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•3\ fa^r A/little fish •;. goes a long way YES, I said a long way! A long way with FLAVOR ... a long way with NUTRI- TION . . . AND a long way with ECONOMY. My cqu^jqs and I- (there are about forty thOtfSBn^^S&twJK'W us, altogether) have gotten together in this little book, to show you some BIG ideas. We spend most of our lives in schools, you know, and we have been tested by no less than the National Marine Fisheries Service for our performance in the recipes you will find on these pages. They found, as you will too, that a little fish truly does go a long way! All we need is a little help from some popular "extenders" . . . noodles, rice, spaghetti, and more . . . to feed your whole family from a pound or less of fish or shellfish. You'll notice that we do not always tell you what kind of fish to buy. That's because some of our families are more available at certain times of the year than others. Then when we head south or out to sea for a few months' vacation, our relatives will have taken our place in the fishermen's nets and your local seafood counter! Oh sure, what with modem technology, you can always find a number of my more famous cousins in the frozen food section. But the fish that's seasonally available will be your best buy. If you spot an unfamiliar name at the fish counter, ask your grocer about it! Chances are it's plentiful, and so ... a bargain! As if all that isn't enough, consider this: when you buy fish, filleted, or breaded in sticks and portions, or packed in a can . . . you're getting one hundred per cent food! No throwaway bones, no fat to trim off, just lean, protein-rich meat! So tuck me in and take me along. To make the shopping easier for you, we've suggested complete menus to take best ad- vantage of our great flavor. Flip to the back of the book as you stroll through the mar- ket .. . with me along, who needs a list? Contents FISH FILLETS Fish Pie with Cheese Biscuit Topping Q Biscuit Topped Fish Stew VX Fish and Rice Bake H Fish and Vegetable Dinner D Crunchy Fish Noodle Bake Q Dinner Bell Fish Soup-Stew Q Manhattan Fish Soup-Stew Q Cheesy Fish and Sauerkraut Skillet Fl Mexican Fish with Beans and Rice Q Creole Fish with Rice JE FISH STICKS-PORTIONS Fish Sticks with Jalapeno Combread ED Fish Portions Stroganoff Casserole EE Fish Portions Oriental EE Fish Portions with Tomato Sauce ED CANNED FISH Tuna Macaroni Salad JE Texas Tuna As You Like It, On Rice, On BunsEB Tuna and Noodles, Italian Style EB Tuna Dinner Pie with Cheese Sauce EB Salmon JambalayaEE Quick Salmon Corn Dinner ED Salmon Casserole with Cornbread Topping H] Individual Maine Sardine Pizzas S3 SHELLFISH Clam Fettucini 53 Spaghetti Shrimp Marinara 23 Creamed Oysters and Eggs on Hot Biscuits Ej] Fish Pie with Cheese Biscuit Topping pound fish fillets, fresh or frozen package (10 ounce) frozen mixed vegetables, broken apart can (IOV2 ounce) condensed cream of celery soup cup milk teaspoon onion salt 1 cup prepared biscuit mix Vz cup shredded process American cheese Thaw frozen fish. Cut into 1-inch pieces. Combine mixed vegetables, soup, Vz cup milk and onion salt in 10-inch trypan with heatproof handle; mix well. Heat slowly about 5 minutes. Add fish; heat until bubbly. Combine biscuit mix, cheese and remaining Vz cup milk in bowl; stir to make smooth dough. Spoon into 8 even mounds onto hot mixture. Bake in hot oven, 400°F., 18 to 20 minutes or until biscuits are done and browned. Makes 4 servings. Biscuit Topped Fish Stew 1 pound fish fillets, fresh or frozen iy 2 teaspoons salt 2 cups cubed ( 1 /2-inch) potatoes, fresh Dash of pepper or canned 2 tablespoons flour 1 cup sliced carrots y 4 teaspoon poultry seasoning 1 cup sliced onion 1 can (8 1 /2 ounce) peas, drained 2 cups water 1 can (9V2 ounce) refrigerated biscuits 2 tablespoons margarine or cooking oil Thaw frozen fish; cut into 1-inch pieces. Combine potatoes, carrots, onion, 1 cup water, margarine or cooking oil, salt and pepper in large saucepan or Dutch oven; bring to boil; cover and simmer on top of stove about 15 minutes or until vegetables are almost tender. Blend flour, poultry seasoning and remaining 1 cup water. Add to vegetables; heat until mixture thickens slightly. Add peas and fish; heat thoroughly. Edge pan with whole biscuits overlapping them slightly or cut biscuits into quarters and stand quarters upright around edge. Bake* uncovered in hot oven, 425° F., for 15 to 18 minutes or until fish flakes easily when tested with a fork and biscuits are done and browned. Makes 4 servings. * If desired, biscuits may be cooked in stew in covered pan on top of stove about 15 minutes until fish flakes easily when tested with a fork and biscuits are done. Sprinkle biscuits with paprika before serving. Fish and Rice Bake pound fish fillets, fresh or frozen can (10% ounce) condensed Cheddar cheese soup cups hot cooked rice (2/3 cup uncooked) egg, beaten tablespoons cooking oil or margarine, melted 1 tablespoon lemon juice V2 teaspoon onion salt Paprika Thaw frozen fish; cut into 1-inch pieces. Combine soup, rice and egg; mix well. Spread in even layer in shallow 1 1 /2-quart casserole. Top with fish pieces. Drizzle with oil or margarine and lemon juice; sprinkle with salt. Cover with aluminum foil, crimping it to edges of casserole. Bake in moderate oven, 350T., about 30 minutes. Uncover and con- tinue cooking 5 to 10 minutes or until hot and bubbly and fish flakes easily when tested with a fork. Sprinkle with paprika. Makes 4 servings. Fish and Vegetable Dinner 1 pound fish fillets, fresh or frozen 1 cup chopped onion 3 tablespoons margarine or cooking oil 2 tablespoons flour 1 teaspoon salt Dash of pepper 1 can (13 ounce) evaporated milk 2 cups sliced cooked potatoes 1 package (10 ounce) frozen peas and carrots, thawed Paprika Thaw frozen fish; cut into 1-inch pieces. Cook onion in margarine or oil in saucepan until tender, but not brown. Stir in flour, salt and pepper. Add milk; cook, stirring constantly until thick. Add vegetables; heat until bubbly. Fold in fish. Pour into shallow 1 1 /2-quart casserole. Cover with aluminum foil, crimping it to edges of casserole. Bake in moderate oven, 350°F., about 30 minutes. Uncover and continue cooking 5 to 10 minutes or until bubbly and fish flakes easily when tested with a fork. Sprinkle with paprika. Makes 4 servings. Crunchy Fish Noodle Bake 1 pound fish fillets, fresh or frozen 1 can (11 ounce) mandarin orange segments 1 can (10V2 ounce) condensed cream of mushroom soup 1 cup sliced celery Vz cup chopped onion Vs cup chopped salted peanuts 1 /2 teaspoon salt 1 can (3 ounce) chow mein noodles Thaw frozen fish. Cut into 1-inch pieces. Drain orange segments; save Va cup syrup. Save about 1 /4 of the orange segments for garnishing top. Combine soup, reserved orange syrup, remaining orange segments, fish, celery, onion, peanuts, salt and 1 /2 of the noodles; mix. Spread mixture into a shallow 1V2 -quart casserole. Cover with aluminum foil, crimping it to edges of casserole. Bake in moderate oven, 350° F., about 30 minutes. Uncover. Sprinkle with remaining noodles. Continue cooking about 10 minutes or until hot and bubbly and fish flakes easily when tested