SCALLOPED CRAB
(Serves 5)

10 oz. fresh crabmeat flakes
14 teaspoon onion
1 tablespoon butter
1 cup medium white sauce
1 teaspoon minced parsley
14 cup grated parmesan cheese saute
14 cup light cream

Saute crabmeat and onions in butter. Add
white sauce and parsley, and turn into
buttered ramekins. Cover with cheese
mixture and cream. Bake in hot oven
(400° F.) 15 minutes, or until brown. Top
with 1 cup buttered crumbs instead of
cheese, if desired.

Sauce: Melt 2 level tablespoons butter, 2
tablespoons flour, and stir until smooth.
Add 1 cup milk gradually and cook un-
til thick. Add salt and pepper.

—MILDRED BROWN

SHRIMP-CHEESE BISQUE
(Makes 6 Servings)

3 tablespoons butter or margarine

2 tablespoons minced green pepper

1 tablespoon minced onion

1 tablespoon flour

YA teaspoon salt

4 cups milk

14 lb. processed Canadian cheese, cut
in small pieces

1 No. 1 can shrimps, finely chopped

4 teaspoon Worcestershire sauce

Melt butter or margarine in medium-size
saucepan; add green pepper and onion;
saute over low heat 5 minutes, or until
tender but not brown. Blend in flour
and salt; stir in milk, cheese, shrimps and
Worcestershire sauce. Cook over low heat,
stirring often, until cheese melts and soup
is hot. Do not boil.
—Bupa BROWN

SHRIMP PUFFS

2 cups flour
14 teaspoon salt

3 teaspoons baking powder
1 egg

1 cup milk
1% lb. crab and shrimp meat
12 cup grated cheese

Sift flour, salt and baking powder. Beat
egg and add to meat. Stir into flour
mixture and beat well. Drop by tea-
spoons in boiling fat and cook until
brown.

—ReEBy COLLIER

STUFFED FISH TURBANS

8 long fillets of fish

2 tablespoons butter

1, tablespoon flour
tablespoon lemon juice
cup top milk

cup chopped pimento
tablespoons minced parsley
teaspoon pepper

1 cup soft bread crumbs

1 teaspoon salt

Trim fillets, sprinkle with lemon juice,
and coil inside muffin tins, which have
been buttered. Melt butter, add flour
and blend. Add top milk gradually. Cook
until thick and add crumbs and season-
ing. Add parsley and pimento. Fill
coiled fillets, cover with buttered paper
and bake 20 minutes in 375° F. oven.
Sprinkle with buttered crumbs and then
brown. Serves 6 to 8.

YQ

—ALLIE MOIR

TARTAR SAUCE

Combine chopped pickles, chives and
olives with mayonnaise. Suitable for
serving with fish, hash, or smoked meats.

—EpDNA GARBUTT

Compliments of

WESTERN FISHING CO. LTD.

Campbell Ave., Vancouver, B.C.

Suppliers of Fresh Fish Products

Ask for “WESTERN” Brand

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