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.
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.
ervings.
Farm Journal's Best Ever Recipes.
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
BEST PANCAKE MIX: In large bowl,
n the glaze. It is best made the day before so
Peel, core and fine dice the apples or \"coarse grate\" in processor.
Place sugar and water in deep pan over low fire. While syrup is cooking, make up one batch of Best Biscuit mix. Roll dough 1/4-inch thick in a rectangle.
Spread apples evenly over dough.
Then roll up and cut as for cinnamon rolls.
Place in a 9 x 13-inch pan.
Dot with oleo and sprinkle cinnamon on top.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
lace. Taste of cake is best when stored for 4 weeks
our favorite pumpkin pie spice recipes and enjoy.
Heat soybean oil to 400 degrees. Blend all ingredients except fish together to create a batter.
Dip fillets into batter and fry until golden brown.
In a pot over medium heat, place oil and add flour, stirring until it makes a dark brown roux.
Add chopped onion, pepper and celery.
Gradually add chicken stock and white wine while stirring gently.
Simmer about 10 minutes.
Cut fillets into chunks and place them in an oiled casserole dish.
Sprinkle fish with last 5 ingredients; then pour contents of pot into casserole.
Bake 20 minutes at 350\u00b0.
Serve over rice.
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.
Cut fish into pieces no larger than 2 inches.
Season with salt and pepper.
Flour fish in small batches in a Ziploc bag, then lay on a plate.
Allow fish to sit for 30 minutes.
Heat 3-4 inches oil in a medium saucepan on medium heat about 10-15 minutes.
Mix 7up, egg, pancake mix, and sugar.
Individually dip fish into batter and then gently place in oil.
Fry about 5 pieces at a time. Oil should be at a simmer when fish is cooking. Fry on both sides until golden.
Drain on paper towels.
In a bowl combine the ingredients. Some recipes online indicate to mix well while others stir the ingredients together in a \"swirly\" manner (think of a marbled cake). I'll let you decide that.
Serve at room temperature.
Use as a spread/dip with Turkish or Arabic bread, French bread, etc.
njoy.
Like most chili recipes, this one tastes better the