with a fork. Garnish with orange segments. Makes 4 servings. Dinner Bell Fish Soup-Stew 1 pound fish fillets, fresh or frozen 2 cups water 1 cup elbow macaroni 1 cup sliced carrots 1 V? cups chopped onion 1 teaspoon salt Dash of cloves Dash of pepper 1 can (1T/2 ounce) condensed split pea with ham soup 2 cups milk Thaw frozen fish; cut into 1-inch pieces. Combine water, macaroni, carrots, onion, salt, cloves and pepper in large saucepan or Dutch oven; bring to a boil. Cover and cook slowly about 15 minutes or until carrots and macaroni are both tender. Stir in soup and milk; heat and stir until well mixed. Add fish pieces. Cover and cook about 10 minutes or until fish flakes easily when tested with a fork. Makes about 8 cups, 4 to 6 servings. Manhattan Fish Soup-Stew 1 pound fish fillets, fresh or frozen IV2 cups sliced carrot 1 cup water 1 can (10 1 /2 ounce) condensed cream of potato soup 1 package (9 ounce) frozen cut green beans, thawed 1 can (10 ounce) tomatoes 1 cup undiluted evaporated milk IV2 teaspoons onion salt 1/4 teaspoon leaf thyme Thaw frozen fish; cut into 1-inch pieces. Combine carrot slices and water in saucepan; cover and simmer about 15 minutes or until carrots are almost tender. Stir in potato soup, green beans, tomatoes, milk, salt and thyme; heat until hot and bubbly. Add fish; cover and cook about 10 minutes or until fish flakes easily when tested with a fork and beans are done. Serve with hot biscuits, crackers or crusty bread. Makes about 7 cups, 4 dinner- size servings. Cheesy Fish and Sauerkraut Skillet 1 pound fish fillets, fresh or frozen *\ y^P* 5 ^-^-— ^_ % cup chopped onion * 0> ^.f^d &S^h ^^^T 2 tablespoons margarine or cooking oil o /^k^^^^L J^K~~ 1 can (1 pound 11 ounce) sauerkraut, '^S mU^m ^^^^^^^^^1—^^— well drained "w^^^S^r \rgKSSW \v\ •!— - — s — ■ — 1 /2 cup water ^O^Pi^-P \yr . 1 /2 teaspoon caraway seed ^||?xpr~ Vi teaspoon garlic salt 1 package (3 ounce) cream cheese, 2 slices process American cheese, cut in cubed strips Thaw frozen fish; cut into 1-inch pieces. Cook onions in margarine or oil in 10-inch trypan until tender, but not brown. Add sauerkraut, water, caraway seed and garlic salt. Cover and simmer about 30 minutes or until flavors are well blended. Stir cream cheese into sauer- kraut. Top with fish pieces. Cover and simmer about 10 minutes or until fish flakes easily when tested with a fork. Top fish with strips of cheese; allow to melt. Makes 4 servings. Mexican Fish with Beans and Rice 1 pound fish fillets, fresh or frozen 1 cup chopped onion 2 tablespoons margarine or cooking oil 1 tablespoon flour 1 /2 teaspoon salt Dash of pepper 1 can (1 pound) tomatoes 2 tablespoons brown sugar 2 tablespoons vinegar 1 teaspoon prepared mustard 1 can (1 pound) kidney beans, drained 1 1 /2 cups hot cooked rice Thaw frozen fish; cut into 1-inch pieces. Cook onion in saucepan in margarine or oil until tender, but not brown. Stir in flour, salt and pepper. Add tomatoes, brown sugar, vinegar and mustard; mix. Simmer uncovered about 10 minutes, stirring frequently. Add fish; simmer about 10 minutes or until fish flakes easily when tested with a fork. Stir kidney beans into hot rice; heat slowly until beans are hot. Serve fish over beans and rice. Makes 4 servings. Creole Fish With Rice IE 1 pound fish fillets, fresh or frozen 1 cup sliced onion 1 cup sliced celery 2 tablespoons margarine or cooking oil 1 tablespoon flour 1 can (1 pound) tomatoes Vt cup chopped green pepper, optional 1 teaspoon garlic salt 1 /2 teaspoon chili powder Dash of pepper 4 servings hot cooked rice Thaw frozen fish; cut into 1-inch pieces. Cook