If you’ve been casting about for some new dishes to see you through Lent, Everett cook and faithful Forum helper-outer Carol Wilson offers a couple of tried-and-true suggestions to add to those what-to-fix lists.
“Now that it is the Lent time of the year, I have some recipes that I think are very tasty,” she writes. “With having to abstain from eating meat on Fridays, these are a nice alternative. Although I originally found them for Lent, I make them all year long.”
Fish pie
1pound fish fillets (cod, halibut, rock fish, haddock or any other kind of white fish)
Water
Salt
1cup cubed potato
1cup diced carrot
1cup sliced celery
1/2onion, chopped
1/2green pepper, chopped
1/2tomato, chopped
1/4cup chopped mushrooms
2tablespoons butter
2tablespoons flour
1teaspoon oregano
1teaspoon salt
1/4teaspoon pepper
1container refrigerated biscuits or 2 cups mashed potatoes
Cut fish fillets into 1-inch cubes and set aside. In a large saucepan, bring 11/2 cups water to boil; add salt to taste, then add potato, carrot, celery, onion and green pepper. Simmer vegetables for about 10 minutes, until tender-crisp. Drain and reserve liquid; measure and, if necessary, add water to make 11/2 cups.
Mix together the drained vegetables, tomato, mushrooms and fish; place in a lightly greased 2-quart casserole.
Melt the butter in a saucepan; blend in flour and oregano. Gradually add reserved broth, stirring over medium heat until thickened. Season with the salt and pepper. Pour sauce over the fish and vegetables in the casserole.
Open biscuit container and arrange biscuits on top of the casserole or top with the mashed potatoes.
Bake in a preheated 400-degree oven for 20 to 25 minutes or until biscuits are golden.
Makes 4 to 6 servings.
Fish fillet and olive sandwiches
2cups chopped or flaked cooked fish fillets (any firm, white-fleshed fish may be used)
2tablespoons lemon juice
1/2cup green olives, chopped
1/2cup mayonnaise
Salt and pepper to taste
Bread, plain or toasted
In a mixing bowl, combine fish, lemon juice, olives, mayonnaise and salt and pepper. Blend well and serve on plain or toasted bread of your choice.
Makes 8 sandwiches.
The next Forum will apper in Monday’s Time Out section.
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