Simple Baked Salmon

• 2 salmon filets (approx. 1/2 lb each)
• olive oil
• tartar sauce

A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.

Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.

Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.

Baked Salmon

6 pounds salmon, cleaned
1 whole lemon, sliced
2 whole green onions
2 whole lemons, sliced, for garnish
parsley, for garnish

Heat oven to 350F. Place aluminum foil on a large baking sheet. Place fish on foil. Arrange lemon slices and green onion inside cavity of fish. Wrap foil sheets around fish and seal carefully. Bake fish for 30 minutes. Remove from oven and carefully turn fish over and bake for another 10 minutes. Check to see if fish is done by carefully unwrapping foil and inserting a knife in the thickest part. If fish is still raw in the center, return to oven for 10 minutes. When fish is done, carefully unfold foil, exposing the top side. Peel skin off from the top side and then, holding foil, flip fish over to the other side, on to a sheet of plastic wrap. Remove skin from this side. Using the plastic wrap, roll fish onto an attractive serving dish and garnish with more lemon slices and parsley. Serves 8 to 12.

Potato Chip-Tuna Casserole

1 can Campbell's Cream of Celery or Mushroom Soup
1/4 cup milk
2 hard-cooked eggs, sliced
1 cup peas
1 can tune (about 7oz.)
1/2 cup slightly crumbled potato chips

In 1 quart casserole, blend soup and milk' stir in tuna, eggs and peas.
Bake 350º for 25 minutes or until hot; stir. Top with chips; bake 5
minutes more. Makes about 4 cups.

California Scampi

1 pound butter, clarified
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon pepper
1 1/2 pounds large shrimp, shelled and de-veined

Heat 3 tablespoons of the clarified butter in a large skillet.
Add garlic and saute. Add salt and pepper and shrimp,
which can be butterflied, if desired. Saute until shrimp
change color and are tender.
Add remaining butter and heat through. Place
shrimp on plates and spoon hot butter over.
Makes 4 to 6 servings.

Baked Fish That Doesn’t Taste Like Fish(Tilapia)

2 lb. tilapia

1 C. sour cream

1 C. mayonnaise

1 pkg. Hidden Valley dry ranch dressing mix

1 can French Fried onions, crushed

Mix sour cream, mayo and ranch mix together. Roll dried fish fillets in mixture then roll in French fried onions. Bake 20-25 minutes at 350. The fish is done when it flakes easily.

One Dish Meal With Tuna

12 slices day old bread
6 slices American cheese
4 eggs
2& 1/2 cups milk
1 regular size can tuna

Butter baking dish, cut crust from bread and butter generously. Put six slices of bread, buttered side up, in the baking dish. Put one slice of cheese on each slice of bread, cover with the tuna, top with the other 6 slices of bread, buttered side down. Beat eggs and milk. Pour over bread and refrigerate for at least one hour or overnight. Bake 1 hour at 350°

Ranch Fish Fillets



1/2 cup crushed Pepperidge Farm seasoned stuffing

1/2 pound fresh or frozen (thawed) cod, flounder, red snapper or orange

roughy

1/4 cup ranch dressing



Heat oven to 450 degrees F.



Brush both sides of fish fillets with ranch dressing. Coat both sides

of fish with stuffing. Place on ungreased cookie sheet. Bake uncovered

for 8 to 12 minutes or until fish flakes easily with fork.