Place slices of pike in greased baking dish.
Season with salt and pepper.
Place slices of onion on fish.
Spoon tomatoes over onion.
Crumble basil over tomatoes.
Bake in moderate oven at 350\u00b0 for about 1 hour or until fish flakes easily.
Good served with baked potatoes, carrot casserole and celery, apricot pie for dessert.
Heat oven to 350\u00b0.
Grease 8 x 4-inch loaf pan.
In medium bowl, combine cracker crumbs and milk.
Let stand to moisten about 5 minutes.
Stir in fish, cream of shrimp soup, eggs, green onion, lemon pepper and garlic powder.
Spread mixture in pan.
Bake until loaf is golden brown and knife comes out clean (55 to 60 minutes).
Preheat wok or large frypan.
Coat with 1 tablespoon margarine and 1 tablespoon oil (add more oil if needed).
Stir-fry hard vegetables (celery, broccoli, chestnuts) first.
Push aside. Next, stir-fry other vegetables (onion, pepper, snow peas).
Push aside.
Add fish.
Cook until flaky.
Add any desired seasoning (thyme, sage, salt) during cooking.
Serve over rice with soy sauce.
Serves 3 large or 4 medium servings.
Preheat oven to 350 degrees.
Melt butter; pour in a 9x13 inch cake pan.
(For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
Slice onions and green peppers and place over fillets.
Sprinkle 2 teaspoons of lemon juice over fillets.
Cover the fillets with the 6-8 strips of bacon.
Bake at 350 degrees for approximately 25 minutes.
Mix ingredients well and shape into cake patties.
Dip the cakes into flour, and fry in hot oil until brown.
Season flour with salt and pepper.
Roll fish in seasoned flour.
Heat oil in a large skillet.
Saute fish and onion until browned on both sides, 4-5 minutes per side.
Remove fish and keep warm. Leave the onions in the pan.
Add tomatoes and wine to the onions.
Cook about 5 minutes.
Add mushrooms and parsley and cook until heated through, 1-2 minutes.
Pour sauce over the fish.
Garnish with more parsley, if desired.
Parboil fish in chicken bouillon.
Place, belly down, in oblong baking dish, spreading with butter.
Bake in moderate oven until it begins to brown.
Sprinkle with juice of a whole lemon.
Cook potatoes in boiling salted water for about 20 mins. Drain and set aside.
Heat 2 tbsp butter and saute onions. Add corned beef and saute for about 2 mins. Add potatoes, beet brine and 4 tbsp water and mash. Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with fried eggs, beets, pickles, pickled herring and sprinkle with chives.
For the pickled beans, place beans in medium
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
br>I use this tea recipe #63785 Southern Sweet Tea.
n the oven. Place the Pickled Jalapeno slices on one side
hopped dill.
Place the pike in the stock pot and
Fillet fish and cut into small pieces.
Place in jar.
Add 1/2 cup salt for each quart of fish.
Cover with white cider vinegar. Let stand 5 days in refrigerator, then remove and rinse with cold water.
Place fish back in jar and add sliced onions, 1 quart of white vinegar, sugar and pickling spices.
Let stand 1 week.
The longer they stand, the firmer they get.
Enjoy.
Keep refrigerated.
tomatoes and seasonings.
Wash pike; stuff and fasten opening securely
Use Northern filets and cut up into bit size pieces.
Soak in salt water, add enough salt to float an egg, soak 24 hours.
Wash with cold water, cover with white vinegar and soak 24 hours, drain put up in alternate layers of fish and sliced onions, in quart jars.
Make a syrup as above.
Boil the syrup 5 minutes.
Cool syrup and add 1 cup Muscatel Wine.
Pour over fish and let sit in refrigerator for 3-4 days.
nd sprinkle with diced onion, pickled mustard greens, lime zest, and
Pickled Cucumber and Carrot: Mix the
PICKLED RED ONION AND TOMATO SALSA:.<
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.