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July 11, 2013
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Simple and Easy to Prepare Fish Recipes

Baked Fish

1 pound flounder
2 tablespoons mayonnaise
6 tablespoons dry bread crumbs
1/8 teaspoon pepper
1/4 teaspoon salt

Preheat oven to 450 degrees. Combine bread crumbs, pepper, and salt. Cut fish into serving size pieces. Coat fish with mayonnaise on both sides. Dip mayonnaise coated fish into bread crumb mixture. Place fish on lightly greased baking sheet and bake in oven for 15 minutes.
Makes 4 servings
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Cornmeal Fried Fish

4 fish filets
2 eggs, beaten
1 cup cornmeal
salt to taste
pepper to taste

In a large bowl combine salt, pepper, and cornmeal. Dip filets into beaten eggs and then into cornmeal mixture. In a large skillet, pour 1/2 inch vegetable oil. Heat skillet until hot. Fry fish until brown on both sides.
Makes 4 servings
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Broiled Perch

1-1/2 pounds perch fillets
2 tablespoons corn oil
2 tablespoons lemon juice
salt and pepper to taste

Place fish on sprayed broiler pan. Mix oil and lemon juice together. Brush on fish. Salt and pepper fish. Broil about 4 inches from 4 inches from heat. Broil 8-10 minutes, turning once. Baste with oil mixture once.
Makes 4 Servings
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Southwestern Style Baked Halibut

1 (16 ounce) package frozen halibut
2 tablespoons margarine, melted
1 cup mild Picante Sauce
1 small jar (2 ounce) jar olives, drained and sliced

Preheat oven 350 degrees. Wrap frozen fish on piece of heavy duty aluminum foil. Seal completely. Place on baking sheet for 25 minutes. Turn back foil and pour melted margarine over fish. Top with Picante Sauce and sliced olives. Bake uncovered for 15 minutes.
Makes 4 Servings
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Salmon Patties

1 can (14 ounce) can pink salmon
2 eggs
1 sleeve crackers, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients in bowl and mix well. Make into patties. Fry in skillet in oil until brown.
Makes 4 servings
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Fried Fillets

2 pounds skinless fish fillets, cut into serving sized pieces
1 cup buttermilk
1 cup Bisquick mix
cooking oil
salt to taste
pepper to taste

Place fish in shallow dish. Pour buttermilk over fish and marinate for 30 minutes, turning once. Mix salt, pepper and Bisquick. Roll fish in mix and fry in hot pil for 4 to 5 minutes on each side.
Makes 4 Servings
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Broiled Lemon Fish

1 pound fish fillets
1/2 cup Miracle Whip Dessing
2 tablespoons lemon juice
1 teaspoon dillweed

Combine dill, lemon juice and Miracle Whip dressing. Place fish on lightly greased broiler pan. Brush with sauce and broil 6-8 minutes. Turn once and brush with sauce. Broil for another 6-8 minutes.
Makes 4 Servings
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Easy Tartar Sauce

3/4 cup mayonnaise
1/2 cup sweet pickle relish
1 teaspoon lemon juice.

Combine all ingredients and place in refrigerator until ready to serve.
Makes about 1-1/4 cups.
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Tuna Pie

1 (6 ounce) can tuna, drained
1 can mushroom soup, undiluted
1 small can Le Sueur peas, drained
1 small can refrigerator biscuits
salt and pepper to taste

Preheat oven to 425 degrees. Mix tuna soup and peas gently. Pour mixture into greased glass casserole dish. Arrange biscuits on top of mixture. Baked for 15 minutes or until biscuits are golden brown.
Makes 4 servings

Note: I prefer using cream of celery or cream and chicken soup. Instead of LaSaure Peas I like small English Peas and Carrots, drained.
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Made this recipe twice now (once I cut it in half) and it is so delicious.

3 Pepper BBQ Potato Salad

2 pounds red potatoes, cubed (do not peel)

1 Tablespoon cider vinegar
1/2 cup sour cream
1/2 cup BBQ sauce
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, or to taste
12 ounce jar roasted red peppers, drained, patted dry & chopped
4 scallions, chopped use the white and green parts
1 cup shredded sharp cheddar cheese
Salt, to taste

Place the potatoes in a large pot and add enough water to cover them by 1”. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain potatoes, spread on a rimmed baking sheet to cool.

Sprinkle the cooking potatoes with the vinegar, then refrigerate for 30 minutes.
In a large bowl combine the sour cream, BBQ sauce, chili powder, garlic powder, black pepper and cayenne pepper.

Stir in the roasted red peppers, scallions and cheese. When the potatoes are cool, gently stir them into the sour cream mixture until well coated.

Season with salt. Refrigerate until ready to serve.
Source: AZCentral
Marti in New Mexico
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Hi Nancy, Just a Hi! I know other 'Landers will agree with me, we all enjoy this letter so much. Maybe a letter every other day until weather is cooler, people have vacations, etc. behind them and have more time to spend inside? This would maybe be easier on you also, until the weather is more enjoyable. I also enjoy the recipes from others and Bill, Alb sends in recipes that sound like they are healthy eating, and easy.
margaret, Tulsa

Got a case of
canned spinach and would like to have some recipes using this spinach. All the ones I have now use fresh spinach.
Thank you.
Marti in New Mexico
Lemonade Chicken

This recipe calls for a can frozen lemonade and as I live in Australia we don’t have frozen cans of lemonade what else can I use.

