CREOLE FISH ORLEANS
PAM 1 cup chopped onion
1/2 cup sliced celery 1 tsp. minced garlic
1 16 oz, can undrained tomatoes 1 bay leaf
1 tbsp. Worcestershire sauce hot pepper sauce to taste
1 cup sliced fresh mushrooms 1-1/2 Ibs. fish fillets*
*Sole, flounder or other firm, lowfat fish. Spray large skillet with PAM & saute onion, celery & garlic 3 minutes. Stir in tomatoes, bay leaf, W sauce & hot pepper sauce. Simmer 15 minutes or until thickened. Add mushrooms, roll fillets & arrange in sauce. (If thick fillets, just arrange without rolling them.) Cook 10-15 minutes longer on low heat until fish is done. Remove bay leaf from sauce & discard. Spoon sauce around fish. Yield 4 servings - approximately 273 calories, 12 grams fat & 85 mg. cholesterol/serving.
NOTE: I might use Creole seasoning instead of hot pepper sauce with this dish. Maybe even substitute other seafood such as scallops or shrimp & serve over rice.
TUNA FISH CASSEROLE
1 6-1/2 oz. can tuna, water pack
1 10-1/2 oz. can Healthy Request condensed mushroom soup
1/2 cup hot water
1 8 oz. pkg. noodles
1 16 oz. pkg. frozen peas
1 cup finely crushed cracker crumbs or WOW potato chips
1/4 cup grated parmesan cheese
Cook noodles & drain. Combine first 5 ingredients in a 2 qt. casserole. Combine crumbs with parmesan cheese & sprinkle over the top. Bake 20 m.inutes at 350 F
LEAN CABBAGE ROLLS
(Cooking with Jacques Pepin
- Today's Gourmet)
1 head cabbage 1 med. onion
2-3 cloves garlic 1 cup raw rice
1 lb. lean ground beef thyme, caraway, dill
salt & pepper
Remove 8 large outer leaves from the cabbage & cook until tender (20-30 minutes). Cool quickly in cold water (and keep in water to keep leaves pliable.) Meanwhile, shred remaining cabbage & combine in large frying pan with chopped onion & minced garlic. Cook until cabbage is wilted. Cook 1 cup rice with 2 cups water 25 minutes. Put rice into a large mixing bowl, add ground beef, thyme, caraway seeds, dill, salt & pepper to taste. Combine & mix in the cooked shredded cabbage mixture. Technique for stuffing cabbage leaves: Cut at rib to facilitate folding. Fill all eight leaves with mixture. Fold 4 ways & put into roasting pan seam down.
SAUCE: Combine 1 1/2 cups chicken, beef, or vegetable stock with about 1 cup tomato juice (or 1 pint canned tomatoes) & 1-2 tablespoons each brown sugar & vinegar. Pour sauce over cabbage rolls, cover the pan & cook in moderate oven 325-350 F 1 hour. Remove cover & cook 1/2 hour.
2 lbs. round steak
1-1/2 tbsp. margarine or olive oil
salt & pepper or Mrs. Dash
1 can stewed tomatoes (2 cups)
1-1/2 cups sliced onion (about 3 medium)
1 green pepper sliced (optional)
small amount of flour for coating
Remove fat from steak, cut in pieces. Pound with meat hammer & coat lightly with flour. Brown quickly in oil or margarine, using 1/2 tsp. at a time. Season meat as you brown it. Layer browned meat & vegetables in the browning pan. Simmer 1-1/2 to 2 hours on low heat in covered pan. Serve with potatoes if desired. The tomato "gravy" is a really tasty topping!