onion and celery in margarine or oil in saucepan until onion is tender, but not brown. Stir in flour. Add tomatoes, green pepper and seasonings; mix well. Cover and simmer about 20 minutes. Add fish; simmer uncovered about 10 minutes or until fish flakes easily when tested with a fork. Serve over rice. Makes 4 servings. Fish Sticks with Jalapeno Cornbread EB % cup flour Vi cup yellow corn meal 2 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 1 /3 cup milk 2 eggs, beaten 3 tablespoons melted margarine, bacon drippings or cooking oil 1 can (8% ounce) cream, style corn 2 tablespoons finely chopped canned jala- peno pepper 1 cup shredded process American cheese 1 package (9 ounce) frozen fish sticks Combine and mix first 5 ingredients in bowl. Add milk, eggs, margarine, drippings or oil, corn and pepper; mix until dry ingredients are moistened. Fold in Vz of the cheese. Turn into a greased shallow 1 1 /2 -quart casserole. Push fish sticks into batter in rows along either side of casserole. Sprinkle remaining V2 cup cheese evenly over top. Bake in hot oven, 425°F., about 25 minutes or until cornbread is done. Cut in serving portions. Makes 4 servings. Fish Portions Stroganoff Casserole EE 1 package (12 ounce) frozen breaded fish portions 2 tablespoons melted margarine or cook- ing oil 1 tablespoon lemon juice 3 cups medium noodles (6 ounces), cooked and drained 1 can (8 1 /2 ounce) peas and carrots, drained * 1 can (10% ounce) condensed cream of chicken soup 1 /2 cup dairy sour cream Vz cup milk 1 teaspoon Worcestershire sauce 1 /2 teaspoon onion or garlic salt Dash of pepper Broil fish portions as directed on package label drizzling margarine or oil and lemon juice over portions before broiling. Combine noodles, peas and carrots, soup, sour cream, milk, Worcestershire sauce, onion or garlic salt and pepper; mix well. Pour into shallow V/z- quart casserole. Top with fish portions. Bake in moderate oven, 350°F., about 25 to 30 minutes or until noodle mixture is hot and bubbly. Makes 4 servings. * 1 package (9 ounce) frozen peas and carrots, cooked and drained, may be substi- tuted for canned ones, if desired. Fish Portions Oriental E 1 package (12 ounce) frozen breaded fish portions 1 can (13V4 ounce) pineapple chunks 2 tablespoons sugar 2 tablespoons vinegar 1 tablespoon soy sauce 1 tablespoon cornstarch 1 /2 teaspoon garlic salt 1 /2 medium green pepper, cut in strips 4 servings hot cooked seasoned rice Heat fish portions as directed on package label. Drain pineapple chunks; save syrup. Add water as needed to pineapple syrup to make % cup liquid. Combine liquid, sugar, vinegar, soy sauce, cornstarch and garlic salt in saucepan; mix well. Cook stirring constantly until sauce is thickened and clear. Add pineapple chunks and green pepper strips, heat. Serve fish portions on rice and spoon sauce over fish. Makes 4 servings. Fish Portions with Tomato Sauce ED 1 package (12 ounce) frozen breaded fish portions 1 cup sliced celery 1 cup thinly sliced onion 1 /4 cup margarine or cooking oil 1 tablespoon flour 1 teaspoon garlic salt 1 can (1 pound) tomatoes 5 to 6 drops red pepper sauce, or to taste 6 cups shredded cabbage (about 1 pound) 1 /2 teaspoon salt Heat fish portions as directed on package label. Cook celery and onion in 2 tablespoons margarine or oil in saucepan until onion is tender, but not brown. Stir in flour and garlic salt. Stir in tomatoes and pepper sauce. Cover and simmer about 15 minutes or until sauce is thickened and flavors blended. Heat remaining margarine or oil in large skillet or Dutch oven. Add cabbage; sprinkle with salt and