THE MOMMY MD MAKES FISH STICKS INTO MUMMIES AND MORE THIS HALLOWEEN

MOUNTAIN LAKES, NJ (October 2010)— This Halloween, Rallie McAllister, MD, book author, mother, home chef and nutritionist has created some fun and filling dinner ideas, sure to send your family off trick-or-treating happy and well fed. Using Van de Kamp’s® and Mrs. Paul’s® fish sticks and whole fillets, she has developed creative meal ideas that are fun, delicious and offer your entire family a meal with Omega 3 Fatty acids and a good source of protein.

Some brands of frozen fish are made from minced fish, which means that bits of the fish have been pulverized and reformed into the form of a stick. However, Mrs. Paul’s and Van de Kamp’s fish sticks and fillets are always made from only 100% Whole White Fish Fillets for great tasting, crunchy fish meals that you can feel good about.

“It is important to send your family off trick-or-treating well fed so they don’t eat too much junk along the Halloween path,” says Rallie McAllister, MD, author of Healthy Lunchbox and The Mommy MD Guide. “ With these easy to prepare and fun recipes using Mrs. Paul’s and Van de Kamp’s 100%  Whole White Fish Fillets and Fish Sticks, you can feel good about giving your family an overall good meal complete with Omega 3 Fatty acids and protein.”

Try these no-fuss Halloween recipes as a great way to get your family “hooked” on fish:
 

LIZARD FACE TORTILLAS
Ingredients:
2 Mrs. Paul’s®/ Van de Kamp’s® 100% Whole Fillets Fish Fillets
Two 6-inch plain or spinach tortillas (use spinach tortilla for a green lizard’s face)
Two 1-inch wide strips of green bell pepper
2 cherry tomatoes, sliced in half
2 black olives, sliced in half

Directions:
Bake fish according to package directions. Place fish perpendicularly in folded tortilla or sandwich wrap to make lizard’s tongue. Cut green bell pepper strips into 4 diamond-shaped pieces for eyes, then place ½ cherry tomatoes and black olives on top of green pepper pieces. Makes two lizard face tortillas.

MONSTER FINGERS
Ingredients:
8 Mrs. Paul’s®/Van de Kamp’s® 100% Whole Fillets Crunchy Fish Sticks
4 leaves Boston lettuce
3 strips red pepper, cut into fingernail-size squares
All-natural, no sugar added catsup

Directions:
Bake fish sticks according to package directions. Place fish sticks on lettuce leaves. Place red peppers on ends of fish sticks for fingernails. Add catsup to opposite end of fish sticks. Serve immediately. Makes four.
 
MUMMY FACE FISH FILLETS
Ingredients:
4 Mrs. Paul’s®/Van de Kamp’s® 100% Whole Fillets Fish Fillets
1 can refrigerated bread stick dough
1 stick string cheese
2 black olives
1 red pepper strip or cherry tomato

Directions:
Cut bread stick dough into ½ inch-wide strips and wrap around frozen fish stick to make mummy wrapping. Place on ungreased baking sheet and spray dough lightly with cooking spray. Bake dough-wrapped frozen fillets according to package directions. Remove from oven and allow to cool slightly.  Cut eight ¼ inch slices from end of string cheese stick and place on surface of each fish fillet for whites of eyes.  Cut 8 small wedges from black olives and place one on each cheese string slice for eyeballs.  Cut 4 small wedges from red pepper or cherry tomato for mouth.  Makes four.


SEVERED MUMMY TOES
Ingredients:
10 Mrs. Paul’s®/Van de Kamp’s® 100% Whole Fillets Crunchy Fish Sticks
Four 6-inch whole grain tortillas cut into 2” strips
¼  cup all natural, no sugar added ketchup or fish cocktail sauce

Directions:
Bake fish sticks according to package instructions, then roll a tortilla strip around each fish stick, positioning the tortilla strip around the center of the fish stick. Drizzle catsup on one end of the fish sticks. Serve immediately. Makes 10 Mummy Toes.

