-=> On 05-23-21  21:15,  Jim Weller <=-
 -=> spoke to Carol Shenkenberger about Catching up 5 <=-

 JW> Something that comes up on both my two northern wild food groups:
 JW> saving and cooking fish air bladders. Also battering fins and
 JW> deep frying them until crispy and edible.

When I was about six, our family moved to Florida.  My dad and I used to
go fishing on a small lake for what he called speckled trout, and I
later learned was the same as the croppie that I caught in Wisconsin.
After gutting and beheading, they were lightly battered and fried.  That
is where I learned to eat around the bones.  I also recall liking the
crispy fins and tails the best.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Parmigiana - M.Loo
 Categories: Poultry, Italian, Loo
      Yield: 4 Servings
 
      1 c  Seasoned breadcrumbs*
      4 oz Parmesan, grated (optional)
      8    TO 12 2 to 3 oz chicken
           -- breast cutlets (or
           -- turkey, veal, pork, etc.)
      1 c  Flour
      2    Eggs, beaten with
      1 tb Water
           Oil for shallow frying
      4 c  Tomato sauce**
      4 oz Mozzarella, sliced or
           -- shredded
      1 lb Spaghetti (actually 3 oz per
           -- person is sufficient)
      2 tb Olive oil
           More Parmesan, optional
 
  Mix half the Parmesan with the seasoned breadcrumbs.
  
  Pound the meat thin. Coat the cutlets in flour, run them through the
  egg wash, and coat them in the breadcrumbs. Let them dry for a bit on
  a wire rack.
  
  You may have some crumbs and egg left over. I mix these together and
  fry them as though they were a cutlet, for a secret treat for the
  cook.
  
  Preheat oven to 350. Set a big pot of water to boil for spaghetti.
  Keep the tomato sauce hot but not boiling.
  
  Fry the cutlets in oil until they are golden on both sides (turning
  once).
  
  Lightly oil a baking dish. Ladle 1/2 c or so of the tomato sauce on
  the bottom. Lay the fried cutlets in the dish.
  
  Spread each cutlet with a bit of tomato sauce, just enough to cover
  the top. Divide the mozzarella among the cutlets. Sprinkle the rest
  of the Parmesan over. Set in a 350 oven until the spaghetti is done.
  
  Put the spaghetti in the big pot of boiling water and cook until done
  as desired (I like al dente). Drain the pasta well. Put it onto a
  giant platter or bowl and toss it with the olive oil. Pour 1 1/2 to 2
  cups of tomato sauce*** over the top.
  
  Remove the casserole from the oven and arrange the cutlets over the
  top of the spaghetti. Serve hot.
  
  Combine the sauce left in the bottom of the casserole with the rest
  of the sauce in the saucepan and bring it to the boil. Pour it in a
  sauceboat and serve it and extra Parmesan cheese on the side of the
  main dish.
  
  * you can use ordinary dry breadcrumbs and put in basil, pepper,
  cayenne, oregano, thyme, marjoram to taste and a dash of salt
  
  ** canned is ok, or use your favorite, or else wilt a minced garlic
  and a minced onion and a couple minced celery leaves in olive oil.
  Add 4 c of tomato puree and herbs and spices as above (same as the
  breadcrumbs). Cook to desired consistency. Taste and correct
  seasoning with salt, pepper, and/or sugar. I almost always put a
  couple tablespoons of Madeira or Port into this.
  
  *** I think that most people oversauce their pasta; I put 1/4 c on my
  own serving, but many people use 1/2 c or more.
  
  NOTE: This is off the top of my head, but it will work. It takes a
  while, but it is really quite easy. Also, I never use Parmesan in the
  cooking but pass it around at the table; but most cooks use the stuff
  in the breading and over the top of the casserole.
  
  ! Origin: Lost in the SuperMarket - Peabody, MA - (508) 531-8416
  (1:330/175)
  
  Echo: Cooking 1-14-96                 From : Michael Loo
  
  From: Teri Chesser                    Date: 02-11-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 03:16:15, 25 May 2021
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