Salsa Cornbread Cakes w/ Crispy Fried FISH & Grilled TOMATOES

Table of Contents: SEAFOOD & FISH


4 fresh or frozen white fish fillets

Salt

Freshly ground black pepper

1 cup white self-rising corn meal, plus extra for coating fish

1 T. butter or margarine

2 to 4 large fresh tomatoes (need 8 thick slices)

1 T. plain flour

2/3-cup milk

1 egg, well beaten

3 T. medium-hot bottled salsa

2 T. vegetable oil, plus oil for frying

 

 

Salt and pepper the fish.  Put self-rising cornmeal into a large zip-lock bag; then add a fish filet, lock the bag, and shake to coat the fish.  Remove the coated fish to a cutting board and repeat with the other fish fillets.  Place the coated fish, still on the cutting board, in the freezer for about 10 minutes prior to cooking.  This helps keep the coating on the fish when frying.

 

Cut the tomatoes into 8 thick slices.  Using an iron skillet or other heavy skillet, melt the butter and lightly cook each side of the tomatoes for about 1 minute. Salt and pepper both sides, then remove tomato slices to a plate and keep warm.

 

In a medium-size bowl, mix together the cornmeal and flour; then stir in the milk, beaten egg, salsa, and 2 T. of the oil.

 

Wipe out the iron skillet and add just enough oil to cover the bottom of the skillet.  Heat oil on medium until hot and shimmering.  Spoon the cornmeal mixture into the hot oil to make thin individual cakes or patties.  (Do not get them too thick.)  Lower heat to medium and cook until browned on one side; then turn to cook on the other side until browned.  Remove to a paper towel lined pan and keep warm.

 

When all the cornbread cakes are made, add enough oil to the skillet to pan-fry the fish fillets.  Brown the fish on both sides and remove to drain on paper towels.  Lightly salt, if needed.

 

To serve, place 4 cornbread cakes on a platter, top each cake with a warm tomato slice, a fried fish fillet, and another tomato slice.  Serve warm.  Serves 4.

Italian Sausage - “Hollifield” Hoagies

Table of Contents: SANDWICHES


 

1 package of already prepared fajita vegetables can be substituted for the onions and peppers listed in the ingredients below, if desired.

 

1 (19- oz.) package of Italian sweet sausage

1 large fresh tomato, diced

1 T. chopped fresh basil or basil paste

2 T. chopped fresh parsley

2 T. drained capers

1 small red onion, thinly sliced into rings then halved

¼ green pepper, cut into thin strips

½ sweet red pepper, cut into thin strips

8 oz. whole-milk mozzarella cheese, cubed

½ cup extra virgin olive oil, divided

¼ cup red wine vinegar

Salt

1 large clove garlic, crushed

5 soft hoagie rolls

 

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CHICKEN BREASTS TOPPED w/ Savory RICE, WATER CHESTNUTS & BASIL

Table of Contents: CHICKEN/POULTRY

 

Make the recipe with leftover rice; or, if cooking the rice fresh, substitute chicken broth for the water.  (Chicken broth is not listed in the ingredients below.)

 

4 chicken breasts, partially frozen

1 tsp. fresh basil paste (optional; or substitute a small amount of fresh chopped basil, or a sprinkle of dried basil)

Salt and freshly ground black pepper for the chicken breasts

2 T. butter or margarine

1 T. extra virgin olive oil

1 cup diced onions

1-½ cups diced celery

1 ½ cups cooked white rice

1 (8-oz.) can sliced water chestnuts, drained & diced

¼ tsp. garlic salt

1/8 tsp. salt

¼ tsp. freshly ground black pepper

Paprika for garnish

 

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Iced Lemon Delights  (Cookies)

Table of Contents: COOKIES

The cookie dough can be made and refrigerated 2 days before baking.

The icing can also be made 2 days before using and stored in an airtight container at room temperature.  Stir the icing before using.

TIPS:

1.  To easily separate eggs, see the photos of a neat trick in my “COOKING TIPS” category (find it & “click” on it in the lower left column of my website HomePage).

2. Lengthwise, cut a cardboard core of a paper towel roll.  This cardboard core helps roll the dough symmetrically.

 

Cookies:

1 cup granulated sugar

2 sticks (1 cup) butter or margarine, softened

2-½ cups plain flour

1 tsp. lemon extract

4 large egg yolks

 

Icing:

1 ½ cups confectioners’ sugar

At least 2 T. lemon juice, more may be needed

 

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“PITTY PATS”  - QUICK & EASY Hand-Dropped CHOCOLATE CANDIES

Table of Contents: CANDIES

1 (11.5 oz.) package milk chocolate chips

1 T. vegetable shortening

4 oz. (1/2 cup) raisins

4 oz. (1/2 cup) almond slivers, chopped

Extra sliced, slivered, or whole blanched almonds for topping each candy

 

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