SPOOKY SHAPES SANDWICHES
Ingredients:
4 Mrs. Paul’s®/Van de Kamp’s® 100% Whole Fillets Crunchy Fish Sticks
4 whole grain sandwich thins
2 slices Monterey Jack cheese
¼ cup Tangy Tarter Sauce
Halloween shapes cookie cutters

Directions:
Prepare fish sticks according to package directions.  Cut sandwich thins into desired shapes using cookie cutters.  Place one fish stick on the bottom piece of each sandwich thin. Add ½ slice of cheese and a dollop of Tangy Tartar Sauce. Add top piece of sandwich thin and place sandwiches back on baking sheet and bake for three to five minutes. Serve with fresh veggies with light ranch dressing for dipping and applesauce with no sugar added. Makes four spooky shapes sandwiches.

For more recipes and meal solutions using Mrs. Paul’s® or Van de Kamp’s® frozen seafood, go to www.mrspauls.com or www.vandekamps.com. 

For more information, hi-res artwork, samples and other media inquiries, please contact Lee Makofsky at 973.744.0707 or Lee.Mako@bhgpr.com.


About Van de Kamp’s Seafood
The Van de Kamp’s® Seafood story began in 1915, when Theodore J. Van de Kamp founded a potato chip stand in Los Angeles. By 1930, the business had expanded into a thriving chain of restaurants featuring a popular batter-fried halibut. As the years passed, the focus turned to frozen foods including a line of frozen fish with batters unique to the market. Today, the Van de Kamp’s tradition lives on with 100% crunchy fish fillets and fish sticks, as well as the original halibut fish fillets that started it all. All products are made from 100% whole white fish fillet, offering great-tasting and convenient seafood. For more information on Van de Kamp’s Seafood, log onto www.vandekamps.com .

About Mrs. Paul’s Seafood
The Mrs. Paul’s® Seafood story began in 1946 when Philadelphia power plant worker Edward Piszek started selling deviled crab cakes to earn extra money while his plant was on strike. Due to great success, Piszek and his friend, John Paul started a frozen seafood business. They named the business “Mrs. Paul's Kitchens” after John's mother (originally naming the brand Mrs. Paul’s Kitchen). Today, Mrs. Paul’s Seafood is a beloved brand that provides the original crab cakes, as well as fish fillets and crunchy fish sticks all made from 100% whole white fish fillet, offering great-tasting and convenient seafood. For more information on Mrs. Paul’s Seafood, log onto www.mrspauls.com .

About Pinnacle Foods Group LLC
Millions of times a day in more than 85% of American households, consumers reach for Pinnacle Foods brands.  We are a leading producer, marketer and distributor of high-quality branded food products, which have been trusted household names for decades.  Headquartered in Mountain Lakes, NJ, our approximately $2.5 billion business employs more than 4,500 people in 21 sites around North America. We are a leader in the shelf stable and frozen foods segments and our brands hold the #1 or #2 market position in 8 out of 12 major category segments in which they compete. Our Duncan Hines Grocery Division manages brands such as Duncan Hines® baking mixes and frostings, Vlasic® pickles, peppers, and relish, Mrs. Butterworth’s® and Log Cabin® syrups, Armour® canned meats, Nalley® and Brooks® chili and chili ingredients, and Open Pit® barbecue sauces. Our Birds Eye Frozen Division brands consist primarily of Birds Eye® vegetables, Birds Eye Steamfresh® vegetables, Birds Eye Viola!® meals, C&W® vegetables and McKenzie’s® vegetables, Freshlike® vegetables, Aunt Jemima® frozen breakfasts, Swanson® and Hungry-Man® dinners and entrees, Van de Kamp’s® and Mrs. Paul’s® seafood, Lender’s® bagels and Celeste® frozen pizza. Our Specialty Food group manages Tim’s Cascade Snacks®, Snyder of Berlin® and Husman’s®. Further information is available at www.pinnaclefoods.com.

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