Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets in baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or until fish flakes easily […]

1. In a medium-sized, heat-resistant, non-metallic bowl, combine the chicken rice soup and water. Heat, covered, in e Oven 6 to 8 minutes or until soup is very hot. 2. Gradually, a little at a time, add some of the hot soup mixture to the well-beaten egg; stir until completely combined. Return the egg-soup mixture […]

2 servings of 6 meatballs, 1/4 cup sauce, and 3/4 cu rice each 440 calories per serving 1. Thaw frozen meatball mixture in refrigerator. 2. Divide into 12 portions. Shape into balls. 3. Brown meatballs on all sides in hot frypan. Drain. 4. Mix remaining ingredients except rice. Pour over meatballs. 5. Bring to a […]

Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight. Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets. Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. Set aside. Mince garlic and parsley by […]

1. If turkey is frozen it may be defrosted in the e Oven (follow directions in your manual), or it may be defrosted by placing it in the refrigerator overnight or until thawed. 2. Wash turkey and pat it dry. Sprinkle inside cavity with salt and pepper, to taste. 3. Tie legs together. Tie wings […]

Melt the butter in a heavy-bottomed casserole. Add the oil. Brown the chicken on both sides, about 2 to 3 minutes each side. Carefully pour off any excess fat. Add the mustards, vermouth and water. Bring the liquid to a simmer, scraping up the brown bits in the bottom of the pan. Cover and simmer […]

-ASIAN PEANUT SAUCE – 1/4 c Smooth peanut butter 3 tb Tamari 1 ts Mirin or sherry 1/2 ts Rice vinegar 1/8 ts Garlic powder 1 tb Honey 1 c Plain, nonfat yogurt 1/8 ts Cayenne pepper To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour […]

Preheat oven to 475F. Tie the roaast up neatly at 1/2″ intervals with kitchen cord so that it will hold its shape while cooking. With a pastry brush, spread the softened butter evenly over the meat. Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven […]

In a ten inch heavy bottom saute pan, heat oil over medium high heat. Blend eggwash to ensure that egg, milk and water are well mixed. Dip catfish fillets into eggwash and then into flour, coating evenly on all sides. Saute fish, three fillets at a time, until golden brown, approximately three to five minutes […]

Commercial Thai Sauce preparations are available such as “Presidents Choice – Spicy Thai Dressing” (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if defrosted) for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer or shrimp will start to cook in the […]