Rival S160 manual Recipes, Pork Chops With Spanish Rice, Fish Fillets With Lemon Dill Sauce

RECIPES

PORK CHOPS WITH SPANISH RICE

2 to 4 centercut pork chops,about 1⁄2-inch thick		1⁄3	cup raw long grain rice
1⁄3	cup choppedonion	1⁄2	teaspoonchili powder
1⁄4	cup choppedgreen bell pepper	1 can (141⁄2-ounces)whole tomatoes

Set skillet temperature to 350 °F/175 °C. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegeta- bles occasionally, 2 minutes. Reduce temperatureto “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.

FISH FILLETS WITH LEMON DILL SAUCE

1⁄4-lb. fresh mushrooms,sliced	1 tablespoonlemon juice
2 green onions,sliced	1⁄3	teaspoondill weed
2 tablespoonsbutteror margarine	1⁄4	teaspoonsalt
11⁄2 teaspoonsall-purposeflour	Dash ground black pepper
1⁄4 cup milk	1 to 2 orangeroughyor other firm fish fillets,
2 tablespoonswater		(about 8-ounceseach)
1 tablespoonwhite wine	1⁄4	cup cream,optional

Set skillet temperature to 300 °F/150 °C. Add mushrooms, onions and butter. Saute, stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute. Combine milk and water.

Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.

If not using cream, spoon sauce over fish and serve. If desired, remove fish from serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered 1 to 2 minutes. Spoon sauce over fish.

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