Feeding the Family
By ZOLA VINCENT
Food Editor
April Abundance of Fish
Challenge Cooks to New Recipes
West coast fishermen are haul
ing in fresh fish in ever increas
ing quantity as the season moves
forward. We focus attention on
fish go often because the vast
fishing industry is vital to our
state's economy and because fish
makes such good eating. Many
a family might well enjoy fish
more often, for variety and
amazing nutritional values.
The younger generation, for
tunate enough to live in this
area, should grow up with a wide
acquaintance with our finny
friends from both salt and fresh
water sources. Tempting fish
dishes are so easily prepared.
Their cost is low.
Local favorites right now in
clude flounder and sole, halibut,
rockfishes, sablefish, Dungeness
crabs, shrimp and the popular
fish sticks.
Sea Bast Bulletin
As we go to press, we have
news that sea bass is abundant.
Sea bass comes in black, white
and striped. The "striper" is
strictly for sportsmen, shows up
in the Fall. The white sea bass
which isn't actually a sea bass
at all but a member of the
crocker family, is most popular
with west coast consumers.
Whether you choose the small
er (up to 60 pounds) so-called
white sea bass or the larger (up
to 500 or so pounds) black sea
bass, they're equally delicious
when broiled, baked, deep fat or
pan fried. Two pounds of sea
bass fillets or steaks will serve
six.
Fish Care, Storage
Store fish as soon as it reaches
the kitchen. Wrap it in moisture
proof paper or place in a covered
dish, then into the refrigerator
with it.
Any fish that has been frozen
should not be refrozen. Keep the
fish frozen hard until ready to
cook. Fish is frozen commer-
tially when the run is good.
Eometimes this fish is thawed
at the fish markets. If so, do not
buy it for your freezer; plan to
use right away. Packaged frozen
fish properly goes into freezer or
freezing compartment of refrig
erator. Aroid Orer Cooking
Again we remind you that
there is no such thing as tough
fish. Basic rules for cooking fish
are few and easy to follow. Fish
is cooked when it flakes easily
when tested with a fork; usually
a matter of minutes when fish is
poached, fried or broiled. Handle
fish as little as possible during
and after cooking because the
flesh is tender and delicate.
Fish Fillets Creole
Fillets are boneless, ready to
cook quickly in a great many
ways. They're often dressed up
in flavorful, colorful sauces like
the one we've pictured today.
Figure a pound of fillets for each
three servings.
Melt two tablespoons butter in
skillet; add U-cup chopped
onion and cook gently until
tender. Add one tablespoon flour
and stir over low heat until
browned. Stir in one No. 2 can
tomatoes and one-fourth cup
chopped parsley. Add one cup
water, three tablesspoons lemon
juice, three whole cloves, one
bay leaf, one-half teaspoon salt,
one-fourth teaspoon allspice and
one - fourth teaspoon pepper.
Cook over moderate heat 10 min
utes. Add one pound of fresh
fillets or one package frozen fil
lets that have been thawed to
room temperature. Cook only
eight to 10 minutes or until fish
flakes easily with a fork. Re
move fish to serving platter;
pour hot sauce over. Our family
likes this with cubed fried pota
toes. Plenty of lemon wedges, of
course.
South Sea Fillets
This is , quite different and
very good. Plan on six generous
fillets of sole or flounder for
six servings. Enough for four
persons if growing boys and
working men are involved. Saute
fillets in two tablespoons fat un
til nicely browned on each side;
remove from pan.
Brown one clove crushed
garlic in fat in pan. Remove
garlic and saute one large green
pepper that has been cut in long
thin strips together with two
tablespoons finely chopped on
ion and 'i-cup finely chopped
celery, until lightly browned.
Add one cup water, one-half
teaspoon ground ginger, two
tablespoons vinegar, two table
spoons brown sugar and usual
dash of salt; simmer 10 min
utes. Add fried fish and simmer
gently until heated thoroughly,
a matter of a few minutes.
Fish Florentine
This means fish with spinach
which is a fine combination,
makes a main dish needing only
potatoes or rice in some favored
way, a salad and dessert. Use one
box frozen spinach or two
pounds fresh spinach to each
pound of your choice of fish
fillets for each four servings.
Chop cooked spinach fine;
spread in buttered casserole.
Place pound or so of fish fillets
on spinach. Combine three table
spoons lemon juice, four table
spoons melted butter, salt, pep
per, over low heat. Add the
yolks of two eggs and one-third
cup of cream. Simmer sauce a
few minutes to thicken, then ad
ditional seasonings to taste. Pour
sauce Over fillets, sprinkle with
buttered bread crumbs. Bake in
375 degree oven for 30 minutes.
Plenty of lemon wedges!
Fish Garnishes Many
The importance of garnishes
for fish cannot be over-emphasized,
especially if fish is poached,
broiled, pan fried or oven baked
without a sauce. The dash of
color in the garnishes turns a
plain platter into a very attrac
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tive one; adds eating enjoyment.
