Baked Fish by Sharon Ustler is simple and quick. And is tasty! We thank First Presbyterian Church of Apopka for their Treasures and Pleasures cookbook.
We have a quick and easy recipe for tartar sauce from allrecipes.com to complement the baked fish.
A recipe from Jane Bradley is in Southern Style for hush puppies which are traditionally served with fish and other seafoods.
And here is an Instant Pot recipe for you. (Any pressure cooker will work.) The recipe is titled Chinese Pork and Cabbage Wraps, and it comes from Bob Warden’s book, Great Food Fast. I haven’t tried it yet, but it sounds interesting.
Oriental Rice is rice cooked with onion soup, mushrooms, and water chestnuts, all canned to make it extremely convenient to put together and stick in the oven for an easy dish for your family’s supper. This recipe is from Paths of Sunshine Cookbook.
We found a great recipe for Spinach Salad from Allison Chase in New Vision Community Church’s Feeding the Flock.
From The Original Country Cookbook published by Paragon Products, Inc., in Pompano Beach in 1976, here is Maple Layer Cake, a very simple and easy dessert or for your anytime coffee break.
SHARON USTLER’S
BAKED FISH
Recipe from Apopka First
Presbyterian Church’s
Treasures and Pleasures
1 pound fish fillets
1/2 teaspoon salt
Dash of pepper
1 tablespoon grated onion
2 tablespoons lemon juice
2 tablespoons melted butter or margarine
If fish are large, cut into five or six serving pieces. Sprinkle both sides with salt and pepper. Mix margarine or butter, lemon juice, and onion. Dip fish in mixture. Arrange in ungreased 9 x 9 x 2-inch pan. Pour remaining mixture over fish. Bake uncovered at 350 degrees until fish flakes easily with fork or about 25 to 30 minutes. Sprinkle with paprika, if desired.
TARTAR SAUCE
Recipe from ALLRECIPES.COM
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice
(optional)
Salt and pepper to taste
1) Mix mayonnaise, relish, and onion together in a small bowl. Stir in lemon juice; season with salt and pepper. 2) Cover and refrigerate for at least 1 hour before serving.
HUSH PUPPIES
Recipe from Southern Style
Jane Bradley
1-1/2 cups fine white cornmeal
3 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons butter, lard,
or shortening, melted
2 eggs, beaten
1 cup buttermilk (additional
may be needed)
2 tablespoons finely minced
onion
Oil or shortening for deep frying
1) In a medium bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to blend. Add melted butter or lard or shortening; beaten eggs; buttermilk; minced onion, and stir to blend. Mixture must be moist but must also hold its shape on a spoon. 2) Heat oil to 375 degrees Fahrenheit in a deep-fat fryer or large saucepan. Oil needs to be about 2 to 2-1/2 inches deep. 3) Dip spoon into the oil or shortening, scoop up about a tablespoon of batter and push batter into the hot oil with another spoon. Don’t crowd the fryer or saucepan; the hush puppies will fry more evenly and will float and stop sizzling when cooked through. 4) Turn frequently until golden brown. Drain on paper towels. You can keep warm in a 250-degree oven until all the mixture has been cooked.
NOTE: If too much liquid is used, the hush puppies will not hold their shape and won’t cook through. If not enough liquid is used, the hush puppies will be irregularly and roughly shaped and will not be light and fluffy. Test your mixture by cooking one hush puppy and either add another tablespoon of cornmeal or another tablespoon of water or buttermilk, as needed. Serves: 6 to 8.
MOO SHU PORK
Chinese Pork and Cabbage Wraps
Recipe from Great Food Fast
Bob Warden
2 tablespoons sesame oil
1 pound boneless pork loin chops, cut into strips
1 large yellow onion, thinly sliced
1 (16-ounce bag) shredded
coleslaw mix
1 tablespoon minced garlic
1/4 cup beef stock or broth
3 tablespoons reduced-sodium
soy sauce
1/3 cup hoisin sauce
4 scallions, thinly sliced
2 tablespoons cornstarch,
mixed into 2 tablespoons water
Flour tortillas
1) With the cooker’s lid off, heat oil on HIGH or “brown,” until sizzling. 2) Place the pork and onion in the cooker, and cook until pork is lightly browned, about 5 minutes. 3) Add the coleslaw mix, garlic, beef broth, and soy sauce. Securely lock the pressure cooker’s lid, and set for 3 minutes on HIGH. 4) Perform a quick release to release the cooker’s pressure. Remove lid and set cooker to HIGH or “brown.” 5) Stir in hoisin sauce, scallions, and cornstarch mixture. Let simmer 2 minutes. 6) Serve wrapped in tortillas, spread with additional hoisin sauce, if desired.
TIP: Hoisin, a sweet and smoky Chinese plum sauce, can be found in jars in the Asian foods section of your local grocery store.
ORIENTAL RICE
Recipe from Florida Federation of Garden Clubs
Paths of Sunshine Cookbook
1/2 cup butter or margarine
1 cup long grain rice, uncooked
1 (10-ounce) can onion soup
1 can water
1 (6-ounce) can mushroom stems and pieces
1 (6-ounce) can water chestnuts, thinly sliced
Melt butter in casserole dish, set aside. Mix: rice, soup, water, mushrooms and water chestnuts. Pour into casserole with melted butter. Bake covered at 350 degrees for 45 minutes. Remove cover and continue baking for 15 additional minutes.
ALLISON CHASE’S
SPECIAL SPINACH SALAD
Recipe from New Vision
Community Church’s
Feeding the Flock
1 bunch spinach, washed
and torn
1 can bean sprouts, drained
1 can water chestnuts, sliced
3 or 4 hard-boiled eggs, sliced
6 to 8 slices bacon, cooked,
drained and cut in pieces
1 cup light olive oil
3/4 cup sugar (less, if desired)
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 grated onion
Mix and serve.
MAPLE LAYER CAKE
Recipe from Paragon Products, Inc., The Original Country Cookbook
3 eggs
1 cup soft maple sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup cream
1/4 cup grated maple sugar
Beat egg yolks till light. Add the soft maple sugar and flour sifted with the salt and baking powder. Fold in whites of the eggs beaten very stiff, last. Bake for 30 minutes in two greased and floured layer cake pans at 320 degrees. Put together with the cream, whipped and sweetened with the grated maple sugar. Sprinkle top layer with powdered sugar.
