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Swordfish with Pineapple Chunks

April 20, 2018

2 1/2 pounds swordfish steaks
1/2 cup onion rings
2 tablespoons oil
1/4 cup lemon juice
1/2 teaspoon paprika
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
20-ounce can pineapple chunks

Heat oven to 500° or “Broil.” Salt fish and arrange on an oiled broiler rack; arrange onion rings on top of fish. Combine oil, lemon juice, paprika, marjoram and thyme. Brush fish with sauce and broil 4 inches from heat – 60 to 8 minutes on each side, or until fish flakes easily when tested with a fork. Baste several times during cooking with sauce. Meanwhile, during last 5 minutes of broiling, place pineapple in a pan in the oven to warm. Serve fish with pineapple arranged around serving dish.

Serves 6
Preparation tim: 30 min.
Approximate calories per serving… 300


SUGGESTED MENU
Swordfish with Pineapple Chunks
Steamed Zucchini
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Creamy Cheese pie

From the Kitchens of Dorothy Taylor


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

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Fish Balls

April 13, 2018

8 ounces flounder fillets, cut in strips
8 ounces halibut fillets, cut in strips
1 small rib celery, sliced
1 tablespoon dehydrated onion flakes
1 teaspoon salt
Artificial sweetener to equal 1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon unflavored gelatin
1/2 cup cold water
Romaine leaves
1/4 cup prepared horseradish
Radish slices

Preheat oven to 350°F. Put fish and celery through fine blade of grinder (or grind 2 times or place in blender container and process until smooth). Add onion flakes, salt, sweetener, garlic powder, and pepper; mix well. Stir gelatin into mixture. Add cold water, 1 tablespoon at a time, until mixture will no absorb any more. Shape mixture into balls, about 2 inches in diameter. Bake 15 minutes, or until cooked throughout. Serve on bed of romaine leaves. Serve with horseradish and radish slices. Divide fish balls evenly. Makes 2 dinner servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Shad Tropicana – Broiled Shad

April 9, 2018

Broiled Shad

Select a shad weighing about 4 pounds. Have the fish dealer split and bone it. Wash fish thoroughly and pat dry with paper towels. Place the split, boned shad on a well greased broiler pan. Brush the fish with melted butter or margarine and sprinkle with salt and pepper. Broil fish, 3 to 5 inches from the heat, without turning, 8 to 10 minutes or until fish flakes easily with a fork. Remove to a heated platter. Garnish with parsley and lemon wedges. Makes 4 servings.

Shad Tropicana
Prepare Broiled Shad above. Halve 3 slices of bacon. Fry bacon strips in a skillet until crisp. Drain bacon well on paper towel; keep warm. Peel and slice 2 medium-size bananas; dip slices in bacon fat. About 2 minutes before removing shad from broiler, arrange banana slices in a row on top of fish. Finish broiling fish. Remove fish carefully with a broad spatula or pancake turner to a hot platter. Garnish with bacon, lemon wedges and parsley. Makes 4 servings.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institution, Inc., New York

Salmon-Tuna Pie

April 4, 2018


2 beaten eggs
1/2 cup milk
3 cups soft bread crumbs (4 slices bread)
2 tablespoons chopped onion
2 tablespoons butter or margarine, melted
1 teaspoon salt
1 16-ounce can salmon, drained, boned, and finely flaked
1 61/2 – or 7 ounce can tuna, drained, and finely flaked
Packaged instant mashed potatoes (enough for 4 servings)
1 egg
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/4 cups milk
1 teaspoon sugar
3/4 teaspoon dried dillweed
1/3 cup dairy sour cream
1 tablespoon lemon juice

In a bowl combine the 2 beaten eggs, 1/2 cup milk, bread crumbs, onion, 2 tablespoons butter or margarine, and 1/2 teaspoon of the salt till crumbs are moistened. Add salmon and tuna; mix thoroughly. Turn fish mixture into a greased 9-inch pie plate. Prepare the instant potatoes according to package directions, omitting the milk. Beat the remaining egg into the potatoes. Spoon around edge of pie. Bake in 350° oven for 30 to 35 minutes.

