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| | From: Genie· (Original Message) | Sent: 7/15/2008 8:55 PM |
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Reply
| | From: Genie· | Sent: 7/15/2008 8:56 PM |
MOCK LOBSTER
Serving Size : 10
(Use in place of lobster for salads, sandwiches, etc.)
2 lb Haddock; fillet Tomato juice; or V8/to cover 1/2 c Chili sauce 1/2 c Horseradish; prepared 1/4 c Sour cream
Poach fish in tomato juice to cover with spices of your choice or in V8. Simmer until fish flakes.
Mix the other ingredients together to make the sauce and adjust for YOUR taste. Add the sauce to the fish, making sure it is not too thick. It should look like lobster salad and you can use diced celery and/or onion. | |
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Reply
| | From: Genie· | Sent: 7/29/2008 8:33 PM |
Highbrow Haddock
1 pound frozen haddock fillets 1/4 cup onion, finely chopped 5 tablespoons butter 2 tablespoons all purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup milk 4 ounces sharp cheese, shredded 1/2 cup milk 1 envelope sour cream sauce mix 1 4 ounce can mushrooms, sliced 1 cup frozen peas, thawed
In a large skillet, barely cover fish with water. Simmer gently until fish flakes with a fork; drain. Break fish into large chunks; set aside. In a large saucepan, cook onion in 2 tablespoons butter until tender but not brown. Blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat. Add cheese; stir until melted. Reserve some cheese for topping dish. Using 1/2 cup milk, prepare sour cream sauce mix according to directions. Combine cheese, sauce, fish, mushrooms, peas and sour cream sauce. Place in casserole and top with reserved cheese. Bake at 400F for 15 to 20 minutes. Serves 6.
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