• 3 onions, chopped
• 2 cloves garlic, chopped
• 3 tablespoons olive oil
• 1 can (No. 2) solid-pack tomatoes
• 2 cans (8 oz.) tomato sauce
• 2 cans (6 oz) tomato past
• 2 cups water
• 1 teaspoon sweet basil
• 1 teaspoon oregano
• Salt and pepper to tast
• 4 pieces sea bass, halibut, barracuda, rock cod, or any large firm fish.
• Cracked crab, shelled prawns, and clams in amounts desired

• 2 to 3 lb. dressed trout
• 6 slices bacon
• 1 onion, thinly sliced
• 1 bay leaf, crumbled
• 3 tablesp. soft butter or margarine
• 2 tablesp. flour
• 1/2 cup fine cracker crumbs

Start heating oven to 375°F. Sprinkle trout well with salt, pepper. Spread 3 bacon slices along center of shallow pan; cover with onion; sprinkle with bay leaf; place trout on top. Blend butter with flour; spread on fish; sprinkle with crumbs. Place 3 more bacon slices on fish. Bake, uncovered, 35 to 45 min., or until golden and easily flake with fork but still moist.

Makes 4 to 6 servings.

Baked Mountain Trout: Salt and pepper 6 to 8 fresh or thawed quick-frozen trout. Place on bed of 1/4 cup snipped parsley and 1/4 cup chopped chives instead of bacon and onion. Finish as above, adding 1/4 cup grated process Cheddar or Swiss cheese to crumbs. Bake 15 min., or until golden and easily flaked with for but still moist.

Note: Cracker meal and fine bread crumbs, as well as ready-mixed breading, come packaged, ready to use.

And now, for the recipe that everyone has been asking for, Salmon Wiggle! Okay, so no one has actually asked for this recipe, yet. It sounds interesting, doesn’t it? I mean, the name does.  The recipe itself… I’m not so sure about. Although, I might try it out of some morbid curiosity.  Anyhow, here is another delightful recipe from the 1959 Kenmore Electric Fry Pan Recipe Book. This is listed as one of the two “best dishes you’ll ever offer your family!”  Whew boy!

Serves 4:

• 2 cups canned salmon
• 1/3 cup shortening
• 1/2 cup mushrooms
• 1 1/2 tbsp. flour
• 1 1/2 cups milk
• 2 egg yolks
• 1/2 tsp. Worcestershire Sauce
• 1 tsp. salt
• 1/ tsp. pepper

Preheat Fry Pan at 340°. Add about 2 tablespoons shortening and fry mushrooms until lightly browned. Add remainder of shortening an stir in flour. Add milk gradually, stirring until thickenend. Add egg yolks, stir well; add Worcestershire, salt, pepper and flaked salmon. Reduce temperature and simmer 2 or 3 minutes.

The recipe provides no other details on how you would serve this, so get creative!  Serve on a bed of rice, or on toasted bread, or maybe on some lettuce… maybe even in an old shoe for that hobo style.

We call this Far-East specialty Shrimp Fried Rice. More authentically, it is known as “Har Chow Fon.” Whatever the name, it is a quick-and-easy preparation with flavor to please a mandarin. [from the cookbook]

• 6 tablespoons bacon drippings or salad oil
• 4 cups cooked rice
• 3 eggs, slightly beaten
• 2 cups cooked shrimp
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons soy sauce
• 1 teaspoon monosodium glutamate

• 2 cups chopped tomatoes
• 1/2 cup chopped onions
• 1 teaspoon ginger
• 1 teaspoon salt
• Soy sauce to taste
• Lemon juice to taste
• Dash of Tobasco
• Little minced garlic

Fasten edges of fish together with skewers or toothpicks, and wrap whole fish in greased butcher paper or a large sweet leaf, such as banana. Bake over charcoal fire for about 2 hours. Serves 6 to 8.

• 2 lbs. fresh or frozen shrimp
• 1/4 cup butter or margarine
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup melted butter or margarine
• Salt and ground white pepper to taste
• Chopped parsley

Remove shells from shrimp, except for the portion that covers the tail. Cut down center of back; remove sand vein and rinse shrimp quickly. Melt butter in small skillet or frying pan over moderate heat. Add garlic and lemon juice. Simmer 3 minutes stirring often. Place shrimp on individual flame-proof platters or broiling pan lined with foil to save washing. Add melted butter to garlic; blend; pour over shrimp. Sprinkle with salt and pepper. Place in pre-heated broiler 4 inches from heat. Broil about 5 to 7 minutes, turning once, or until lightly browned. Sprinkle with parsley. Serve at once with all pan juices. Makes 4 servings.

• 6 pan-dressed flounder (3/4 pound each) fresh or frozen
• Crab stuffing (see separate recipe)
• 3/4 cup butter or margarine, melted
• 1/3 cup lemon juice
• 2 teaspoons salt
• Paprika

Thaw frozen fish. Clean, wash, and dry fish. To make a pocket for the stuffing lat the fish flat on a cutting board, light side down. With a sharp knife cut down the center of the fish along the backbone from tail to about 1 inch from the head end. Turn the knife flat and cut the flesh along both sides of the backbone to the tail allowing knife to run over the rib bones.

Stuff fish loosely. Combine butter, lemon juice, and salt. Cut 6 pieces of heavy-duty aluminum foil, 18 x 18 inches each. Grease lightly. Place 2 tablespoons sauce on foil. Place fish in sauce. Top each fish with 1 tablespoon sauce and sprinkle with paprika. Bring foil up over fish and close all edges with tight double folds. Make 6 packages. Place packages on a grill about 6 inches from moderately hot coals. Cook for 25 to 30 minutes or until fish flakes easily when tested with a fork. Serves 6.

• 1 pound crab meat, fresh or frozen (or 3 cans 6-7 oz each)
• 1/2 cup chopped green onion
• 1/3 cup chopped celery
• 1/3 cup chopped green pepper
• 2 cloves garlic, finely chopped
• 1/3 cup melted fat or oil
• 2 cups soft bread cubes
• 3 eggs, beaten
• 1 tablespoon chopped parsley
• 2 teaspoons salt
• 1/2 teaspoon pepper

Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Cook onion, celery,green pepper, and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt, pepper, cooked vegetables and crab meat; mix thoroughly.