Evening star., 1952-11-25
Add q Holiday Touch to Friday Fare
By Violet Faulkner

by violet foulkner
Fridays dinner, even after al
handsome holiday celebration on
Thursday. needn't be a letdown
II you serve the fish with a flair.
We have two suggestions for
this post-holiday meal. Fish
Rockefeller, a prototype of oysters
by the same name. shows strong
New Orleans influence. Seasoned
spinach makes the topping for this |
distinctive fish dish. And no mat
ter where you live these days. the
quick-frozen filletS are readily
available. While the recipe calls
for haddock, ocean perch or the
skinless cod fillets can be sub
stituted with equally good results.
The spicy shrimp and rice Isl
an adaptation of a Mexican rec
ipe. In event you're having house
guests over the week end, here's
a delectable main dish that is
just as good for company as for
q big-family meal. The combina-
ton of pickles, spice and herbs
cooked with the rice lifts it COM
pletely out of the every day class.
Should you live in an area where
fresh or frozen shrimp is not easy |
to come by. the canned variety |
will work just as well, and the
dish be every bit as good.
FISH ROCKEFELLER.
! package Il pounO quick-frpzen
haddock f1lletS.
! onion.
/ small bay leaf.
"a cup cooked spinach.
2 Sprigs parsley.
Il teaspoon salt.
Dash cayenne.
u teaspoon celery salt.
- cup butter.
70 cup bread crumbs.
Thaw fillets just enough to
separate. Arrange In creased
shallow baking dish. Put onion,
bay leaf, spinach and parsley
through food chopper, using finest
knife. Combine seasonings with
chopped mixture and saute in
butter S minutes. Add bread
crumbs, mixing well. Spread over
fish and bake in hot oven (400
degrees F. 20 to Is minutes. Gar
nish with lemon slices. Makes 4
to 5 servings.
SPICY SHRIMP AND RICE.
2 pounds shrimp, fresh or frozen.
"A cup salad oil.
2 onions, chopped.
12 cup diced celery.
! Glove garlic, minced.
bay leaf, crumbled.
2 cups uncooked rice.
3 chicken bouillon cubes.
3 cups boiling water.
1s teaspoon saffron (optionaD.
u cup chopped stuffed olives
with juice.
2 tablespoons chopped pickles.
1s teaspoon thyme.
Salt, pepper and caynne.
Cook shrimp in boiling salted
water 2 to S minutes, or in
court bouillon (recipe below
Shell and clean. Heat salad oil
In very large skillet. Add onion,
celery, garlic and bay leaf; cook
until onion is tender and slightly
Drowned. Add rice and cook,
stirring constantly, until Drowned.
Dissolve bouillon cubes in boiling
water; add saffron. Add with
olives and pickles to rice mixture.
Stir in thyme. Cover skillet and
let cook, stirring occasionally,
about 80 minutes. or until rice is
cooked. Add salt, pepper and :
cayenne to taste. If mixture be-
comes too dry, add more water. ;
When rice is cooked, stir in
shrimp, reserving some for gar
nishing. Pour mixture into
casserole: garnish top with extra
shrimp. Place in a hot oven
(425 degrees F. just long enough
to heat shrimp, about 10 minutes.
Serve with sweet pickles. Makes
eight servings.
COURT BOUnLON.
1l2 quarts water.
Il stalk celery.
carrot, sliced.
! small onion, sliced.
Juice of e lemon.
teaspoon salt.
Il teaspoon pepper.
Put water in saucepan. Add all
ingredients. Bring water to boil.
Add shrimp, as indicated above
and if necessary. enough water to
cover. Let water come to boil
again. Turn heat down so water
just SINNERS. Cover saucepan and
1Ak