Fish Turbans
2 1-pound packages frozen fish fillets (cod, haddock, or perch)
Lemon juice
2 T. butter
4 T. chopped onion
1/2 c. chopped canned mushrooms
2 c. soft bread crumbs
1/2 c. cream
2 eggs. beaten
1 t. chopped parsley
Salt and pepper to taste
Let fish thaw on bottom shelf of refrigerator or at room temperature. Grease a 6-well muffin pan. Set oven at 375 degrees. Sprinkle fillets with lemon juice and coil each fillet around the inside of a muffin well. Melt butter in saucepan. Add onion and saute until lightly browned. Add mushrooms, breadcrumbs, cream, beaten eggs and parsley. Season with salt and pepper. Stir until well mixed. Cook over low heat until mixture thickens. Spoon into center of fish turbans. Bake at 375 degrees for 15 to 20 minutes or until fish flakes easily when tested with a fork. Serve at once. Serves 6.
Old Fashioned Washboards
4 c. flour
1 1/4 t. baking powder
1 t. soda
1/4 t. salt
1 c. shortening
2 c. brown sugar
2 eggs
1 t. vanilla
1 c. moist coconut, snipped fine
Sift flour with baking powder, add soda and salt. Cream shortening with brown sugar until light and fluffy. Add eggs and beat well. Add vanilla and coconut. Add sifted dry ingredients to creamed shortening mixture. Chill in refrigerator about 2 hours. Roll dough about 1/4 inch thick and cut into shapes 1 1/2 x 2 1/2 inches. A cardboard platter and a pastry wheel are helpful. Place on lightly greased cookie sheet. Press length wise with tines of fork. If fork sticks to dough, dip fork in flour before pressing on cookie dough. Bake at 350 degrees 8 to 10 minutes. Remove from pan to cake cooler immediately after baking. Makes 4 dozen.
Banana Cream Delight
2 c. mashed ripe bananas
2 T. lemon juice
1/2 c. sugar
1/4 t. salt
1 c. whipping cream
Mash bananas with pie blender. Add lemon juice, sugar and salt. Mix well. Whip stiff the cream, fold into banana mixture. Chill for at least 1 hour before serving. Serve in sherbert glasses if you have them. Top with a cherry. Serves 6 to 8.
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