The Los Angeles Times from Los Angeles, California • 120

Part April 18,1963 log flngtUg Cfmrg FAVORITE FISH REX SOLE SAUTE -6 pan-dressed rex sole 1 tsp. salt 18 tsp. pepper -Flour 6 to tbsp. butter or margarine' 14 cup minced parsley Sprinkle fish with salt and pepper and dredge lightly in flour. Heat 4 tbsp.

butter "until almost sizzling. Add fish a few at a time and cook quickly until lightly browned, turning to brown other side. Remove to warm platter and cook remaining fish, adding more butter, if needed. fish is cooked, add 2 tbsp. butter to drippings in pan and heat until bghtly browned.

Pour over fish and sprinkle with parsley. Garnish with lemon wedges, if wished. Makes 6 Rex Sole: a Little Dab Will Do tt 1 VTvV3XV' nero nous You Stretch Th lyosMG) ere on the Budget If: (But now there ar two to choose from.) sizes Nothing tops IMO when it comes to cooking, or topping baked potatoes, salads, desserts end fruits. Irs tart and creamy. Longlasting and economical.

Gjntains no milk or milk fat wn iiwit ill ii it i Rod's, ssolids. And ifs made by dressings. Look for it Dip fish in mixture of milk and salt, then roll in bread crumbs to coat welL -Arrange in' one layer in a 'shallow baking pan. Pour melted butter over fish. Place pan on shelf near top of oven and bake at 500 deg.

10 to 12 min. or until fish flakes easily with a fork. Serve with lemon wedges and, if wished, a sauce such as chopped egg in white sauce or hollan-daise sauce. Makes 6 servings. REX SOLE IN WINE 6 paiwlressed rex sole Salt, pepper 2 tbsp.

minced shallots or green onions 2 tbsp. chopped parsley 1 12 cups dry white wine 1 egg yolk Place fish in a greased baking dish. Sprinkle with! salt, pepper, shallots and parsley. Pour wine over fish and bake at 350 deg: 15 to 20 min. or until fish flakes easily with a fork.

Carefully remove fish to a heated platter. Beat the egg yolk and add a small amount of fish liquid. Gradually add to fish liquid in pan and blend well. Pour over sole. Makes 6 serv "This recipe was given to me by a friend who is an exceptionally good writes Mrs.

Robert A. McGilL "These rolls are good and a budget stretched as well for a crowd as they seem to go much farther. HERB BOLLS 14 cup margarine or butter 1 12 tsp. parsley flakes 12 tsp. dill seed 14 onion flakes! 1 tbsp.

grated Parmesan cheese 1 pkg. refrigerated buttermilk biscuits Place margarine, parsley, dill, onion and cheese in a pie plate. If metal pan is used, melt margarine over low heat; if glass, melt in oven. Stir to blend ingredients. Cut biscuits into' quarters, swish each piece around in herbed butter and arrange pieces so each touches.

Bake at 425 deg. 12 to 15 min. Serve warm. MRS. ROBERT A.

McGILL 10543 Yolanda Ave. Northridge The Times pays $5 for Southern California readers' recipes published in this column. Send your best recipe that is unusual and not widely publicized. Explain interesting features and how you got it. Print your full name and address on the entry and send it to "My Best Recipe," co Marian Manners, Los Angeles Times, Times Mirror Square, Los Angeles 90033.

All recipes become the property of The Times and none will be returned. TRY THIS TASTY RECIPE! IMOBSnliM Chees filling tor blinbe i 1 lb. dry cettaga chset, 2 eggi, 1 Tbsp. sugar, 4 Tbtp. IMO, 1 hp.

lemon fulce, tsp. salt and cup melted butter. Fill blinlzes and roll up. Fry in butler until lightly browned en both sides. Serve hoi with IMO or applesauce or both.

Mates enough filling for approximately 12 blinlzes. CK Certified Koto. IMO it lod'i tradmorV tar ik fir food dradng. Rex sole, one of California's favorite fish, is in peak supply in April. Rex sole, like its near relatives, the other soles and dabs, is sweet and tender with a delicate texture and firm' white flesh, Rex sole often is called sand dab in markets because of the similarity of the two species.

Both fish are small and flat, usually 16 to 20 inches long with the heads on. Scales of the sole are smaller and more closely layered to the skin of the fish than the sand dab's. But both fish are prized for delicate flavor. So the simplest cooking methods are best suited to rex sole or. sand dab.

The dressed fish can be. broiled, pan or oven fried or poached. If a sauce is used it should be simple so as not to detract from -the fish. Care should be taken not to overcook this fine textured fish. Overcooking dries out the flesh and destroys flavor.

