Tag Archives: dorothy taylor

Fish Sticks with Pineapple


12 frozen fish sticks
20-ounce can pineapple chunks, drained
1 cup pineapple juice, reserved from drained pineapple
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 cup green pepper, diced
1 1/2 tablespoons cornstarch
2 tablespoons water

Preheat oven to 400°. Place fish sticks in a single layer in a well-greased shallow pan. Bake 15 to 20 minutes – until heated through and crisp. Combine pineapple juice, brown sugar, vinegar, soy sauce, ginger and garlic salt; bring to a boil and add pineapple chunks and green pepper. Blend cornstrach and water; gradually add to hot sauce and cook until slightly thickened, stirring constantly. Serve over fish.

Serves 6
Preparation time: 45 Min.
Approximate calories per serving… 325

Fresh Raw Vegetable Bowl
Fish Sticks with Pineapple
Steamed Rice
Garden Peas
Lemon Roll

From the Kitchens of Dorothy Taylor

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

Tamale Pie


2 8-ounce tamales, sliced in 1/4 inch thick slices
2 tablespoons chopped green chilies
Small can chopped ripe olives
1 cup whole kernel corn, canned
1/2 cup chopped onions
3 cups chili con carne, with beans
1/2 pound sharp Cheddar cheese, shredded

Preheat oven to 350°. Place a layer of tamale slices in the bottom of a 2-quart casserole. Add in layers the chiles, olives, corn, onions, chile con carne with beans and the cheese. Top with a layer of the sliced tamales. Bake 30 to 40 minutes.

Serves 4 to 5
Preparation time: 1 HR
Approximate colories per serving: 520

Suggested Menu

Tamale Pie
Green Salad with Avocado Dressing
Whipped Gelatin Parfait

From the Kitchens of Dorothy Taylor
@copy; 1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Pork Chops with Muffin Stuffing

6 pork chops
Salt and pepper
6 1/2 ounce package prepared stuffing mix
1/2 cup butter or margarine, melted
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup orange juice
6 walnut halves
6 pitted prunes

Preheat oven to 325°. Season pork chops with salt and pepper. Rub baking pan with small wedge of fat from chops. Place chops in pan and bake for 1 hour until meat is tender and brown. Blend stuffing mix with butter, chopped prunes, chopped walnuts and orange juice. Fill 12 well greased small muffin cups with mixture. Top with either a pitted prune or walnut half. Cover with foil and bake during the last 20 to 25 minutes of the baking period. Arrange chops and muffins on a platter and serve.

Serves 6
Preparation Time: 1 Hr. 19 Min.
Approximate calories per serving… 600

Suggested Menu
Pork Chops with Muffin Stuffing
Buttered Brussels Sprouts
Endive Salad with Lemon Dressing
Rhubarb-Apple Sauce
Pineapple Chiffon Cake

From The Kitchens of Dorothy Taylor

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