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From: chai@utflis.UUCP (Henry Chai)
Newsgroups: net.cooks
Subject: Re: Wanted :Casserole recipes
Message-ID: <203@utflis.UUCP>
Date: Mon, 15-Jul-85 11:26:14 EDT
Article-I.D.: utflis.203
Posted: Mon Jul 15 11:26:14 1985
Date-Received: Mon, 15-Jul-85 16:41:50 EDT
Reply-To: chai@utflis.UUCP (Henry Chai)
Organization: FLIS, University of Toronto
Lines: 64

First of all I'd like to apologize to the net, since I've offened some of
you gentle readers with my horror stories of "Live Monkey's Brains"
and "Deep Fried Live Fish".  Now to make up, I'm posting  some yummy
casserole recipes.

I have a book called  "Woman's Own Book of Casserole Cookery" by Jane Beaton, 
published by George Newnes Ltd., England.
The casseroles recipes in this book are varied, from the quick and cheap
to the elegant.  And they are much more interesting then just using 
canned  tuna, cheese or pasta!
Since the request asked for non-meat dishes, I am posting 2 fish recipes:

_SALMON LAYER BETTY_
Crumb mixture:
6 oz. white breadcrumbs
3 oz. butter

Filling:
1 7 &3/4 oz. can salmon
1 oz. butter
1 oz. flour
1/2 pint milk
juice of 1/2 lemon
1 egg yolk
1/4 cucumber, peeled and cut in 1/4 in. cubes
1 heaped tsp. parsley, chopped

Fry breadcrumbs gently in butter until golden brown.  Season lightly with
salt & pepper.
Drain and flake salmon.
Melt butter in a pan, add flour and cook for a few minutes without browning.
Remove from heat, add milk gradually. Return to heat and cook till thickened.
Add lemon juice, remove from heat and add egg yolk.
Add cucumber and salmon, season with salt & pepper.
Arrange layers of salmon mixture and breadcrumbs in a heated casserole,
finishing with breadcrumbs.
Bake 375 degrees for 15 min., serves 4-6.

Now I personally think that canned fish belong only in sandwiches.
So here is a recipe that uses fresh fish.

_HADDOCK AND SHRIMP CASSEROLE_
1.5 lb. fillet of haddock
1/2 pint shrimp, shelled
1/2 lb. mushrooms
1 onion, sliced and sauteed
1 small can sweet corn
1 small pepper, sliced and sauteed
1/2 pint fish stock
white wine to taste
parsley

Cut haddock into individual portions and place in casserole.
Add the other ingredients except parsley, with sufficient stock to cover.
Season to taste.  Bake 350 deg. for 1/2 hour.
Garnish with parsley and a few unshelled shrimp.

Other meatless casseroles include herring with potato, plaice fillets stuffed
with mushroom, parsley and breadcrumbs, and hardboiled eggs with onions,
mushrooms in cheese sauce etc.
-- 
Henry Chai 
Faculty of Library and Information Science, U of Toronto
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