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Steamed Cod with Drawn Butter / Jiffy Fillets
KITCHEN TESTED SEAFOOD RECIPES SERIES 207
STEAMED COD WITH
DRAWN BUTTER
This is called the "poor man's lobster."
2 I.Q.F. cod fillets 1/4 cup lemon juice
(about 3/4 lb. each), Bay leaf
thawed 2 onion slices
2 tablespoons salt
Lay thawed cod fillets in deep skillet.
Cover with water, add salt, lemon juice,
bay leaf and onion slices. Bring almost to
a boil, lower heat, cover, and let simmer 3
minutes or until meat flakes easily when
fork is inserted. Serves 4.
To Make Drawn Butter: Melt butter and
skim froth off the top. Pour clear butter
off milky sediment which settles to the
bottom.
JIFFY FILLETS
2 lbs. I.Q.F. fillets 1 teaspoon salt
1/4 cup melted fat or oil Dash white pepper
2 tablespoons lemon juice Paprika
Thaw frozen fillets. Cut into serving
size portions. Combine fat, lemon juice,
salt, and pepper. Place fish, skin side up,
on a well-greased broiler pan and brush
with fat. Sprinkle with paprika. Broil
about 3 inches from source of heat for 4
or 5 minutes. Turn carefully and brush
with remaining fat. Sprinkle with paprika.
Broil 4 or 5 minutes longer, or until fish
flakes easily when tested with a fork.
Serves 6.
NOTE: SEE ADDITIONAL SERIES FOR OTHER "MOUTH WATERING" RECIPES.
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# Steamed Cod with Drawn Butter and Jiffy Fillets
*Two recipes on one Kitchen Tested Seafood Recipes promotional card — Series 207*
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# Steamed Cod with Drawn Butter
*Serves 4*
> This is called the "poor man's lobster."
## Ingredients
- 2 I.Q.F. cod fillets (about 3/4 lb. each), thawed
- 2 Tbsp salt
- 1/4 cup lemon juice
- 1 bay leaf
- 2 onion slices
### For the Drawn Butter
- Butter (quantity as needed)
## Instructions
1. Lay thawed cod fillets in deep skillet.
2. Cover with water; add salt, lemon juice, bay leaf, and onion slices.
3. Bring almost to a boil, lower heat, cover, and let simmer 3 minutes or until meat flakes easily when fork is inserted.
### To Make Drawn Butter
1. Melt butter and skim froth off the top.
2. Pour clear butter off milky sediment which settles to the bottom.
3. Serve drawn butter alongside steamed cod.
## Editor's Notes
- **"I.Q.F."** — Individually Quick Frozen; a standard commercial freezing method for fish fillets common from the mid-20th century onward.
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# Jiffy Fillets
*Serves 6*
## Ingredients
- 2 lbs. I.Q.F. fillets
- 1/4 cup melted fat or oil
- 2 Tbsp lemon juice
- 1 tsp salt
- Dash white pepper
- Paprika
## Instructions
1. Thaw frozen fillets. Cut into serving size portions.
2. Combine fat, lemon juice, salt, and pepper.
3. Place fish, skin side up, on a well-greased broiler pan and brush with fat mixture.
4. Sprinkle with paprika.
5. Broil about 3 inches from source of heat for 4 or 5 minutes.
6. Turn carefully and brush with remaining fat. Sprinkle with paprika.
7. Broil 4 or 5 minutes longer, or until fish flakes easily when tested with a fork. -
Breading, Fish/Poultry
BREADING, FISH/POULTRY BAKERS & CHEFS FLOUR
LARGE BATCH:
25 pound all purpose flour
1 pound, 4 ounces seasoned salt
4 ounces pepper
1 pound paprika
Mix flour, salt, pepper, and paprika. Coat
fish or poultry with flour mixture.
