ans pork and beans or baked beans.
Stir beans into
On a large sheet of aluminum foil brushed with 1 tablespoon of butter or margarine, lay several fillets and top with remaining ingredients.
Seal foil tightly.
Cook on grill until aluminum expands, approximately 20 minutes.
This recipe works well with most fish, but crappie, bluegill and walleye are best.
Cut Crappie into 1 inch pieces.
Salt and pepper fish.
Combine margarine and lemon juice.
Dip fish in butter mixture, then roll in crushed crackers.
Place on a foil-lined baking pan.
Bake at 400\u00b0 for 30 to 40 minutes, depending on size of fish.
Preheat oven to 350\u00b0.
Melt butter, garlic and wine for 3 minutes.
Place crappie in pyrex dish or in individual au gratin dishes.
Pour butter sauce over each filet.
Sprinkle small amount of parsley flakes on top of each filet.
Bake 10-13 minutes, until flaky. Serve with hot garlic bread and use sauce for dipping. Serves 2.
Grease 9 x 13 in. baking dish with butter.
Sprinkle garlic powder.
Layer Crappie fillets in dish and salt & pepper.
Chop green onions finely and sprinkle over fillets.
Spread cheese over fish and onions.
In a small bowl, combine sour cream and soup; mix well.
Spoon mixture over fish.
Sprinkle crushed crackers over the top.
Bake at 300 degrees for 1 hour 45 min.
Mix cracker crumbs with melted butter and press into an 8-inch pie plate.
Saute onions in 2 tablespoons of butter over medium heat until lightly brown.
Pour in the chicken stock and stir.
Put onions into cracker pie crust.
Place fillets over the onions. Beat eggs with milk, salt and pepper.
Pour over crappie.
Sprinkle paprika, then cheese over fillets.
Bake at 350\u00b0 for at least 30 minutes.
Sprinkle with parsley (optional) when fillets are cooked. Cool for 10 minutes.
Serves 4 to 6 people.
he dumpling dough for this recipe.
Preparing the Dumplings and
Baked Beets: Preheat oven to 400\
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
he potatoes or use leftover baked potatoes (Recipe #280220) and set aside
ery delicate.
Sauce with Recipe #rz.279041 and serve, Garnish
ooking times because with this recipe I never measure exact amount
make sure temperature of the baked beans reaches 160\u00b0 ) or
until delicately browned.
The recipe also says you can also
Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
Slowly add the roux to the pureed vegetables.
Season to taste with salt and pepper.
Heat to the boiling point and serve while hot.
For Vegetarian use the water and a Vegetarian baked beans.
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
r until done. (Note: This recipe uses baking sized potatoes so
Use the cheapest canned baked beans you can.
I use 3 cans with this recipe.
Mix all together and bake at 350\u00b0 for 1/2 hour.
nd sides of the pre-baked crust. Set aside the crust