arge saute pan. Remove the rockfish fillets from the refrigerator and
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.
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.
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.
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
Preheat oven to 400 degrees. Grease a 13 X 9 X 2 baking dish with butter.
Rinse fillets and pat dry. Season on both sides with salt, dry mustard and Old Bay.
Arrange fish in a single layer in the greased baking dish. Drizzel melted butter, wine and lemon juice evenly over all.
Top each fillet with 2 slices bacon lengthwise.
Bake 15 to 20 minutes or until fish flakes easily with a fork. Serve immediately.
in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
Add all liquid ingredients, garlic and potatoes.
Simmer for about 20 minutes or until potatoes are soft.
Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
Add parsley last and sprinkle with fresh grated parmesan cheese when serving.
our favorite pumpkin pie spice recipes and enjoy.
Wash and dry fish thoroughly.
Sprinkle inside cavity with salt, pepper and lemon juice.
Put in shallow, foil-lined baking pan.
Stuff cavity of fish loosely with dressing and secure edges. Baste liberally with fat or oil.
Bake at 350\u00b0, basting frequently, until fish flakes easily when tested with a fork; 40 to 60 minutes.
Makes 6 to 8 servings.
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.
Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. ...
Put filets on greased sheet pan.
In saute pan, saute olive oil, garlic, peppers and onion.
Pour on top of filets.
Sprinkle oregano, then Feta cheese, then olives on top.
Bake at 350\u00b0 for 10 minutes per inch thickness.
Wash and dry fish.
Sprinkle with salt and pepper, then coat with breading mix.
In 12-inch frypan, heat approximately 1 inch shortening to 350\u00b0.
Fry fish, turning frequently, about 5 or 8 minutes for pan dressed fish. Fish is done when browned evenly on both sides and flakes easily when tested with a fork.
Do not overcook fish.
Remove from pan and drain on paper towel.
Garnish with parsley and lemon wedges.
Serves 6.