PAGE
HERALD AND NEWS, Klamath Falls, Ore.
Tuesday, March 26, 1963
20 min.
Broiled Fish Steaks
A If rise Kei'iw
Srt temperature control of range at Broil anil
grease a broiler ra:k.
Wije with a clean, damp cloth
2 Ibi. flih tleakt iuch a i cod, halibut
or talmon
(If using froen steals', lliaw according to
direciiom on pic;.) If possible, brine; horse,
aline ends of eaili steak together and fasten
with a small shewcr to give oval shape. Arrange
steaks on the greased hroiler rack. Brush tnpi
of steaks with one hall' of a mixture of
V up butter or margarine, molted
1 labletpoon chopped partley or
chives
Place broiler rack in broiler with top of steaki
2 in. from source of heat; broil 5 to 8 mill,
(depending upon thickness of steaks). Season
leaks Kith one-half of a mixture of
1 leaipoon tah
teaspoon monosodium oMomaie
V teaspoon pepper
Turn steaks carefully and brush second side
Willi remaining butter mixture. Broil 5 to 8
min. longer, or until fish flakes
easily. Sprinkle second side Willi remaining
seasoning mixture. Remove carefully to warm
serving platter.
Serve with lemon wedges or
Holiandaite Saves
6 servings
Broiled Fish Fillets 20 min.
Fullow A Recipe. Substitute flth Allots for
teaks. Place skin. side down on greased rack.
Broil 10 to 12 min. without turning. Brush
fillets Willi butter or margarine during
broiling.
tY.ife: Steals re cross-section slices of fish..
t'irh fillets are flat slices cut lengthwise from
ides of fish.
Cooked Shrimp 23 min.
tVli In cold water
1 lb. fresh shrimp with shells
Drop shrimp into boiling mixture of
1 pt. water
3 tablespoons lemon juice
1 tablespoon salt
Cover tightly. Simmer 3 min., or only until
shrimp are pink and tender. Drain and cover
wilh cold water lo chill. Drain shrimp again.
Remove tiny legs. Pee shells from shrimp.
Cut s slit lo just below surface along back
(curved surface) of shrimp to expose the black
vein. With knife point remove vein in one
piece. Kiuse quickly in cold running water.
Serve cooked shrimp in creamed mixtures,
shrimp salad, or as an appclier with
Peppy Cocktail Sauco
I ' lb. Cooked Slirimp
Note: Veins present in canned or frozen shrimp
are removed in the same way.
Tuna-Stuffed Peppers 30 min.
A Ilnse Kecipe
A xpeeial kind of main 7rVi that's euy lo sent
and easy to eat.
Crease a 2-qt. baking dish.
Rinse ami slice stem ends from
4 large green peppers
Wilh a knife or spoon, remove and discard
white fiber and seeds. Rinse cavities. Drop into
boiling salted water to cover and simmer 5
min. Remove peppers from water and invert.
Set aside to drain.
Meanwhile, prepare
1 cup Medium White Sauce
(use cream for milk)
Blend Into sauce and set aside
1 -teaspoon lemon juica
14 teaspoon paprika
Drain and (lake w ith a fork
1 7-er. can tuna fish or 1 7'A-ci. can
salmon
Combine with sauce; spoon mixture into pep
pers. Place in baking dish.
.Bake at 330F about 15 min. Just before' serv
ing, sprinkle with
'A cup (1 ei.) grated Parmesan or
Cheddar choose
Oilier kinds of fish may be used, or combina-'
tions of several kinds. 4 servings
Rice-Stuffed Peppers 30 min.
Follow A Recipe; substitute Tomato Sauce
for Medium White Sauce. Substitute
lb. ground beef for tuna fish. Brown ground
beef in 2 tablespoons shortening, breaking it
into small pieces with t fork or spoon.
Prepare ?j cup packaged precooked rice ac
cording to directions on package. Mix with '
auce and browned meat. Heap mixture into
peppers and bake as in A Recipe.
