Lenten Dishes Gan Be .
By Jan Palmquist
C) n Fisherman’s Wharf in San Francisco, one of the famous restaurants specializes in its crab
casserole. To make this, place a layer of crabmeat in a casserole, cover with a layer of cream sauce
and sprinkle with lemon juice; add another layer of cream sauce, top with grated sharp cheese
and bake. All of which reminds us that it’s time to plan meals geared to the Lenten season.
Probably the one food we draw upon most for Lenten fare is seafood although dairy products
and eggs offer endless possibilities also. Then there are vegetable dishes upon which we can
lavish our imagination in transforming into main dishes. Give your Lenten meals a lift by varying
vour basic foods.
If you’re looking for interesting ideas seafood always provides a ready answer. Creamed tuna
needs only a little “face-lifting” by combining with shrimp to become Seafood Supreme or some
other tempting main dish, while frozen fish offers marvelous fare.
Versatile cheese combines well with almost any food for an entree — it proves especially de
licious when used with shrimp and mushrooms, possibly in a casserole . . . Make wide use of
casseroles — try one made up of cheese and shrimp, or one of creamed salmon and parsley rice
. . . Plan tempting dishes using eggs and cheese in souffles or omelets.
You’ll want to include vegetables in your meal planning also, combining vegetables with
sauces in casserole dishes ... An easy salad with mixed vegetable juices and canned shrimp plus
unflavored gelatin lends attractiveness to a Lenten meal. Served in ring style, the molded salad
becomes festive enough for guests.
If we sprinkle our Lenten menus with imagination our families will not tire of our cooking and
well find ourselves using many of these special dishes over and over throughout the year.
SAVORY BAKED PERCH
I package (12 ounces) frozen perch
fillets, partly thawed l'/t tablespoons diced green pepper
Melted butter, salt, and pepper 2 tomatoes, nit into wedges
teaspoon basil Salt, pepper, and butler
Thaw fish just enough to separate fillets. Arrange in greased shallow
baking dish. Brush with melted butter. Season with salt and pepper.
Sprinkle basil, onion, and green pepper over the fish.
Bake in hot oven (400°F.) 15 minutes. Then remove from oven,
arrange tomato wedges around fish, season with salt and pepper, and dot
with butter. Return to hot oven and bake about 15 minutes longer, or
until fish is easily flaked with a fork. Makes 3 servings.
JELLIED SHRIMP SALAD
2 envelopes unflavored gelatine '/h teaspoon pepper
1 cup cold canned mixed vegetable 2 tablespoons lemon juice
juices 2 5-ounce cans shrimp, drained
2Vs cups hot canned mixed vegetable Vs cup diced celery
juices Vs cup diced green pepper
Vi teaspoon salt
Soften gelatine in cold vegetable juices. Dissolve thoroughly in very
hot vegetable juices, stirring well. Season with salt, peppier and lemon
juice. Chill until the mixture is the consistency of unbeaten egg white.
Fold in shrimp, celery and green p>epp>er. Tum into large ring mold or
8 individual molds. Chill until firm. Unmold on salad greens. Serve
with mayonnaise or salad dressing. Yield: 8 servings.