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# Breading, Fish/Poultry — Bakers & Chefs Flour
## Ingredients
- 25 pounds all-purpose flour
- 1 pound, 4 ounces seasoned salt
- 4 ounces pepper
- 1 pound paprika
## Instructions
1. Mix flour, salt, pepper, and paprika.
2. Coat fish or poultry with flour mixture. -
Oven Stew Short Ribs
OVEN STEW SHORT RIBS
By Florence Harting, Dayton, Washington, Past President of State Cow
Belles Association and wife of John Harting, a former Columbia County
Cattleman of the Year.
2 lbs. boned short ribs 4 carrots
or round steak Flour, salt, pepper, paprika
1 can small onions (garlic salt and Worcestershire
1 can small new potatoes sauce optional)
Cut beef in small pieces, roll in flour, and braise meat in small amount
of fat. Put in baking dish. Add flour to fat in braising pan, adding liquid
of onions and potatoes to make gravy.
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
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Some water may be necessary. Pour gravy over beef. Cover and bake
2½ hours at 325° F. Add whole canned onions and potatoes and sliced
carrots. Season. Bake 1 hour longer. Serves six.
(I like to bone some of the short ribs and freeze pieces cut in cubes
for stew.)
Short ribs are among the many Thrifty Beef Buys. You can easily
bone them out yourself and save money. They can be used many different
ways.
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# Oven Stew Short Ribs
*Recipe from the kitchen of Florence Harting, Dayton, Washington*
*Serves 6*
## Ingredients
- 2 lbs. boned short ribs or round steak
- 1 can small onions
- 1 can small new potatoes
- 4 carrots, sliced
- Flour
- Salt, pepper, paprika
- Garlic salt and Worcestershire sauce (optional)
- Fat (for braising)
- Water (as needed)
## Instructions
1. Cut beef into small pieces and roll in flour.
2. Braise meat in a small amount of fat. Transfer to a baking dish.
3. Add flour to the fat remaining in the braising pan. Add the liquid from the canned onions and potatoes to make a gravy. Add some water if necessary.
4. Pour gravy over the beef. Cover and bake at 325°F for 2 1/2 hours.
5. Add the whole canned onions, whole canned potatoes, and sliced carrots. Season with salt, pepper, paprika, and optionally garlic salt and Worcestershire sauce.
6. Bake 1 hour longer. -
Slow Cooker Easy Chicken with Noodles
SLOW COOKER EASY
CHICKEN WITH NOODLES
1 chicken (2½ to 3 pounds), cut in serving pieces
1 (10¾-ounce) can condensed cream of chicken
soup
1 medium onion, chopped
1½ teaspoons paprika
¼ teaspoon marjoram
Dash pepper
2 tablespoons flour
3 tablespoons cold water
1 tablespoon lemon juice
1 (16-ounce) can cut green beans, drained
8 ounces medium egg noodles
1 tablespoon salt
3 quarts boiling water
Place chicken in slow cooker. Combine soup, onion,
paprika, marjoram and pepper. Pour over chicken. Cover
and cook on low setting 4½ hours. Stir together flour
and cold water until smooth; mix into liquids in pot with
lemon juice. Add green beans. Cover and cook 30 minutes
longer.
Meanwhile, gradually add noodles and salt to rapidly
boiling water so that water continues to boil. Cook un-
covered stirring occasionally, until tender. Drain in co-
lander. Place noodles in serving dish. Pour chicken mix-
ture over noodles. Yields 4 servings.
To cook conventionally: Cook chicken in large pot or
Dutch oven with ingredients as above. Simmer, covered,
35 to 45 minutes or until chicken is tender. Add green
beans for last 5 minutes of cooking time.
