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FISH FILLETS WITH LEMON DILL SAUCE
1⁄4-lb. fresh mushrooms, sliced 1 tbs. lemon juice
2 green onions, sliced 1⁄3tsp. dill weed
2 tbs. butter or margarine 1⁄4tsp. salt
11⁄2tsp. all-purpose flour Dash ground black pepper
1⁄4cup milk 1 to 2 orange roughy or other firm fish fillets,
2 tbs. water (about 8-ounces each)
1 tbs. white wine 1⁄4cup cream, optional
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,
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.
CHICKEN CACCIATORE
2 tbs. vegetable oil 1⁄3cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs or halved breasts) 1 can (4-ounces) sliced mushrooms, drained
1⁄3cup chopped onion 1 bay leaf
1 clove garlic, minced 1 tsp. Italian seasoning
1 can (141⁄2-ounces) peeled, diced tomatoes 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 side-
down in skillet. Cook chicken until well browned on first side, about 5 min-
utes. Turn chicken. Add onion and garlic around chicken. Cook 3 minutes, or
until onion is cooked, but not brown. Reduce temperature to WARM. Add
remaining ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or
until chicken is cooked. Stir sauce and spoon over chicken occasionally. Serve
chicken and sauce over spaghetti or other pasta.
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SWISS STEAK
11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick 1 can (8-ounces) tomato sauce
1⁄4cup flour 1 onion, sliced
3⁄4tsp. salt 1 stalk celer y, sliced
1⁄4tsp. ground black pepper 1 carrot, thinly sliced
2 tbs. shortening 1⁄2tsp. worcestershire sauce
1 can (141⁄2-ounces) stewed tomatoes, drained
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300° F.
Brown meat on both sides.Carefully drain off excess fat. Add remaining ingre-
dients. Set TEMPERATURE CONTROL DIALto SIMMER. Cover and cook over
low heat about 1
1
⁄
2
hours or until meat is tender. Remove meat from skillet.
Combine
1
⁄
4
cup cold water and 1 tbs. flour, add to tomato mixture in skillet.
Cook and stir until thick and bubbly. Serve meat with tomato sauce spooned
over meat.
SHRIMP AND VEGETABLE STIR-FRY
3⁄4-lb. raw, shrimp, shelled and deveined 1 small sweet red bell pepper, in thin strips
2 tbs. light soy sauce 1 cup broccoli flowerettes
2 tbs. dry sherry 1⁄2medium onion, thinly sliced
2 tsp. cornstarch 5 large fresh mushrooms, sliced
1 tsp. grated gingerroot 1⁄2package (3-ounces) frozen snow peas, thawed
1 tbs. vegetable oil 2 stalks celery, sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch and gin-
gerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about 1⁄2-inch thick 1⁄3cup raw long grain rice
1⁄3cup chopped onion 1⁄2tsp. chili powder
1⁄4cup chopped green bell pepper 1 can (141⁄2-ounces) whole tomatoes
Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables occa-
sionally, 2 minutes. Reduce temperature to WARM. Add rice, chili powder and
tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes,
stirring occasionally.
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