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Judy Dyke

Food court

With the Lenten season upon us, I thought you might enjoy some seafood recipes.

Zesty Lime Fish Tacos

1 pound tilapia fillets (about 4)

1/2 cup fresh lime juice (2 to 3 limes)

3 cloves garlic, finely chopped

1/4 cup yellow cornmeal

1 16.3-ounce can Pillsbury Grands Homestyle refrigerated buttermilk biscuits

6 tablespoons canola oil

1 1/2 tablespoons chipotle chiles in adobo sauce (from a 7-ounce can), finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup salsa

1/2 cup sour cream

1 1/2 cups cabbage, shredded

Heat oven to 200°. Cut each fish fillet lengthwise into four strips. In a shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits. On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture; then press or roll each into a 6-inch round.

In a 12-inch skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add two biscuit rounds; cook about 2 minutes on each side or until golden brown and cooked through. Place on a cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.

Heat same skillet over medium-high heat. Add fish and lime juice mixture, chilies, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with a fork.

In a small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and one to two tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture.

Salmon Croquettes

1 cup salmon, boned

1 tablespoon butter

1 tablespoon flour

1/2 cup milk

1 teaspoon lemon juice

1/8 teaspoon pepper

1/2 teaspoon salt


1/2 teaspoon black pepper

Bread crumbs

Beaten eggs

1 tablespoon milk


Make cream sauce with butter, flour, milk, salt and pepper, cooking until thick. Put salmon into bowl, add sauce and lemon juice; mix well with fork until salmon is well broken. Set aside; when cold, mold into desired shape, roll in bread crumbs, dip in egg beaten with 1 tablespoon of cold milk, and then in bread crumbs again. Let dry for an hour. Fry in deep hot fat. Serve with butter. You can also make this same recipe with cooked chicken instead of salmon.

Tuna Noodle Casserole

2 cans of peas, drained

2 cans of tuna in water, drained

2 cans of cream of celery soup

1 cup milk

8 ounces egg noodles, cooked

Crunched up potato chips

In a 9-by-13-inch pan, spread tuna on bottom. Pour drained peas over tuna. Mix soup with milk. Pour half of this mixture over the peas and tuna. Layer noodles over the top and pour remaining soup mixture over noodles. Spread crunched up potato chips over the noodles. Bake at 350° for about 45 minutes.

Citrus Grilled Salmon

2 tablespoons Mrs. Dash Lemon Pepper Blend

4 4-ounce salmon fillets

4 slices lemon

4 slices orange

2 tablespoons white wine

Cooking spray

Preheat oven to 375°. Spray a 9-by-9-by-2-inch pan with cooking spray. Lay fish in pan. Coat each fillet with Mrs. Dash Lemon Pepper Blend. Alternate slices of lemon and orange on top of fish. Sprinkle with wine. Place in oven for 5 minutes. Lower heat to 325° and continue to cook for 5 minutes. Let salmon rest 3 or 4 minutes before serving.

Crispy Beer Battered Fish

1/2 cup cornstarch

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon Creole seasoning

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1 cup flour, divided

1/2 cup 2 percent milk

1/3 cup beer or non-alcoholic beer

2 cups unsalted top saltines, crushed

4 cod fillets (about 6 ounces each)

Oil for deep frying

Combine cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour in a shallow bowl. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers. Heat oil to 375° in an electric skillet or deep fat fryer. Fry fish in batches for 2 to 3 minutes on each side or until golden brown. Drain on paper towels.

Tuna Rice Casserole

1/2 cup dry rice

1/2 cup celery, diced

1 can cream of mushroom soup

1 small can tuna



Cook rice. While that is cooking, combine mushroom soup and milk and bring to a boil on low heat. Grease casserole dish and mix together cooked rice, celery, soup, cheese and tuna. Pour into casserole, top with cheese. Bake at 300° for 30 minutes or until hot.

Bacon-Wrapped Ginger Shrimp

13 bacon slices

1 pound large shrimp, peeled and deveined

2 tablespoons soy sauce

2 teaspoons fresh ginger, finely grated and peeled

1 teaspoon packed brown sugar

Preheat oven to 475° with the rack in the upper third of the oven. Cut bacon slices in half crosswise and wrap each piece around a shrimp; secure each with a toothpick. In a large bowl, whisk together soy sauce, ginger and brown sugar. Add bacon-wrapped shrimp to soy sauce mixture and toss to coat. Arrange on a single layer on a rimmed baking sheet. Bake for 10 minutes. Turn on broiler and broil until bacon is sizzling and crisp at edges and shrimp are cooked through — 2 to 3 minutes. Serve warm or at room temperature.

Shrimp Chowder

2 ribs celery, chopped (about 1 cup)

1 medium onion, diced

3 tablespoons flour

3 baking potatoes (about 6 ounces each), chopped into 1/2-inch dice

1 8-ounce bottle clam juice

1 cup low sodium chicken broth

1/2 cup half-and-half

1 4-ounce can tiny shrimp, not drained



In a large pot, warm oil over medium heat. Add onion and celery and cook, stirring until soft, about 5 minutes. Sprinkle flour over vegetables and sauté for one minute. Stir in potatoes, clam juice, broth and 2 cups of water. Bring just to a boil, reduce heat to medium-low and cook until potatoes are tender, about 12 minutes. Stir in half-and-half and shrimp and cook until heated through, about 5 minutes. Season with salt and pepper and serve hot.

Grilled Salmon with Marmalade Dijon Glaze

1/2 cup orange marmalade

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1/8 teaspoon ground ginger

4 6-ounce salmon fillets

In a small bowl, combine the first six ingredients; set aside 1/4 cup. Brush remaining glaze over salmon. Moisten a paper towel with cooking oil, and using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on the grill. Grill, covered, over medium heat or broil 4 inches from the heat for 10 to 12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.

Baked Stuffed Fish

3-4 pounds fish

Flour, salt and pepper

Tomato juice


1/4 cup cracker crumbs

1/4 cup stale bread crumbs

1/2 tablespoon melted butter

1/8 teaspoon salt

1/2 teaspoon onion juice

1 teaspoon chopped parsley

1 teaspoon capers or pickles

Mix stuffing ingredients. Stuff into fish. Coat the outside of the fish with flour, salt and pepper. Bake fish at 375° for 1 hour or until tender. Baste with tomato juice.

I hope you’ll be able to use some of these recipes for your Lenten meals. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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