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# Slow Cooker Easy Chicken with Noodles
*Yields 4 servings*
## Ingredients
- 1 chicken (2 1/2 to 3 pounds), cut in serving pieces
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 medium onion, chopped
- 1 1/2 tsp paprika
- 1/4 tsp marjoram
- Dash pepper
- 2 Tbsp flour
- 3 Tbsp cold water
- 1 Tbsp lemon juice
- 1 (16-ounce) can cut green beans, drained
- 8 ounces medium egg noodles
- 1 Tbsp salt
- 3 quarts boiling water
## Instructions
1. Place chicken in slow cooker.
2. Combine soup, onion, paprika, marjoram, and pepper. Pour over chicken.
3. Cover and cook on low setting 4 1/2 hours.
4. Stir together flour and cold water until smooth; mix into liquids in pot with lemon juice.
5. Add green beans. Cover and cook 30 minutes longer.
6. Meanwhile, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender.
7. Drain in colander. Place noodles in serving dish.
8. Pour chicken mixture over noodles.
### Conventional Stovetop Method
1. Cook chicken in large pot or Dutch oven with ingredients as above.
2. Simmer, covered, 35 to 45 minutes or until chicken is tender.
3. Add green beans for last 5 minutes of cooking time.
4. Cook and drain noodles as directed above; serve chicken mixture over noodles. -
Government Sauce
GOVERNMENT SAUCE
3 quarts ripe tomatoes, peeled and chopped
2 quarts apples, peeled, cored and chopped
5 medium onions, chopped
2 cups vinegar
1¾ cups sugar
1½ teaspoons paprika
1 teaspoon dry mustard
1 teaspoon cinnamon
½ teaspoon cloves
2 teaspoons salt
Combine prepared vegetables and apples with other
ingredients. Cook until mixture is thickened, stirring
occasionally, usually about 30 minutes. Pour into hot,
sterilized jars and seal. If you prefer to insure the seal by
processing, process for 10 minutes in boiling water bath.
Yields 7 to 8 pints.
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# Government Sauce
*Yields 7 to 8 pints*
## Ingredients
- 3 quarts ripe tomatoes, peeled and chopped
- 2 quarts apples, peeled, cored and chopped
- 5 medium onions, chopped
- 2 cups vinegar
- 1 3/4 cups sugar
- 1 1/2 tsp paprika
- 1 tsp dry mustard
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 tsp salt
## Instructions
1. Combine prepared vegetables and apples with all other ingredients.
2. Cook until mixture is thickened, stirring occasionally, usually about 30 minutes.
3. Pour into hot, sterilized jars and seal.
4. If you prefer to insure the seal by processing, process for 10 minutes in a boiling water bath. -
Lemony Fried Fish Fillets
LEMONY FRIED FISH FILLETS
1/2 pound haddock or any white fish
fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon
peel
1/4 teaspoon garlic salt
1/4 cup flour
1/2 teaspoon paprika
1/4 teaspoon salt
1 to 1 1/2 tablespoons butter or
margarine
If fish is frozen, thaw completely. Plac
fillets in shallow marinating dish; pour
lemon juice over, sprinkle with lemon peel
and garlic salt. Cover and marinate n re-
frigerator for 2 to 3 hours.
Combine flour, paprika and salt. Re-
move fish fillets from marinade, drain and
dredge in flour mixture. Saute in butter
over medium heat until golden brown on
both sides, about 15 minutes. Serves 2.
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# Lemony Fried Fish Fillets
*Serves 2*
## Ingredients
- 1/2 pound haddock or any white fish fillets
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon garlic salt
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 to 1 1/2 tablespoons butter or margarine
## Instructions
1. If fish is frozen, thaw completely.
2. Place fillets in a shallow marinating dish. Pour lemon juice over, sprinkle with lemon peel and garlic salt. Cover and marinate in refrigerator for 2 to 3 hours.
3. Combine flour, paprika, and salt.
4. Remove fish fillets from marinade, drain, and dredge in flour mixture.
5. Saute in butter over medium heat until golden brown on both sides, about 15 minutes. -
1¼ Cup French Dressing
1¼ cup French Dressing
1 teaspoon Mustard pepper
1 " paprika 1 cup oil
1 " sugar ¼ cup vinega[r]
1½ " salt or lemon jui[ce]
Method
(1) place ingredients in a bottle
shake well just before serving
Note
1 teaspoon horse radish
1 Tablespoon tomato catsup or a bit
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of onion juice may be added (2)
If a red dressing is desired add more
paprika in preparing small
amounts for immediate use add a
small cube of ice which helps to
thicken.