Meanwhile, in saucepan melt the remaining 2 tablespoons butter or margarine. Blend in the flour. Stir in the 1 1/4 cups milk, the sugar, dillweed, and remaining 1/2 teaspoon salt. Cook and stir till mixture is thickened and bubbly. Combine the sour cream and lemon juice. Stir about 1/2 cup of the hot mixture into sour cream mixture; pour this mixture back into the hot mixture. Stir constantly over low heat just ill heated through. Do not boil. Serve warm sauce over wedges of fish pie. Makes 6 servings.


©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Peanut Butter Soup

March 23, 2018

6 cups water
2 pounds beef bones
1 medium onion, chopped (about 1/2 cup)
4 peppercorns
2 cardamom seeds
1/2 cup creamy peanut butter
1 1/2 teaspoons salt
1 1/2 teaspoons lemon juice
1/4 teaspoon red pepper sauce
2 tablespoons snipped chives
1/4 cup chopped salted peanuts

Heat water, beef bones, onion, peppercorns and cardamom seeds to boiling in 3-quart saucepan; reduce heat. Cover and simmer 1 1/2 hours. Refrigerate several hours; skim off fat.

Strain stock, discarding bones, onion and seasonings. Gradually beat 1 cup stock into peanut butter; stir into remaining stock. Stir in salt, lemon juice and pepper sauce. Cook over low heat, stirring occasionally, 15 minutes. Sprinkle each serving with chives and peanuts. 6 servings (about 3/4 cup each).

Short-cut Peanut Butter Soup: Substitute 2 cans (14 ounces each) condensed beef broth and 1 teaspoon onion salt for the stock and salt; omit refrigeration step. 4 servings.

This is a version of the popular African Shorba.


© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

No Fuss Tuna Dishes

March 22, 2018

CREAMY VEGETABLES WITH TUNA

1 package (8 ounces) frozen mixed vegetables with onion sauce
1/2 cup water
1/4 cup dry white wine
1 tablespoon margarine or butter
1 can (6 1/2 ounces) tuna, drained and flaked
2 English muffins, split and toasted
Shredded Cheddar cheese

Heat frozen vegetables, water and wine to boiling in covered 10-inch skillet. Remove from heat. Stir until sauce is smooth. Stir in margarine and tuna. Heat over low heat, stirring constantly, until hot and bubbly. Place muffins cut sides up on ovenproof platter. Spoon mixture over muffins; sprinkle with cheese. Set oven control to broil and/or 550°. Broil muffins 5 inches from heat until cheese is melted through. 2 servings.

TUNA-BROCCOLI CASSEROLE

1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 1/2 ounces) tuna, drained
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 soup can milk
3/4 cup crushed whole wheat flake cereal (about 2 cups uncrushed)
2 tablespoons margarine or butter, melted
1/8 teaspoon seasoned salt

Place broccoli in ungreased 1 1/2-quart casserole; top with tuna. Mix soup and milk; pour over tuna. Mix remaining ingredients with fork; sprinkle over soup mixture. Cook in 450° oven until bubbly around edge, about 20 minutes. Let stand 5 minutes before serving. 4 to 6 servings.


© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hot Crabmeat-Avocado Salad

March 15, 2018

1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-cooked eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
Salt
3 tablespoons dry bread crumbs
1 teaspoon melted butter
2 tablespoons slivered almonds

Heat oven to 400°. Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise. Cut unpeeled avocados lengthwise in half; remove pits. Brush halves with lemon juice; sprinkle lightly with salt.

Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter; spoon over crabmeat. Place in ungreased shallow baking dish; bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly. 6 to 8 servings.

An elegant, different hot salad with a moist filling and crunchy topping.


© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.