Yours sincerely
Heather - Adelaide, South Australia

Hi, this is from Ardith from CA. who needed recipes using coconut cream. Thanks for all those who sent in recipes, I do appreciate your sending them in, But our weather here just isn't cool enough for me to turn on oven. all the ice cream recipes sound so good. Think I will be trying them. But when weather here cools down enough for me to turn on oven I will be trying them. Thanks. Have more peaches to can today. Yes, I can but won't turn on oven. Have a nice day. Thanks Nancy for making all this possible. Your truly help so many people with all you do.
Ardith

Slow Cooker Pizza Casserole

1-1/2 lb. ground beef
1 can pizza sauce (14oz)
1 pkg. noodles (12oz)
4 oz mozzarella cheese
1 small can mushrooms
1 onion diced
1 can (14oz) spaghetti sauce
4 oz. cheddar cheese
1 pkg. pepperoni
1 green pepper-diced

Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender and drain. In a crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one more time. Cook on high for 30 mins then low for 1 hour for until cheese melts.
Francine
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Nancy, maybe this will help Maxine in her quest for a Artichoke/Jalapeno Dip.

Click here: Artichokes and Jalepeno dip - AOL Search Results

A search for "Artichoke and Jalapeno dip", brought up a bunch of URL's to check out,

There are page after page of recipes and I found one on page 6 that I want to try.

I Quote " It’s my Artichoke, Jalapeno Ranch Dip. Oh my gosh!! It is brag worthy!!!! It’s made with greek yogurt, cream cheese, mayonnaise, artichokes, jalapeno’s, ranch seasoning and Parmesan cheese!! You bake it and it is warm, creamy, cheesy and dam it’s good!!! Yes it’s swear worthy!!"

Here is the results of one search of a recipe on page one of the search results.
bill, alb.

Jalapeno Artichoke Dip

1 cup sour cream
1 cup mayonnaise (NOT Miracle Whip or salad dressing)
3 cups cheese, shredded (any combination of cheddar, Colby Jack, Monterray Jack, mozzarella, Parmesan, or other great melting)
0.5 (4 ounce) can jalapenos, diced
1 (4 ounce) can diced green chilies
1 (14 ounce) can artichoke hearts
3 tablespoons parmesan cheese, finely grated (we use the powdery stuff in the shaker)
1/2 teaspoon paprika

Drain and chop artichoke hearts. Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).

Pour into baking dish. Sprinkle with grated Parmesan cheese and paprika. Bake at 400 degrees until bubbles around edges.

Serve with tortilla chips, crackers, as a sandwich spread, etc.

NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.
Click Here to Print this Recipe

Evening All, Robbie IN I can't wait to make your Caramel Apple Eclair Cake. And, thank you for your kind words on recipe I submitted Coconut Cream Bread Pudding. I fell in love with this recipe the first time I made it.

Bren in Louisiana, I have also been collecting your recipes. Did not have the Pina Colada Cake recipe and will be making that very soon.

Betty's Recipes
Here are two recipes we enjoy and hope that you will too.

Beef Italiano

1 1/2 lbs ground beef
1 egg, beaten
1 cup bread crumbs
1 cup water
1/2 cup finely chopped onions
dash garlic powder
salt and pepper to taste
dash cayenne pepper
2 small cans herbed tomato sauce (approximately 6.5 ounces each)
2 cups shredded mozzarella cheese
Pinch of oregano
wax paper

Mix beef, egg, bread crumbs, water, onions, garlic powder, salt, pepper and cayenne well in a mixing bowl. Roll or pat onto waxed paper into an even rectangle approximately 10x14".

Spread with one can tomato sauce, sprinkle with 1 1/2 cups Mozzarella cheese and pinch oregano. Reserve the remaining cheese and sauce. Roll up jelly roll fashion with help of waxed paper. Place roll seam-side down in a lightly greased baking dish and cover with remaining can of tomato sauce. Bake for 90 minutes at 400°F covered with foil. For a crustier top, remove foil for the last ten minutes. Sprinkle with remaining mozzarella cheese after removing from oven. Allow to rest for ten minutes before slicing. Betty in MS

Easy Macaroni Casserole

1 box of Kraft Deluxe Macaroni Dinner
1 large can of diced tomatoes
1 cup shredded cheese
Ritz crackers
Butter

Prepare Kraft Deluxe Macaroni Dinner as directed. Put in a casserole dish and add the canned tomatoes and shredded cheese. Mix. Crush enough Ritz crackers to cover top of casserole and mix with a bit of melted butter. Bake uncovered in 350 F. oven for about 30 to 45 minutes until heated through.
Betty in MS


Ms. Nancy - This is a big "Thank You" to Robbie for her reply to my request for pie crust like Mom made. She submits the most delicious, interesting recipes - it was so kind to take the time to respond to my request. I always look forward to this newsletter - everyone is so generous with their recipes and helpful hints. Nancy, you are to be commended for your patience, but mostly for your big heart. Love to you & your "babies" - we enjoy reading of their exploits.
Blessings - Beverly, Tulsa, Ok.

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