HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 34Page •
FIVE CUP SALAD
1 cup cocoanut
1 cup sour cream
1 cup coloured small marshmallows
1 cup pineapple tidbits
1 cup mandarin oranges
Mix all ingredients together. Chill and serve.
Mrs. Robert J. Cook
Goderich
COTTAGE CHEESE AND
PINEAPPLE SALAD
1 pkg. lemon or lime gelatin (3 oz.)
1 cup hot water
1 cup pineapple juice
1 cup crushed pineapple
1/4 tsp. salt
1 cup cottage cheese
1 cup chopped nuts
Dissolve gelatin in hot water and add pineapple juice.
Chill until liquid begins to congeal.
Combinedrained pineapple, cheese, nuts and salt and
fold into gelatin mixture. Pour into mold and chill until
firm.
Unsold on lettuce and garnish with mayonnaise and
strips of pepper. Serves 6.
Tilly Hartman,
Bayfield
SEAFOOD GRAPEFRUIT CUP
2 grapefruit
1 can lobster meat, drained
1 can crab meat, drained,
1 can shrimp, drained
Salt and pepper to taste
Garlic salt to taste
Mayonnaise
Cut grapefruit in half, remove pulp. Drain. Mix remain-
ing ingredients in bowl, adding enough mayonnaise to
moisten. Add grapefruit, mix well. Fill grapefruit cups,
chill well. A great appetizer.
FRUITED RICE SALAD
1 8 -oz. can pineapple chunks
1 7 -oz. ham, chicken or turkey flaked with fork
2 cups cooked rice, cooled
1 cup grapes, or diced apples
1 cup sliced celery
'/a cup chopped nuts
1/4 tsp. salt
Y4 tsp. seasoned pepper
1/2 cup mayonnaise
Drain pineapple, reserve 3 tbsp. of juice. Combine all in-
gredients except mayonnaise.. Toss lightly and add
mayonnaise before serving.
Jo -Mme Collins
Goderich
Nancy Fitzpatrick
Goderich
%so
cts:
TIPS TO REMEMBER:
Never overcook. 9 dries and toughens the fish.
PREPARATION:
Fish, unlike moat, has vary little connective tissue
and Is naturally tender, therefore, it doesn't
require a long cooking time. Fish is done when It
loses Its translucent color and becomes opaque or
milky white. Also, fish will flake easily when probed
with a fork. Servo immediately after cooking.
Cooked fish can be stored up to 3 days In the
refrigerator and no longer than 1 months in your
freezer. Freeze fresh fish In water and 1t will keep
Indefinitely,
COOKING METHOD'S FOR
NATURAL FILLETS
BAKE:
B rush with butter or margarine. Put fish In Tin Foil -
perforated. In o baking dish, back In preheated 400
degree -450 degree F. oven for required cooking
time.
B ROIL:
Place on greased broiler pan. Brush with melted
butter or margarine. Broil 2-4 Inches from heat for
required time. Baste during cooking. Thicker por-
tions to be turned.
PAN FRY:
Dip fillets In egg and milk mixture. Roll in seasoned
flour, Aunt Jemima Pancake batter or your favorite
crumb. Fry in A Inch hot oil on both sides until
golden.
POACH:
Place In shallow pan. Add enough hot liquid - milk, :h..
wafer, court bouillon - to cover. Simmer at low tem-
perature until done. Fillets may bo wrapped In
cheesecloth to prevent breakage.
WHEN YOU THINK OF FISH....
THINK OF CAP'T FAT'S
FOR A HOT, NOURISHING MEAL, TRY OUR
FAST TAKE-OUT SERVICE
'Fish i Chips.•Shrlmp •Hamburg *Not Dogs
FRESH LAKE HURON FISH
Open 7 Days a Week
Captaiw.y
Fat's
South Dock
Goderich
524-9211