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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
11/2 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. Add mushrooms, onions and butter. Saute,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minutes.
Combine milk and water.
Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring
constantly, 1 minutes. 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.
CHICKEN CACCIATORE
2 tablespoons vegetable oil
1
⁄3 cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained
1
⁄3 cup chopped onion 1 bay leaf
1 clove garlic, minced 1 teaspoon Italian seasoning
1 can (14
1
⁄2-ounces) peeled, diced tomatoes salt and ground black pepper to taste
hot cooked spaghetti or other pasta
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-
down in skillet. Cook chicken until well browned on first side, about 5
minutes. Turn chicken. Add onion and garlic around chicken. Cook 3 minutes,
or until onion is cooked, but not brown. Reduce temperature to ”WARM”.
Add remaining ingredients, except spaghetti. Cover and cook 30 to 40
minutes, or until chicken is cooked. Stir sauce and spoon over chicken occa-
sionally. Serve chicken and sauce over spaghetti or other pasta.