2 Lb. cod or haddock
2 Tbsp. butter
2 Tbsp. flour
1 C. milk
1/4 Tsp. salt
few grains pepper
Wrap fish in foil with small amount of butter. Bake in 350 degrees oven until almost cooked (5 to 7 minutes). Make white sauce on range top by melting butter and adding flour mixed with seasonings, stirring constantly until smooth and well blended. Pour in milk slowly, stirring constantly. Bring to boiling point and boil for 2 minutes. Place fish in baking dish and pour on white sauce. Heat in oven until ready to serve.
2 4 bay leaves
1 clove garlic, -- crushed and peeled
1/2 teaspoon kosher salt
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Freshly ground black pepper to taste 1 1/4 pounds fresh tuna steak, -- trimmed of skin
and any dark portions, cut into -- 1 1/4inch cubes Lemon wedges for garnish
In a bowl, cover bay leaves with water; let soak for 30 minutes. If using wooden skewers for the souvlaki, soak four 10inch skewers in water as well. With the side of a chef's knife, mash garlic with salt. Transfer to a small bowl and whisk in lemon juice, wine, oregano, oil and pepper. Measure out 3 tablespoons and reserve for basting. Place tuna in a shallow glass dish and pour the remaining marinade over it, turning to coat. Cover and marinate in the refrigerator for 20 to 30 minutes, turning often.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
Thread the marinated tuna onto skewers, placing a soaked bay leaf between each piece of fish. Grill the souvlaki, covered, turning several times and basting the browned sides with the reserved marinade, until the tuna is opaque in the center, 8 to 12 minutes. Serve with lemon wedges.
1 Egg white, room temperature
2 t Granulated sugar
1 Serving Non-stick Spray(Pam)
1 t Powdered sugar, divided
1/8 t White vinegar
1/8 t Vanilla extract
1/2 c Fresh strawberries or kiwi
1 T Whipped topping
Use a shallow rectangular baking dish, approximately 6 by 8 inches. Spray with non-stick butter flavored cooking spray. Line with wax paper cut to fit. Spray again with Pam, dust lightly with 1/2 of the powdered sugar. Set aside. Whip egg white until firm peaks form. Add sugar, vinegar and vanilla and whip until stiff peaks form, about 30 seconds to 1 minute more. Spread evenly in baking dish, and cook in microwave oven for 1 1/2 to 2 minutes on high. The meringue will stretch and spread while baking, but will shrink back to proper size while cooling, so don't panic! Cool meringue, and turn out onto wax paper that has been lightly dusted with the remaining powdered sugar. Spread with the tablespoon of whipped topping, top with the fruit and gently roll up. Garnish with small piece of fruit and mint leaves. Another dollop of whipped topping may be used on top with the fruit garnish, but if you do so, add another 10 to 14 calories to the total. Calorie Count: 100 calories. Fat: 1 gram. Total Preparation Time: 5 minutes! This is a pavlova even a non-dieter can enjoy, and it's QUICK.
2 qt Milk
3 c Sugar
1/4 ts Soda
Small piece stick cinnamon Combine 1 quart of the milk in a saucepan with the sugar, and cook over a low heat, stirring from time to time, until the mixture turns golden. Meanwhile, stir the soda into the remaining quart of milk in a saucepan. Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the hot milk to the caramel mixture very gradually, stirring constantly. When all the milk in incorporated, place over a low heat, and cook very slowly until the mixture is thick. Cool slightly; then pour into a glass serving bowl, and chill. Variations: Cajeta Envinada (Milk candy with wine): Follow the directions for Cajeta de Leche, omitting the cinnamon. When it is just about cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed. Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize 1/4 cup whole, blanched almonds in an electric blender. Combine with the
milk and soda, omit the cinnamon, and bring to a boil. Then add to the caramel mixture as directed in the recipe for Cajeta de Leche. When almost cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed. From: The Complete Book of Mexican Cooking Shared By: Pat Stockett
2 Cans corn Niblets
2 Cans creamed corn
1 Pt. milk
1/2 Lb. bacon
1 Medium size onion
4 Large potatoes
Mix corn and creamed corn (keep creamed corn cans). Pour milk into both cans and then mix corn in large pot. Dice onions and potatoes. Add corn to milk. Cook on low heat until simmering. Meanwhile, fry bacon, but not too crisp. Put bacon on paper towel until grease is drained, then add to pot. Cook until potatoes are done. Great for cold winter days.
|1/2||each||spinach, bag or bunch, fresh, washed|
|1||each||orange, large, peeled|
|1/4||cup||almonds, slivered, toasted|
|1/4||cup||olive oil, extra virgin|
|2||tablespoon||parsley, fresh, chopped, optional|
|1||pepper, to taste|
|Wash spinach and tear into mid-size pieces. Spin dry in salad spinner and set aside.|
Toast almonds under broiler until lightly browned. Peel orange and chop into bite size pieces. Combine dressing ingredients and shake well.
Add almonds, oranges, and dressing to spinach and toss well.
Laurie's Notes: This is the best salad I've ever had, and have usually twice a week! The light vinegarette dressing, orange, and almonds produce oodles of flavour and is a lighter version of the usual spinach salad with eggs, bacon and creamy dressings.
1 1/3 c Cold water
pn Salt 3/4 c Regular rolled oats
Butter Brown sugar Honey Jam Cream
Mix water, salt and oats in a small saucepan. Bring to boil over high heat. Lower the heat and boil gently for 5 minutes. Remove the pan from the heat and let sit for 3 minutes, covered. Stir in your choice of butter, brown sugar, honey, jam or cream. Another nice youch is a raisin silhouette of Jane Fonda as you'd like to see her look, if you get my drift.
2/3 C Butter
1 C Sugar
1 Tsp Vanilla
2 1/2 C All-Purpose Flour -- sifted
1 Tsp Baker's Ammonia -- * see note
Cream butter and sugar at least 10 minutes by hand, or 5 minutes in electric mixer. The mixture should be thick and white. Add eggs one at a time, beating well after each addition. Stir in vanilla. If the baker's ammonia is in granular form, crush to a powder with a rolling pin or a bottle. Sift flour and bakers ammonia together. Stir flour into egg mixture and blend thoroughly. Dough will be soft. Chill for at least 30 minutes.
Cut 6 to 8 -- 8" rounds from waxed paper. Spread the dough thinly and evenly on paper rounds, leaving about half-inch margin to allow for expansion during baking.
Place to or three round (whatever it will hold) on a baking sheet. Bake at 400
Emilie's Lemony Chicken Crepes
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