Rinse dolphin and pat dry.
Put dolphin in nonreactive pan. Heat up butter in pan.
Add hot sauce and lemon juice.
Let butter mixture cool a little. Pour over dolphin.
Let sit for 10 minutes. Put dolphin on grill and baste with remaining butter mixture. Dolphin is ready when it flakes easily.
Cut thinly sliced dolphin into serving size pieces.
Mix together eggs and milk.
Dip fish in egg and milk mixture and let soak.
Bread with Ritz crackers (crushed).
Put fish on foil-covered cookie sheet.
Spread a dollop of mayo on each piece of fish.
Bake at 400\u00b0 for 25 minutes.
ngredients of the chocolate fingers part of the recipe and mix well
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and salad dressing mix together; spread on bread. Pile on toppings.
Broil until brown and bubbly.
Makes about 4 1/2 dozen fingers.
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and dressing mix together.
Spread on bread. Pile on toppings.
Broil until brown and bubbly.
ish. To make the fish fingers, blend or process fish and
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
For the witches fingers, preheat the oven to 350\
hicken from oven. Let chicken fingers cool while apples finish caramelizing
In shallow bowl, mix eggs and sherry together.
Dip fingers in bowl until covered.
Remove from bowl and cover with bread crumbs. Melt butter in frypan and add fingers; fry until golden brown, occasionally spooning melted butter over fingers.
Best served with home fries and cole slaw.
FOR FINGERS ~ Preheat oven to 400\u00b0F &
6 or more little \"dough fingers\" or 14 to 18 bread
Slice frozen liver into \"fingers\".
Drench in flour seasoned with celery salt, paprika and pepper.
Fry in hot oil.
Cover with onion slices.
Turn when necessary.
Cover with tomato juice (approximately 2 cups).
Simmer.
Serve.
Brown pork fingers or backbone and remove fat.
In separate pot, saute onion, bell pepper and garlic.
Add soup and roux. Then add browned meat and turnips.
Cook until tender.
side,.
Make the chicken fingers: In a medium bowl, toss
Chicken Fingers: Cut each breast half into 4 strips.
Combine chicken strips, milk, and next 3 ingedients in a heavy duty zip-top bag; seal and chill 4 hours.
Remove chicken, discarding marinade; dredge in flour.
Pour oil to a depth of 2 inches in a large Dutch oven; when hot, fry chicken, in batches, 5-6 minutes or until golden.
Drain on paper towels.
Serve with Come Back Sauce.
Come Back Sauce: Stir together all ingredients in a bowl; cover and chill at least 1 hour.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added