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Main Dish:
QUICK BAKED FISH
(U.S.A.)
1 pound fish fillets 3/4 inch thick or small whole fish
˝ c. milk
2 tsp. salt
dry breadcrumbs
1 T. salad oil or melted butter
Let the fish stay at room temperature 15 minutes so that it will not be icy cold. Set the oven at 500 degrees. Mix ˝ cup milk 2 tsp. salt.
Dip the fish in it, then in plenty of dry breadcrumbs to make a thick coating. Put in an oiled baking pan or on an ovenproof platter. Sprinkle with 1 T. salad oil or melted butter.
Bake uncovered, until the fish flakes when tested with a fork (about 10 minutes). Serve with tartar sauce.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3˝ c. chicken stock
˝ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
CELERY SALAD
(Palestine)
8 stalks white celery
1 pint heavy cream
2 T. finely chopped parsley
1 tsp. paprika pepper
4 red apples, unpeeled
1 pint yogurt
celery salt
Chop celery and apples very finely and add salt. Whisk yogurt for a few minutes, then stir in cream carefully. Pour over the celery and apples. Pile individual glasses, garnish with the parsley and sprinkle with paprika pepper. Serve very cold.
Dessert:
FRIED BANANAS
(Cuba)
6 bananas
3 T. lemon juice
3 tsp. sugar
sprinkle of cinnamon
sprinkle of ginger
butter or oil for frying
Peal bananas. Fry until light golden brown. Add lemon juice, then sugar, cinnamon and ginger. Let simmer a few minutes and serve immediately. Serves four.
Drinks:
Serve meal with your favorite beverages.
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