Seafood dishes

delight

BAKED BADDOOK

Take 3 or 4 pounds haddock, skinned and back bone remov- ed. Wipe with damp cloth, sprin-

kle with salt and pepper. st with favourite bread dressing. Fasten with thread. Roll in foil :3 in 400 degrees F. oven 1% hours. (Good with scalloped

In baked potatoes).

MRS. A. MORRISON Millcove WI

CLAM PIE 1 can clams 2 cups diced cooked potatoes 2| small onion, min 5 stall celery, chopped Hell: 3 tablespoons butter in

milk, canned. Cover with rich biscuit crust and bake 30 minut-

es. anus. ALFRED MORRISON Mlllcove WI

FISH CHOWDER 2 cups flaked cod 6 toes, out into cubes I pint boiling water a sliced onion fine

8 soda crackers Fry 2 or 3 slices bacon, cut fine. Strain off tat. Add potatoes boiling water and cook 10 min- utes. Add fish and simmer minutes more. Add onion, milk and seasoning and soda crack- ers. rolled fine. Heat all to the boiling noint and serve hot. MRS. MAJOR YOUNG. East Baltic

COD WITH CHEESE DRESSING 1 package cod fillets 3 tablespoon shortening 9’4 cup bread crumbs #4 cup grated cheese 1/4 cup sliced onion M teaspoon salt dash pepper ale-third cup ligit cream Cut fillets in pieces. Place in casserole. Saute onions in frying pan with s o ening; ad crumbs, cheese, salt and pepper toss until well mixed, and place on top of fillets. our cream over all ingred- tlents and bake in 350 degrees oven for 45 minutes. MRS. A, PETERS Bedtord

STEAMED SALMON LOAF :i can red salmon. remove skin and bone and mince salmon with fork 1 cup cracker crumbs 1 cup sweet milk 1 egg,beaten malt and pper ] small onion, minced Mix and steam one hour. MRS. GUY PIERCE Brackley

ESSED FILLETS

'1 tablespoon mustard 2 cups of grated old cheese 2 tablespoons butter g

diners

Fresh chopped parsley

Prepare a white sauce with the butter, flour, mustard and milk; add the grated cheese. Season well, Wipe fillets with a cut in individual

with chopped parsley. place on

well buttered oven did: and cook

so minutes in moderate oven. MRS. RAY GAILAN‘I‘

Mllche W!

FED HADDOCK Use whole fish or fillets. Salt lightly and fill with the follow-

1 tablespoon onion Suice I/4 teaspoon poultry dressing Salt to taste Mix together and place on whole fish or between fillets. Grease pan, place fish in pan. Sprinkle with fat or butter bake in 400 degrees F. oven un- til cooked. Tomatoes stuffed with peas or soup may be serv- ed with fish MRS. RAY GALLANT Mlllcove WI

TUNA CASSEROLE 2 cups cooked rice 2 cups tuna 1 cup chopped celery 2 teaspoons lemon juice 2 teaspoons chopped onion ‘5 teaspoon green pepper 1 teaspoon salt

1/2 cup milk, no more Combine all above ingred- ients and add just enough milk to moisten. ' ee

9x9or8xl2.Bake25minutes 375 degree oven. MRS. MAJOR YOUNG

FLAKED FISH GOLDENROD 11/2 cups medium thick white sauce, well seasoned -

2 hard cooked egg whites, chop-

ped 1 cup flaked cooked fish 2 hard cooked egg yolks, slic-

. oast triangles.

To the white sauce, add the egg whites and fish. Serve on toast and sprinkle with sieved yolk.

MRS. RAY GADLAN’I‘ Mlllcove WI

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