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# 1¼ Cup French Dressing
*Makes 1¼ cups*
## Ingredients
- 1 tsp mustard
- 1 tsp pepper
- 1 tsp paprika
- 1 cup oil
- 1 tsp sugar
- 1/4 cup vinegar or lemon juice
- 1 1/2 tsp salt
### Optional Add-ins (Note)
- 1 tsp horseradish
- 1 Tbsp tomato catsup
- A bit of onion juice
## Instructions
1. Place all ingredients in a bottle.
2. Shake well just before serving.
### Notes
3. If a red dressing is desired, add more paprika.
4. In preparing small amounts for immediate use, add a small cube of ice, which helps to thicken. -
Roast Pork with Applekraut
ROAST PORK
WITH APPLEKRAUT
1 pork roast (2½ to 3 pounds)
2 teaspoons garlic salt
2 teaspoon paprika
½ cup butter or margarine
4 medium cooking apples, cored
and sliced in rings
4 cups drained sauerkraut (about
two 1-pound cans)
½ cup packed light
brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
Dash nutmeg
Sprinkle meat with garlic salt and pa-
prika. Place meat on a rack in an open
roasting pan. Roast in a 325-degree oven
for 1½ to 2 hours or until meat thermom-
eter reaches 170 degrees. Remove from
oven and let stand 15 minutes for easier
carving; remove strings if rolled roast.
Meanwhile, melt butter in a large skil-
let. Add apple rings, a few at a time, and
cook until well browned. Stir in sauer-
kraut, brown sugar, cinnamon, salt and
nutmeg; cover and cook over low heat 30
minutes, stirring occasionally. Serve kraut
mixture with sliced roast pork. Yields 6 to
8 servings.
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# Roast Pork with Applekraut
## Ingredients
- 1 pork roast (2 1/2 to 3 pounds)
- 2 tsp garlic salt
- 2 tsp paprika
- 1/2 cup butter or margarine
- 4 medium cooking apples, cored and sliced in rings
- 4 cups drained sauerkraut (about two 1-pound cans)
- 1/2 cup packed light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- Dash nutmeg
## Instructions
1. Sprinkle meat with garlic salt and paprika.
2. Place meat on a rack in an open roasting pan.
3. Roast in a 325-degree oven for 1 1/2 to 2 hours or until meat thermometer reaches 170 degrees.
4. Remove from oven and let stand 15 minutes for easier carving; remove strings if rolled roast.
5. Meanwhile, melt butter in a large skillet. Add apple rings, a few at a time, and cook until well browned.
6. Stir in sauerkraut, brown sugar, cinnamon, salt and nutmeg; cover and cook over low heat 30 minutes, stirring occasionally.
7. Serve kraut mixture with sliced roast pork. Yields 6 to 8 servings. -
Hurry Up Salmon Bisque
Hurry Up Salmon Bisque
1 can (7-3/4 oz.) salmon 1/4 teaspoon onion powder
1 can (11-1/2 oz.) condensed 1 cup milk
green pea soup 1 cup water
1 can (10-3/4 oz.) condensed Crisp croutons and paprika
cream of celery soup
Place undrained salmon in large saucepan. Break up salmon with fork.
Add green pea soup, celery soup and onion powder. Slowly add milk and
water and heat through. Do not boil. To serve, sprinkle with croutons and
paprika. Makes 4 to 6 servings.
Note: For a more elegant bisque, add 2 tablespoons vermouth or
white wine.
Remember, there's no need to remove the bones and skin from canned
salmon. They're tenderized during processing and contain a share of the
flavor and nutrients that make canned salmon an excellent food choice.
