|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
1 - 10 of 3,180 for fish fish
Cut fish into bite size ... continue to cook over low heat until the fish is cooked (about 5 minutes). Serve over steamed Jasmine rice with Thai chili sauce.
Can't make it ... cling to the fish. Pat fish ... to drain on paper towels. Season immediately with salt, to taste. Serve with potato chips or hot fries
Oil or spray ... and garlic. Arrange fish in dish. Season ... remaining parsley. Sprinkle with parsley, and garnish with lemon wedges. Makes about 4 servings.
In a blender ... with foil. Place fish on foil; brush ... of parsley or dill, if desired). Sprinkle top lightly with paprika for extra color, if desired.
Have fish cut into fillets, ... with chowder crackers. This chowder is even better the next day, so it can be made a day ahead and refrigerated overnight.
Saute carrots, peppers, leeks, onions and celery until soft, but not brown. Add garlic, tomatoes, clam broth, bay leaves, Tabasco sauce, basil and ...
Obtain and clean two quarts of clams. Separate the bags from the shoulders. Strain off the liquor to settle and reserve. Chop the heads and shoulders ...
In a 4-quart saucepan, sauté the onion in butter until it is soft has not browned. Stir in milk, potatoes, lox and pepper. Simmer over very low heat ...
Separate eggs. Beat ... all ingredients together and beat only until smooth. Dip fish in flour, then dip into tempura batter. Fry in hot oil. Serves 4.
Open and clean fish (white or bass). ... Bake three-quarters of an hour, and baste with butter and water. Garnish fish plate with parsley. . JANE E. WALLACE
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