2 pounds fish fillets
1 tablespoon lemon juice, fresh
1/4 cup skim milk or 1% buttermilk
2 drops hot pepper sauce
1 teaspoon garlic, fresh, minced
1/4 teaspoon white pepper, ground
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup cornflakes, crumbled or regular bread crumbs
1 tablespoon vegetable oil (for greasing baking dish)
1 lemon, fresh, cut in wedges
Preheat oven to 475°
F. Wipe fillets with lemon juice and pat dry. Combine milk, hot pepper
sauce, and garlic. Combine pepper, salt, and onion powder with cornflake
crumbs and place on a plate. Let fillets sit in milk briefly. Remove and
coat fillets on both sides with seasoned crumbs. Let stand briefly until
coating sticks to each side of fish. Arrange on lightly oiled shallow
baking dish. Bake 20 minutes on middle rack without turning. Cut into 6
pieces. Serve with fresh lemon. Make 6 servings.
1 tablespoon seasoning
2 teaspoons thyme
1 1/4 teaspoons black pepper, divided
1 (3-pound) chicken, cut up
2 pounds stewing or stir-fry beef
1 cup canola or peanut oil, plus 2 tablespoons, divided
6 cups water, divided
2 cups uncooked long-grain rice
3 cups shredded green cabbage
1 bag (16 ounces) frozen mixed vegetables
1 can (28 ounces) stewed tomatoes
1 can (8 ounces) tomato paste
2 teaspoons salt
3/4 cup (about 1/2 pound) smoked turkey, cubed
1 large onion, chopped
1/2 teaspoon cayenne pepper
Sprinkle the seasoning
salt, thyme and 1 teaspoon of the black pepper on the chicken and beef.
Heat 1 cup of the oil in a large skillet or wok. Brown the chicken and
beef in the oil. Set aside.
Meanwhile, in a large saucepan, bring 4 cups of water to a boil. Add the
rice and cook until about half done, approximately 30 minutes.
In a large skillet, saute the cabbage in the remaining two tablespoons
of oil. Add the frozen vegetables. Set aside.
Add the stewed
tomatoes, tomato paste, salt, the remaining 1/4 teaspoon of pepper, the
smoked turkey, onion, cayenne pepper and the cabbage mixture to the
Add the remaining 2 cups of water. Bring to a boil.
Add the reserved chicken and beef. Reduce the heat. Cover and
simmer on low until the rice and chicken are cooked, about 45 minutes.
Makes about 8 servings. The analysis is based on a 1-cup serving.
Sort and wash the peas; place in a large Dutch oven. Add water to cover the peas
by 2 inches; let soak for 8 hours.
Drain the peas and return to the Dutch oven. Add 5 cups of water and the
remaining ingredients. Bring to a boil.
Reduce the heat; cover and simmer for 45 to 60 minutes or until tender, stirring