Salmon and Fettuccine, Sole Knots, Oyster Stew

Salmon and Fettuccine

4 salmon steaks (about 1l/2 Ibs.) cooked

G cup butter or margarine

1 medlum zucchini, cut into

2-lnchx S-inch strips (about 1 cup)

1 cup sliced fresh mushrooms

2 tablesooons all-buroose. .flour VZteaspoon dried dill weed

V2 teaspoon salt VBteaspoon pepper

1V2 cups half-and-half or milk

6 oz. fettuccine, cooked and hot ‘14cup grated Parmesan cheese

Remove and discard skin and bones from cooked salmon. Flake with fork. Set aside.

In 2-quart casserole, combine butter, zucchini and mushrooms. Cover. Microwave at HIGH Power for 4 to 5 minutes, or until zucchini is tender-crisp, stirring once. Stir in flour, dill weed, salt and pepper. Blend in half-and-half. Microwave at HIGH Power for 7 to 8 minutes or until mixture thickens, stirring twice. Stir in salmon. Toss with fettuccine. Sprinkle with cheese.

4 servings

Cauliflower Clam Chowder

1 cup cauliflowerets, S-inch pieces ‘14cup chopped celery

% cup shredded carrot

2 tablespoons sliced green onion

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 teaspoons snipped fresh parsley

1 teaspoon Instant chicken bouillon granules

V2 teaspoon salt

VBteaspoon dried summer savory

%teaspoon white pepper 1% cups mllk

V2 cup water

1 can (6V2 oz.) minced clams, drained

In l%quart microwavable casserole, combine cauliflowerets, CeleW carrot, onion and butter. Cover. Microwave at HIGH Power for 5 to 6 minutes, or until vegetables are tender, stirring once. Stir in flour, parsley, bouillon, salt, summer savory and pepper. Blend in milk and water. Stir in clams. Microwave, uncovered, at HIGH Power for 9 to 10 minutes, or until mixture thickens, stirring twice.

4 servings

Sole Knots

1 lb. fresh sole fillets, S-inch thick, cut into lo-inch x P-inch strips

3 tablespoons butter or margarine

2 tablespoons all-purpose flour

V2 teaspoon salt

VZteaspoon dried tarragon leaves 1 teaspoon grated orange peel,

dlvided

1 cup half-and-half

2 tablespoons snipped fresh parsley

Oyster Stew

l/4 cup butter or margarine

2 tablespoons all-purpose flour ‘14teaspoon white pepper

1 can (12 oz.) evaporated milk

1 cup chlcken broth

1 plnt fresh oysters

2 tablespoons oyster liquor paprika

Tie each sole strip into a knot. Set aside.

Place butter in a-inch round baking dish. Microwave at HIGH Power for 1 to V/2 minutes, or until butter melts. Stir in flour, salt, pepper, tarragon and % teaspoon orange peel. Blend in half-and-half. Micro- wave uncovered at HIGH Power for 3 to 4 minutes, or until mixture thickens, stirring twice.

Arrange fish knots on sauce. Sprinkle with parsley and remaining orange peel. Cover with wax paper. Microwave at HIGH Power for 10 to 12 minutes, or until fish flakes easily with fork.

4 servings

Place butter in 2-quart microwavable casserole. Microwave at HIGH Power for 1 to lV2 minutes, or until butter melts. Stir in flour and pepper. Blend in milk and chicken broth. Stir in oysters and oyster liquor. Microwave at HIGH Power for 9 to 10 minutes, or until oysters are firm and edges curl, stirring twice. Sprinkle each serving with paprika.

4 servings