BAKED FISH FILETS in GARLIC BUTTER (from Lois Wiehl)

1 to 2 pounds fish filets Bread fish by dipping into egg & water. coat with bread crumbs,
1 egg and some water mixed set aside
1 cup bread crumbs

1 to 2 sticks of butter Brown butter in 13x9 inch baking pan, in 375 degree oven;
2 cloves of garlic add garlic(which has been pressed through garlic press) and
1 tsp. parsley parsley, salt & pepper. Place prepared fish in browned butter,
salt & pepper to taste baste with sauce. Bake in 375 degree oven 15 to 20 minutes,
or until fish flakes with inserted fork. Serves 4-6.

 

 

 

 

CARROTS LYONNAISE (from Lois Wiehl)

2 large onions
1/2 stick butter
1 pound package carrots
salt & lemon pepper
1 tablsp parsley flakes(dried)
or fresh parsley, chopped

Chop onions; saute in butter until golden. Remove from pan; set aside.
Slice carrots into thin strips, about 2 or 3 inches long. Saute in same pan. Cover and cook about 15 minutes. Season with salt & lemon pepper to taste. Add parsley and sauted onions. Heat and serve. Serves 4-6.

Clams Casino (Margaret McKenzie's)

Chop finely:
Onions
green peppers
bacon
(Judge the amount by the amount of clams)

Mix the above and place on clams. Sprinkle a small amount of bread crumbs
on each. Put a generous amount of clarified butter over clams.
Bake in 350 degree oven about 25 minutes. Place in broiler about 3 minutes,
to brown a little.

 

 

 

 

 

Antipasto Salad (Ruth Jackson's)

1 pound seashell macaroni, cooked
1/4 pound provolone cheese
1/4 pound pepperoni
1/2 pound salami
3 tomatoes
3 green peppers
2 small onions
3 stalks celery
All of above cut in chunks
1 jar green or black olives - or mixed olives, sliced

Dressing for Antipasto SaLad:

3/4 cup cooking oil and olive oil (mixed)
1/2 cup wine vinegar
1 teaspoon oreagno
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic (crushed)
1/2 teaspoon sugar

Prepare dressing and mix with above macaroni mixture, at least one day
ahead. The longer it sits - the better it is.

 

 

 

 

Shrimp butter (Sheryl Lauland)

2 pkgs Phili Cream Cheese
1 small onion
2 tbsp mayo
2 sticks butter or marg
squirt of lemon juice
Bunch of Shrimp (I don't measure) You can use the bags of precooked salad shrimp.

In a large mixing bowl, add soften cream cheese, butter, mayo,lemon juice. Start mixing on low. Chop up shrimp and onion in a food processor. Add to cream cheese mixture. Mix long enough for all ingrediants to mix well, pour into serving dish, garnish with whole shrimp, kale, lemon wheel and lightly sprinkle with dill.