Lemon Butter Baked Halibut

1 pound halibut fillets
1 tablespoon butter, melted
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
3 tablespoons flour
Lemon pepper, to taste

Preheat oven to 375 degrees F. Spray a nonstick baking sheet with cooking spray.

Combine butter and lemon juice in a small bowl.

Mix dill, salt, flour and pepper on a plate. Dip fish in butter and lemon then roll in the flour mixture.

Bake for 15-20 minutes, turning half way through baking. For a crispier texture place under broiler for the last few minutes of cooking.

Makes 4 servings.

3.5 WW points

lemon butter baked halibut

Categories:
weight watchers

Historic Jailhouse Chili

Source: August 1999 Gold Platter Award Recipe Contest

6 slices bacon
1 pound hot Italian sausage
1 1/2 pounds ground beef
1 cup chopped onion
2 garlic cloves, crushed
2 cans beer
1 small can tomato paste
1 (12 ounce) can tomato sauce
1 teaspoon oregano
1/2 teaspoon cumin seed
2 tablespoons red chili powder (or to taste)
1 can chili beans in gravy
Salt and pepper
Cheddar cheese

Cook bacon until crisp; crumble. Season and brown sausage and ground beef; drain well. Reserve 1/4 cup of fat and saut? onion and garlic in large stockpot. Add bacon, meat, beer, tomato paste, tomato sauce, oregano, cumin and chili powder; simmer for 2 hours.

Add beans and cook for 20 minutes more.

Serve with grated cheese. If you like it hotter, add finely minced serrano chiles.

historic jailhouse chili

Categories:
chili

Curried Bowtie Salad

1 small package bowtie noodles
1 ripe medium avocado, peeled and sliced
1 medium red apple, diced
1 (15 ounce) can pineapple chunks, drained
1 cup sour cream
2 teaspoons curry powder

Cook noodles as directed on package; drain well, then chill.

In a large bowl, mix avocado, apple, pineapple chunks, sour cream and curry powder. Fold into chilled noodles. Place in refrigerator and allow to chill for 15 minutes before serving.

curried bowtie salad

Categories:
salads
pasta salad

Texas Chicken-Fried Steak With Cream Gravy

Makes 6 large servings (2 steaks each)

Steak
3 pounds round steak, 1/2-inch thick
2 cups all-purpose white flour
2 teaspoons salt
1 teaspoon black pepper
2 eggs
1/2 cup milk
Vegetable oil (corn, peanut, safflower oil) for frying (see note)

Gravy
1/4 cup pan drippings
1/4 cup all-purpose white flour
3 cups warm milk
Salt
Black pepper

To make the steaks: Trim the fat off the meat, remove the bone and cut the meat into 6 equal-size pieces. Use a meat mallet to pound the steaks on both sides, until they are 1/4-inch thick. Then cut each pounded piece of steak in half (making 12 pieces total).

Combine the flour, salt and pepper in a large shallow bowl. Beat the eggs and milk together well in another large shallow bowl.

Dredge the steaks in the seasoned flour, coating them well on both sides. Then use the meat mallet to pound the flour into the steaks. Dip the steaks in the egg-milk mixture, then dredge them again in the remaining flour. Set the steaks aside in a single layer on a large piece of wax paper.

Heat the oven to 200 degrees F.

Pour the vegetable oil to a depth of 1/2 inch into 2 or 3 large heavy-bottom skillets (iron skillets are best). You will have to cook the steaks in 2 or 3 batches, depending on the number of skillets you have. Set the skillets over medium heat. The oil will be hot enough for frying when it pops when you sprinkle a few drops of water on it.

Carefully put the steaks in a single layer in the hot oil and cook over medium heat until the bottom side of each steak is golden brown (about 7 to 8 minutes). Turn the steaks over, cover the skillets, reduce the heat to low and cook until the bottom sides are golden brown and the steaks are tender (about 8 to 10 minutes).

