TREASURE- HUNTING
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1
BASE RECIPE
A large, heavy skillet will be needed.
Have ready
3 tablespoons plus 1 teaspoon grated
orango peel (grated through
colored part only; white part It
bitter)
Wipe with a damp clean cloth
1 Vi lb. flih fillets (such at whitefith,
perch, or pike )
(If using frozen fish, thaw according to
directions on package.) Set aside.
Set out in a shallow pan or dish a mix
ture of
Vs cup lifted flour
1 ' teaipoom talt
Vs teaspoon pepper
Mix together in another shallow pan or
Fink Fillet a I'Orange
dish and set aside 3 tablespoons of the
grated orange peel and
cup fine, dry bread crumbs (about
3 slices bread )
Beat together until mixed and set aside
1 egg, slightly beaten
3 tabletpoont water
Heat in the large skillet
to Vl CUP butter
Coat fish fillets evenly with flour mix
ture. Dip in egg mixture. Coat evenly
with bread-crumb mixture.
Add fish fillets to skillet; cook over me
dium heat until delicately browned on
one side. Turn carefully with wide spat
ula and brown second side. Cook only
until fish flakes easily when pierced with
a fork. Remove fillets from skillet to
warm serving platter, scraping loose and
CAKE CONTEST
removing any bits of fish which may have
stuck to skillet. Set aside to keep warm.
Heat in the same skillet until golden
brown
3 tablespoons butter
Remove from heat and mix in the re
served 1 teaspoon grated orange peel.
Immediately pour over fish fillets.
Garnish with lemon wedges. 4 servings
Walnut-Topped Fish Fillets
Follow Base Recipe. Omit grated orange
peel. Coarsely chop cup (about 2 oz.)
walnuts. Increase the 2 tablespoons butter
to Vt cup and brown lightly. Add nuts
and stir until heated. Immediately spoon
over fish fillets. If desired, sprinkle with
1 teaspoon grated orange peel.
Family Weekly announces a . new
CASH CONTEST for your best orijr-
inal cake recipes ; ( created by you or
your' family). We will test and adjust
entries, revise them to our : editorial
style, and pay $10 for every one 'we
publish! All recipes become the prop- ,
i. erty of Family Weekly. In case of dup
licates, the first person to submit recipe
'"will be the winner. Send your original
cake recipes NOW to Melanie De Proft,
' Family Weekly Cookbook, 153 N. Mich
f ' igan Ave.', Chicago 1, 111. Be sure to put
your name and address on each entry!
: t" ;; ,J
Two cookie sheets will be needed.
For Date Filling Mix together in a
saucepan
1 cup (about 6'2 oz. ) pitted dates,
cut In pieces
Vl cup moist, shredded coconut, cut
' cup hot water
3 tabletpoont lemon juice
1 Vi teatpoont grated lemon peel
( grated through colored part
only; white part It bitter)
and a mixture of
Vl cup sugar
1 tablespoon flour
y4 teaspoon salt
Cook over direct heat about 5 min., or
until thick, stirring constantly.
Set aside to cool while preparing oat
layers.
Filled Oat Bars
GOOD FOB S :f FREEZING
For Oat Layers Sift together
3 cups sifted flour
1 teaspoon baking soda ,
Vi teaspoon salt
Add and mix well
4 cups uncooked rolled oats
Set aside.
Cream until softened
1 cup butter
Add gradually, creaming until fluffy after
each addition
1 cup firmly packed brown sugar
Add in thirds, beating thoroughly after
each addition
' 99, well beaten
Mixing until blended after each addition,
add the dry ingredients in fourths.
To Complete Cookies Divide the dough
into four equal portions. Roll one portion
to -in. thickness on one of the cookie
sheets, shaping into rectangle 10x6 in.
Spread one half of the cooled date filling
over the rolled dough. On a lightly
floured surface, roll a second portion of
dough the same size and shape as the
first. Place it carefully over the date fill
ing, pressing down gently.
Repeat with remaining dough and date
filling, using second cookie sheet.
Bake at 350"F about 25 min., or until
lightly browned.
Remove pans to cooling racks and cool
slightly. Cut into bars about 2x1 in. Put
bars on cooling racks and cool completely.
About 5 doz. cookies
We went hunting
through our recipe files
and came up with these, which
we hope you will treasure, too.
There's a timely fish recipe, a jelly
you can make without waiting
for Summer and harvest,
a wonderful dessert for any season.
Try them all!
itramatte ieran King
Thoroughly butter a 2-qt. ring mold.
Have ready
1 qt. French vanilla Ice cream
Butter a large mixing bowl. Mix together
in the bowl
8 cups (8 ox.) corn flakes, finely
crushed
1i cups (about 6 ox.) coarsely
chopped pecans
Set aside.
Put into a saucepan, set over low heat,
and stir until sugar is entirely dissolved
and evenly blended with butter
3 cups firmly packed light-brown
sugar
cup butter
Bring to boiling and cook, stirring con
stantly, about 2 min. Remove from heat.
Stir in
Vi teaspoon almond extract
Tossing lightly and quickly, gradually
pour hot sirup over the corn flakes and
pecans. When they are thoroughly coated,
press mixture firmly into the ring mold,
leaving no air spaces.
Set mold in refrigerator to chill until
serving time.
To unmold pecan ring, loosen top edges
with a knife. Cover mold with a chilled
serving plate, invert mold and plate, and
lift mold from ring.
Just before serving, fill center of ring
with scoops of the ice cream.
About 8 servings
Note: For an even more dramatic dessert,
garnish the serving plate around the ring
with 4 galax leaves. Drain contents of
,1 9-oz. can sliced pineapple (4 slices) and
place one slice pineapple on each leaf;
arrange fresh berries between pineapple
slices. Quickly dip 4 cubes loaf sugar into
lemon extract. Place a sugar cube in
center of each pineapple slice. Ignite
cubes with matches. Serve while cubes
are flaming. .
Family Weekly, April 7, 1957 11