Filet of Sole with Shrimp Sauce Patricia Crawford McKnight, Class of 1965
4 - 5 large Sole fillets 1/4 cup milk salt and pepper 1/2 cup flour 1/4 cup butter	SAUCE: 2 tablespoons flour 3 tablespoons butter 8 - 10 large shrimp, cut into small pieces 1 1/2 tablespoons onion, finely chopped 1 tablespoon celery, finely chopped 1 cup water 1 boullion cube (chicken flavored) Juice of 1 lemon 1 tablespoon Worcestershire Sauce Dash of Tobasco Salt and pepper to taste
Prepare sauce before starting to cook fish. In saucepan, stir flour into melted butter until smooth. Stir in shrimp, onion and celery. Add remaining ingredients, stirring until mixture thickens. Reduce heat to low, cover and simmer for 20 minutes. Soak fillets in milk for 5 minutes, then discard milk. Salt, pepper and lightly flour the fillets. Brown in skillet in hot melted butter, turning only once. Handle fillets carefully when removing from skillet. Serve on warm plates and spoon sauce over the fish. Serves 4. Note: This sauce is also delicious served over poached fillets!

Easy Beef Tips Terry Hamilton George, Class of 1974

This is a great recipe to cook overnight in your crockpot!

2 lbs. lean beef stew meat 2 cans cream of mushroom soup 2 (soup) cans water 2 envelopes (one box) of Lipton Onion Soup Mix

In a skillet, bown the stew meat, drain and set aside. In a large glass oven dish, mix mushroom soup, water and soup mix. Add meat to soup mixture and stir well. Cook at 325 degrees for 4 hours. Serve over rice or noodles.