Baked Fish with Tomato Sauce
For this recipe use either a slice from a large fish, a 2 pound whole fish, or several small ones. Lay them in a greased baking dish and on them pour this sauce:
3 T. Planters peanut oil
1 small onion, minced
1 clove garlic
1 8-oz. can tomato sauce
Salt and pepper to taste
1/3 t. Rosemary
1 t. minced parsley
Saute onion in oil, add remaining ingredients and cook 20 minutes stirring occasionally. Pour over fish bake 325 degrees (covered) until tender, about 30 minutes. Sprinkle a little chopped parsley over top before serving.
Lime Applesauce Ring
2 pkgs. lime flavored gelatin
1 1/2 c. boiling water
1/2 c. cold water
2 1/4 c. applesauce
1 c. shredded carrots
1/2 c. diced celery
Salad greens
1 1/2 c. cottage cheese
2 T. chopped parsley
Dissolve gelatin in boiling water and stir until dissolved. Add cold water and chill until syrupy. Fold in applesauce, carrots and celery; pour into 8" ring mold which has been brushed with salad oil. Chill until firm. Unmold on platter; garnish with salad greens. Cobine cottage cheese and parsley. Serve in center of ring. Serves 6.
Buttermilk Torte
From: Mrs. Albert Lathrop, Rochester, N. Y.
3/4 c. butter
2 c. brown sugar
1 t. vanilla
2 egg yolks
2 2/3 c. cake flour
1 t. soda
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 1/4 c. buttermilk
1 c. brown sugar
2 egg whites
1/2 c. chopped nuts
Cream butter and sugar thoroughly, add vanilla and egg yolks, mix well. Sift dry ingredients three times. Add dry ingredients alternately with buttermilk, mix until smooth. Pour into buttered and floured torte pan. Sieve brown sugar for topping. Beat egg whites until stiff, add sugar gradually. Spread over top of batter. Sprinkle with nuts. Bake 350 degrees 35 to 40 minutes.
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