Recipes by Melvyn Douglas: Baked Bass Provencal; Buttermilk Cornbread; Chicken Stew

Melvyn Douglas' Baked Bass Provencal

2 lb. striped bass (or red snapper or rock bass), cleaned, head off
3 large ripe tomatoes, chopped
1/3 cup dry Provence wine (or clam juice)
1/3 cup onion flakes
2 tbsps. butter (or oleomargarine)
4 tsps. cornstarch
2 bay leaves
1 tsp. parsley flakes
3/4 tsp. salt
1/4 tsp. thyme leaves, crumbled
1/8 tsp. garlic powder
1/8 tsp. freshly ground pepper

1. Place fish in large baking dish. Combine remaining ingredients; mix well. Pour over fish. Bake uncovered in preheated 350 degrees oven for 50 minutes (or until fish flakes easily when tested with fork). Serve at once with green vegetables and hot corn bread. Serves 4.

Melvyn Douglas' Buttermilk Cornbread

1 cup yellow cornmeal
3 tbsps. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1 egg, beaten slightly
2 tbsps. bacon grease
1 tsp. salt

1. Combine dry ingredients in mixing bowl. In separate bowl, combine buttermilk, egg and bacon grease; add to dry ingredients.

2. Stir only until dry ingredients are barely moistened. Pour into a well-greased 8 or 9-inch square baking pan. Bake in preheated 450 degrees F. oven 30 minutes. Serves 6.

Melvyn Douglas' Chicken Stew

1 cleaned broiler-fryer chicken, cut in pieces
2 chicken bouillon cubes
About 3 cups water (or canned chicken broth)
2 stalks celery (with leaves), cut in fairly large pieces
Salt and freshly ground pepper
6 carrots, pared and quartered
Peas (fresh or frozen--one 10-oz package)
Rice
1/2 onion, cut in half, garnished with several cloves

1. Place chicken pieces in a deep white enamel pot (or kettle). Cover with water (or chicken broth). Add chicken bouillon cubes, celery, onion, salt and pepper to taste. Cover and simmer 30 minutes.

2. Add carrots and simmer 20 minutes (or until carrots begin to get tender). Add green peas. Cook a short while until the chicken is fork-tender and vegetables are cooked.

3. Lift chicken and vegetables; keep in warm place. Reduce stock by cooking down in volume over medium heat. Taste to correct seasonings. Add rice to stockl cook covered until rice is tender. Return chicken and vegetables to stock pot. Pop casserole (or kettle) into preheated 450 degrees F. oven about 10-15 minutes (or until rice fluffs up). Serve with Melvyn Douglas' favorite dessert: fruit-flavored gelatin mixed with yogurt or sour cream. Chill well. Serves 6.

Thoughts: If desired, whole small onions may be used instead of cut onion stuck with cloves. Add when carrots are added to keep whole.