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PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about
1
⁄2-inch thick
1
⁄3 cup raw long grain rice
1
⁄3 cup chopped onion
1
⁄2 teaspoon chili powder
1
⁄4 cup chopped green bell pepper 1 can (14
1
⁄2-ounces) whole tomatoes
Set skillet temperature to 350 °F
/175 °C
. Add chops and cook on first side 5
minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegeta-
bles occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili
powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to
30 minutes, stirring occasionally.
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 fillets,
2 tablespoons water (about 8-ounces each)
1 tablespoon white wine
1
⁄4 cup cream,optional
Set skillet temperature to 300 °F
/150 °C
. 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