Recipes by Rodney Dangerfield: New England Fried Trout; Vegetable Chicken Dish

Rodney Dangerfield's New England Fried Trout

4 trout, about 1 lb. each
3/4 cup milk
1/2 tsp. celery salt
1/2 tsp. onion salt
Dash of pepper
1/2 cup cornmeal
1/3 cup margarine (or corn oil)
Lemon wedges

Clean, split trout, remove heads and tails. Dip in milk. Sprinkle with the seasonings. Now dip in cornmeal. Get shortening good and hot, and fry fish until brown and done (when flesh begins to flake when tested With a fork). Fry other side. Serve at once with lemon wedges. Serves 4.

Rodney Dangerfield's Vegetable Chicken Dish

1/2 cup thinly sliced onion
2 1/2 tbsps. corn oil
1 1/2 cups sliced celery
1 cup fresh peas (uncooked)
2 cans (4 ozs. each) mushrooms, sliced
1 1/3 cups clear chicken soup
3 tbsps. cornstarch
1 tsp. salt
1 tsp. liquid seasoning of your choice (sherry, fresh lemon or lime juice, etc.)
1/4 tsp. ground ginger
1/2 lb. sliced cooked chicken (or turkey)

Cook onion in oil until soft, add celery and cook together for a minute or two. Stir in peas, cover and cook 5 minutes. Combine all ingredients, add to skillet, stirring until thickened. Arrange chicken or turkey slices over
vegetable mixture and cook another 5 minutes. May be served with rice for complete, one dish meal. Serves 4.

Thoughts: Good leftover dish for baked chicken or turkey. If desired, you may increase the amount of chicken, add a few strips of pimento for color, and 3 water chestnuts, sliced.