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Fish Chowder
FISH CHOWDER
Thaw a 1-pound block frozen fish fillets
just long enough to cut in half with sturdy
sharp knife.
1 large onion, sliced
2 tablespoons butter or margarine
1 cup water or chicken broth
3 medium potatoes, peeled if desired,
cut in 1/2 inch cubes
1/2 pound frozen fish (we used whiting),
cut in chunks
3 cups milk
2 tablespoons chopped parsley (optional)
1/2 teaspoon dillweed
3/4 teaspoon salt
1/2 teaspoon pepper
In large saucepan sauté onion in butter
until lightly browned; remove; set aside.
In same saucepan bring to boil water and
potatoes. Reduce heat; cover and boil
gently 10 minutes or until potatoes are al-
most tender. Add fish; cover and cook 5
minutes or until fish flakes easily with
fork and potatoes are tender. Stir in re-
served onion, milk, parsley, dillweed, salt
and pepper. Bring just to boiling. Correct
seasoning as desired. Makes 4 servings. Per
serving made with water: 290 cal, 19 g pro,
26 g car, 12 g fat, 79 mg chol with butter,
61 mg chol with margarine WD
WOMAN'S DAY 3/10/81
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# Fish Chowder
*Woman's Day, March 10, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb block frozen fish fillets (such as whiting), partially thawed and cut in chunks
- 1 large onion, sliced
- 2 Tbsp butter or margarine
- 1 cup water or chicken broth
- 3 medium potatoes, peeled if desired, cut in 1/2-inch cubes
- 3 cups milk
- 2 Tbsp chopped parsley (optional)
- 1/2 tsp dillweed
- 3/4 tsp salt
- 1/2 tsp pepper
## Instructions
1. Thaw a 1-pound block of frozen fish fillets just long enough to cut in half with a sturdy sharp knife, then cut into chunks.
2. In a large saucepan, sauté onion in butter until lightly browned; remove onion and set aside.
3. In the same saucepan, bring water (or chicken broth) and potatoes to a boil.
4. Reduce heat; cover and boil gently 10 minutes or until potatoes are almost tender.
5. Add fish; cover and cook 5 minutes or until fish flakes easily with a fork and potatoes are tender.
6. Stir in reserved onion, milk, parsley, dillweed, salt, and pepper.
7. Bring just to boiling.
8. Correct seasoning as desired and serve. -
Salmon Lasagna Salad
SALMON LASAGNA SALAD
9 lasagna noodles
1 15½ ounce can salmon, bones removed and flaked
2 green onions sliced thin
1½ cups alfalfa sprouts
1 cup chopped seeded cucumber
1 medium tomato, seeded and bhopped
1 8 ounce can water chestnuts drained and chopped
1 8 ounce package cream cheese softened
3/4 cup creamy buttermilk salad dressing
1 teaspoon dried dillweed
2 small tomatoes thinly sliced
Cook noodles according to package directions; drain. Rins
with cold water; drain again. Set aside. (Over)
Back:
In a bowl combine salmon and onions. In another
bowl combine sprouts, cucumber, chopped tomato and water
chestnuts. Stir together cream cheese, salad dressing
and dillweed (will make 1½ cups dressing mix). Stir ½ cup
of the dressing mixture into salmon mixture. Stir ½ cup of
the dressing mixture into the sprout mixture.
To assemble, line an 8 or 9 inch springform pan with noodle
extending noodles over sides of the pan. Add half the
salmon mix. Top with all the sprout mixture. Add
remaining salmon mix. Trim noodles to 1½ inches over
sides of the pan. Discard trimmings. Fold ends of needles
over top of salmon mix. Spread remaining dressing mix on to
of noodles to within 1 inch of edge. Cover and chill
2 to 4 hours. To serve: Arrange tomato slices on top. Cu
into wedges. Yields 8 servings. 409 calories per serving.
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# Salmon Lasagna Salad
## Ingredients
- 9 lasagna noodles
- 1 (15 1/2 oz) can salmon, bones removed and flaked
- 2 green onions, sliced thin
- 1 1/2 cups alfalfa sprouts
- 1 cup chopped seeded cucumber
- 1 medium tomato, seeded and chopped
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 3/4 cup creamy buttermilk salad dressing
- 1 tsp dried dillweed
- 2 small tomatoes, thinly sliced
## Instructions
1. Cook noodles according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a bowl combine salmon and onions. In another bowl combine sprouts, cucumber, chopped tomato and water chestnuts.
3. Stir together cream cheese, salad dressing and dillweed (will make 1 1/2 cups dressing mix).
4. Stir 1/2 cup of the dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into the sprout mixture.
5. To assemble, line an 8 or 9 inch springform pan with noodles, extending noodles over sides of the pan.
6. Add half the salmon mix. Top with all the sprout mixture. Add remaining salmon mix.
7. Trim noodles to 1 1/2 inches over sides of the pan. Discard trimmings. Fold ends of noodles over top of salmon mix.
8. Spread remaining dressing mix on top of noodles to within 1 inch of edge.
9. Cover and chill 2 to 4 hours.
10. To serve: Arrange tomato slices on top. Cut into wedges. Yields 8 servings.