Cut fish into serving pieces.
Arrange in single layer in baking dish.
Melt butter; stir in flour.
Cook until bubbly, add salt, mustard, dill weed and cayenne.
Remove from heat, stir in half and half gradually.
Return to heat and cook until thick. Stir in 1 cup cheese, mix in mussels.
Pour cheese sauce over fish, top with remaining cheese.
Bake at 400\u00b0 for 20 minutes.
Preheat oven to 375\u00b0F.
Heat butter in large pan. When hot, add chicken and sprinkle with lemon juice. Cover and cook 2 minutes each side over medium-low heat. Season well.
Add mushrooms and herbs; cook, covered 3 to 4 minutes.
Mix in cheese sauce and transfer to ovenproof dish. Sprinkle top with cheese and bake 6 to 7 minutes in oven.
Preheat oven to 400. Meanwhile spray a shallow baking dish with nonstick coating. Place fillets in dish, tucking under any thin edges.
Melt margarine or butter; brush on top of fish. Top with bread crumbs. Bake for 10 to 15 minutes or until fish flakes with a fork.
While fish is baking, prepare sauce. In a small saucepan stir together milk and flour. Cook and stir over medium heat till thickened and bubbly. Add cheese and mustard. Cook and stir until cheese melts.
Serve fillets with cheese sauce and dillweed (optional).
erving pieces.
Arrange in a single layer in greased 2-quart
Preheat oven to 425\u00b0.
Arrange potatoes, zucchini and carrots evenly in bottom of a 12 x 8-inch rectangular baking dish. Combine undiluted soup, wine, scallions and parsley;
mix until blended.
Pour half of soup mixture over vegetables, spreading evenly with a rubber spatula.
Arrange fish in a single layer over all; sprinkle with lemon juice.
Pour remaining soup mixture over fish.
Sprinkle cheese on top.
Bake about 25 minutes, or until fish is just opaque throughout.
To serve, use a wide spatula to remove from fish.
Grease a pyrex baking dish. Preheat oven to 350 degrees.
In a skillet, melt the butter. Add the onion and simmer a minute or two. Stir in the flour. Using a whisk, pour in the cream or half and half slowly. Simmer a minute. Add the cheese and stir.
Place fish in dish and pour sauce over.
Bake till bubbly. Brown top under broiler if necessary.
Arrange fish in greased baking dish.
In a saucepan cook vegetables in butter until tender.
Blend in soup, vinegar, pepper, salt and Tabasco sauce.
Pour mixture over fish and bake 45 minutes at 375\u00b0.
Fold fish in half and place in casserole.
Sprinkle with lemon juice and salt and pepper.
Melt butter; stir in flour and milk in separate pan. Cook until thick and bubbly.
Add mustard; pour over fish.
Top with cracker crumbs.
Bake at 350\u00b0 for 45 minutes.
In baking dish, put onion and green pepper on fish.
Pour sauce onto fish.
Cover.
Bake at 350\u00b0 for 35 to 40 minutes.
Place fish in a greased baking dish.
Dot with butter. Sprinkle with salt and pepper.
Bake at 350\u00b0 for 30 minutes. Combine soup and milk.
Pour over fish.
Combine bread crumbs and melted butter.
Sprinkle on top of soup mixture.
Return to oven for 10 to 15 minutes.
Heat the oil in skillet. Add the onion and
Melt butter in sauce pan over medium heat sprinkle in flour a little at
mooth and thickened.
Mix in the milk a bit at
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
cup french fried onions in a bowl for topping.
heet.
Cook the rice in 1/2 cup water as
Cook cauliflower as directed on package.
Meanwhile, in a medium saucepan, melt butter.
Saute onions until tender.
Stir in flour, parsley flakes, bouillon and garlic powder until well blended.
Add water and milk.
Cook until thickened.
Stir in cauliflower.
(Can substitute Green Giant frozen broccoli in cheese sauce.)
Serves 3 (1 cup) servings.
Contains 170 calories per cup.
o 350\u00b0F Cut potato in half lengthwise and score the
Preheat oven to 400\u00b0.
Spray a shallow baking dish with nonstick coating.
Place fillets in dish, tucking under any thin edges.
Melt margarine or butter; brush on top of fish.
Top with bread crumbs.
Bake in oven for 10 to 15 minutes or until fish flakes easily with a fork.
While fish is baking, prepare sauce. In a small saucepan, stir together milk and flour.
Cook and stir over medium heat until thickened and bubbly.
Add cheese and mustard.
Cook and stir until cheese melts.
4 inches.
Cube cooked fish fillets, mix gently with chopped