Keep a can of salmon chilling in the refrigerator for spur-of-the-moment
salads. Canned salmon is ideal for dieters, too, because it is highly
nutritious, yet relatively low in calories.
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# Hurry Up Salmon Bisque
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1 can (11-1/2 oz.) condensed green pea soup
- 1 can (10-3/4 oz.) condensed cream of celery soup
- 1/4 tsp onion powder
- 1 cup milk
- 1 cup water
- Crisp croutons and paprika
## Instructions
1. Place undrained salmon in large saucepan. Break up salmon with fork.
2. Add green pea soup, celery soup, and onion powder.
3. Slowly add milk and water and heat through. Do not boil.
4. To serve, sprinkle with croutons and paprika.
Makes 4 to 6 servings.
Note: For a more elegant bisque, add 2 Tbsp vermouth or white wine.
Remember, there's no need to remove the bones and skin from canned salmon. They're tenderized during processing and contain a share of the flavor and nutrients that make canned salmon an excellent food choice.
Keep a can of salmon chilling in the refrigerator for spur-of-the-moment salads. Canned salmon is ideal for dieters, too, because it is highly nutritious, yet relatively low in calories. -
Tiffin Style Beef Stroganoff
Tiffin Style Beef Stroganoff
Cut 1½ lbs. Filet of choice beef into julienne strips 1
inch long and ¼ inch wide. Season with salt, a grating
of black pepper and paprika.
Heat butter the size of an egg in skillet and saute beef
quickly on a sharp fire until just medium rare. Remove
meat from pan.
Now in same pan saute 2 tablespoons finely chopped
onion, cook about half done, add ½ pound sliced—fresh
mushrooms and cook a few minutes more, adding butter
if necessary.
Next sprinkle over the mushrooms 1 scant tablespoon
flour. Stir as you add slowly 2 cups soured heavy cream.
To this sauce add 1 teaspoon tomato paste, ½ teaspoon
worcestershire, 3 finely sliced sweet pickles, ¼ teaspoon
salt and ½ teaspoon nutmeg. Return meat to sauce.
Serve hot over toast or on fluffy rice in a Chafing Dish.
The Chef of TIFFIN INN
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# Tiffin Style Beef Stroganoff
*From The Chef of Tiffin Inn*
## Ingredients
- 1 1/2 lbs filet of choice beef, cut into julienne strips 1 inch long and 1/4 inch wide
- Salt, to season
- Black pepper (a grating), to season
- Paprika, to season
- Butter the size of an egg (plus more if necessary)
- 2 Tbsp finely chopped onion
- 1/2 lb fresh mushrooms, sliced
- 1 scant Tbsp flour
- 2 cups soured heavy cream
- 1 tsp tomato paste
- 1/2 tsp Worcestershire sauce
- 3 sweet pickles, finely sliced
- 1/4 tsp salt
- 1/2 tsp nutmeg
## Instructions
1. Cut beef into julienne strips 1 inch long and 1/4 inch wide. Season with salt, a grating of black pepper, and paprika.
2. Heat butter the size of an egg in a skillet and sauté beef quickly on a sharp fire until just medium rare. Remove meat from pan.
3. In the same pan, sauté the finely chopped onion until about half done. Add the sliced fresh mushrooms and cook a few minutes more, adding butter if necessary.
4. Sprinkle 1 scant tablespoon of flour over the mushrooms. Stir as you slowly add 2 cups of soured heavy cream.
5. To this sauce add the tomato paste, Worcestershire sauce, sweet pickles, salt, and nutmeg. Return meat to sauce.
6. Serve hot over toast or on fluffy rice in a Chafing Dish. -
Hollandaise Sauce / Maitre d'Hotel Butter
Hollandaise Sauce
½ cup butter Yolks of 2 eggs
Few grains cayenne ¼ teaspoon salt
1 tablespoon Sunkist lemon juice
Wash butter; divide in 3 pieces, and put
1 piece with egg yolks and lemon juice in a
saucepan. Work together until smooth, and
set saucepan over hot water, stirring con-
stantly until butter begins to melt. Then
add second piece of butter, and, as it thickens,
the third piece, lifting saucepan occasionally
from water, that sauce may not curdle.
