RECIPES
FISH FILLETS WITH LEMON DILL SAUCE
1 | / | 1 tablespoon lemon juice | |||
4 |
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| / | teaspoon dill weed | |
2 green onions, sliced | 1 | ||||
2 tablespoons butter or margarine | 3 | teaspoon salt | |||
1 | / | ||||
1 / teaspoons | 4 |
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Dash ground black pepper | |||||
| 1 | 2 | 1 to 2 orange roughy or other firm fish fillets, | ||
1 | / | cup milk | |||
4 |
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2 tablespoons water |
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| (about | ||
1 tablespoon white wine | 1 | / cup cream, optional | |||
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| 4 |
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Set skillet temperature to 300°F/150°C . Add mushrooms, onions and butter.Sauté, stirring frequently, 2 m inutes. Add f lour; cook, stirring cons tantly, 1 minutes. Combine milk and water.
Reduce temperature to 175°F/80°F. Add milk mixture to skillet and cook, stirring constantly, 1 minute. Blend in wine, lemon juiceand seasonings. Arrangefish 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 oil1⁄3 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/180°C. Add oil. Arrange chicken pieces, skin side- down in skillet. Cook chicken until well browned onfirst 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 175°F/80°F. Add remaining ingre- dients, except spaghetti. Cover and cook 30 to 40 minute s, or until chic ken is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce over spaghetti or other pasta.
