FISH FILLETS WITH LEMON DILL SAUCE
1 tablespoon lemon juice | |
2 green onions, sliced | 1/3 teaspoon dill weed |
2 tablespoons butter or margarine | 1/4 teaspoon salt |
11/2 teaspoons | Dash ground black pepper |
1/4 cup milk | 1 to 2 orange roughy or other firm fish fillets, |
2 tablespoons water | (about |
1 tablespoon white wine | 1/4 cup cream, optional |
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Saute, stir- ring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minutes. Combine milk and water.
Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring constantly, 1 minutes. 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.
CHICKEN CACCIATORE
2 tablespoons vegetable oil | 1⁄3 cup chopped green bell pepper |
3 to 4 pieces chicken (thighs, legs, of halved breasts) | 1 can |
1⁄3 cup chopped onion | 1 bay leaf |
1 clove garlic, minced | 1 teaspoon Italian seasoning |
1 can | salt and ground black pepper to taste |
| hot cooked spaghetti or other pasta |
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin
STIR-FRY BEEF AND BROCCOLI
1⁄2 to | 1⁄4 | teaspoon sugar |
1 clove garlic, minced | salt to taste | |
dash ground ginger | 2 tablespoons sesame or peanut oil | |
2 tablespoons soy sauce, divided | 3⁄4 | cup broccoli flowerettes |
2 tablespoons dry sherry, divided | 1 to 2 medium carrots, bias sliced | |
1⁄2 cup beef broth | 1⁄2 | onion, sliced in thin wedges |
11⁄2 teaspoons cornstarch | Hot cooked rice | |
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 table- spoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes. Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until beef is done. Remove meat and keep warm. Add vegetables. Cover and cook 3 minutes or until vegetables are crisp tender. Stir
STEAK AU POIVRE
2 teaspoons black peppercorns or mixture | 1 tablespoon butter or margarine |
of black, green and pink peppercorns | 1 green onion, sliced |
1⁄2 to | 3 tablespoons bourbon or beef broth |
3 tablespoons water |
|
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet. Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet temperature to 300° F. Add steak and cook, 7 minutes per side for medium- rare, or until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef broth and water; pour over green onions. Allow to cook, stir- ring constantly, about 2 minutes or until sauce has thickened slightly. Cut steak into serving portions. Return steak to skillet and spoon sauce over meat. Heat 1 minutes. Serve steaks with sauce spooned over meat.