SATURDAY, AUGUST 21, 1S32-TKE t&ZUZA TI"S-
KIDS COOKING
From THE ( (KRAFT)) KITCHENS
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Italian Fish Fillets
-11
, - - -. -
Versatile fish fillets are
great menu starters for
boys and girls who are'
learning to cook. Fillets,
which are lengthwise
slices from the meaty
sides of fish, require lifc
tie preparation before
cooking. They cook
quickly ' and they are
practically boneless.
Fish, regardless of the
cut, is highly nutritious. '
It's an excellent source,
of protein and also con
tains a netful of impor
tant minerals, including
phosphorus, potassium, -iodine,
fluorine,
magnesium, and copper.
Most fish contribute B
vitamins, as well, in
cluding niacin, thiamine,
and riboflavin. Fish is;
low in fat and calories in,
comparison to meat, j
Many types have fewer
than 100 calories per;
4-ounce portion. Best of
all, fish is one of the
most flavorful foods.
! When , teaching!
'children to cook fish, I
remember that fish is
tender and is cooked to'
develop flavor, not to;
tenderize. The. main rule
; of fish cookery, accor-'.
ding to the Kraft Kit
chens, is to avoid over
cooking. Fish is done ;
when transluscent flesh :
becomes opaque. It
should flake or separate
easily when tested with a
fork. If fish is cooked
too long it's apt to
become dry and toughen j
so easy does, it! : ' j
Timing the cooking of ;
a fish recipe can be
tricky, so children will
need an adult "cooking
coach" close by to make
sure the fish, is not over
cooked. For best results ,
when baking, broiling, v
or poaching fish, !
measure fresh or thawed ;
fish at its thickest part,
then bake 10 to 12
minutes per inch
thickness. If the fish is '
frozen, . measure, then
cook 20 to 24 minutes
per inch thickness.
Broiling is a method of
cooking fish that
children can learn easily.
Whether your broiler is
gas or electric, beginners
will need close supervi
sion while learning its
use. For easy clean-up,
plan ahead. Show
children how to line the
bottom never the top
of the broiler pan' with '
foil. Then, follow these
guidelines to help insure t
your child's safety and
recipe success:
Adjust the distance .
from the broiler pan to
the flame or electric coil
before turning on the
broiler.
Adjust the broiler pan
so the top of the pan is 5
to 6 inches from the
source of heat when
broiling fish, unless the
recipe says tp do other- '
wise.
Use hot pads or,
preferably, . oven mitts
when inserting and
removing the broiler pan
from the oven (small
children will need adult
assistance with this job).
Keep the door of an
electric oven broiler ajar
while the unit is on; keep
the door of a gas oven
broiler closed.
Prepared in the
broiler, Italian Fish
Fillets is a Rood first fish
' It's a . breeze to make
with just four ingredients
and a very short cooking
time. The flavor secret is
versatile, zesty Kraft .
Italian dressing which is
brushed on" before broil
ing. It adds the combin
ed flavors of red bell
peppers, garlic, chips of
tangy onion, and more. ,
A sprinkle of grated !
Parmesan cheese and1
bread crumbs adds a
finishing flavor and col-
or when broiled.
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PRICES EFFECTIVE THRU SAT.. AUG. 21. AT UP IN DURHAM V j J r ; :
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3205 University Dr. 621 Broad St
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It.
USDA INSPECTED FRESH
Box-0-
Chicken
A&P QUALITY HEAVY WESTERN GRAIN FED BEEF WHOLE
81V
YOKC
Strips
16Lb.To20Lb.
Ava.Wt.
Avg.Wt.
Cut Free Into Bone In
New York Strip Steaks l0a
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Bone
In
4 servings
You will need:
1 pound fish fillets
(thawed, if frozen
!4 cup Kraft Italian dressing
1 tablespoon Kraft
grated Parmesan cheese
.1 tablespoon dry bread crumbs
A&P QUALITY
Pork Sausage
AP QUAUTV HEAVY WESTERN GRAIN FED BEEF
A" QUALITY HEAVY WESTERN ORAM FED BEET
3-lbs.
or
more
1178
lb.
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Boneln 8
lb. U
BLUE RIDGE
49
1-lb. I
Takeout:
broiler pan
glass measuring cup
measuring spoons -
pastry brush
custard cup or small bowl
teaspoon
1. Turn on broiler.
Arrange fish fillets on broiler
with half of the dressing.
2. Broil 5 minutes.
3. Remove broiler pan from oveny
.Brush fish' with remaining
dressing. m . ,
Combine cheese' and bread
crumbs in custard cup.
