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Since we are in the Lenten season in the Christian church, I thought it appropriate to have recipes for fish and meatless dishes today. First, I want to share a “fish story” I received from one of my sisters who lives in Minneapolis. Using only names of people I found in the phone directory in the white pages, this person who composed this tale says it sounds best if you read it to yourself or make copies and give them to your Scandinavian friends who are fisherman.

FISH FRIED

Friday Hvass Nice Day So Larson Andes Friend Nelson Wendt Tew Lake Furr Fish, Bothum Werr Eager Fishman. Larson Lyke Bass, Nelson Tink Pike Best. Dey Pack Flies, Wurms, Grubby, Leech. Menne Bates, Creel, Nett, Hooks, Rod, Boots. “Letts Getter Going,” Larson Say. “Fish Reddy Fore Catchings.” Awn Way, Frenz Wager. Furst, Most, Larges Fish. Larsin Aulewes Kidder. Mock Nelson. “Eichten Ketchum Mohr Fast,” Bragg Larson. “Isle Getti Lotti Ure Cash.” Atwater Both Fisherman Cast Fromm Rock. Nutting Beitner Hooks. “Heck, Larson Whimper. “Letts Baskin Suns Raze.” Noe, Fisher Taken Holdern Day. Eye Kvittem,” Sadd Sack Nelson Restad. Nelson Gott Sun Berndt. Fisher Larson Cast. Larson Catcher Weed. Gettin Mader Dahn Hecht Kost Hees Knot Ketchin Fishas. Poor Tripp Funda Boyce. “Teank Vebedder Leaf,” Sehs Nelson. Dey Vak Frum Lake Sehing, “Maebe Vea Gett Fish Tamaro.”

Hope you got some laughs out of this story. I wonder how long it took to find all those names. I tink my sis cent it along cuss she nose Bud’s a Fishermann!

Sis, whose husband was a top-notch fisherman and especially liked to fish for salmon, tells me this is the easiest way to cook tender salmon.

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Herbed Salmon

1 single serving salmon fillet or steak

1/2 to 1/3 c. half and half cream or regular milk (add a tablespoon of dry milk powder if using milk)

1/2 t. minced fresh dill or 1/4 t. dried dill weed

sprinkle of salt (optional)

Put salmon in shallow baking dish (1 qt. casserole works well). Add half & half so fish is half immersed. Sprinkle with dill weed and salt. Bake at 350 degrees for 30 minutes, spooning cream over salmon. Serves one.

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This recipe is low in calories, fat, cholesterol and carbs but is high in protein.

CRISP OVEN FRIED FISH

1/2 c. fine dry whole wheat bread crumbs from three slices bread*

1/2 t. paprika

1/4 t. onion powder

1/4 t. dried thyme leaves

1 egg white

1 lb. haddock, halibut or flounder fillets (thawed if frozen, cut crosswise in four equal portions)

1 T. olive or canola oil

Heat oven to 450 degrees. Line a 15x10 baking pan (with sides) with foil.

Lightly coat fillets with olive oil or pan spray.

Mix bread crumbs and seasonings in pie tin. Beat egg white with fork in shallow bowl. Transfer egg to another pie tin. Beat egg white with fork in a shallow bowl. Transfer egg to another pie tin.

Dip fish in egg white, then in crumbs, coating both sides. Put in prepared pan; drizzle evenly with oil. Bake 8-10 minutes. Makes four servings.

To make bread crumbs an easy way, put bread on a plate in the micro on high for 2 to 2-1/2 minutes (or in a 300 degree oven for 10-15 minutes). When dry, break in pieces and process in food processor or blender until crumbs are very fine. Make a double batch if you have enough bread and freeze in a plastic bag for other uses.

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Salmon is a favorite of mine in the fish category. I hope you like it too as I have another salmon recipe for you. This is really a tasty dish, fish and bread all in one. Something like loaves and fishes and where might you have heard that? This comes from horseshoe playing friends of ours who fish for salmon several times in the summer months on Lake Michigan. Great recipe, Mary.

CORN BREAD TOPPED SALMON

two 10-3/4 oz. cream of mushroom soup, undiluted

1/4 c. milk

one 14-3/4 oz. can salmon, drained, bones and skin removed

1-1/2 c. frozen peas, thawed or 1-15 oz. can of peas, drained

one 8-1/2 oz. package corn bread

1-4 oz. jar diced pimiento, drained

1/4 c. finely chopped green pepper

1 t. finely chopped onion

1/2 t. celery seed

1/4 t. dried thyme leaves

In a large saucepan, combine soup and milk; bring to a boil over medium heat. Add salmon and peas. Pour into a greased shallow 2-1/2 qt. (9x13) baking dish. Prepare corn bread batter according to package directions; stirring in rest of ingredients. Spoon over salmon mixture.

Bake, uncovered at 400 degrees for 30-35 minutes or until toothpick inserted in middle of corn bread comes out clean. Makes 6-8 servings.

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One of my favorite veggies is beets, fresh from the garden or home canned.

QUICK ORANGE-GLAZED BEETS

1-8 oz. can or 1 c. sliced beets

2 T. orange marmalade

1-1/2 t. cider vinegar

Heat beets in their liquid until hot; drain. Combine marmalade and vinegar; pour over beets and cook on low heat, stirring gently until beets are glazed with sauce. Serves 1-2.

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This recipe came from an article called “Outdoor Cooking ––Arkansas Style” and no, I haven’t fixed trout this way, but I thought it very interesting. If you try it, let me know.

DISHWATER TROUT

2 whole or 6 trout fillets (doesn’t say how big they should be)

1 onion, finely chopped

1/2 lb. fresh mushrooms, sliced

1/2 c. snipped fresh parsley

1/2 c. dry white wine

1/4 c. margarine

paprika, tabasco sauce, salt and pepper

Put fish on a large piece of heavy duty foil. Add next four ingredients. Wrap tight to waterproof; place on top rack of dishwasher. Turn dishwasher to full cycle and start.

NO DISH SOAP, PLEASE!

When cycle is complete, fish will be cooked. Take fish out and open foil. Dot fish with margarine and sprinkle with seasonings. Place under broiler until lightly browned. This is a first for me in the preparation of trout. I’m guessing this recipe serves 4-6.

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Thought for the day: Feed a man a large fish and you feed him for a day. Teach him to fish and he’ll be gone for a week.

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