1CIIOOSE YOl'R SIZE
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All four types of electric ranges
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tiephy's Musk Co.
DIRECT FACTORY DEALER
126 No. 7th Ph. 4-5121
Fish Quick, Easy
For Dinner Menu
FISH FACTS
1. Fish and shellfish have high
nutritive value.
An average serving of fish (3-4
ounces, cooked) provides one-third
to one-half of the day"s supply
of body-building protein. Fish is a
valuable source of minerals suen
as iodine, calcium, and phosphor
ous. Fish also supplies B vitamins
and some fish provide additional
vitamin A and D. Fish is tender
and easily digested so that it is
particularly good for people oi
all ages.
2. Fish and seafoods add great
er variety and flavor to meals.
Although most people are fami
liar with only about seven dif-
fernet kinds .of fish, nearly 200
varieties are sold in the United
States. In addition, there are
about 40 varieties of shellfish in
our food markets. Fish and shell
fish are like cheese there is a
variety to suit every taste. Sauces
and other added ingredients may
be used to add flavor and color
contrast. Try new varieties an
new recipes so that your family
may enjoy more of this appetiz
ing, nutritious food.
1. Fish Is economical to serve,
With the wonderful variety of
fresh, frozen, and canned fish
available to consumers, there
are usually "good buys" in fish
and shellfish, no matter what the
season. Naturally, the most abun
dant varieties will be the best
buys. Watch for seasonal supplies
of fresh fish. With increased
amounts of fresh frozen fish and
shellfish in food markets, you can
have excellent variety at reason
able cost. Frozen fish may be
used interchangeably with fresh
fish in recipes.
,It is well to keep in mind that
there is some difference in waste
in the various forms of fish pur
chased. There is about nine per
cent waste in steaks, which are
crosswise slices including a sec
tion of the backbone. There is no
waste in fish fillets, which are
boneless slices of fish, cut length
wise from each side of the fish.
There is as much as 53 per cent
waste in some whole fish.
4. Fish is quick and easy to
prepare.
Swimming is easy work for
fish; they don't develop tough
muscles. Basic rules for cooking
most fish" are few and easy to
follow. They are:
a. . Avoid over-cooking. There is
no such thing as a tough fish.
Fish is cooked when the protein
is coagulated and the very small
amount of connective tissue has
been broken down. Fish is done
when it "flakes easily when
tested with a fork." Overcooking
makes fish dry and rubbery.
b. Varies in fat content. Lean
fish needs a little fat to keep it
moist and flavorful. White flesh
usually indicates lean fish. This
includes halibut, sole, rockfish,
and all shellfish. Basting with
butter or cooking in a sauce is
helpful. Fat fish often have c o 1
ored flesh; for instance, salmon
and tuna need no extra fat dur
ing cooking.
c. Handle as little as possible
during cooking. Fish flesh is ten
der and delicate. If frying, turn
only once and slip carefully onto
serving plate to retain attractive
appearance. Oven-frying fish will
cut down handling and minimize
cooking odor.
d. Frozen fish, fillets, and
steaks may be cooked without
thawing, but additional cooking
time is allowed. An exception is
Pacific Ocean perch, which is
better thawed before cooking. If
fish is to be breaded and fried or
stuffed, it is easier to handle if
thawed first
Whatever the occasion . . .
Whatever the meal...
WHOever the cook...
Nothing sets off your table . . .
Nothing sets up the occasion . . .
Nothing does it like a . . .
Floral Center-piece
Attend the Cooking School ond Food Foir for
helps in your meal planning and preparation. See
the center-piece on the model table . . . perhaps
you II win it as a door prize ... and of course,,
it s from
NYBACK'S
FLOWER FAIR
Easter Lilies are rapidly matur
ing in our greenhouses. Visitors
welcome. Bedding plants will be
available soon.
3614 So. 6th
TU 4-8188