Herald It Lantern 6 lone '14 dining & entertainment 2i

Sharing Favorite Recipes

By FLORENCE L. D. HEAL I have been asked by several of the readers of this column to share a few miscellaneous recipes -

which they have had at my home so thought perhaps you might like them a ho Saucy Mar karri Supreme 2 (/ft pound) mackerel, ■ cleaned and dressed

ft teaspoon salt ¥i teaspoon pepper I (lt-az.) can tomatoes, undrained 1 medium -size green pepper. chopped J medium onion, chopped I cup chopped celery ft cup water Hot cooked rice Lay Fish flat on a cutting board, cut in half length wise down center back of fish Place skin side down in electric skillet Sprinkle Hah with salt and pepper Combine remaining ingredients except rice: spoon over fish Cook on low heat >'200 degrees F ) for 20-25 minutes until fish flakes easily when tested with a fork Serve over rice Cracky Potato Fish Fry 1 (2 ox ) envelope instant mashed potatoes 2 tablespoons sesame seeds I *tt- * lightly beaten ' I tablespoon lemon Juice 1 teaspoon salt 1/8 teaspoon pepper 2 pounds fish fillets ft to* ft cup shortening Combine mashed potato granules with sesame seeds, mixing well; set aside Combine egg, lemon juice, salt and pepper; mix well Dip fish in egg mix ture; dredge in potato mixture Melt shortening in a large skillet over medium heat; fry fish in shortening until golden brown on both sides Fillet of Sole with Dill Saner I cup /lour ft teaspoon salt ft teaspoon pepper I ft pound fillet of sole ft cup melted butter lemon juice dill sauce Combine flour, salt, and pepper, mix well Dredge fillets in seasoned flour; fry in butter over low heat until golden brown on both sides Sprinkle with lemon juice, and serve with dill sauce * Dill Saner 1 (8 ox.) commercial sour cream 2 tablespoons lemon juice I teaspoon Worcestershire sauce 1 teaspoon onion juice 2 tablespoons chopped dillweed ft teaspoon dry mustard ft teaspoon salt ft teaspoon white pepper Combine all ingredients in a small mixing bowl mix well and chill. Scrambled Kggs and Smoked Salmon In a bow l beat 8 to 10 eggs until they are frothy and weh combined Add one tablespoon snipped chives, one teaspoon minced parsley, one-half teaspoon salt, and pepper to taste. In a large skillet heat three tablespoons butter until the pan is very hot andjxxir in I the eggs Reduce the heat to moderately low and cook the eggs, stirring, until almost set. Stir in four to six ounces smoked salmon, dieed and two tablespoons butter, cut into bits Remove the pan from heat, mound the eggs on toast points Garnish with snipped chives and parsley Florence L. D. Heal of Cape May is former super visor of home economies for the state of New Jersey

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