The Independent-News, Volume 93, Number 48, Walkerton, St. Joseph County, 25 April 1968 — Page 17

THE INnFI’EXDENT-NFWS — APRIL 25. IM>«

Z*Z- Your handy hardware store ""a\ Z .tA W^i abF a Wl'-y" lUr has many other Happy Home r ] HFjHkS WBI I (M)kS? values to save you money and • WF4I* -MAIWf 1 time or all home-fixing needs g J'S <»Z RAPW ’^ZT IwooiZZientnsl • CZ'^MUlTa® (SS» Kahelin’s Hardware

(t S\ Q*’ w^k V fe’ 4 PAN-FR/ING Ct * 5k > , ... small fish or fillets. * < Hh Blue Gills, Perch, etc. Sprinkle fish with salt and 3/ f^ pepper. Dip in flour. Pan- <cv fry in hot skillet with 6 rKj tablespoons margarine JjH over medium heat until -iX golden brown. Turn care(t fully and brown other side jH (about 10 minutes in all). t^Y 3/ <«> X \ X 5 i DEEP FAT J j FR/ING J A ... Walleye Pike, Northern \ $ Pike, Musky (fillets or & V whole fish cut in thirds or V $ fourths depending on A < size of fish) <J $ Heat fat in deep kettle un- a Y til a cube of bread browns V a in 50 seconds (375°). Dip $ < fish in slightly beaten egg, • ) 2 then in cracker crumbs, and immerse in hot fat. J A Fry until fish flakes with X v fork. (Time length depends v on thickness of fish ... A $ 10-15 minutes.) Drain on 6 a absorbent paper. Serve V with lemon and Tartar > Sauce. V .CO .'OiC* .CO ,C 4$ iA U I I hkX $ I I £ BROILING I ... Rainbow Trout or ft other small whole fish or 5) ft fillets. Place fish on preheated 6 greased broiler pan. Sprinux kle with salt and melted <y x> margarine Broil 2-inches P under heat at 375° until V* fish tests done (10 12 min- <v ~ utes, longer for whole fish). ~ Z, Trout can be broiled 8 mm- X utes on one side, 5 minS: utes on other or till done. zj Baste both sides with mar- \ V garine J IMM *U»M G**MU«I

And Tkt Living 1 L Etuy by Betty Stern, Farm and Home Food Consultant How about sitting by a cool, sparkling brook and whiling away your hours fishing? This sport can be relaxing, taking you from life’s pressures and at the same time exciting when you feel that tug at the end of the line. So gather Mom, Dad and the children and try your luck. When Mom prepares the fish with the recipes below you’ll all take pride in the catch. Remember, fish is cooked when it flakes easily when touched with a fork.

t yjpMr 'i Baked Large Pike

TARTAR SAUCE / cup mayonnaise 1 tablespoon parsley 2 tablespoons minced 1 teaspoon minced old fashioned pickle thyme 1 tablespoon minced 1 teaspoon tarragon onion % teaspoon dill 1 tablespoon lemon juice 4 tablespoons sour cream Add pickle, onion, lemon juice, parsley, thyme, tarragon, and dill to mayonnaise. Shortly before serving, fold in 4 tablespoons dairy sour cream. FISH ON THE GRILL Whole Fish Grilled in Foil 1 to 3-pound fish, Salt and pepper cleaned, head and tail Fresh tarragon, parsley, removed dill, thyme, rosemary Margarine 1 medium onion, sliced thin Tear off a suitable size piece of heavy-duty aluminum foil. Spread a little margarine in center of foil and arrange several onion slices on it. Place the fish over onion slices. Sprinkle opening in fish with salt and pepper. Arrange remaining onion slices arid herbs over fish. Sprinkle with salt and pepper and dot with margarine. Bring foil up over fish, sealing edges with a double fold. Seal both ends with double fold. Place on grate over medium hot fire. Cook about 30 to 45 minutes, turning two or three times. To serve, transfer foil with fish to a serving dish. Fish may lx* lifted right off the bones. Serve with softened margarine to which chop|x*d parsley and lemon juice have been added. Fish Fillets in Foil 6 or more small fish Onion slices fillets Lemon slices Melted margarine Dip fish fillets in melted margarine and roll up each one Have ready squares of heavy foil. Place one or two rolled fillets in center of each square. Add a very thin lemon slice and 1 or 2 slices of onion. Season with salt and |>epprr. Seal the foil to make a tight package Place over a medium hot fire on the grate and cook about 20 minutes, turning 1 or 2 times hate fi person may be served a package, or turn liack foil and arrange packages on a large heat-proof platter Serve with I artar Sauce.

—ZT ——IMI Fish on The Grill

CRIMSON GLAZE (good on broiled fish) 4 tablespoons catsup 1 tablespoon India pickle 3 tablespoons margarine relish Combine and heat until margarine melts. When fish is done, glaze top and place under broiler till sauce spreads evenly over fish. FISH FILLETS FLORENTINE Vt cup medium-chopped '/» teaspoon sage onion '/• teaspoon mace 4-ounce can mushrooms, Yr cup water medium chopped 2 10-ounce packages 2 tablespoons margarine frozen chopped spin--1 inner-seal packet preach, thawed and mium saltine crackers, drained coarsely crumbled 4 fish fillets (Black Bass % teaspoon pepper or Walleye Pike) Saute onions and mushrooms in margarine until onions are golden brown. Combine with cracker crumbs. Add pepper, sage, mace and water. Blend well. Spread spinach in an even layer over the fillets. Next spread stuffing mixture over the spinach layer. Roll carefully, securing roll with toothpicks if necessary. Bake in moderately hot oven (400°F.) about 25 minutes or until fish flakes easily with a fork. Serve with broiled tomatoes topped with cracker crumbs. BAKED LARGE PIKE (This is an excellent way to prepare a large fish and to avoid the necessity of cutting the fish when serving it) Remove scales, clean the fish, and remove head and tail and fins. Cut the fish through into 2 to 3-inch-wide pieces, according to the size of the fish. Stand each piece so that the opening is on top. Season with salt and pepper and fill with a bread dressing seasoned with onion, celery and a little sage or poultry seasoning. Close the opening and secure with toothpick or skewer. Line a large pan with heavy duty aluminum foil Pour tomato sauce on the foil to a depth of alxmt l A inch Arrange the fish over this and top each serving with additional tomato sauce and a strip of bacon. Cover loosely with a second sheet of heavy foil, securing it by crimping to the foil in the bottom of the pan. Place in 375 b oven and bake for 1 hour. Remove the foil and continue baking until fish and bacon arc lightly browned and the fish can be flaked with a fork Serve with delicious tomato sauce that forms in the pan.

- Fish Fillets Florentine