RICH FISH:

8 oz. filet of fish
3 tbsp. flour
1/2 tsp. each of salt, pepper, garlic and paprika
2 tsp. lemon juice or slices
1 c. milk/wine mixture
1/4 stick butter
2 tbsp. sour cream
2 tbsp. crushed crackers
Dash of parsley

CLAM CHOWDER:

16 oz. clams
2 potatoes
1 sm. onion
1 tsp. salt
1 tsp. pepper
1/4 stick butter
4 slices bacon
1/4 can evaporated milk
Dash of parsley
Dash of paprika

SALAD:

1/4 head endive
1 hard boiled egg
Bacon crumbs
2 green onions
2 tsp. grated cheese

BREAD:

1/4 loaf French bread
Dash of oregano
1/4 stick butter
1 tsp. garlic powder
1 tbsp. onion, diced
2 slices Provolone cheese

Bread filet in flour with seasonings. Place in casserole with 1/4 to 1/2 milk/wine mixture depending on filet thickness. Pour lemon juice or lay lemon slices on filet. Bake 350-400 for 45 minutes. Brown cracker crumbs in butter. Remove filets and spoon 2 tablespoons of sour cream on filet. Spoon cracker crumbs on top of sour cream, sprinkle parsley. Place back in oven 10-15 minutes.

Boil 1/2 inch cued potatoes barely covered with water. Saute onion with bacon in butter, add to soft potato, then add paprika, salt, pepper, milk, parsley, and clams. Simmer 10 minutes.

Mix salad dressing. Add dressing of choice. May also add carrots, croutons, crumbled Mozzarella, diced onion, radish and green peppers.

Mix garlic powder, onion and oregano in butter. Spread over bread, lay cheese over and heat 10 minutes.