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FISH FILLETS WITH LEMON DILL SAUCE
1
⁄
4
-lb. fresh mushrooms, sliced 1 tablespoon lemon juice
2 green onions, sliced
1
⁄
3
teaspoon dill weed
2 tablespoons butter or margarine
1
⁄
4
teaspoon salt
1
1
⁄
2
teaspoons all-purpose flour Dash ground black pepper
1
⁄
4
cup milk 1 to 2 orange roughy or other firm fish
2 tablespoons water fillets, (about 8-ounces each)
1 tablespoon white wine
1
⁄
4
cup cream, optional
Set skillet temperature to 300°F. Add mushrooms, onions and butter. Saute,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute.
Combine milk and water.
Reduce temperature to “WARM”, add milk mixture to skillet and cook, stirring
constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or
until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.
If not using cream, spoon sauce over fish and serve. If desired, remove fish
from serving platter and keep warm. Blend cream into sauce in skillet. Heat
uncovered 1 to 2 minutes. Spoon sauce over fish.
RECIPES
SWISS STEAK
1
1
⁄
2
-lbs beef round steak, 3⁄4- to 1-inch thick 1 can (8-ounces) tomato sauce
1
⁄
4
cup flour 1 onion, sliced
3
⁄
4
teaspoon salt 1 stalk celery, sliced
1
⁄
4
teaspoon ground black pepper 1 carrot, thinly sliced
2 tablespoons shortening
1
⁄
2
teaspoon worcestershire sauce
1 can (14
1
⁄
2
-ounces) stewed tomatoes, drained
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300°F.
Brown meat on both sides. Carefully drain off excess fat. Add remaining
ingredients. Set temperature Control dial to “SIMMER”, cover and cook
over low heat about 1
1
⁄
2
hours or until meat is tender. Remove meat from
skillet. Combine
1
⁄
4
cup cold water and 1 tablespoon flour, add to tomato
mixture in skillet. Cook and stir until thick and bubbly. Serve meat with
tomato sauce spooned over meat.
SHRIMP AND VEGETABLE STIR-FRY
3
⁄
4
-lb. raw, shrimp, shelled and deveined 1 small sweet red bell pepper,in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry
1
⁄
2
medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot
1
⁄
2
package (3-ounces) frozen snow peas,
1 tablespoon vegetable oil thawed
2 stalks celery, sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.
RECIPES
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