It is possible that I have mentioned this before, but sometimes the best part about old recipes is their names. Personally, “Fish Delight” just seems to be a bit cringe-worthy. And I like fish. Really. Especially swai, pictured here. I am a bit of a tyrant though when it comes to doing things with fish that just don’t sound natural. Like encasing it in jello.
This gem was found in a cookbook I picked up that is probably one of the nicest presented collections of newspaper clippings I’ve seen. They are all on their own special page, and some have pictures of beautiful kitchens on them. I hope to post quite few recipes from this in the next few weeks.
2 cups red salmon or left over fish
2 cups canned tomatoes
1 1/2 cups green peas
1 cup cooked spaghetti, cut
1/4 cup shortening
Method: Flake fish and remove skin and bones. Place fish in the bottom of well greased baking dish. Over it pour tomato pulp and one-half the peas. Add the layers of cut spaghetti and finish with remaining peas. Sprinkle bread crumbs over the top. Bake in 375 degrees F. oven until firm and brown.