Tasty Fish Sticks Will Not Go To Waste

Most of the time we don’t give garbage much of a second thought. We automatically take it out after dinner, and then we haul the full cans down to the curb on collection day.

It was a different story a couple of weeks ago, however. There was snow on the ground. It was cold and miserable outside. Like most people, I hustled the garbage cans down the driveway as fast as I could in the early morning hours. Then I forgot about them.

My neighbor across the street, who was home this day, heard the garbage truck in late morning. She went outside to bring her empty cans back up to the house. Then she decided to help me out by bringing mine up, too.

There was just one problem. My cans were still full.

Since the newer cans for the automated system are on wheels, they’re much lighter to move. And my neighbor is a pretty strong woman who’s always impressed me with her self-sufficiency. She didn’t notice that the driver was up the street and would turn around to come back down my side for pickup.

I came home for lunch shortly afterward and found my cans hadn’t been emptied. So on the phone I got to the Solid Waste Management folks, who have always been very courteous. I asked Sue, who answered the phone: Could the driver swing by and pick up the garbage?

She assured me it was possible. Within 15 minutes the driver, Bill, was at my house picking up the cans. I was impressed. It was service with a smile.

So the next time you’re outside watching the garbage truck go by, take a minute to give the driver a wave and a smile. He may be making an extra stop at your house sometime.

Crackling Fish Sticks

From The American Medical Association’s “Family Health Cookbook” (Pocket Books, 1997).

3 tablespoons low-fat mayonnaise

1 tablespoon lemon juice

1/4 teaspoon liquid hot pepper sauce

4 cups cornflakes

1 tablespoon grated orange peel

1-1-1/2 pounds orange roughy or other white fish fillets

Preheat oven to 500 degrees.

In a small, shallow dish, stir together the mayonnaise, lemon juice and hot pepper sauce; set aside. Crush the cornflakes to make coarse crumbs using a rolling pin or a food processor; add the lemon peel and mix. Transfer the crumbs to a plate. Cut the fish crosswise into 3/4-inch strips.

Brush the fish lightly with the mayonnaise mixture, then dip it into the crumbs to coat completely. Place the fish sticks on a baking sheet, leaving at least 1 inch between each stick. Sprinkle the tops with any remaining crumbs.

Bake the fish sticks, without turning, until they are opaque in the center and the crumbs are golden brown, 14 to 16 minutes.

Yield: 4 servings.

Nutrition information per serving: 204 calories, 5 grams fat (22 percent fat calories), 22 milligrams cholesterol, 21 grams carbohydrate, 18 grams protein, 435 milligrams sodium.

, DataTimes MEMO: The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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