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Herald & Lantern 30 March '83

RESTAURANT OPENS WEEKENDS APRIL 1st

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SERVING •BREAKFAST ■LUNCH •DINNER

Be Creative with Lenten Dishes

by Florence Heal The two most popular foods given up by people for Lent are meat and sweets. This gives the homemaker a challenge to provide, through other foods, the vitamins, minerals, and proteins found in meats. It is not difficult to add extra calories through carbohydrates found in sweets. Fish, shellfish, and poultry are natural substitutes for the protein found in the meats. This is the time to be creative and serve these foods in new ways. Combining cheese and eggs to the recipe will add additional protein. Some interesting recipes follow that I use during the Lenten Season. Filet of Flounder Mediterranean 3 tbsp. butter or oleo 4 small filet of flounder 1 (8 oz.) can tomato sauce with mushrooms 2 tbsp. lemon juice 2 tbsp. minced onion % tsp. seafood seasoning I tbsp. chopped parsley Spread 1 tbsp of butter or oleo on the bottom and sides of a baking dish Arrange filet in the baking dish Melt the remaining butter. Combipe with tomato sauce, minced onion, seafood seasoning, parsley and lemon juice. Spoon over fish. Bake a 300° oven for 25 minutes until fish is done. I do not know how the following recipe received its name originally. A friend of mine gave it to me and she called it Italian Egg Pie. ITALIAN EGG PIE phg. of pie crust mix 6 eggs % Cup milfe 1 can (6% oz) tuna, drained and flaked M lb. mozzarella cheese, shredded kj tsp. salt K tsp. pepper . tsp. dried basil y) tsp. dried leaf oregano Line 9 inch pie plate with pastry; trim edges and flute. Beat eggs and milk until well blended. Stir in remaining ingredients. Turn into unbaked crust. Bake in a 425° oven, 35-40 minutes. To serve cut in wedges. Some other favorites of mine are: SHRIMP CURRY SOUFFLE 1 (4j$ oz) can shrimp, drained 2 this, butter or oleo 1 small onion, finely chopped 1 clove garlic, minced 2 tbsp. flour 14 tsp. ground ginger I tsp. curry powder

% Cups light creanr 14 tsp. salt 1 Cup cottage cheese 3 eggs, separated 2 tbsp: chopped parsley - Chop shrimp coarsely . Melt butter in a saucepan; add onion and garlic and cook about 1 minute. Add cream and cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat; stir in salt. Beat together cottage cheese and egg yolks. Stir vigorously into hot mixture; add shrimp and parsley. Beat egg whites until stiff; fold into the shrimp mixture. Turn into a Ua quart souffle dish. Bake in 300' oven 50 minutes to 1 hour, or until knife inserted in the center comes out clean. CURRIED COD POTATO SKILLET Cup butter or oleo Hi tsp. curry powder 1 lb. cod, cut into 4-5 pieces 2 med. onions, sliced 6 med. potatoes, sliced j4 " thick 1 lemon 2 carrots, sliced few grains pepper 14 tsp. salt 2/3 Cup clam broth, white wine or water Parsley Melt butter in skillet, then stir in curry powder. Season fish lightly with salt, then roll in butter mixture and set aside. Pour off most of the remaining butter and reserve. Layer potatoes in the skillet with onions and carrots, season lightly with salt and pepper. Pour clam juice or wine or water over top and add fish. Squeeze juice from H lemon over fish and slices the remainder for garnish. Cover and simmer 30 minutes, or until the potatoes are tender. Top fish with the remaining butter mixture and garnish with lemon slices, and parsley. Florence Heal is former supervisor of Home Economics for the State of New Jersey, and a Cape May resident. If you wish additional recipes for Lenton dishes send a selfaddressed stamped envelope c/o Lenten Dishes CAPE MAY COUNTY HERALD , P.O. box 430, Cape May Court House, N.J. 08210.

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Tom T. Hall

AT THE

Wildwood Convention Center April 30th 1983 Shows; 6:00 and 9:00 P.M. Tickets: S15.00, $13.00 and STLOO TICKETS GO FAST. ORDER Y0URSN0W S«J Isle City Ticket Office 263-7586 Wildwood Ticket Office 729-4829