RECIPES
PORK CHOPS WITH SPANISH RICE
2 to 4 centercut pork chops,about | 1⁄3 | cup raw long grain rice | |
1⁄3 | cup choppedonion | 1⁄2 | teaspoonchili powder |
1⁄4 | cup choppedgreen bell pepper | 1 can | |
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 tablespoonlemon juice | ||
2 green onions,sliced | 1⁄3 | teaspoondill weed |
2 tablespoonsbutteror margarine | 1⁄4 | teaspoonsalt |
11⁄2 | Dash ground black pepper | |
1⁄4 cup milk | 1 to 2 orangeroughyor other firm fish fillets, | |
2 tablespoonswater |
| (about |
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.