Transfer the steaks to a heatproof platter, cover loosely with aluminum foil and keep them warm in the oven while you cook the remaining steaks and prepare the cream gravy.

To make cream gravy: Pour the remaining oil out of one large skillet into a heatproof bowl or measuring cup, but leave in the skillet any particles of batter that stick to the bottom of the pan. Return 1/4 cup of the oil to the skillet and stir in 1/4 cup of flour. Cook for about 3 to 5 minutes over low heat, stirring constantly and scraping the bottom of the pan, but don’t let the mixture brown.

Slowly add the warm milk to the pan, stirring with a fork or wire whisk to prevent lumps from forming. Cook over medium heat, stirring constantly, until the gravy is smooth and thick. Add salt and black pepper to taste. Serve the chicken-fried steaks with the cream gravy poured over them.

NOTE: Beef suet, lard or solid vegetable shortening are traditionally used for cooking chicken-fried steak.

texas chicken-fried steak with cream gravy

Categories:
tex-mex

Super Chunk Brownies

6 ounces semisweet chocolate
3/4 cup unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup dried cherries or cranberries
1/2 cup semisweet chocolate chunks

Preheat oven to 350 degrees F. Coat a 12 x 7 1/2-inch glass baking dish with nonstick cooking spray.

Melt chocolate and butter together in bowl over simmering water in saucepan. Stir until smooth.

Stir together flour, baking powder and salt in large bowl.

Beat eggs and sugar in second large bowl with electric mixer until ribbony, 3 to 5 minutes.

Stir in chocolate-butter mixture and vanilla extract until blended. Blend in flour mixture. Reserve 2 tablespoons nuts. Add remaining nuts, cherries and chocolate to batter. Scrape into pan. Sprinkle reserved nuts over top. Bake for 30 to 35 minutes or until firm on top. Cool completely in pan on rack. Cut.

super chunk brownies

Categories:
cookies
brownies

Crazy Meat Loaf

1 (10 ounce) package frozen mixed vegetables
1/4 cup butter or margarine
1 medium onion, chopped
2 cups soft bread crumbs
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon thyme
3/4 teaspoon Tabasco? sauce
1 egg, slightly beaten
1/2 cup milk
1/2 teaspoon basil
1 1/2 pounds ground chuck
1 cup grated Cheddar cheese

Cook mixed vegetables for 5 minutes in boiling salted water; drain. Melt butter in skillet; add onion and cook until tender but not brown. Add bread crumbs, parsley, 1/4 teaspoon salt, thyme and 1/4 teaspoon Tabasco? sauce.

Combine egg, milk, remaining salt, basil and remaining Tabasco? sauce a in mixing bowl. Add 1 cup of bread crumb mixture to egg mixture; mix well. Gently blend ground chuck into bread crumb-egg mixture. Handle as little as possible for more tender meat. Gently press all but 2 cups of meat mixture over bottom and three-fourths up the sides of a 9 x 5-inch loaf pan, leaving center hollow.

Combine remaining bread crumb mixture with mixed vegetables and grated cheese; turn into hollow space in loaf pan. Cover with remaining meat mixture. Bake at 350 degrees F for 1 hour. Let stand for 10 minutes before turning out onto serving platter.

Serve with cheese sauce, if desired.

Crazy Meat Loaf

Categories:
meatloaf

Green Onion Flat Bread

2 1/4 cups flour
3/4 teaspoon salt
1 cup boiling water
1 teaspoon peanut oil
1/4 teaspoon salt
6 large scallions, sliced
1 (1/4-inch) slice fresh ginger, peeled and minced
Peanut oil

In food processor, combine flour and 3/4 salt. While machine is running, pour in water. Continue mixing for 40 seconds. Transfer dough to plastic bag and seal tightly. Let rest 30 minutes.

Heat 1 teaspoon oil with 1/4 teaspoon salt. Saut? scallions and ginger until tender. Cool.

