FISH page 126
STUFFED FISH FILLETS
2 to 2 1/2 pounds fish fillets
1 cup sliced mushrooms
1 cup diced celery
1/2 cup chopped onion
2 cups croutons
1 teaspoon salt
1/3 cup butter
pepper to season
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Brush fillets with melted butter
and lemon juice. Saute mush-
rooms, celery and onion in butter
until just tender, not soft.
Combine with croutons, salt
and pepper to taste. Spread the
ell-known on Maui as a
gourmet chef and food
caterer Bonnie Mandoe
has a simple philosophy when it
comes to cooking: You don't have
to sacrifice good taste for good
health or good health for good
Ms. Mandoe has recently writ-
ten a cookbook, Vegetarian De-
lights, that proves that exotic
doesn't have to mean difficult or
hard to find.
Her emphasis is on freshness
and simplicity. All of the ingre-
dients called for in her book can
be found in most local super-
markets and natural food stores.
Ms. Mandoe's recipes do not
contain meat, but you don't have
to be a vegetarian to enjoy them.
Below are some new and different
vegetarian recipes that can be pre-
pared with ease in your kitchen:
8 ounces ribbon noodles
4 beaten eggs
1 cup crumbled feta cheese
2/3 cup cottage cheese
2/3 cup sour cream
3 tablespoons melted butter
3/4 teaspoon salt
1/2 teaspoon seasoned salt
1/3 cup minced onion
1 tablespoon milk
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1/2 cup dairy sour cream
1/2 cup catsup
1/2 cup mayonnaise
1/2 cup white wine
Blend all ingredients for sauce.
in blender. Pour over fish. Bake
uncovered in 375 degree oven for
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fillets with stuffing and roll up
like a jelly roll. Secure with tooth-
Place fillets in buttered oven
baking dish and cover with the
Bring 3 I/2 quarts of water to a
boil. Boil noodles gently until
they are barely done. Then drain
them. Shake the strainer or
colander vigorously to remove all
the water. Preheat the oven to
While the noodles boil coin-
bine the beaten eggs, feta, cottage
cheese, sour cream, melted but-
ter, salt, seasoned salt, and
minced onion in a large mixing
bowl. Add the drained noodles
and mix gently but thoroughly.
Transfer the noodle mixture to
a buttered 9-inch square casse-
role; distribute the noodles even-
ly. Pour the milk into a tablespoon
and drag the spoon over the kugel,
releasing the milk slowly over the
entire surface. Bake until set and
golden, about 60 minutes. Let rest
for 5 minutes, then serve.
Yield: 4 to 6 servings.
1/2 pound mushrooms
1/2 medium onion (1/2 cup
3 to 4 slices hearty whole wheat
bread to make 12/3 cups
3/4 cup walnuts
1/3 cup finely chopped parsley
1 tablespoon sesame seeds
1 clove pressed garlic
1 cup cooked brown rice
1 teaspoon powdered sage
1 tablespoon soy sauce
3/4 teaspoon salt
Wash and dry the mushrooms. If
you have a food processor, use the
blade to chop them finely. Put
them in a bowl, and continue pro-
cessing with the blade; chop the
onions finely; make crumbs of the
bread; chop the walnuts (not too
finely) and mince the parsley. (Or
chop the vegetables by hand).
Start heating the griddle or a
heavyweight frying pan. Add the
sesame seeds, garlic, rice, eggs,
sage, soy sauce, and salt to the
bowl; mix well. Form 8 burgers.
Heat a small a mount of oil on
the griddle or hot pan; saute the
burgers until nicely browned, 5
to 8 minutes per side. Serve
Mushroom Burgers on buns with
whatever trimmings you like, or
plain, or with your sauce of
Yield: 8 servings.
VEGETARIAN page 131