March 12, 2015 at 2:24 p.m.
Meatless meals and a dessert
Meatless meals and a dessert
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CRISP OVEN
FRIED FISH
3/4 c. fine dried bread crumbs from three slices of bread
1/4 t. paprika
1/4 t. each, onion powder and thyme leaves
White from one large egg, well beaten
1 lb. fresh flounder fillets
1 T. olive oil
Line a jelly roll pan (10x15 inch) with foil for easy clean up; lightly coat with oil or vegetable spray. Combine bread crumbs and seasonings in a flat dish (such as a pie pan). Put beaten egg white in another flat dish. Dip fish in egg, then in crumbs to coat on both sides. Place in pan, drizzle evenly, back and forth, with oil. Bake at 450 degrees for 8-10 minutes or until fish is opaque in center. Makes four servings.
Note: You may use a one pound block frozen flounder fillets, thawed 15 minutes at room temperature and cut crosswise in four equal portions. Bake 18-20 minutes or until fish is opaque in center. Makes four servings.
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SHRIMP AND CRAB CASSEROLE
1 can cream of shrimp soup
2/3 c. milk
1/3 c. sharp cheddar cheese, shredded
1/2 c. light mayo (can use regular)
1/4 c. fresh minced onion
1 c. canned crab meat
1 c. medium, frozen shrimp, thawed, cut in 1/2 inch pieces
2-1/2 c. medium noodles, cooked and drained
1 c. canned French fried onion rings
In a large bowl, combine all ingredients, except onion rings. Turn into a 2-1/2 quart greased casserole dish, or a 9x13 inch baking dish. Bake, covered, at 350 degrees for 20 minutes. Top with onion rings; bake, uncovered for 20 minutes. Makes six servings. Note: Serve with a salad and hot French bread, sliced, lightly buttered and wrapped with foil, the last five to eight minutes of casserole baking time.
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This recipe is not the normal tuna casserole (tuna, noodles, peas, cream soup, potato chips on top) but try it, I think you will like it.
TUNA MUSHROOM CASSEROLE
1/2 c. boiling water
1 t. low-sodium chicken bouillon granules, optional
1-10 oz. package frozen cut green beans
3/4 c. diced onion
1 c. sliced fresh mushroom (4 oz. can, stems and pieces, drained)
1/3 c. thinly sliced celery
1 medium clove garlic, minced
1/2 t. dill weed (not seed)
1/8 t. pepper
4 t. corn starch
1-1/2 c. milk
1/2 c. shredded Swiss cheese
1/4 c. light mayo (can use regular)
2-1/2 c. medium noodles, cooked and drained
2-6 oz. cans light tuna in water, drained and flaked
1/3 c. dry bread crumbs
1 t. butter or margarine, room temperature
In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. (If not using bouillon, use boiling water anyway.) Add next seven ingredients, bring to a boil. Lower heat; cover and simmer for five minutes. In a small bowl, dissolve corn starch in milk; add to veggies mixture, stirring constantly. Bring to a boil; boil for two minutes or until thickened, stirring constantly. Remove from heat; stir in cheese and mayo until cheese is melted. Fold in noodles and tuna. Turn into a greased or sprayed 2-1/2 quart casserole. In a small pan, brown bread crumbs in butter over medium heat, stirring constantly so they don’t burn. Sprinkle over casserole.
Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Makes six servings.
Note: It takes three to four dried slices of bread to make one cup of dried bread. An easy way to make dried bread is to put two slices at a time on a microwave safe plate, set on high and “bake” until the bread is dry, about five to six minutes, depending on the power of microwave. Watch so it doesn’t burn. Cool, put slices in a plastic bag and crush into crumbs. I use a rolling pin to crush the bread. Also, I make about three batches of bread crumbs, cool them completely, put in a plastic bag and into the fridge. You have crumbs ready for another casserole or two.
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I think we should have a dessert with these meals. It’s quick, easy to make the night before and is yummy!
CHERRY FLUFF
1-8 oz. carton frozen light whipped topping
1-20 oz. can crushed unsweetened pineapple, drained well
1-21 oz. can cherry pie filling
1-14 oz. can sweetened condensed milk
1-2 c. flaked coconut
1/4 c. chopped pecans
Combine all ingredients in a large bowl, mix well. Chill overnight. Serve in a sauce dish or sherbert cup. You can use extra pecans to garnish each serving. Makes 10-12 servings. Look for more meatless recipes in columns to come!
Thought for the Day: Snowflakes are one of natures’ most fragile things, but just look at what they can do when they stick together!
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