Season with salt and cayenne, and serve
immediately. If sauce curdles, add 1 table-
spoon of heavy cream or 2 tablespoons white
sauce, and beat well. For a thinner sauce,
add ⅓ cup boiling water, and cook one
minute. Serve with fish, steak or vegetables.
Maitre d'Hotel Butter
Put ¼ cup butter in a bowl, and work with a
wooden spoon until it is soft and creamy; add ½
teaspoon salt, ⅛ teaspoon paprika, ½ tablespoon
finely chopped parsley, and ¾ tablespoon Sunkist
lemon juice, drop by drop. Serve with steak or
chops.
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# Hollandaise Sauce
## Ingredients
- 1/2 cup butter
- Few grains cayenne
- Yolks of 2 eggs
- 1/4 tsp salt
- 1 Tbsp Sunkist lemon juice
## Instructions
1. Wash butter; divide into 3 pieces.
2. Put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth.
3. Set saucepan over hot water, stirring constantly until butter begins to melt.
4. Add second piece of butter, and as it thickens, add the third piece, lifting saucepan occasionally from water so that sauce may not curdle.
5. Season with salt and cayenne, and serve immediately.
6. If sauce curdles, add 1 Tbsp of heavy cream or 2 Tbsp white sauce, and beat well.
7. For a thinner sauce, add 1/3 cup boiling water and cook one minute.
8. Serve with fish, steak, or vegetables.
## Maitre d'Hotel Butter
### Ingredients
- 1/4 cup butter
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/2 Tbsp finely chopped parsley
- 3/4 Tbsp Sunkist lemon juice
### Instructions
1. Put butter in a bowl and work with a wooden spoon until soft and creamy.
2. Add salt, paprika, parsley, and lemon juice drop by drop. Mix well.
3. Serve with steak or chops. -
Mayonnaise Dressing / French Dressing
Mayonnaise Dressing
½ teaspoon mustard ½ teaspoon salt
2 tablespoons Sunkist lemon juice Few grains cayenne
½ teaspoon powdered sugar 1 egg yolk
¾ cup olive or peanut oil
Sift together, mustard, salt, sugar and
cayenne; add egg yolk and one-half teaspoon
Sunkist lemon juice. While stirring con-
stantly, add, drop by drop, three teaspoons
of oil; then add oil, in a fine, steady stream,
continuing the beating, and thinning occa-
sionally with lemon juice, until all the oil
and lemon juice is used.
French Dressing
Mix ½ teaspoon salt, ¼ teaspoon paprika, 4 table-
spoons oil, 2 tablespoons Sunkist lemon juice, and
stir or shake thoroughly just before serving. A half-
pint glass jar, with screw top, or a French Dressing
bottle, is best for mixing.
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# Mayonnaise Dressing
## Ingredients
- 1/2 tsp mustard
- 1/2 tsp salt
- Few grains cayenne
- 1/2 tsp powdered sugar
- 1 egg yolk
- 2 Tbsp Sunkist lemon juice
- 3/4 cup olive or peanut oil
## Instructions
1. Sift together mustard, salt, sugar, and cayenne.
2. Add egg yolk and one-half teaspoon Sunkist lemon juice.
3. While stirring constantly, add, drop by drop, three teaspoons of oil.
4. Then add the remaining oil in a fine, steady stream, continuing the beating and thinning occasionally with lemon juice, until all the oil and lemon juice is used.
# French Dressing
## Ingredients
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp oil
- 2 Tbsp Sunkist lemon juice
## Instructions
1. Mix salt, paprika, oil, and lemon juice.
2. Stir or shake thoroughly just before serving.
3. A half-pint glass jar with screw top, or a French Dressing bottle, is best for mixing.