Stuffed Orange Roughy
2 Orange Roughy Fillets
1/4 lb. Crabmeat
Lemon Juice
Old Bay Seasoning
Lemon Pepper
Paprika
Fresh Parsley
Preheat oven to 350 degrees.
Spray baking dish with cooking spray.
Cut slit length-wise on each fillet. Open slit to make room for stuffing. Using about 1
cup of crabmeat, form into a ball and stuff into slit of each fillet. (Just fresh
crabmeat, no fillers!) Drizzle a little lemon juice over each. Season top of each fillet
with a couple dashes Old Bay Seasoning, dash or two of lemon pepper, top with Paprika,
then place fresh parsley on paprika.
Cover with foil or lid, and bake for 45 minutes.
Cauliflower Au Gratin
4 cups cut up cauliflower
4 tsp. butter or margarine
2 cloves garlic, minced OR 1/4 tsp garlic powder
2 tablespoons flour
1/2 tsp salt
Dash cayenne pepper
2 cups evaporated skim milk (or regular milk)
4 oz. (1 cup) shredded sharp cheddar cheese
1 cup frozen whole kernel corn, cooked and drained
2 tablespoons chopped parsley
Preheat oven to 350 degrees
In steamer or microwave, cook cauliflower until tender. Set aside.
In a large deep saucepan, melt butter. Add garlic and lightly saute for 1 minute. Stir in
flour, salt and cayenne pepper.
Gradually add milk, stirring constantly, until sauce boils and thickens. Adjust
seasonings.
Stir in 3/4 of the cheese, all corn and parsley.
Arrange cauliflower in shallow baking dish.
Cover with sauce and sprinkle remaining cheese on top.
Bake until top is lightly browned and bubbling, about 30 minutes.
Serve with baked potato with sour cream and a side salad, if you wish.
Beverage: A nice chablis or Chardonnay wine.
Strawberry Mousse
2 pints (4 cups) strawberries OR 1 pkg. (1 lb.) frozen unsugared
strawberries, thawed
1 envelope unflavored gelatin
1/2 cup sugar
1/2 cup water
2 egg whites
Pinch cream of tartar
1 cup heavy cream
Prepare a collar for a 5 cup souffle dish: Measure wax paper long enough
to encircle dish. Fold lengthwise in half (wax paper should be about 2 inches higher than
rim of dish). Fasten collar with tape or string.
Wash, hull, and pat strawberries dry on paper toweling. Puree berries, a cup at a time, in
container of electric blender. Pour into bowl. Repeat until all are pureed.
Combine gelatine and 1/4 cup of the sugar in a small saucepan; stir in water. Place over
very low heat and stir constantly until gelatin and sugar are dissolved. Cool mixture.
Stir cooled gelatin mixture into pureed strawberries. Place bowl in pan partly filled with
ice and water to speed setting.
Beat egg whites with cream of tartar in small bowl with electric mixer until foamy white.
Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue stands in soft
peaks. Beat cream in another small bowl until soft peaks form.
Fold meringue and whipped cream into strawberry mixture until no streaks of white remain.
Pour into prepared dish. Refrigerate 4 hours or until set.
Remove collar gently, freeing souffle from wax paper, if necessary, with a small knife.
Garnish with additional whipped cream and strawberries, if you wish.
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