Robyn's Recipes
Meal of the Week

This seafood recipe is comparable to fried fish, but it's done in the oven instead of actually being fried.  The flavor is every bit as excellent, and you'll have about half the calories and fat.  This is simple to prepare and offers a delectable version of fried.  Perfect for a weeknight meal since the preparation time is minimal.

Entree

Oven Fried Fish

3 tablespoons butter
3/4 cup cornflake crumbs
3/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon water
Tartar sauce or Cocktail sauce
1 lb. frozen or fresh fish fillets (your choice -- flounder, orange roughy, sole, whitefish, cod, haddock)

Preheat oven to 450 degrees.  Place butter in a baking dish and put into oven until butter melts. 

In a shallow dish, stir together the cornflake crumbs, onion salt, pepper and paprika.

In another shallow dish, combine the beaten egg and water.  Measure thickness of fish.  Dip frozen or fresh fillets into egg mixture.  Coat with crumb mixture.  Place in the baking pan on top of the melted butter.

Bake, uncovered, at 450 degrees till fish flakes easily.
Bake for approximately 1/2 hour, but if fillets are not too thick, they may not take quite as long...watch them so they don't become overcooked.
Serve with tartar sauce or cocktail sauce, if desired.

Makes about 4 servings.

 Side Dishes

Spiced Corn on the Cob

4 ears of corn (fresh or frozen)
3 tablespoons butter
1 tablespoon taco seasoning mix (dry)
2 tablespoons water

Boil ears of corn until done.

Then:

Heat oven to 400 degrees.
Melt butter and add taco seasoning mix.  Brush  all over the ears of corn.  Place each ear on double thickness heavy-duty aluminum foil.  Sprinkle ears with a little water.  Wrap tightly in foil and twist the ends.  Place ears on rack in oven and bake for about 25 minutes, turning once during baking.

Noodles Romanoff

4 cups uncooked wide noodles
2 cups sour cream
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh chives (optional)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons butter
1/4 cup grated Parmesan cheese

Cook noodles according to package directions.
While the noodles are boiling, mix sour cream, 1/4 cup parmesan cheese, the chives, salt, pepper and garlic powder.
Drain noodles when done.  Stir butter into the noodles.
Stir in sour cream mixture.  Place on a warm platter.
Sprinkle with 1/4 cup parmesan cheese.

Dessert
Carrot Cake

1-1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (about 5 medium carrots)
1 cup coarsely chopped walnuts
Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees.  Spray bottom and sides of a cake pan, OR 2 round pans, with cooking spray.
Lightly flour the pans to prevent batter from sticking.

In a bowl, mix sugar, oil and eggs until blended.  Beat 1 minute.  Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting.  Beat for 1 minute.
Stir in carrots and nuts.  Pour batter into pan.

Bake a rectangular pan for 40-45 minutes, round pans for 30-35 minutes, or until a toothpick inserted in center comes out clean.  Cool in pan on a rack.

Frost cooled cake with Cream Cheese Frosting.

Cream Cheese Frosting

1 8-oz. cream cheese, at room temperature
1/4 cup butter, (1 stick) at room temperature
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth. 

If you have any frosting left over, place in tightly closed container and keep refrigerated.

Beverage Suggestion:
Sparkling Citrus Drink

2 cups cold water
1 6-oz. can frozen orange juice concentrate, thawed
1 6-oz. can frozen grapefruit juice concentrated, thawed
1 bottle (1 liter size), refrigerated

Mix all ingredients in a large pitcher.  Serve over ice.