stir. Cover and cook slowly 7 to 10 minutes or until desired degree of doneness, stirring several times. Serve fish portions on cabbage and spoon sauce over fish. Makes 4 servings. Tuna Macaroni Salad E 1 cup cooked elbow macaroni (V2 of 7 ounce package) 1 can (8 ounce) pineapple chunks or tid- bits V2 cup salad dressing V2 teaspoon curry powder, optional Va teaspoon salt 1 can (6 1 /2 or 7 ounce) tuna, drained and flaked % cup sliced celery 1/2 cup cubed process American cheese V2 cup chopped sweet pickle Cook macaroni as directed on package label. Drain and rinse well in cold water; drain. Drain pineapple; save 2 tablespoons syrup. Combine and mix reserved pineapple syrup, salad dressing, curry powder, if used, and salt. Pour over macaroni; mix well. Chill at least 1 hour. Add remaining ingredients; mix. Chill before serving. Serve plain or on salad greens as desired. Makes about 6 cups or 6 servings. Texas Tuna As You Like It EE 1 teaspoon prepared mustard Va teaspoon salt Dash of pepper 4 servings seasoned cooked rice, noo- dles, spaghetti or cornbread squares or 6 to 8 hamburger buns 1 can (9 1 /4 ounce) tuna in oil % cup chopped onion Vz cup chopped celery, optional % cup catsup % cup water 1 tablespoon sugar 1 tablespoon vinegar 1 tablespoon Worcestershire sauce, optional Drain tuna; pour oil into saucepan. Flake tuna. Cook onion and celery, if used, in tuna oil until tender, but not brown. Add remaining ingredients, except tuna. Simmer uncovered about 10 minutes until flavors are blended. Fold in tuna and heat. Serve on hot seasoned cooked rice, noodles, spaghetti or cornbread squares as an entree or on plain or toasted hamburger buns. Makes about 3 cups tuna mixture, enough for 4 dinner-size servings when served on rice, pasta or cornbread or 6 to 8 sandwiches when served on hamburger buns. Tuna and Noodles, Italian Style EH 1 can (9 1 /4 ounce) tuna in oil 1 cup sliced celery 1 /2 cup chopped onion 1 can (1 pound) tomatoes 1 can (6 ounce) tomato paste 1 /2 cup water 1 teaspoon sugar 1 teaspoon garlic salt 1 teaspoon oregano 1 /2 teaspoon crushed sweet basil 4 ounces medium noodles, cooked and drained (about 3 cups uncooked) Va. cup grated Parmesan cheese Drain tuna; pour oil into saucepan. Flake tuna. Cook celery and onion in tuna oil until tender, but not brown. Add tomatoes, tomato paste, water, sugar, garlic salt, oregano and basil. Cover and simmer about 30 minutes or until flavors are blended. Fold in tuna. Spread 1 /2 of the noodles over bottom of shallow 1 1 /2-quart casserole; top with V2 of the tuna mixture and cheese. Repeat using remaining ingredients. Bake in moderate oven, 350°F., about 30 minutes or until hot and bubbly. Makes 4 servings. Tuna Dinner Pie with Cheese Sauce EQ 2 cans (6V2 or 7 ounces each) tuna V/z cups undiluted evaporated milk V2 cup chopped onion 2 eggs, beaten 2 tablespoons margarine or cooking oil 9-inch unbaked pastry shell 2 tablespoons flour Cheese Sauce, (recipe follows) V2 teaspoon salt Tomato slices, optional Dash of pepper Drain and flake tuna. Cook onion in saucepan in margarine or oil until tender, but not brown. Stir in flour, salt and pepper. Add milk; cook, stirring constantly, until thickened. Pour mixture over eggs very slowly, beating constantly. Bake crust in moderate oven, 375°F., about 5 minutes. Remove crust from oven and spread tuna over crust; pour egg mixture over tuna. Return pie to oven; bake about 25 to 30 minutes or until filling is set. Let stand about 10 minutes before cutting into wedges. Serve with Cheese Sauce. Garnish with thin tomato slices, if desired. Makes one 9-inch pie, 4 to 6 