Wash rockfish thoroughly.
Saute onion in 2 tablespoons butter or margarine over low heat.
Combine with dry mustard.
Add next 5 ingredients.
Stuff rock with crab mixture and sew or skewer opening closed.
Place on greased aluminum foil in shallow pan; brush with remaining melted butter or margarine.
Bake at 400\u00b0 for 45 to 60 minutes or until fish flakes easily when tested with fork.
Garnish with lemon slices dipped in parsley.
Serves 6 to 8.
ans pork and beans or baked beans.
Stir beans into
Place potatoes in baking pan.
Arrange onions on top of potatoes.
Place rock on top of onions.
Put 3 to 4 rings of onions on top of rock and then lay strips of bacon across.
Bake, covered, until fish and potatoes are tender, about 1 hour at 350\u00b0.
Preheat oven to 400 degrees F (200 degrees C).
Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
arge saute pan. Remove the rockfish fillets from the refrigerator and
Cut rockfish into 2 even portions.
Lay on plate and sprinkle with salt and pepper.
Coat each side with cornmeal and let sit while preparing relish.
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
ave also done this same recipe with leftover turkey or chicken