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Protective Dip
1 envelope (1 tablespoon) unflavored gelatin
Vt cup fresh or reconstituted lemon juice
P/4 cups water
Stir gelatin into cold waterlemon mixture. Heat over low heat, stirring constantly until gelatin is dissolved and mixture is almost clear. Cool to room temperature.
Fish can be whole, in steaks or fillets. Dip the fish into this lemon glaze and rain for several seconds before wrapping individually in a heavy plastic film. Then place within heavy duty plastic freezer bags for double protection, marking the date and other details, such as exact contents, on bag. The best size packages to freeze are those which represent a meal for your family.
Foiled Fish 4 pan-dressed trout, bass, crappie or other fish, Vi to 3/« pounds each
2 cups sliced fresh mushrooms
Vi cup chopped onion
3 tablespoons butter or margarine
1 cup chopped, seeded, peeled tomato
92.7%