Sprinkle evenly over fish.
Continue broiling until lightly
browned.
Cheddar-Topped
Fillets is an easy baked
recipe which boys and
girls can prepare with
fresh, thawed, or in:.
dividually frozen fislt
fillets even while they
are still frozen.
However, when the fish
you have purchased is
frozen in I -pound
blocks, it's best to thaw
it for this recipe. To do
this, place wrapped fish
in the refrigerator over
night, or thaw under
cold, running water.
In Cheddar-Topped
Fillets, fish fillets are
topped with a kid
pleasing combination of
Kraft shredded sharp
natural cheddar cheese (a
convenient 4-ounce
package is just the right
amount), chopped
mushrooms, and
parsley. Because the
mushrooms are chop
ped,it's thriftier to pur
chase mushroom stems
and pieces, which are less
expensive than whole or
sliced mushrooms. Boys
and girls will have an
easy time "chopping"
parsley if they snip it
with kitchen shears.
CAUFORNtAXRISP SOLID ICEBERG
Lettuce
large
heads
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You will need:
2 pounds fish fillets
(fresh, thawed, or individual
ly frozen)
Cheddar-Topped Fillets '
6 servings
2 tablespoons Parkay margarine
I tablespoon lemon juice
Pepper
I 4-ounce package Kraft shredded
sharp natural cheddar cheese
CALIFORNIA THOMPSON GREEN
Seedless Grapes
70
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OrRadCardlnala
Black Exotic
1 4-ounce can mushrooms, drained
and chopped
2 tablespoons chopped parsley
RED RIPE SALAD SIZE
lomatoss
7v
. :
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pack;
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--
Peach Melba Pancake Puff A Great Bih Treat:
Pancake Puff: -
Vi cup water
V cup butter or margarine
Vt cup Aunt Jemima Original
Pancake & Waffle Mix
2 eggs
Filling:
4 cups fresh or canned
peach slices, drained
1 qt. vanilla ice crearn
V cup raspberry preserves,
" slightly melted ,
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Pepsi-Cola
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For pancake puff: Heat oven to
400 F. Generously grease a 9-inch
glass pie plate. In medium
saucepan, bring water and butter to
a boil. Add pancake mix, stjxring
vigorously until mixture leaves sides
of pan and forms a ball. Remove
from heat; add eggs, 1 at a time,
beating well after each addition.
Spread evenly onto bottom and
sides of prepared pie plate. Bake IS
minutes. Reduce oven temperature
to 300. Continue baking about 10
minutes or until golden brown.
Cool. "
For filling: Spoon peach slices
into pancake puff. Mound or scoop
ice cream over peaches; drizzle with
preserves. Cut into wedges; serve
immediately. Makes 6 to 8 servings.
NOTE: Pancake Puff may be
prepared up to 24 hours in advance.
Store loosely covered at room
temperature.
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Peach Melba Pancake Puff is a sundae-in-a-shell. H'x a ureal big dazzling dessert, whicn lamil
and friends will love. . .and love you for making!
Peach Melba Pancake Puff
! Pure Vegetable
.t.'i .T ' umtt one wrrM coupon and 7.50 order
Smdd GOOD THRU SAT, AUa 21 AT MP IN DURHAM
Shortening
lb. I
can LJ
665 I
That classic combina
tion of raspberries and
peaches, peach melba, is
the topping for this
gigantic sundae-in-a-shell
called Peach Melba
, Pancake Puff.
How do you begin to
make this dazzling
dessert?
; You prepare the pan-(
cake puff, a task which is
made easy when you ,
count on Aunt Jemima
Original Pancake &'
Waffle Mix (a product
which already contains
flour, leavening and
salt). To make a pancake .
puff, all you do is boil ;
water and butter in a i
saucepan, add the mix,
and stir until the mixture
leaves the sides of the
pan. Then you stir in the i
eggs, one at a time, 1
beating well after each
addition. Spread the
mixture over the bottom
and sides of a greased
glass pie plate, and bake. :
Remember that the bat-;
ter used is similar .to a
cream puff batter. The
' oven door should not be ,
opened during baking, '
or the puff may fall. i
To serve, mound or j
scoop vanilla ice cream
into the cooled puff, and
top wfth peach slices and 1
raspberry preserves. (Of J
course, the puff can also ;
'. hold banana splits and '
hot fudge sundaes or an
ice cream concoction you .'
can dream up!) In short, ,
Peach Melba Pancake
Puff is a great big treat
which family and friends
' will love... and love you
for making! . .
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SUPER SAVER COUPON
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