COOK'S CORNER : VARIETY OF MEATS, EVEN FISH SUBSTITUTE FOR BEEF IN LOAVES.Byline: Marge Powers Agnes Finney of Reseda has requested recipes for fish, ham, chicken or lamb loaves. She is tired of eating traditional beef meatloaf and wants a change. I searched our files and found some basic, easy loaves. The fish loaf can be made with any type of fish; the ham loaf consists of smoked ham and pork. The lamb loaf is seasoned with a stuffing mix, and the chicken loaf can double as a turkey loaf. Now your family can feast on a variety of loaves - keep these in your recipe files for quick family dinners. FISH LOAF 4 cups skinned, boned, cooked and flaked fish (any kind) 3 cups soft white bread crumbs OR coarse cracker crumbs Noun 1. cracker crumbs - crumbs of crackers used especially for coating or thickening crumb - small piece of e.g. bread or cake 1 1/2 cups milk OR 3/4 cup milk and 3/4 cup fish stock OR bottled clam juice 2 eggs, lightly beaten 1 medium yellow onion Yellow Onion is a variety of dry onion with a strong onion flavor and layers of papery skin, which has a yellow-brown color. It provides a rich onion taste and good choice for food dishes requiring a strong onion flavor, like French onion soup. References , grated 2 stalks celery, minced 1 to 2 teaspoons salt 1/4 teaspoon pepper 2 tablespoons lemon juice 2 tablespoons minced parsley In a bowl, mix fish and crumbs CRUMBS is an improvisational theatre duo based in Winnipeg, Manitoba, Canada. The duo consists of two actors, Stephen Sim, and Lee White. Other members include videographers, musicians, photographers, webmasters, illustrators, producers, agents, publicists, graphic . In another bowl, combine milk and eggs, then mix into fish along with remaining ingredients. Taste for seasonings. Spoon into a greased 9x5x3 inch loaf pan. Bake uncovered in preheated 350-degree oven 45 to 55 minutes, until just firm. Cool upright in pan on a wire rack See wiring rack. 5 minutes. Invert in·vert v. 1. To turn inside out or upside down. 2. To reverse the position, order, or condition of. 3. To subject to inversion. n. Something inverted. onto a hot platter. Garnish with lemon wedges, if desired. Makes 8 servings. From ``The New Doubleday Cookbook'' by Jean Anderson For the cookbook author, see . Jean Anderson (12 December 1907 – 1 April 2001) was an English actress born in Eastbourne, Sussex. She is best remembered for her television roles in the 1970s BBC drama The Brothers and Elaine Hanna, Doubleday. HAM LOAF An all-ham loaf will not slice as well as one made with part ham and part pork or veal. 1 1/2 pounds ground smoked ham 1/2 pound ground lean pork OR veal shoulder 2 eggs, lightly beaten 1 1/2 cups soft white bread crumbs 1 cup milk 1 large yellow onion, minced (optional) 1/4 teaspoon pepper 1/2 teaspoon celery salt Noun 1. celery salt - ground celery seed and salt flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts 1/2 teaspoon powdered mustard Noun 1. powdered mustard - a substance such that one to three tablespoons dissolved in a glass of warm water is a homemade emetic dry mustard emetic, nauseant, vomitive, vomit - a medicine that induces nausea and vomiting In a bowl, mix all ingredients. Pack into a lightly greased 9x5x3 inch loaf pan. Bake uncovered in preheated 350-degree oven 1 hour. Remove from oven and let stand 5 minutes. Drain off drippings, then turn loaf out on a platter. Serve hot or cold with mustard or horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. or a mixture of mustard, horseradish and dairy sour cream or with a bottled sweet sauce or sweet and sour sweet and sour adj → agridulce sauce. Makes 6 servings. From ``The New Doubleday Cookbook'' by Jean Anderson and Elaine Hanna, Doubleday. HERBED herbed adj. Flavored with herbs: herbed vinaigrette. LAMB LOAF 1 1/4 pounds ground lean lamb shoulder 1 medium yellow onion, minced 1/3 cup minced green bell pepper 2 eggs 2 cups packaged stuffing mix 1 tablespoon minced parsley 1/4 teaspoon thyme 1/2 teaspoon salt 1/8 teaspoon pepper 3/4 cup lamb, beef OR chicken stock In a bowl, mix all ingredients well using your hands. Shape into a loaf and place in a greased shallow roasting pan. Bake uncovered in preheated 350-degree oven 3/4 to 1 hour, until loaf is firm to touch and nicely browned. Makes 4 to 6 servings. From ``The New Doubleday Cookbook'' by Jean Anderson and Elaine Hanna, Doubleday. HOT CHICKEN OR TURKEY LOAF 3 cups finely chopped cooked chicken OR turkey 2 cups dry white bread crumbs 1/2 cup minced celery 2 pimientos, drained and coarsely chopped 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 tablespoon finely grated yellow onion 1 tablespoon lemon juice 2 teaspoons Worcestershire sauce 1 tablespoon minced parsley 2 cups chicken OR turkey broth 3 eggs, lightly beaten In a bowl, mix together chicken, bread crumbs, celery, pimientos, salt, pepper, onion, lemon juice, Worcestershire sauce and parsley. In another bowl, stir broth into eggs. Then pour over chicken mixture and mix well. Lightly pack mixture into a greased 9x5x3 inch loaf pan. Then set in a large baking pan and pour in enough boiling water to come about halfway up loaf pan. Bake uncovered in preheated 350-degree oven about 1 hour until loaf begins to pull away from sides of pan. Lift loaf pan from water bath and cool upright 5 to 10 minutes. Loosen loaf, invert on a hot platter and ease out. Serve hot or cold. Makes 8 servings. From ``The New Doubleday Cookbook'' by Jean Anderson and Elaine Hanna, Doubleday. Can you help If you have recipes that can help this reader, please send them along to us at the address below to share in a future column. I would love a recipe for baked lamb shanks
The shanks and tattlers are wading bird species in a number of genera characterised by a medium length bill and long, often brightly coloured legs. similar to the one served at Skoby's Restaurant in Chatsworth. - Faris Roberts Chatsworth |
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