Robyn's Recipes

Meal of the Week

Welcome to my kitchen.  I'm featuring an easy seafood recipe that doesn't take long to make and can be served as a nice dinner for two, a family meal, or can be served to company.  You can use cod, flounder, orange roughy, or your favorite filet of fish...

Entree

Butter Herb Baked Fish

1/2 cup butter or margarine
2/3 cup crushed saltine crackers (18-20 crackers)
1/4 cup grated Parmesan cheese
1/2 tsp each basil, oregano, and salt
1/4 tsp garlic powder
1 lb or as many filets as you will need, fresh or thawed fish filets

Preheat oven to 350 degrees.
In a 13X9 inch baking pan, melt butter in preheated oven for 5-7 minutes. 
Meanwhile, in a 9" pie pan, combine cracker crumbs, parmesan cheese, basil, oregano, salt and garlic powder. 
Dip fish filets in butter and then in crumb mixture.  Arrange fish filets in baking pan.
Cover with lid or foil.
Bake near center of 350 degree oven for 35-40 minutes or until fish is tender and flakes with a fork.  Serve immediately.
Makes 4 servings.

Side Dish

Lemon-Dilled Vegetables

6 small new potatoes, sliced
3 carrots, cut into 1/2-inch slices
1 cup broccoli flowerettes
1 cup cauliflower flowerettes
(A bag of frozen carrots, broccoli & cauliflower can be used instead)
1 stick butter or margarine
1/4 cup all-purpose flour
3/4 cup milk
1/4 cup Lemon Juice (bottled)
1/2 teaspoon dried dillweed
1/2 teaspoon salt

Steam vegetables or boil in lightly salted water until tender (about 5 minutes)
Place vegetables in a serving bowl.
Melt butter or margarine in heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, about 1 minute.
Gradually add milk and cook over medium heat, whisking constantly until thickened and bubbly.
Remove from heat.  Stir in lemon juice, dill weed and salt. 
Serve over top of vegetables.
Makes about 4 servings.

Suggestion:  Serve with warm crescent rolls (found in a roll in the refrigerated section of the grocery store)

Dessert

Peach Custard Cake

1-1/2 cups all purpose flour
1/2 tsp salt
1/2 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine (1 stick)
1 1-lb-14-oz. can peaches
1/2 teaspoon cinnamon
1 egg, slightly beaten

Preheat oven to 375 degrees.   Put flour, butter, and salt into 1-1/2 quart bowl.  Cut mixture with two knives until mixture looks like coarse meal.
With the back of a spoon, press mixture firmly onto the bottom and halfway up the sides of a buttered 8-inch square baking pan. 
Drain peaches, but save 1/2 cup of the syrup.
Arrange peaches on the crust in pan.  Sprinkle with a mixture of sugar and cinnamon.
Bake for 20 minutes.
Next:  Mix the reserved syrup, evaporated milk and egg.  Pour over the peaches. 
Bake 30 minutes longer or until custard is firm except in center. 
(Center becomes firm upon standing.)
Serve warm or cold.
Makes 8-9 servings.

                           Beverage Suggestion:  Pink Lemonade!!!