Plain Pastry for one 9-inch pie crust
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill
Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.
2 tsp. olive oil
1 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups Basmati rice
3 cups chicken broth
1/4 tsp. saffron, toasted
1/4 tsp. salt
1/8 tsp. turmeric (optional)
1 lb. skinless boneless chicken breast, cubed
3 Tbs. Italian parsley, finely chopped
Heat oil in a large skillet over medium high heat. Add onion, peppers and garlic and saute until onion is translucent, about 5 minutes. Stir in rice until well coated in oil. Add broth, saffron, salt, freshly ground black pepper to taste and turmeric. Bring to a boil over high heat; stir in chicken and 2 Tbsp of parsley; cover, reduce heat to low and simmer 15 minutes or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff with fork, and serve garnished with remaining parsley.
Makes 6 servings.
1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crabmeat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumbs
peanut oil, for frying
lemon wedge, for serving
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350º degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
2 zucchini squash – sliced 1/2″ thick and quartered
2 yellow squash – sliced 1/2″ thick and quartered
1/4 onion, diced
salt and pepper
1 can fat free cream of mushroom soup
6 oz pimento cheese spread
1 6 oz. box stuffing mix
1/4 cup Panko bread crumbs
Preheat oven to 350º F. Coat 2 qt casserole dish with cooking spray, set aside.
Place squash and onion in a medium saucepan. Add 1 cup water, a dash of salt and pepper and bring to a boil. Reduce heat and simmer for 5 minutes. Drain off water, reserving 1/2 cup.
In a bowl, whisk together the soup, reserved water, cheese and egg. Stir in the stuffing mix and the drained squash. Spread evenly in 2 qt casserole dish. Top with Panko bread crumbs. Bake for 30 minutes.
1/2 pound sausages, sliced and browned
1 cup chicken broth
2 (14 oz.) cans canned stewed tomatoes
1/2 cup onions, diced
1/2 cup red and yellow bell pepper, diced
1 teaspoon Cajun seasoning
2 cups instant rice
Add all ingredients to a large pot. Simmer for 3 minutes. Add the rice, cover and cook for 5 minutes.