CRUNCHY FRIED FISH

2 lbs. fish fillets
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 egg yolk
1 c. lukewarm water
1 tbsp. vegetable oil
1 egg white, stiffly beaten
Vegetable oil for frying

Method
Thoroughly wash and dry fillets; sprinkle with salt and pepper to taste. Combine flour, baking powder and salt in bowl; drop egg yolk in center. Add water and oil; stir well. Fold egg white into batter. Dip fillets in batter; fry in 1/4 inch oil heated to 370 degrees until golden brown on both sides. Drain on paper towels.

FRAN'S TRIFLE DESSERT

--CAKE:--

5 eggs
3/4 c. sugar
1/2 tsp. almond flavoring
1/4 tsp. salt
3/4 c. sifted cake flour
3/4 tsp. baking powder

Bake 20 minutes at 350 degrees in a 15 1/2 x 10 1/2 x 1 inch pan. Divide into thirds and tear into bite-size pieces.

--RASPBERRY SAUCE:--
2 (10 oz.) pkg. frozen raspberries,
reserve juice.

Add water to make 1 1/2 cups liquid. 1/4 c. sugar
2 tbsp. cornstarch
1 1/2 c. raspberry juice
1 tbsp. lemon juice

Combine sugar and cornstarch. Add raspberry juice and lemon juice. Cook until thickened and cool.

--CUSTARD:--
1 (4 3/4 oz.) pkg. vanilla pudding
3 3/4 c. milk
1 1/2 tsp. vanilla

Mix together. Cook and cool. Combine in layers: 1/3 cake, 1/3 raspberry sauce, 1/3 custard, 1/2 c. sliced peaches, 1/2 to 1 1/2 cup coconut, 1 pint Cool Whip, and almonds and cherries as desired. 12 servings. Calories 381, fat 12.7 gm, calories from fat 29%, sodium 382 mg. Wellness Center

Shrimp Butter

2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese

Method
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.

Baked Clams

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Method
Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.

Peanut Butter Cake

1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder

Method
Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.

Mini Cheese Cake

12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs

Method
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.