Turn dough onto well floured surface. Roll into a 16 x 14-inch rectangle. Spread scallion mixture evenly over dough. Roll up jellyroll fashion. Cut into 14 (1-inch) slices. Flatten each slice on well floured surface. Flour the slices well. Roll each slice between wax paper to 5-inch circle. Pour remaining oil into large saucepan to depth of 1 inch. Heat to high. Add 1 circle of dough and fry until crisp, about 40 seconds per side. Drain on paper towels. Repeat with remaining dough. Cut into wedges and serve warm.

green onion flat bread

Categories:
bread
flat bread

Peppermint Snowballs

1 1/4 cups crushed peppermint candies (about 45 round candies)
1 1/3 cups granulated sugar, divided
1/2 cup butter or margarine, softened
1/4 cup vegetable shortening
2 eggs
1 teaspoon peppermint extract
3/4 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 350 degrees F.

In a food processor finely grind peppermint candies and 1/3 cup sugar to a powdery consistency; transfer to a small bowl.

In a large bowl, cream butter, shortening, and remaining 1 cup sugar until fluffy. Add eggs and extracts; beat until smooth.

In a medium bowl, combine flour and salt.

Add dry ingredients to creamed mixture; stir until a soft dough forms. Shape dough into 1-inch balls. Roll balls in candy mixture. For best results, place 6 cookies at a time on an ungreased baking sheet.

Bake 8 minutes; immediately roll hot cookies in candy mixture. Transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container.

Yield: About 5 1/2 dozen cookies.

Peppermint Snowballs

Categories:
cookies
Christmas

Standing Rib Roast with Horseradish Sauce

Posted by Olga at recipegoldmine.com 4/6/02 10:52:55 am

3/4 cup all-purpose flour
1 tablespoon paprika
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (3 or 4-rib roast) trimmed of excess fat, feather bone
    and ribs loosened and tied in place
Horseradish Sauce

Preheat oven to 325 degrees F.

Combine flour, paprika, garlic, salt and pepper. Rub roast completely with this mixture. Place roast fat side up in shallow roasting pan (a rack is not necessary since bones form natural rack). Insert meat thermometer into thickest part of roast, making sure tip does not touch bone. To determine roasting time:

Very rare -15 to 17 minutes per pound or 130 degrees F on thermometer.

Medium rare -18 to 20 minutes per pound or 150 degrees F on thermometer.

Well done - 22 to 28 minutes per pound or 165 degrees F on thermometer.

When desired doneness is reached, turn heat off, leave oven door ajar and allow meat to rest 20 minutes, or if oven is needed for another purpose, remove roast and let stand in a warm place near the oven. (This makes carving easier, and less juice will run out onto the platter so the meat will be more succulent.) Discard strings and serve roast with horseradish sauce.

If preparing two roasts, place side by side in 17 1/2 x 12 inch roasting pan.

Horseradish Sauce
3/4 cup chili sauce
1/4 cup catsup
1/4 cup minced celery
1 tablespoon fresh lemon juice or to taste
1 tablespoon horseradish (not creamed) or to taste
1/2 teaspoon salt
Dash or 2 of hot pepper sauce

Combine all ingredients and mix well. Chill before serving.

Serves 6 to 8.

standing rib roast with horseradish sauce

Categories:
Christmas
entree

Rich Fish Broth

3 pounds bones, heads and trimmings from
    from sea bass or other non-oily fish
Shells from 1 pound shrimp
1 medium white onion, halved
1 dried de ?rbol chile, seeded
1 sprig fresh parsley
1 bay leaf
3 whole black peppercorns
2 1/2 to 3 quarts cold water

Combine all ingredients except water in 6-quart kettle. Add enough water to cover solids by 2 inches. Heat over medium-high heat to boiling; reduce heat to low. Simmer, uncovered, 30 minutes.

Strain broth through sieve or colander lined with several thicknesses dampened cheesecloth; discard solids.

Broth can be refrigerated, covered, up to 2 days or frozen up to 2 weeks.

rich fish broth

Categories:
southwestern
mexican