By Sara Pitzer
For the reason that 1973, Storey's nation knowledge announcements have provided functional, hands-on directions designed to assist readers grasp dozens of nation dwelling abilities fast and simply. There at the moment are greater than a hundred and seventy titles during this sequence, and their impressive acceptance displays the typical wish of kingdom and town dwellers alike to domesticate own independence in lifestyle.
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Extra info for Cooking with Dried Beans (Storey's Country Wisdom Bulletin A-77)
Mix in the mayonnaise and serve over lettuce leaves. FOR ADDITIONAL COLOR AND FLAVOR, TRY ADDING I I I I M l i M ORANGES. IF YOB M E USING CANMEI ORANGES, DRAIN T i l l THOROUGHLY. SALADS 3 7 BLUEGILL AND VEGETABLE SALAD SERVES 6 INGREDIENTS ■ IV2 cups cooked bluegill fillets, cut into %-inch pieces ■ 1 3-ounce package lemon-flavored gelatin 8 salt to taste m 1 cup boiling water s 1 tablespoon lemon juice • 1 tablespoon dry sherry 88 % cup ice-cold chicken stock ■ V* cup carrots, grated s VA cup green pepper, chopped V2 cup celery, minced 8 lettuce leaves DIRECTIONS In a medium bowl, mix together the gelatin and salt.
Heat and stir constantly until smooth. Add the salmon and frozen vegetables. Simmer for 5 minutes, stirring occasionally, or until vegetables are hot. Remove from heat and stir in cream. Garnish with parsley. FOR A COMPLETELY DIFFERENT ■, •. ■-. USE CREAM OF C E i r OR CREAM OF TOMATO SOUP. SOUPS, STEWS a CHOWDERS 4 3 FISH SOUP WITH ORZO PASTA SERVES 4 INGREDIENTS m 1 pound boneless, skinless fish fillets (perch, walleye, trout, bass—your choice), cut into 1-inch cubes m 3 tablespoons olive oil a 2 garlic cloves, chopped ■ 1 onion, chopped m 1 cup celery, diced ■ 1 cup fennel bulb, sliced y-inch thick " ¥2 cup dry white wine * 6 cups fish stock 18 2 15-ounce cans stewed tomatoes, chopped m % cup orzo pasta salt and pepper to taste m V* cup fennel sprigs, chopped DIRECTIONS In a large saucepan, heat the oil and brown the garlic, onion, celery and fennel bulb.
Bring to a boil, reduce heat to medium and add the catfish, salmon, crayfish and chorizo sausage. Cover and simmer 10-15 minutes or until the fish is cooked. Serve over steamed rice and garnish with chopped fennel fronds. IN YOU DON'T CARE FOR AN ANISE FLAVOR, SUBSTITUTE CELERY FORTHEFENNELANDUSECHOPPEDPARSELYFORAGARNISH. 5 4 100 FAST a FOOLPROOF FRESHWATER FISH RECIPES W0^ i -^ Wl. ENTREES GRILLED PIKE BREW BITES SERVES 4 - 6 INGREDIENTS m 2 pounds boneless, skinless pike fillets ■ 1 tablespoon olive oil • 2 tablespoons garlic, minced 18 1 teaspoon dehydrated minced onion a V2 teaspoon dill weed ■ VA teaspoon celery salt " % teaspoon black pepper * 1 cup beer ■ 10" bamboo skewers 8 melted butter s lemon wedges IF M i l IS HOT your thing, try 1 ClIP ORANGE juice, enhanced WITH 2 OUNCES Of DARK RUM- DIRECTIONS Gut fillets into 1-inch strips crosswise.
Cooking with Dried Beans (Storey's Country Wisdom Bulletin A-77) by Sara Pitzer