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We are in the season of Lent in the Christian church and for those who do not eat meat on Fridays during lent or for anyone who likes fish, it will be fish recipes today.

Our lakes, rivers and seas offer many different choices of fish. The New England colonists were much more fish conscious than we have been. However, with increased changes in our eating habits, I think we're just as fish conscious as the colonists were. I don't have to tell you we should be including more fish in our meal planning. Remember fish is a delicate food and it should be treated with care. Cook it just until the flesh flakes easily with a toothpick or fork. I like to fix creamed, baked, au gratin or parsley-buttered potatoes as a side dish with any variety of fish.

TUNA MUSHROOM

CASSEROLE

1/2 c. water

1 t. low-sodium chicken bouillon granules

1-1/2 c. frozen, cut green beans

3/4 c. diced onions

1 c. sliced fresh mushrooms or 1-4 oz. can, drained

1 clove garlic, minced

1/2 dill weed

1/8 t. pepper

4 t. cornstarch

1-1/2 c. skim or 1% milk

1/2 c. shredded swiss cheese

1/4 c. mayo-regular or light

2-1/2 c. medium noodles, cooked and drained

2-6 oz. cans or 1-12-14 oz. can light tuna in water, drained and flaked

1/2 c. dry bread crumbs

1-1/2 t. margarine or butter

In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add next 7 ingredients; bring to a boil. Lower heat; cover and simmer 5 minutes or till veggies are tender. Dissolve cornstarch in milk; add to veggie mixture, stirring constantly. Bring to a boil; boil for 2 minutes or until thickened. Remove from heat; stir in cheese and mayo until cheese is melted. Fold in tuna and noodles. Turn into a 2-1/2 qt. baking dish sprayed with cooking spray. Combine bread crumbs with margarine; sprinkle over casserole. Bake uncovered at 350 degrees for 30 minutes or until heated through.

Makes 6 servings.

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This quick and easy dish is ready to serve in 10 minutes.

LEMON GARLIC

FISH FILLETS

2 T. margarine or butter

2 small garlic cloves, minced

4 cods or whitefish fillets - 6 oz. each

1/4 c. thinly sliced green onions or 1-1/2 T. minced onion

Lemon wedges

In a skillet, melt margarine over medium heat. Saute garlic for 1 minute. Add fish fillets; cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover continue to cook until fish flakes easily with fork, about 2-3 minutes. Squeeze lemon over fish. Serve immediately.

Makes 4 servings

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CRAB STUFFED TWICE - BAKED POTATOES

4 medium baking potatoes

1 T. margarine or butter

1/3 1 or 2% milk, heated until very warm

1/4 t. pepper

1 c. shredded cheddar cheese

1/4 c. finely chopped green onions or 2 T. dried chives

1-6 oz. can crabmeat, drained, flaked and cartilage removed or 1-8 oz. pkg. imitation crabmeat, chopped

paprika

Bake potatoes at 425 degrees for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Lower heat to 400 degrees. Carefully scoop out pulp into a large bowl, leaving a thin shell. Set shells aside. Beat or mash potato with margarine, milk and pepper until smooth. Using a fork, stir in cheese and onions. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to oven for 15 minutes or until heated through.

Makes 8 servings

TFD: The most expensive vehicle to operate by the mile is the shopping cart.

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