Parmesan Scallops Serves, Spanish Paella

Fish and Seafood

Parmesan Scallops (Serves

1/4 cup butter or margarine, melted

1 teaspoon cornstarch

1112pounds shucked sea scallops, cut in 2 or 3 slices

3 green onions, finely chopped

2 tablespoons fresh minced parsley or 2 teaspoons dried parsley flakes

1/4 cup ,white wine

2 tablespoons grated Parmesan cheese

•Combine melted butter and com- starch in rice bowl. Stir to blend well. Add remaining ingredients

except cheese. Cover rice bowl with aluminum foil. Cover and steam.

Water: 1 cup Time: 19-22min.

•Uncover and stir well. Sprinkle with cheese. Recover with foil. Cover and

steam. Water: 1/2cup

Time: 10-12min.

Trout With Herb Stuffing

(Serves 2-3)

2 to 3 pan-dressed trout, fresh or thawed

II.teaspoon salt

2cups herb stuffing

113cup butter or margarine, melted

1/2 cup sliced fresh mushrooms 113cup sliced green onion

I tablespoon chopped parsley I tablespoon chopped pimento

2teaspoons lemon juice 1/4 teaspoon margarine

•Wash and dry trout. In mixing bowl, combine remaining ingredients.

Stuff fish and place in steamer bas- ket. Cover and steam. Water: 11/2

cups Time: 26-30min.

Salmon With Wine Sauce

(SerVes 4)

4salmon steaks, I-inch thick

2 tablespoons melted butter or margarine

2 tablespoons white wine I tablespoon fresh minced

parsley

Ismall clove garlic, minced 1/2 teaspoon salt

•Arrange steaks in rice bowl. Combine all remaining ingredients and pour over fish. Cover and

steam. Water: 1 cup Time: 19-22min.

Spanish Paella

(Serves 4-6)

1 pound chicken pieces

1/4 cup flour, seasoned with salt and pepper

1/4 cup olive or salad oil

2 carrots, peeled and sliced into 1/2-inch pieces

1/2 cup chopped onion

1 stalk celery, with leaves

1 cup chicken broth

1 clove garlic, minced

2 tablespoons chopped pimento

lJ4 teaspoon ground oregano 1/4 teaspoon ground saffron 1/2 cup raw converted rice

1 package (9 ounces) frozen artichokes

8 ounces fresh or frozen

shelled shrimp

6 small clams in shells, washed

•Coat chicken with flour. In skillet, brown chicken in hot oil for 20 min-

.utes. In rice bowl, combine remain- "'ing ingredients except artichokes,

shrimp and clams. Place chicken pie<;es on top. Cover and steam.

W~~er: 2 % cups Time: 44-45min.

•Adtl artichokes, shrimp and clams. Cover and steam. Water: 213cup Time: 14-16min.