THE LEISURE CHEF

FINE KETTLE OF FISH

6 medium potatoes (scrub and cut thin slice off each end)
6 onions peeled and left whole
1 cup salt
4 lbs. fresh fish steaks (about 12 steaks)

Use an 8-quart kettle with basket in it.

1. Heat 5 quarts water; bring to boil.
2. Place potatoes in basket and lower into boiling water. Bring to boil. Add onions and salt. Boil 18 minutes.
3. Add fish; cover and boil for 12 minutes.
4. Drain and serve.
Serve with cole slaw, pickles, garlic or rye bread, melted butter, beverage and pie. This fish cooked indoors on stove is the same as outdoor boils and every bit as good. Serves 6.

— Walter C. Johnson, Director,
NRPA Great Lakes Regional Service Center

The above recipe is one of over 150 favorite recipes from park and recreation board members, professionals and well-known political figures published in the "Leisure Chef which is a publication of the Illinois Association of Park Districts, 217 E. Monroe St., Springfield, Illinois 62701. Copies of the booklet are available for $5.00 each.

Illinois Parks and Recreation 42 January/ February