Rival S12-WN Fish Fillets With Lemon Dill Sauce, Chicken Cacciatore, Stir-Fry Beef And Broccoli

FISH FILLETS WITH LEMON DILL SAUCE

1/4-lb. fresh mushrooms, sliced	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 all-purpose flour	Dash ground black pepper
1/4 cup milk	1 to 2 orange roughy or other firm fish fillets,
2 tablespoons water	(about 8-ounces each)
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 (4-ounces) sliced mushrooms, drained
1⁄3 cup chopped onion	1 bay leaf
1 clove garlic, minced	1 teaspoon 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 minutes. 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 ingre- dients, 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.

STIR-FRY BEEF AND BROCCOLI

1⁄2 to 3⁄4-lb. top round or sirloin	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 mid-way through cooking. Reduce temperature to 250° F. Blend meat into vegetables. Stir broth mixture then pour over meat and vegetables. Heat, stirring, until broth is hot and thickened. Serve over rice.

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 3⁄4-lb. boneless steak, (1 strip or sirloin steak)	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.

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