Broiled White Fish
Have white fish scaled, cleaned and boned. Place fish, skin side down on a well greased broiler pan; sprinkle with salt, pepper, lemon juice and paprika; brush with melted butter. Place 2" from heat and broil 10 to 15 minutes until nicely browned. Test with fork in the thickest part of fish. When it is done, fish will flake easily. Serve with lemon wedges.
Waldorf Salad
2 c. diced apples
2 T. lemon juice
1 c. diced celery
1/2 c. mayonnaise
1/3 c. walnuts, chopped or salted peanuts or almonds
Core apples, pare if desired or leave red skinned apples unpeeled; dice and sprinkle with lemon juice. Combine celery and mayonnaise to moisten. Just before serving sprinkle with nuts. Serves 4 to 6.
Bavarian Cream with Cherry Sauce
1 T. unflavored gelatin
1/4 c. water
1 3/4 c. milk
1/2 c. sugar
2 T. cornstarch
1/4 t. salt
2 eggs, beaten
1 t. vanilla
1 c. heavy cream, whipped
Soften gelatin in cold water. Bring milk to a boil. Mix sugar, cornstarch and salt together. Add it to the hot milk, bring to a boil and cook until thickened, stirring constantly. Add hot custard slowly to beaten eggs and then return the mixture to low and bring to boil, stirring constantly. Dissolve gelatin in hot custard. Cool. Add vanilla and fold in whipped cream. Pour into mold and chill thoroughly. Unmold and serve with cherry sauce. Serves 8.
Cherry Sauce
1 1/4 c. sour cherry juice
1 1/2 T. cornstarch
1/2 c. sugar
1 T. butter
1/8 t. almond extract
1 c. sour cherries, pitted
Dash salt
Bring cherry juice to a boil. Mix cornstarch, sugar and salt together, add to hot juice. Stir constantly until sauce boils. Remove from heat, cool slightly, add butter, almond extract and cherries. Chill, serve over Bavarian Cream.
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