ENTREES

OVEN-FRIED FILLETS

Dip fillets of cod, halibut or turbot in milk, to which you have added a little min- ced onion and salt. Then dip in crumbs to which you have added a little dry mus- tard or chili powder, or grated cheese. Place in greased shallow baking dish, brush with melted butter, margarine, or salad oil. Bake at 500° for 15 to 20 minutes until golden, and easily flaked with a fork.

Kae Seabrook

SHRIMP-STUFFED SOLE

4 fillets of sole Y% cup shrimp for each fillet

Spread fillets with butter and place shrimp in each. Sprinkle with lemon juice and a little salt and pepper. Add chopped parsley if desired. Fold each fillet in three and place in buttered casserole. Make a sauce with 2 tablespoons butter, 2 table- spoons flour and 1 cup chicken stock. If chicken cubes are used, don’t add sea- soning to fish. Add curry powder to taste. Pour over fish and bake, uncovered at 400° for 20 minutes — no more.

Hazel Boyd

SHRIMP NEWBURG FLAMBE

1 lb. jumbo shrimps, uncooked, 1 egg yolk, beaten

peeled and deveined 2jiggers brandy 1 spanish onion, chopped 2 tablespoons butter 1 teaspoon chopped parsley Dash of cayenne pepper

1 cup heavy cream

Melt butter in a skillet and sauté onion until browned. Add shrimps and cook for 2 minutes. Add brandy, and flambé. Cook for approximately 7 minutes. Meanwhile blend cream and egg yolk, parsley and cayenne. Let shrimps cool, then add the cream mixture. Heat and serve with rice.

Bertha Brandreth

SAVORY PORK CHOPS

6 thick pork chops 2 tablespoons brown sugar Salt and pepper 1 cup catsup 6slices lemon 1 cup water

Place chops in deep baking dish. Cover each with a lemon slice and a teaspoon of brown sugar. Combine catsup and water and pour all around the chops. Bake in moderate oven in covered pan for about 1 hour or until chops are tender and well done.

Eleanor Daly

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