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½ cup flour, cornmeal or cracker crumbs
salt and pepper
¼ cup butter or margarine
1. Wash fish. Pat dry on paper toweling. Cut into serving-sized pieces.
2. In small bowl, combine egg with milk. Dip fish into mixture and coat with flour, cornmeal or cracker crumbs. Sprinkle salt and pepper.
3. Preheat skillet, uncovered, at 325°. Melt butter or margarine. Place coated fish fillets in skillet.
4. Fry fish until golden brown, about 6 to 8 minutes. Turn fish only once. Makes 6 to 8 servings.
BEEF ORINETAL CASSEROLE
1 pound lean ground beef
½ cup chopped onion
¼ cup diced green pepper
1 cup elbow macaroni, cooked according to package directions
1 6-ounce can sliced water chestnuts, undrained
1 2-ounce jar diced pimento, undrained
1 10 ½ ounce can condensed cream of celery soup
1 cup milk
1 tablespoon soy sauce
½ cup chow mein noodles
1. Brown ground beef with onion and green pepper in uncovered skillet at 325°. Remove any excess grease.
2. Add cooked macaroni, water chestnuts, pimento, soup, milk and soy sauce. Stir to blend. Bring just to a boil, cover and reduce heat to
SIMMER. Heat 10 to 15 minutes. Reduce heat to WARM setting and garnish with chow mein noodles for serving. Makes 6 to 8
servings.
BEEF-TOMATO DINNER
1 pound lean ground beef
2 tablespoons minced onion
1 tablespoon parsley flakes
1 6-ounce can tomato paste
3 cups water
1 teaspoon salt
2 teaspoons chili powder
1 4-ounce can mushroom stems and pieces, undrained.
1 7-ounce package macaroni
1. Brown beef in skillet at 325°. Add onion, parsley flakes, tomato paste, water, salt, chili powder, mushrooms and macaroni. Bring to
boil.
2. Cover, reduce heat to SIMMER and cook for 20 to 25 minutes or until macaroni is tender. Reduce heat to WARM for serving. Makes
5 to 6 servings.
GRILLED TOMATO-CHEESE SANDWICHES
½ cup mayonnaise or salad dressing
½ teaspoon dried dill weed
8 slices white bread
4 slices Swiss cheese
1 large tomato, thinly sliced
1 tablespoon butter or margarine
1. In small bowl, combine mayonnaise and dill weed. Spread on side of each of the 8 slices of bread. Put cheese and tomato slices on 4 of
the bread slices over dressing, cover with remaining 4 bread slices, dressing side down.
2. Preheat, skillet, uncovered, at 375°. Melt butter or margarine. Toast sandwiches on both sides until golden brown about 4 minutes per
side. Makes 4 servings.
BEEF ROAST
4-5 pound rolled beef roast*
salt and pepper
1. Preheat skillet, uncovered, at 325°. Add roast and brown on all sides. Remove roast