FISH FIESTA

One of the tastiest fish recipes we know

1 lb. or 2 c. cooked fish % c. chopped parsley
(chicken haddie, (optional)
canned salmon) 1 tsp. salt
3 slices bacon, diced Few drops Tabasco
1% ¢. chopped onion sauce
1% ¢. diced celery 2 c. cooked rice
1 tbsp. flour 1 c. buttered soft bread
1 can (28 0z.) tomatoes crumbs

Flake fish. Fry bacon until crisp and remove from pan. Cook onion
and celery in bacon fat until tender. Stir in flour and add tomatoes,
parsley, salt, and Tabasco sauce and cook until thickened. Add bacon.
Place rice, fish and tomato mixture in layers in a greased 1% quart
casserole. Top with bread crumbs. Bake in a moderate oven (350°F.)
for 20: to 30 minutes.

To freeze: Do not over cook. Cool quickly to room temperature. Pack
in freezer containers, seal. Freeze immediately.

To serve: Heat in double boiler or in a casserole in the oven.

MERINGUE SHELLS

A delicious dessert base right from the freezer

2 egg whites *% ¢. icing sugar or
Few grains salt 4 c. fine granulated sugar
14 tsp. vanilla

Beat egg whites and salt until stiff and dry. Beat in sugar and vanilla.
Cover greased baking sheet with ungreased paper. Place mounds of
meringue mixture on paper to make circles 2 inches in diameter. Bake
in preheated, very slow oven (150°) overnight or until the shells are
dry on the surface but still white. Remove from the paper while
warm; if they stick moisten the reverse side of the paper with a wet
cloth. Cool; just before serving fill with ice cream or sweetened fruit.
Meringue shells if not used within 24 hours should be frozen.

To freeze: Cool to room temperature. Pack in freezer containers; seal.
Freeze immediately.

To serve: Leave at room temperature for about 2 hours before using.

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