Dried Fish Chowder (7)
- Salt fish, ½ pound
- Potatoes, cut in small pieces, 4 cups
- Salt pork, 2 ounces
- Small onion, chopped, 1
- Skim milk, 4 cups
- Crackers, 4 ounces
Salt codfish, smoked halibut, or other dried fish may be used in this chowder. Pick over and shred the fish, holding it under lukewarm water. Let it soak while the other ingredients of the dish are being prepared. Cut the pork into small pieces and fry it with the onion until both are a delicate brown; add the potatoes, cover with water, and cook until the potatoes are soft. Add the milk and fish and reheat. Salt, if necessary. It is well to allow the crackers to soak in the milk while the potatoes are being cooked, then remove them, and finally add to the chowder just before serving.
Gevech (Roumanian Recipe) (9)
- Shredded cabbage, 1¼ cups
- Chopped onion, ¼ cup
- Rice, ¼ cup
- Diced potatoes, ¾ cup
- ½ green pepper cut into strips
- Fish, ¾ pound
- Canned tomato, ¾ cup
- Water, 3 tablespoons
- Salt, ¾ teaspoon
- Paprika, ¼ teaspoon
- Pepper, 1/8 teaspoon
Parboil cabbage, onion, rice, potatoes, and green pepper together in salted water for 20 minutes. Drain. Clean fish, cut into small pieces, and mix with parboiled vegetables, canned tomatoes, water, and seasonings. Bake in a moderate oven for about 40 minutes. Baste occasionally while cooking. Serve with a garnish of sliced lemon.
Kidney Bean Stew (3)
- Kidney beans, 1 cup
- Onion, 1 small
- Rice, 2 tablespoons
- Canned tomatoes, 2 cups
- Fat or drippings, 2 tablespoons
- Flour, 2 tablespoons
- Salt and pepper to taste