April 15, 1955 Baked Stuffed Halibut Steaks, Tomato Horseradish Sauce, Date Bar Squares

Baked Stuffed Halibut Steaks

2 (10 oz.) halibut steaks
1/2 t. salt
Dash of pepper
1 1/2 c. lemon bread stuffing
1 T. butter, melted

Sprinkle both sides of halibut steaks with salt and pepper. Place one steak in a well-greased baking dish. Place stuffing on the fish and cover with the other halibut steak. Fasten together with toothpick. Brush top with melted butter. Bake in a moderate oven 350 degrees for 45 minutes. Serve with Tomato Horseradish Sauce. Yield: 5 servings.

Lemon Bread Stuffing

1 1/2 T. butter
2 T. onion, chopped
1/4 c. chopped celery
1 1/4 c. toasted bread cubes
1 1/2 t. grated lemon rind
1 T. lemon juice
1/4 t. salt
1/8 t. sage
3 T. milk

Melt butter in skillet, add onion and celery and saute for about 3 minutes. Pour over toasted bread crumbs. Add lemon rind, lemon juice, salt and sage. Add milk and mix well. Yield: 1 1/2 c. lemon bread stuffing.

Tomato Horseradish Sauce

1 (No. 1) can condensed tomato soup (10 oz.)
1 T. prepared horseradish
1 (2 oz.) can button mushrooms (if desired)


Combine undiluted tomato soup and horseradish in a small saucepan and heat. Add mushrooms. Serve hot over Baked Stuffed Halibut.

Date Bar Squares

Part 1. The Filling:

1 pound dates
1 c. sugar
1 c. water

Cut dates into small pieces, add sugar and water. Boil together until thick, stirring frequently. Stir constantly as it thickens. Cool.

Part 2. The Crust:

1 1/2 c. oatmeal
1/2 c. butter
1 c. brown sugar
1/2 t. salt
1/2 t. soda
1 1/2 c. flour

Mix like pie crust; pat on bottom of greased and floured pan about 13 x 9 inches, saving about 1/3 of mixture for top. Spread the date paste evenly over the crumb layer. Cover with rest of oatmeal mixture. Bake at 350 degrees until lightly browned. Makes about 3 dozen squares.