My Favorite Recipes

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Fish

Soak 3 lbs fish fillets in just enough buttermilk to cover, refrigerate in covered container with 1 lemon sliced over it for 2 - 3 hrs to remove fishy taste. Heat 1 pint oil in heavy pan. Drain off buttermilk. Cut fillets in halves, triangle shapes. Dredge in dry pancake mix. In another bowl combine 2 cups pancake mix and 2 1/2 cups club soda to give the consistency of buttermilk. Dip floured fillets in batter, let excess drip off into bowl. Deep fry 4 mins each side and warm in 250 oven without heaping till all are fried.

Drain salmon, reserve liquid, add enough milk to salmon liquid to measure 1 C, set aside. Melt oleo & add onion, cook till tender. Add flour, stir till smooth. Cook 1 min, stir constantly. Gradually add milk mixture cook over medium heat, stir constantly till thick & bubbly. Stir in salt & pepper. Remove skin and bones from salmon and flake. Add lemon juice and 1/2 C corn flakes & white sauce. Ref. till chilled. Roll in remaining flakes. Bake 325 for 30 mins.

Place fish in pan. Cut four 1/2 inch slashes in fish, place an onion slice in each slash. Combine remaining ingredients, stir well. Brush mixture over fish. Bake uncovered 350 for 30 mins. Serves 6, 206 calories.

Place fillets on lightly greased 15 x 10 pan. Brush with lemon juice. Combine parmesan cheese and next 5 ingredients, mixing well. Set aside. Place fillets on lightly greased rack of broiler pan, broil 4 inches from heat 6 to 8 mins. Spread cheese mixture evenly over fish, broil 2 or 3 mins or until fish flakes easily when tested with a fork. Garnish if desired.

Dress fish and cut into appropriate pieces. Use a deep, wide, heavy kettle or Dutch Oven. Pour in 1/2 the oil, then Onions. Sauté over low heat for 15 minutes; Onions should be transparent but not browned. Add Garlic, Tomatoes and Celery. Tie the herbs and Orange Peel with the Celery to make a Bouquet Garni and add to the pot. Simmer for 15 minutes longer until moisture from Tomatoes has evaporated. Layer Fish on top of vegetable mixture. Add boiling water to reach 1 inch above the fish. Season with the Salt and White Pepper. Add Tomato Paste and Saffron. Simmer for 15 minutes and then add Langoustines. Cook for only 7 more minutes. Remove from heat. With a skimmer or flat strainer, remove fish and arrange on a server with the Langoustines on top. Reduce the broth by 1/3; it will thicken. Cut French Bread into rounds and brush with Olive Oil. Sprinkle Cheese over top and broil until lightly browned. Serve Bouillabaisse with French Bread and Sauce Rouille. Serves 4.

Dry fish thoroughly, season both sides with salt, rub with oil and arrange in oiled baking dish. Pour 1/8 inch of vermouth or wine around fish. Broil under high heat. After 1 minute spread butter over fish and broil 5 minutes more or until browned on top and springy to the touch. It is not necessary to turn the fish. Serve in its own juices with lemon wedges. Serves 4.

Mix well oleo, parsley, tarragon, onion salt & nutmeg. Season fish lightly. Place in lightly greased pan. Pour on half of oleo. Mix oleo with bread crumbs sprinkle over fish. Bake 350 10 - 12 mins.

Grease well large baking dish. Arrange fish in bottom of dish. Add mushrooms and green pepper. Partially drain tomatoes. Pour over the fish. Place sliced onions over the tomatoes. Top it all with cheese. Cover dish with foil and bake 40 mins at 400.

Stir onion, mustard, Worcestershire into milk, blend into soup. Combine pimento, olives, eggs and tuna. Add to soup mixture, pour in 1 1/2 qt casserole. Top with seasoned bread crumbs. Bake 20-25 mins, 350.

