Medford mail tribune., March 01, 1959, Image 43

MELANIE OE PROFT. Food Editor
THE FiSHERJC-ZSJSr'S NET
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1 priceless haul of recipes to glorify the sea's lavish bounty.
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Tuna from the ar reaches of the Pacific Ocean in a flavorsome casserole . . .
fresh or frozen fillets baked with an unusual stuffing . . .
swordfish from the blue-green Gulf Stream broiled and attractively garnished . . .
the sea is as bountiful as successful cooks are imaginative and creative.
"MY HUSBAND'S FAVORITE DtSH" CASH-PRIZE CONTEST
$23
Almost every homemaker has
a recipe which her husband acclaims "best
of all." FAMILY WEEKLY is looking for your
man's favorite dish. And for the guidance
and inspiration of new June brides, we
plan to publish the outstanding original
reader-contributions in a June issue.
To be eligible, you must have
originated the recipe yourself or brought it
to culina ry perfection through your own skill.
In addition to publication in
FAMILY WEEKLY, a $25.00 cash prize will
be awarded for those recipes chosen by
our all-male Taste-Testing Panel.
The recipe for your husband's
favorite dish must be postmarked before
April 1, 1959. Mail entries to:
SPRING RECIPE CONTEST
Culinary Arte Institute
153 N. Michigan Ave.
Chicago 1, Illinois
Be sure to include your name
and address. All entries become the prop
erty of Culinary Arts Institute. The judges'
decisions are final.
FISH FILLETS
WITH CRACKER STUFFING
to prepare: 25 min. to bake: 25 min.
6 (about Vi lbs.) fish fillets, such as whitefish,
perch, or pike
2 cups coarsely crushed saltine crackers
(about 38 crackers)
Vz cup finely chopped onion
14 cups finely chopped celery
Vt cup butter or margarine
13 cup finely chopped pimiento-stufied olives
2 tablespoons olive liquid
1 tablespoon parsley Bakes
Vx teaspoon sweet basil
4 teaspoon crushed rosemary
V teaspoon crushed tarragon
Vt teaspoon salt
ft teaspoon black pepper
1 tablespoon lemon juice
3 tablespoons butter or margarine, melted
1. Grease a shallow baking dish.
2. Heat butter in a saucepan. Add onion and celery
and cook over low heat until tender, occasionally
moving and turning with a spoon.
3. Remove from heat. Blend in a mixture of 1
cups crushed crackers, olives, parsley flakes, basil,
rosemary, tarragon, salt, pepper, lemon juice, and
olive liquid.
4. Arrange 3 fillets in baking dish. Spoon of the
cracker stuffing on each fillet. Top with remaining
fillets. Brush generously with some of the melted
butter. Spoon a mixture of the melted butter and
remaining crushed crackers on top of fillets. '
5. Bake at 350 F about 25 min., or until fish flakes
easily (separates into thin, layer-like pieces).
Garnish with sprigs of parsley and slices of
pimiento-stuffed olives.
About 6 servings
QUICK SHRIMP CURRY
COMVIMHMCI IMMCKM
FOOD MOnImIIIIH
4
TO PREPARE AND COOK: 25 MIN.
lft lbs. de veined cooked shrimp
ft cup butter or margarine
ft cup chopped onion
ft cup chopped green pepper
2 10ft- to 11-oz. cans condensed cream of celery
soup
23 cup milk
ft lb. sharp Cheddar cheese, grated
teaspoon curry powder
1. Heat butter in a large skillet Add onion and
green pepper. Cook until vegetables are tender,
occasionally moving and turning with a spoon.
2. Add the soup, milk, cheese, and curry powder;
stir to blend thoroughly. Stir in the shrimp. Heat,
stirring constantly, until cheese is melted and
mixture is thoroughly heated. Serve with fluffy
cooked rice, and such curry condiments as grated
coconut, golden raisins, peanuts, and chutney.
About 6 servings
family Weekly, March 1, 1S$