Savor the Flavor

Fish Meatballs

Ingredients: 1 lb. filet of cod 1 onion, peeled and finely chopped 4 tbsps. flour 2 eggs 1/2 cup milk 1/2 cup light cream

A dash of white pepper Butter OR Oil for frying

Instructions : Cut the fish into small pieces and chop it with a sharp knife until the fish is minced as coarsely or as finely as you like. You may also put it through a meat grinder together with the onion, but it will be very fine. Mix the onion and the flour with the fish and add the eggs. Stir in the milk and cream a little at a time, season with salt and pepper. Heat the frying pan. Take a scoop of the fish mixture with spoon and shape into pancakes or palls. Place cakes in the pan as you make them. Fry over low heat for five minutes and make sure they do not get crusty too quickly. Traditionally fish meatballs are served with lemon wedges, boiled potatoes and remoulade sauce. If you dip the spoon in a glass of water, or the fry oil before you form the meatball it will be easier and the meat will not stick to the spoon.

Pani Christyn Dranginis, Denmark

Crab Casserole

Ingredients: 2 cups large shell macaroni 1/2 lb. mushrooms, sliced 1/4 cup margarine

1/4 cup flour 1 tsp. paprika 2-1/2 cups vegetable broth OR Dry bullion cubes 1 tsp. lemon juice 1/4 cup onion, finely chopped 2 (6-8 oz.) cans crab meat 1-2 Jars Marinated artichoke hearts, quartered

Instructions: Cook and drain pasta. Meanwhile sauté mushrooms and onion in margarine. Stir in flour, paprika & pepper. Slowly add the vegetable broth cooking until thick and smooth. Stir in lemon juice. Fold in crab meat and marinated artichokes into the macaroni. In a 2 and 1/2 qt. casserole dish bake for 20 minutes at 350 degrees uncovered. Serve with coleslaw or something to cool the spiciness.

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Savor The Flavor

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