servings. ChGGSG S9UCG 1 can ( 1 ° 3//4 ounce) condensed Cheddar cheese soup Vi cup undiluted evaporated milk Combine soup and milk in saucepan; heat, stirring until hot and smooth. Makes about 1% cups sauce. Salmon Jambalaya EE 1 can (1 pound) pink salmon 1 cup sliced celery 1 /2 cup chopped onion 2 tablespoons margarine, bacon drippings or cooking oil 1 1 /2 cups water 1 can (1 pound) tomatoes, undrained % cup uncooked rice 1 chicken bouillon cube 1 teaspoon garlic salt % teaspoon salt Dash pepper 1 bay leaf V4 cup chopped parsley, optional Drain salmon; save liquid. Flake salmon. Cook celery and onion in margarine, bacon drip- pings or oil until tender, but not brown. Add water, tomatoes, rice, salmon liquid, bouillon cube and seasonings; stir. Cover and simmer 20 to 25 minutes or until rice is done. Remove bay leaf. Fold in salmon and parsley, if used, and heat. Makes 4 servings. Mackerel Jambalaya Follow recipe for Salmon Jambalaya above and substitute 1 can (1 pound) mackerel for salmon. Drain mackerel, discard liquid, and increase water used to 2 cups. Makes 4 servings. Quick Salmon Corn Dinner S3 1 can (1 pound) pink salmon 1 1 /2 cups elbow macaroni 1 can (1 pound) cream style corn Vz cup chopped onion 1 can (8 ounce) peas, drained 2 slices process American cheese, cut in half diagonally Drain salmon; save liquid. Flake salmon. Cook macaroni in 10-inch trypan as directed on package label. Drain well. Add corn, onion, peas and salmon liquid to macaroni; mix. Cover and simmer about 5 minutes. Fold in salmon and heat. Arrange cheese on top and allow to soften. Makes 4 servings. Salmon Casserole with Cornbread Topping HI 1 can (1 pound) pink salmon 1 can (10% ounce) condensed cream of mushroom soup 1 package (9 ounce) frozen cut green beans, thawed 1 /2 package (1 pound 2 ounce) corn muffin mix (or 1% cups of dry mix) 1 A cup finely chopped green pepper, optional 1 /4 teaspoon dry mustard Drain salmon; save liquid. Flake salmon; distribute evenly over bottom of shallow 1 1 /2-quart casserole. Combine soup, salmon liquid and green beans in saucepan; heat. Pour soup mixture over salmon. Combine corn muffin mix, green pepper and dry mustard in bowl. Add egg and Vz of the milk called for on package label and mix as directed in package directions. Spoon into 8 even mounds onto hot soup mixture. Bake in hot oven, 400°F., about 22 to 25 minutes or until topping is done and browned. Makes 4 servings. Note: If desired the remaining Vi package of corn muffin mix may be prepared as directed on the package label. Bake in muffin pans and serve with casserole. Individual Maine Sardine Pizzas 3 cans (4 ounces each) Maine Sardines 6 hamburger buns 2 tablespoons butter or margarine % cup catsup 1 tablespoon chopped onion % teaspoon oregano Dash garlic powder Vz cup grated cheese Drain sardines. Break into large pieces. Split rolls and spread butter on each half. Place rolls, butter side up, on a cooky sheet, 15x12 inches. Distribute sardines equally on each half roll. Combine catsup, onion, oregano, and garlic powder. Place approximately 1 table- spoon catsup mixture over sardines. Sprinkle cheese on top. Bake in a very hot oven, 450°F., for 8 to 10 minutes or until cheese melts and rolls toast. Serve hot. Serves 6. Clam Fettucini V4 cup soft margarine 1 /2 cup chopped onion 3 tablespoons flour 1 teaspoon sugar 1 teaspoon oregano 1 /2 teaspon salt Dash of pepper 1 can (1 pound) whole tomatoes, undrained 1 can (8 ounce) tomato sauce 1 can (8 ounce) minced clams, undrained* 1 /4 cup sliced ripe olives 4 cups hot cooked seasoned noodles V* cup grated Parmesan cheese