Make a pan by folding aluminum foil. Add fish. Pour all ingredients over fish and bake till tender. 375-400 oven

Use a 5 quart Dutch oven. 

1. Wipe fish with a damp cloth or paper towel and cut into 1 inch pieces 
2. Cook bacon drippings or margarine and flour together slowly in a large heavy kettle until flour is golden brown. 
3. Add onions, garlic and green pepper. Cook for 5 minutes. 
4. Add potatoes, tomato paste, water and seasonings. 
5. Cover and simmer for 30 minutes. 
6. Add fish and poach 8 minutes Add lemon slices and serve.

Arrange fish in 7 x 12 dish. In fry pan cook onion and garlic in oil till tender. Stir in parsley, salt and pepper. Spread mix over fish, combine orange juice and lemon juice, pour evenly over all. Bake 400 for 20 - 25 mins. Arrange egg wedges around fish, sprinkle with paprika and garnish with orange slices.

Brush a 1 1/2 qt microwave safe dish with olive oil. Arrange fish with thickest portion to the outer edge of dish. Sprinkle lemon pepper generously over fish. Place oleo in 2 cup glass measuring cup. Microwave on High 1 minute, or till melted. Stir in lemon juice, vinegar and parsley, pour over fish. In small bowl combine cracker crumbs and paprika sprinkle over fish. Microwave uncovered on high 5 to 6 mins rotating dish after 2 1/2 minutes.

Combine brown sugar, butter, soy sauce and sherry stirring until sugar dissolves. Place salmon steaks in foil lined baking pan, brush with 1/2 sugar mixture. Stand 15 minutes. Broil 5 mins. or till fish flakes easily when tested with a fork. Remove from oven and brush with remaining sugar mixture.

Combine tuna, cracker crumbs, onion, pepper, poultry seasoning, milk and egg, mix well. Form into 6-8 patties. Brown in oil. Combine regaining ingredients. and pour over patties, simmer covered for 5-10 mins.

Cook noodles to desired doneness as directed on package. Drain, rinse with hot water. Grease 2 qt casserole. In large bowl, combine noodles, tuna, water chestnuts, celery, onions, thyme, salt, mayonnaise, and sour cream, mix well. Spoon half of tuna mixture into greased casserole, top with 1/2 C zucchini. Repeat layers with remaining tuna mixture and zucchini. Arrange tomato slices on top of casserole, sprinkle with cheese. Bake 30 mins at 350.

Marinate above ingredients with 2 lbs of 1 inch thick fish, especially good on King or Sword, for 2 hrs at room temp. Cook on charcoal grill, sprinkle fresh parsley, fresh ground pepper, 1/2 tsp salt and 1 Tbsp melted butter over.

In dish melt butter high 1 1/2 mins. Add onion cook 4-5 mins. Stir in next 5 ingredients. Cook on roast 5 - 8 mins. Fold in peas. Heat for 3-4 mins on roast. Serve over noodles.

Sauté green pepper in oleo add flour stirring till smooth. Cook 1 min. Gradually stir in milk, cook over medium heat, stir constantly till thick. Stir in onion, mustard, horseradish, lemon juice, cheese, salt & pepper Spoon half each of corn, eggs, tuna and sauce into 1 qt casserole. Repeat layers of corn, eggs, tuna & sauce, reserve 1/2 C cheese. Cover and refrigerate several hrs or overnight. Remove from ref. 30 mins, bake uncovered 350 for 25 mins. Sprinkle with remaining cheese bake 5 more mins.

In 8 inch square dish melt 3 Tbsp butter. Place fish fillets in dish, turn to coat with butter. Sprinkle with dill weed, salt and pepper. Bake 350 for 15-20 minutes. In small skillet or saucepan melt 1 1/2 tsp butter. Add bread crumbs, cook till crumbs are light golden stirring constantly. Sprinkle over fish during last 3 mins of baking time.

