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BAKED FISH DINNER




Source of Recipe


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Recipe Introduction


Probably not as good as fried, but much
healthier!
Yield: 24



List of Ingredients




*Oven Baked Fish
1/3 cup all-purpose flour
1/4 tsp. pepper
1 egg
2 Tbsp. water
2/3 cup crushed cornflakes
1 Tbsp. grated Parmesan Cheese
1/8 tsp. cayenne pepper
1 lb. frozen haddock fillets, thawed

Combine flour and pepper in a shallow dish. In a second dish, beat egg
and water. In a third dish, combine cornflakes, parmesan cheese and
cayenne pepper. Dredge fish in flour, then dip in egg mixture and coat
with the crumb mixture. Place on a baking sheet that has been coated
with nonstick cooking spray. Bake at 425º F for 10 to 15 minutes or
until fish flakes easily with a fork. Serve with sauce.


You might serve today's menu with store bought cocktail or tartar
sauce, or try something more interesting like:
*Curry Garlic Dip
A mayonnaise base is seasoned with curry, garlic, and Worcestershire
sauce
which blend together for an unusual flavor. This dip is always a
smashing
success. It's also fabulous as a sauce for cold steak, pork, or lamb,
and
divine with cold, poached shrimp!
1 pint mayonnaise
3 tbsp chili sauce
1 tbsp curry powder
1 tbsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp grated onion
1 tbsp Worcestershire sauce

Combine all ingredients in a large bowl and mix well. Cover and
refrigerate for at least 24 hours, allowing the flavors to blend together.
(This dip will keep refrigerated for 2 to 3 weeks.)

or this:

*SALLY'S REMOULADE SAUCE
Yield: 10 servings
2 Cloves garlic, pressed
1 cup Mayonnaise
1 tsp. Black pepper
1/2 cup Catsup
1 tsp. Lemon juice
Dash of Tabasco
Horseradish to taste
1 Tbsp. Vinegar
1 small White onion, finely chopped, (the food processor works)
1/2 cup Chili sauce
Dash of paprika
1 Tbsp. Worcestershire sauce
1 tsp. Mustard

Combine all ingredients in a large bowl and mix well. Cover and
refrigerate for at least 24 hours, allowing the flavors to blend together.
(This dip will keep refrigerated for 2 to 3 weeks.)

or this:
*Cocktail Sauce

1 1/2 cups ketchup
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons horseradish
1 1/2 teaspoons granulated sugar
Generous dash of liquid hot sauce
Pepper sauce
Salt and pepper to taste

Combine all ingredients in a large bowl and mix well. Cover and
refrigerate for at least 24 hours, allowing the flavors to blend together.
(This dip will keep refrigerated for 2 to 3 weeks.)


*Super Skins
Prep: 5 min

6 baking potatoes, baked
Oil
1 jar (15 oz.) CHEEZ WHIZ Cheese Sauce, heated
1/4 cup Real Bacon Bits
1/2 cup Sour Cream
1/4 cup green onion slices

CUT potatoes in half lengthwise; scoop out centers, leaving
1/4-inch-thick shells. (Reserve centers for another use.) Cut
shells in half crosswise.
PLACE shells, skin sides down, on baking sheet; brush insides of
shells lightly with oil.
BAKE at 375°F for 15 minutes or until golden brown. Top with CHEEZ
WHIZ, bacon bits, sour cream and onions.
Make it Easy: Prepare as directed, substituting frozen waffle fries or
French fries for the baked potato shells. Bake fries
as directed on package. Place on serving plate. Serve topped with
remaining ingredients.



*Baked Hush Puppies (Probably not as good as fried............but much
healthier!)
Yield: 24

2/3 cup Yellow Cornmeal
1/3 cup Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Minced Onion
1/3 cup Skim Milk
1 Tbsp. Vegetable Oil
1/8 tsp. Pepper
1 Egg Beaten

Combine cornmeal, flour, baking powder & salt in a medium bowl; make a
well in the center of mixture. Combine onion, milk, oil, pepper & egg.
Add to dry ingredients, stirring just until moistened. Spoon 1 Tbsp.
batter into miniature muffin pans coated with cooking spray. Bake At
450°F for 10 minutes or until lightly browned. Remove from pan immediately.
(Fat 1. Chol. 11.)



Now, you know, if you have all these fish type foods, you have to have
a killer slaw to go with it! My favorites are the slaws at Long John
Silver's and KFC! I think this one is just as good!

*Cole Slaw

1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 cups white vinegar
2 1/2 teaspoons lemon juice
8 cups cabbage, finely chopped
1/4 cup carrot, shredded

Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and
juice. Beat until smooth. Add cabbage and carrot. Let flavors blend at
least 2 hours. Makes 10 servings.
Approximate values per serving: 133 calories, 9 g fat, 8 mg
cholesterol, 1 g protein, 13 g carbohydrates, 0 fiber, 192 mg sodium, 59 percent
calories from fat.


Thanks Richard
*Milk Chocolate Pralines
3 cups sugar
3/4 cup water
1/4 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
12 ounces milk chocolate morsels
1 cup coarsely chopped pecans

In a large saucepan, combine sugar, water, corn syrup, vinegar and
salt. Bring to a full boil, stirring constantly. Boil 3 minutes without
stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir
quickly until melted. Stir in pecans. Quickly drop by measuring
tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as
mixture tends to set up quickly). Garnish with pecan halves if desired.
Refrigerate until set (about 20 minutes). Peel candies off to serve.
Store in refrigerator. Makes 4 dozen 2-inch candies.



Recipe