Melt 2 tablespoons margarine in saucepan. Add onion and cook until tender, not brown. Combine and mix flour, sugar, oregano, salt and pepper; stir into onion mixture. Add tomatoes, tomato sauce, clams and olives and cook, stirring constantly, until mixture thickens. Combine hot noodles, remaining 2 tablespoons margarine and cheese, toss until noodles are evenly coated with cheese. Turn noodles into deep serving dish and pour sauce over top. Makes 4 servings * If desired, 2 6-ounce cans of minced clams could be substituted for the 8-ounce can, but 1 can of clams should be drained to keep yield the same. Spaghetti Shrimp Marinara EE-: Vi pound small frozen shrimp, or 1 can ( 4 Vz ounce) small shrimp 1 package (8 ounce) spaghetti 2 hard-cooked eggs 3 tablespoons margarine or oil 3 tablespoons flour 2 teaspoons lemon juice, optional 1 teaspoon salt Va teaspon dill weed, optional 1 cup undiluted evaporated milk 1 cup water 1 can (8 ounce) peas, drained or % cooked frozen peas Va, cup sliced ripe olives, optional cup Defrost frozen shrimp. Drain canned shrimp and rinse gently with cold water. Cook spaghetti as directed on package label. Cut eggs into quarters lengthwise and crosswise. Melt margarine in saucepan, stir in flour, lemon juice, salt and dill weed, if desired. Stir in milk and water and cook, stirring constantly, until smooth and thickened. Fold in shrimp, eggs, peas and olives; heat 3 to 4 minutes. Serve on spaghetti. Makes 4 servings. Creamed Oysters and Eggs on Hot Biscuits 1 can (10 ounce) frozen oysters 1 tablespoon margarine 1 tablespoon flour Vz teaspoon salt 1 can (10% ounce) cream of celery soup, undiluted Vz cup evaporated milk, undiluted 2 hard-cooked eggs, sliced 1 can (2 ounce) mushroom stems and pieces, drained 2 tablespoons diced pimientoes, optional 2 teaspoons chopped parsley 4 large baking powder biscuits (see below) Defrost oysters. Melt margarine in saucepan; add oysters and cook slowly until edges curl, stirring constantly. Stir in flour and salt. Add soup and milk; cook, stirring con- stantly, until sauce is smooth and hot. Add eggs, mushroom stems and pieces, pimientos and parsley; mix well and heat. Spoon over split hot baking powder biscuits. Makes 3 cups sauce, 4 servings. Hot Baking Powder Biscuits Using 2 cups of prepared biscuit mix or self-rising flour, prepare and bake large biscuits as directed on package label. FISH ENTREE VEGETABLE SALAD BREAD DESSERT El Fish Pie with Cheese ™* Biscuit Topping Pickled Beet and Onion Salad on Lettuce Celery and Carrot Sticks Hot Baking Powder Biscuits Chilled Canned Blue Plums Wafers El Biscuit Topped Fish Stew Crisp Lettuce Favorite Salad Dressing Carrot Sticks and Radishes Cake Squares with Cherry Pie Filling Sauce CI Fish and Rice Bake Buttered Green Beans Cottage Cheese-Pine- apple Chunk Salad Honey Celery Seed Dressing or French Dressing Hot Buttered Bread Pound Cake Slices with Lemon Pudding Sauce pi Fish and Vegetable ■*■ Dinner Buttered Cooked Cabbage Wedges Molded Carrot-Pine- apple-Lemon Gelatin Salad on Lettuce Hot Buttered Bread Ice Cream Cookies Ft Crunchy Fish Noodle Bake Buttered Broccoli Pieces Chef's Salad Oil-Vinegar Dressing Brown-and-Serve Rolls Chilled Canned Apricot Halves Wafers W!M Dinner Bell Fish Soup-Stew Tomato Slices on Lettuce Favorite Salad Dressing Sea Toast or Hot Buttered Crusty Bread Chilled Tapioca Pudding n Manhattan Fish Soup-Stew Head Lettuce Wedges Thousand Island Dressing Hot Biscuits, Crackers, or Crusty Bread Gingerbread Squares with Lemon Pudding Sauce W^ Cheesy Fish and Sauerkraut Stewed Tomatoes KJ Skillet Green Beans Vinaigrette Rye Bread