Place fillets in 12 x 8 coated with Pam dish. Combine water and next 3 ingredients in bowl. Stir well. Pour over fillets. Sprinkle with pepper and nutmeg. Bake 350 for 20-25 mins.

In saucepan, soften gel. in 1/4 C bouillon, add remaining bouillon, place over low heat until dissolved 3-4 mins. Cool slightly. Add mayonnaise. Stir, add salmon and peas, and pickle. Mix well. Pour into loaf pan or 2 qt. mold. Chill until firm. Slice into 2 equal portions. Can add bread crumbs and bake 350 for 30 mins.

Drain salmon and flake. Melt butter in pan and add flour, stir till thickened slightly. Add milk. Add garlic powder, onion, dill weed and mayonnaise. Mix well, add salmon and cook 2 mins. till hot. Serve over patty shells or toast. Sprinkle with parmesian. cheese or paprika.

Place steaks in baking pan. Blend 1/3 C butter melted, 1 tsp Worcestershire, 1 tsp grated onion and paprika. Brush on salmon, sprinkle with salt. Bake 350, 25-30 minutes.

Combine salmon or tuna, croutons, onion, parsley, dill weed, garlic salt, pepper, mayonnaise, sour cream and eggs, toss lightly. Separate dough into 8 rectangles, firmly press perforations to seal. Spoon about 1/2 cup salmon mixture onto center of each rectangle. Pull 4 corners of dough to center of filling, twist firmly. Pinch corners to seal. Place on ungreased cookie sheets. Brush each with oleo, sprinkle with parsley. Bake 350 for 18 to 28 mins. or till golden brown.

Combine salmon, croutons, onion, parsley, dill weed, garlic salt, pepper, mayonnaise, sour cream and eggs, toss lightly. Separate dough into 8 rectangles, press perforations to seal. Spoon about 1/2 C in each rectangle. Pull 4 corners of dough to center of filling, twist firmly. Pinch corners to seal. Brush with oleo, sprinkle with bread crumbs. Bake 350 for 28 mins.

Smoke about 1 1/2 hrs.

Sauté garlic and onion in oil till limp. Add tomatoes, parsley, basil and pepper. Cook sauce for 30 mins. over low heat. Add broken up tuna to sauce and simmer slowly for another 30 mins., add salt. Meanwhile boil spaghetti. Serve with sauce at once and top with grated cheese.

Drop Biscuits

Brown onion and green pepper in hot fat. Add salt and flour, blend. Add soup and milk. Cook till sauce is thick and smooth. Add tuna and lemon juice. Pour into greased baking dish and cover with drop biscuits. To make biscuits sift flour with salt and baking powder. Cut in shortening. Add milk all at once. Drop from tsp on top of tuna mixture. Bake 450 for 15 mins. and reduce heat to 425 for 15 mins.

Sauté onion and green pepper in butter over medium heat 2 mins. Add 3 Tbsp flour, cook 1 minute, stir constantly. Add 1 C milk, chicken soup & tuna, stir till smooth. Spoon into lightly greased 8 inch square baking dish, set aside. Combine 1 C flour, baking powder, salt, cut in shortening until mixture resembles coarse meal. Add 1/3 C milk, stir with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, roll to a 8 x 10 rectangle. Sprinkle with cheese. Roll up jellyroll fashion starting at long side. Cut into 12 slices. Arrange on top of tuna. Bake 400 for 25 mins. Serves 6.

Heat soup and cheese until melted. With hand mixer dissolve gelatin in soup mix and allow to cool. Add all other ingredients. Place in greased mold, refrigerate overnight.

Cook macaroni, drain, rinse with cold water. In large bowl combine macaroni, tuna and cucumber. In small bowl combine mayo, vinegar and sugar, mix well. Pour dressing over tuna. Toss, cover and refrigerate.

Brown garlic in oil and pour small can of tuna in along with rest of ingredients. Simmer for 10 mins over noodles.

Written by:     Don Williams, Sylvia, Ruth & Jerry Dixon