Lemon wedges, as we mention
often, are a must no matter what
else is offered. Consider these:
Cooked whole or sliced pickled
beets . . . slices or sticks of cu
cumber . . . sticks or rings of red
or green peppers . . . slices,
wedges, deviled or grated yolks
of hard-cooked eggs . . . leaves
or shredded lettuce . . . sprink
ling of paprika . . . sprigs or
chopped parsley . . . whole,
sliced or chopped pickles . . .
whole or sliced radishes or roses
therefrom . . . sprigs or chopped
water cress.
Fish Sauces DeLuxe
Tartare Sauce is tremendous
favorite. Easily made by combin
ing one cup mayonnaise, one
tablespoon minced pickles, one
tablespoon minced parsley, one
tablespoon minced capers and
one tablespoon minced onion.
Mix all together just before serv
ing. Maitre d' Hotel Butter is made
by creaming one-half cup butter
and gradually working in 1V4
teaspoons lemon juice, one
eighth teaspoon each of salt and
pepper and one teaspoon minced
parsley. With paddles or butter
knives, roll into balls. Chill.
Bring fish to table topped by
melting butter balls.
Date Nut Bread
So' Easy, So Good
California's date crop matured
late this year which means there
are plenty of those luscious dates
available for out-of-hand eating,
for enjoying with cereals, in
salads, desserts, in breads and in
cakes. Perhaps the most popular
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PfL
to
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ECONOMICAL EATING Fresh or frozen, fish fillets (pronounced
as spelled with the "t" sounding) promise fine, economical April
eating as supplies increase. Ways to prepare plentiful fish and
other good things are included in today's food columns.
of all date bread recipes is this
one:
3 cups sifted flour
4 teaspoons baking powder
cup sugar
1V4 teaspoons salt
Y cup fresh chopped dates
Vi cup chopped nuts
1 egg, well beaten
IV2 cups milk
2 tablespoons melted shortening
Sift the flour, baking powder,
salt and sugar into a mixing
bowl. Add the dates and nuts.
Mix the beaten eggs, milk and
shortening and add to ingredients
in bowl; stir just until blended.
Turn into a well-greased bread
loaf pan (about 8x4x4 inches)
and let stand at kitchen tem
perature for 20 minutes. Bake
in moderate oven, 350 degrees,
about VA hours. Let stand in pan
a few minutes to steam slightly,
then loosen sides and turn out
on rack.
Serving Suggestion. For super
lative sandwiches for parties or
for home folks, try these: Slice
date bread thin and spread with
Philadelphia cream cheese and
strawberry jam. Or if a more
nutty flavor is liked, spread with
cream cheese and peanut butter.
Lamb Rosettes
Plentiful lamb chops make
Thursday, April 12, 1S58
MEDFORD (OREGON) MAIL TRIBUNE riVE
GM President Paid
$776,400 for Year
Washington (U.R) Harlow
W. Curtice, president of . Gen
eral Motors Corp. earned a total
of $776,400 last year in sal
aries, fees, stock awards and
bonuses, it has been disclosed.
GM revealed the 1955 pay
off of its top executives in a
prospectus filled with the Se
curities and Exchange Commis
sion in connection with the sale
of 1,378,833 shares of common
stock by the Alfred P. Sloan
Foundation.
After federal income taxes,
the prospectus said, Curtice was
left with $121,328 of his $776,
400 income.
superior eating with a piquant
orange sauce. For each four serv
ings of lamb chops, choose four
three-fourth inch lamb rib chops
that have been, boned. Wrap nar
row end of chop around wide
part of chop pinwheel fashion
and fasten with a pick.
Combine juice of one orange,
juice of one lemon, one-fourth
teaspoon curry powder and one
tablespoon shredded orange peel.
Cover chops with sauce. Let
stand three to four hours. Re
move chops from sauce and pan
fry until well done and browned
on both sides. Remove chops.
Add sauce to drippings and heat.
Combine two teaspoons corn
starch and one-fourth cup water
to make a thin paste. Stir slowly
into sauce and boil until thick
ened. Pour hot sauce over chops.
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Minnesota Leery On Raising Turkeys
St. Paul, Minn.; (U.R) Minne
sota game and fish biologists are
going easy on suggestions of
rearing wild turkeys in the state
as proposed by several sports
men's groups.
The state's ganie supervisor.
Richard J. Dorer, pointed out
that, despite opinions to the con
trary, the wild turkey never
was native to Minnesota.
Se said the state tried plant
ing 50 mature birds of the hard
iest strain in what appeared to
hf suitable habitat, but within
eiaht months the birds had dis
anpeared with no clues as to
what had happened to them.
orer said at least two gun
clubs are holding captive wild
turkeys, that will be released
when the weather moderates.
But he said he doesn't see how
the projects can succeed.
Night Bus Service at
Eugene To Be Curtailed
Eugene (U.R) Night bus
service on many of Eugene's
schedules will be abondoned ef
fective Sunday night, the City
Transit Company has announced.
The company says that grow
ing operating losses on the night
runs has forced the curtailment
of service. The company's fran
chise with the city allows for
schedule changes on lines that
are money losers.
Dead line Sundav Classified ti at
noon Saturday 10 a m Monday (or
Mondav other dayi 5:30 orevious day
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