Chilled Apple- sauce Oat Cookies T7i Mexican Fish with Beans KJ and Rice Corn with Green Peppers Cooked Cauliflower and Green Beans on Lettuce Oil and Vinegar Dressing Cornbread or Hard Rolls Chilled Vanilla Pudding with Chocolate Sauce ETJ1 Creole Fish with Rice String Beans with Bacon Bits Molded Lime Gelatin- Cottage Cheese Salad Hot Baking Powder Biscuits or French Bread Butterscotch Pudding Wafers ETlFish Sticks with Jalapeno UU Cornbread Baked Beans Tomato and Onion Slices Marinated in Oil Vinegar Dressing Pineapple Rice Pudding Cinnnamon Sugar Cookies Cin Fish Portion Stroganoff *-■ Casserole Green Beans with Mushroom Stems and Pieces Marinated Cucumber Slices and Pickled Beets Rye Bread or Pumpernickel Bread Chilled Cinnamon- Applesauce Cookies FISH ENTREE VEGETABLE SALAD BREAD DESSERT PF| Fish Portions Oriental Buttered Peas with Sliced Water Chestnuts Tossed Salad Greens Favorite Dressing Bran Muffins or Pan Rolls Molded Orange Gelatin with Banana Slices PF1 Fish Portions with Tomato ■*J Sauce Parsley Buttered Potatoes Relish Tray: Carrot Curls, Celery Sticks, Cucumber Slices, Etc. Strawberry Ice Cream Chocolate Cookies CT]1 Tuna Macaroni Salad Potato Chips Assorted Vegetable Relishes Brown-and-Serve Rolls Angel Food Cake Slices rFi Texas Tuna As You Like it **J On Hot Seasoned Rice On Toasted Buns Zucchini or Okra Bits Tossed Salad Greens Honey-Celery Seed Dressing Chocolate Pudding with Sliced Banana Potato Chips or Corn Chips Cole Slaw Dill Pickle Wedges Ice Cream Chocolate Cookies rc\ Tuna and Noodles Italian Style Peas with Mushroom Stems and Pieces Green Beans and Onion a la Vinaigrette Bread or Bread Sticks Vanilla Pudding with Sliced Banana m Tuna Dinner Pie with Cheese Sauce Tomato Slice Garnish Tossed Salad Greens Russian Dressing Lemon Pudding Sugar Wafers CTJ] Salmon Jambalaya Peas with Onion Rings Sliced Peach-Cottage Cheese Salad Corn Sticks Ijl Quick Salmon Corn Dinner Chopped Spinach with Waldorf Salad + Bacon Bits Whole Wheat Bread ET1 Salmon Casserole with ■*■ Cornbread Topping Creamed Peas Tossed Salad Greens Russian Dressing Corn Muffins HJ1 Individual Maine Sardine tt3 Pizzas Cabbage Slaw with Pineapple and Raisins Spice Cake Squares Brownie Squares Topped with Ice Milk Fruit Cocktail in Strawberry Gelatin Cookies Frosted Chocolate Cake Squares Vanilla Ice Cream ES Clam Fettucini Buttered Italian Beans with Chopped Onions Pineapple-Lime Gelatin Salad Italian Bread Bread Pudding CJH Spaghetti Shrimp Stewed Tomatoes with Marinated Baby ■*■ Marinara Green Peppers Carrots on Lettuce Creamed Oysters and Eggs on Hot Biscuits Brown Sugar-Glazed Carrots Green Salad Green Goddess Salad Dressing Orange Custard Ice Cream Cookies Epilog SEE, didn't I tell you? Here we are on the back page, and I hope you agree that good things come in small packages! Who would have dreamed that you'd find such a bonanza of ideas and inspiration in this little book? We provide a refreshing change of pace for the table, too, true? ft U.S. GOVERNMENT PRINTING OFFICE: 1973-750-123 For sale by the Superintendent of Documents, U. S. Government Printing Office Washington, D. C, 20420 - Price 50 cents Stock No. 0320-00074 (0 UJ ru n BRAF 11 5ITYL mi i-^i 3- U ' (— i UNIV III r^ n N STATE a a a z ui 0. U.S. DEPARTMENT OF COMMERCE Frederick B. Dent, Secretary Dr. Robert M. White, Administrator National Oceanic and Atmospheric Administration Robert W. Schoning, Director National Marine Fisheries Service This publication was developed at the National Consumer Educational Services Office, National Marine Fisheries Service, 100 East Ohio St. Chicago, Illinois 60611