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Main Dish:
OVEN BAKED FISH
(U.S.A.)
1 egg
1 T. water
3/4 tsp. Tabasco pepper sauce
salt and pepper to taste
lemon and parsley and paprika
1 ˝ lbs. fish fillets (fresh or thawed frozen) (flounder, cod, haddock, perch, etc.)
1 c. Corn Blake Crumbs
2 T. melted butter or salad oil
Combine egg, water, Tabasco sauce, salt and pepper. Beat until well blended. Clean fish and dip in egg mixture. Coat generously with Corn Flake Crumbs. Place on foil-lined baking sheet, and drizzle with melted butter or oil. Sprinkle parsley and paprika over top of fish. Bake in 375 degrees oven for 20-30 minutes, or until fish flakes easily when tested with a fork. Serve with lemon. Serves 4.
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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