|A Perfect Cup of Tea|
|by Pat Ross|
Today's tee-totaler will find a concise history of the brew, from its origins in China to England's enduring obsession with the drink.
1 - 10 of 60 for mackerel
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In a medium bowl mix mackerel, onion, lemon ... heat. Add patties and cook 3 to 4 minutes per side, until lightly browned. Serve with chili or tartar sauce.
Mix all the ... it inside the mackerel, then fold ... mackerel which has been poached in water, salt and lemon juice. Herrings can be cooked in the same way.
Drain juice from mackerel into a bowl. ... eight patties. Cook in a well buttered skillet and top with a pat of butter on uncooked side. Brown on both sides.
Cook fish in ... overnight. Flake chilled mackerel with a fork. ... bowl. Refrigerate for a couple more hours before serving. Good served with crackers.
Drain mackerel. Flake with ... heat. Fry cakes for 2-3 minutes per side or until browned. Serve with tomato wedges and cream cheese sauce. Yield: 4 servings.
Have mackerel cut lengthwise. Most ... brown, never turning or taking from oven until done. Serve with green salad, french fried, french bread and coffee.
Broil mackerel, basting with ... water. Stir in onion and parsley; serve immediately. Variation: Add a little oregano in place of or along with the parsley.
Combine mackerel and eggs. Add enough crackers to form patties. Fry in grease.
Drain and remove bones and skin from mackerel. Stir in ... with mushroom sauce made by diluting 1 can cream of mushroom soup with 1/2 cup milk or water.
Drain excess oil ... and place the mackerel in a large ... Remove using a slotted spoon and drain on paper towels or brown paper. Season while still warm.
Result Page: 1
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