Rex sole usually is served whole, rarely filleted. Allow one sole to an average serving. BROILED REX SOLE 14 cup butter or margarine 4 pan-dressed rex sole Salt, pepper Melt the butter. Sprinkle fish with salt and pepper and brush with butter. Place on broiler rack, 5 in.

from source of heat and broil 8 to 10 min. or until meat flakes with a fork, basting with melted butter. Remove to heated platter and serve at once. Makes 4 servings. OVEN FRIED REX SOLE 6 pan-dressed rex sole 1 cup milk 1 tbsp.

salt 1 cup fine dry bread crumbs 14 cup butter or margarine, melted IMO it Kodi rrademait tor iH tTne feed dreeing. to FULL PINT SIZE CK Certified Keitier. Send for yew free recipe booMeh HOD'S FOOD PRODUCTS, INC. P.O. Bex 15925, let Angeles, Calif.

90015 ings. Applesauce Cake announce We are prou thatHills Bros Coffee is nbwm ttiaii richer tMn other leadih coffees: Fans pan which has been lined with waxed paper. Bake at 350 deg. 10 min. or until top springs back, when lightly touched.

Let stand in pan 10 then remove cake to a wire rack and cool completely. MOLASSES APPLESAUCE CAKE 12 cup shortening ii cup sugar 2. eggs 1 cupmolases I 1 cup' applesauce 2 cups sifted flour 1 tsp. salt 1 tspj baking powder ff 34 tsp. soda 1 tsp.

cinnamon 1 tsp. allspice t-X Cream together shortening and sugar until light and fluffy. Beat in eggs." Stir in molasses and applesauce. Sift together flour, salt, baking powder, soda, cinnamon and allspice and stir into molasses mixture. Turn batter into a greased 9xl3-in.

pan and bake at 350 deg. 30 min. Cut into squares. Serve warm or cold with additional applesauce, if wanted. in the Dell tF mm Percentage of 'ayailalle flavor solids per pound meach of the 4 major brands of coffee.

22.5Z Has Loyal Applesauce cake, a leaf from Grandma's recipe notebook, still has loyal fans. It is ideal for lunch-boxes, picnics or simple family desserts. Applesauce cake sometimes has a caramel or seafoam frosting, but it is so moist and long-keeping many cooks skip the frosting. An applesauce cake can be dusted with confectioners' sugar if you don't'; frost it. These, are time-tested recipes still appreciated by today's cooks and their families.

APPLESAUCE RAISIN CAKE 2 cups sifted flour 12 tsp. salt 1 tsp. soda 1 tsp. baking powder 1 tsp. cinnamon 12 tsp.

allspice 1 12 tsp. nutmeg 14 tsp. cloves 12 cup shortening 1 cup sugar legg 1 cup thick applesauce 1 cup raisins 34 cup chopped nuts Sift together flour, salt, soda, baking powder, cinnamon, allspice, nutmeg cloves. Set aside. Cream shortening with su-gar until light and, fluffy.

Beat in egg, then stir in applesauce. Add dry ingredients in three or four additions arid beat until smooth. Stir in raisins and nuts. Turn into a greased and lightly floured 8-in. square pan.

Bake at 350 deg. 50 to 60 min. or until, top springs back when lightly touched. Let cake cool in pan 10 min, turn out, onto, wire rack and cool completely. APPLESAUCE CHOCOLATE CAKE 2 cups sifted flour 1 tsp.

soda 1 tsp. salt "34 cup, sugar 12 cup shortening 1 tsp. cinnamon 1 tsp. cloves 12 tsp. nutmeg 2 eggs 1 cup applesauce 1 6-oz.

pkg. semisweet chocolate pieces ,12 cup chopped nuts 12 cup raisins (fft together flour, soda ir td salt and 'set shorten- i.Jgt cinnamon, cloves and tmeg in a bowl and beat tU creamy. Beat in eggs I ie' at a time. Add flour I jxture alternately with jplesauce. Stir -in the tocolate pieces, nuts and ilsins.

Spread- In a greased 10x5x3 -in. loaf. Stouffer's 25.12l625.0 i A' -f Coffee is all we make. And we've found a way to make it better. A cup of coffee gets its flavor from what scientists call "available flavor solids." We have developed a new way of blending and roast ing that gives our coffee more of theseflavor solids than other leading coffees.

As the chart of coffee that has more flavor, more body, more strength. Even with cream and sugar the richer Cauliflower Beer Flavors Hot Dogs Liven tip frankfurters for Saturday supper by cooking them in. beer flavored with onion. FRANKS IN BEER 2 lb. frankfurters -Beer 2 large onions, sliced- 2 large carrots, sliced 1 tsp.

Worcestershire Place franks "in large saucepan and add enough beer to cover. Add onions, separated into rings, carrots and Worcestershire sauce. Bring to a boil, lower heat and simmer 5 to 10 min. Serve on toasted buns, if Makes 6 to 8 servings. give leftovers a lift! AuGratin coffee flavor comes through.

Enjoy some soon. (Source: Pacift Chemical Laloratoriet independent analysis) lllliiliilr I wm mm rieaa tor in for 1 nflnufwtfr rll I'M Drip rirw Beats everyday vegetables to get a little help from Stouffer's ufc'tifo' 28 superb frozen foods..