combine hot White sauce, lemon juice, and hard-cooked eggs; pour over fish. Serve at once. |
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| CURRIED SHRIMP 1/4 cup melted butter or margarine 1/2 tsp salt 1/4 cup flour Dash of Paprika 1/2 to 1 tsp curry powder 1 1/2 cup milk 3 tbsp catsup 1/4 cup cooking sherry 1 1/2 cups cleaned shrimp 2 cups cooked rice Blend butter, flour, and seasonings; gradually stir in milk. Cook until thick and smooth. Stirring constantly. Add catsup, sherry, and shrimp to the first mixture; heat through. Serve over mounds of fluffy hot rice. Sprinkle with chopped parsley. Serves 6 |
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