Rival S16RW Fish Fillets with Lemon Dill Sauce, STIR-FRY Beef and Broccoli, Steak AU Poivre

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			RECIPES
FISH FILLETS WITH LEMON DILL SAUCE
1	/ -lb. fresh mushrooms, sliced		1 tablespoon lemon juice
	4			/	teaspoon dill weed
2 green onions, sliced			1
2 tablespoons butter or margarine				3	teaspoon salt
			1	/
1 / teaspoons all-purpose flour				4
			Dash ground black pepper
	1	2	1 to 2 orange roughy or other firm fish fillets,
1	/	cup milk
	4
2 tablespoons water				/	(about 8-ounces each)
1 tablespoon white wine			1		cup cream, optional
				4

Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté, 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 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.

STIR-FRY BEEF AND BROCCOLI

RECIPES

STIR-FRY BEEF AND BROCCOLI (CONT.)

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 minute. 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 thick- ened. 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

1⁄2 to 3⁄4-lb. top round or sirloin 1 clove garlic, minced Dash ground ginger

2 tablespoons soy sauce, divided

2 tablespoons dry sherry, divided

1⁄2 cup beef broth

11⁄2 teaspoons cornstarch

1⁄4 teaspoon sugar salt to taste

2 tablespoons sesame or peanut oil

3⁄4 cup broccoli flowerettes

1 to 2 medium carrots, bias sliced

1⁄2 onion, sliced in thin wedges Hot cooked rice

broth and water; pour over green onions. Allow to cook, stirring 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 minute. Serve steaks with sauce spooned over meat.

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 tablespoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room temper- ature for 30 minutes.

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