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A few weeks ago I had fish recipes in this column for those of you who do not eat meat on Fridays during the Lenten season. I was brought up in the Orthodox religion and we did not eat meat on Fridays, as do those of the Catholic religion. Most often our meal on a Friday was either tomato soup and a grilled cheese sandwich, homemade mac and cheese or for sure some type of tuna casserole. Today I'm going to use fish recipes again, that take under 45 minutes from beginning to the table.

QUICK 'N EASY CHINESE-STYLE TUNA CASSEROLE

1-15 oz. can Chinese vegetables, drained

1 can cream of mushroom soup

1-9 1/4 oz. can tuna, drained and flaked

3/4 c. celery, sliced 1/4-inch thick (about 1 long rib)

1 T. light soy sauce - can use regular

1/4 t. pepper

1/8 t. Chinese five spice powder - optional

1 c. chow mein noodles

Mix all ingredients, except noodles in ungreased 1-1/2 qt. casserole dish. Sprinkle noodles over top. Bake at 350 degrees, uncovered, 40 minutes, or until bubbly.

Makes 4 servings.

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FISH IN FOIL

1-1/2-2 lbs., frozen cod, halibut, sole or perch fillets

2 T. butter or margarine, melted

2 T. lemon juice

1/2 to 3/4 t. salt

1/4 t. pepper

Paprika

Lemon wedges and tartar sauce

Cut frozen fish into 6 pieces (for easier cutting, let fish stand at room temp. 10 minutes). Divide fish between 2 pieces of heavy-duty foil, 18x12-inches. If you don't have heavy duty, double the amount of regular foil, folding it in half. Combine butter and lemon juice; brush on fish. Sprinkle with salt and pepper. Wrap fish tightly in foil; put on ungreased jelly roll pan (or on a pan with sides). Bake at 450 degrees for 30 minutes. Open foil; sprinkle fish with paprika. Bake uncovered until fish flakes easily with a fork, about 10 minutes. Serve with lemon wedges and tartar sauce; garnish with parsley or celery leaves.

Makes 6 servings.

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As long as the oven is set on 450 degrees, as in the previous recipe, make this berry-good recipe for dessert while the fish is baking

QUICK BLUEBERRY-PEACH SHORTCAKE

2-1/2 c. baking mix

3 T. each, sugar and butter

(melt butter)

1/2 c. milk

2 T. soft butter or margarine

2 T. sugar

1/8 t. each, cinnamon and nutmeg

2 c. sweetened fresh or frozen (thawed) blueberries

2 c. canned sliced peaches, or frozen (thawed) peaches

Whipped cream or whipped topping

In a bowl, combine first 4 ingredients; mix to make a soft dough. Turn onto greased baking sheet; roll or pat into 12x8-inch rectangle. Spread the 2 T. butter over top. Combine spices and sugar; sprinkle over butter. Bake at 450 degrees for 10-12 minutes or till light brown. Remove to wire rack to cool. In a bowl, combine blueberries and peaches with their juice. Cut shortcake into 6 pieces; top with fruit and whipped cream.

Makes 6 servings

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We have friends who fish for catfish in the spring, and prepare them this way. Look for them in the freezer section at the grocery store if you're not a fisher-person.

CATFISH PARMESAN

3/4 c. dry bread crumbs

3 T. grated Parmesan cheese

2 T. snipped, fresh parsley

1/4 t. paprika

1/8 t. each, pepper, dried oregano and basil leaves

6 fresh or frozen catfish fillets (4 oz. each)

3 egg whites, beaten until just foamy

Lemon wedges and tartar sauce - optional

In a shallow bowl, (pie tin works), combine first 7 ingredients; mix well. Put beaten egg whites in another shallow bowl. Dip catfish in egg whites, then in crumb mixture. Arrange in a 9x13-inch baking pan, sprayed with non-stick cooking spray. Lightly spray fillets. Bake, uncovered, at 375 for 20-25 minutes or until fish flakes easily with a fork. Serve with lemon and tartar sauce, if you wish.

Makes 6 servings.

TFD: Live so that when they check your footprints on the sands of time, they won't find only the marks of a heel!

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