Family Favorite Recipes

Fried Fish Tacos

Haven't tried this recipe yet, but it sounds delicious! From Yahoo! Foods...

Ingredients:
1 quart vegetable oil
12 corn tortillas
1 cup all-purpose flour
2 teaspoons salt
1 cup beer (not dark)
1 pound cod fillet, cut into 3- by 1-inch strips
Shredded lettuce (or cabbage)
Sour Cream
Avocado slices
Chopped or sliced radish
Red or green salsa
Lime wedges

Instructions:

1. Preheat oven to 350 degrees F.

2. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360 degrees F.

3. Meanwhile, separate tortillas and make 2 stacks of 6. Wrap each stack in foil and heat in oven 12 to 15 minutes.

4. While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.

5. Increase oil temperature to 375 degrees F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.

6. Assemble tacos with warm tortillas, fish, and accompaniments.

Yield: 6 servings

Easy Baked Fish & Chips

Found this recipe in a Kraft magazine. Love it!

Prep: 5 min. - Total: 35 min.

Ingredients:

1 large baking potato
2 Tbsp. Italian dressing
1/2 pouch (1/4 of 5.5oz. pkg) Shake 'N Bake Extra Crispy Seasoned Coating Mix
1/2 lb. white fish fillets (such as haddock, halibut or cod)
2 Tbsp. mayo or Miracle Whip dressing

Directions:

PREHEAT oven to 400 degrees F. Cut potato lengthwise into 8 wedges. Toss potatoes with Italian dressing in bowl. Arrange, cut sides down, on large baking sheet coated with cooking spray. Bake 15 min.

MEANWHILE, reserve 2 Tbsp. of the coating mix for potatoes; set aside. Place remaining coating mix on plate. Spread one side of fish fillets with half of the mayo. Dip fish in coating mix. Turn over; brush other side of fish fillets with remaining mayo. Turn fish over to coat all sides well with coating mix.

REMOVE potatoes from oven; turn over and arrange around outer edges of baking sheet. Place fish in center of baking sheet. Sprinkle reserved 2 Tbsp. coating mix over potatoes. Bake 15 minutes or until fish flakes with fork and potatoes are tender.

Makes 2 servings.

Spicy Chicken Enchiladas

This is another tasty Kraft recipe. (I think the cream cheese is the secret ingredient that makes these taste so good!)

Ingredients:

1 small onion, chopped
1 clove garlic, minced
1 tablespoon oil
1 pound boneless skinless chicken breasts, cooked, shredded
1 1/2 cups tomato salsa, divided
4 ounces cream cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup shredded cheddar cheese and Monterey Jack cheese, divided
1 (4 ounce) can chopped green chilies, drained
8 flour tortillas

Directions:

Preheat oven to 350 degrees F. Cook and stir onion and garlic in hot oil in large skillet on medium heat 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese and green chilies; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with remaining 1-1/4 cups salsa and remaining 1/2 cup shredded cheese.

Bake 15 to 20 minutes or until heated through.

Yield: 4 servings

Tomato Tart Recipe:

Ingredients:
Olive oil cooking spray
Dough for 1 pie crust
2 tablespoons olive tapenade
2 large red tomatoes, thinly sliced
2 large green tomatoes, thinly sliced
Salt & freshly ground black pepper
1 tablespoon fresh thyme
1 tablespoon fresh basil
Optional: 1-2 tablespoons parmesan cheese shreds

Instructions:
Preheat oven to 375 degrees. Lightly spray a 9-inch tart pan with removable bottom with olive oil cooking spray.

Place the dough between two sheets of parchment or wax paper and roll out to a 10-inch circle. Gently set the dough over the tart pan, then press it into the edges and up the sides, pinching off and discarding any extra. Lightly spray the tart shell with olive oil. Bake for 10 minutes. Let cool 10 minutes. Increase over to 425 degrees.

Spread the tapenade evenly over the bottom of the tart shell. Using a circular pattern, place a single layer of tomato slices, edges overlapping, over the tapenade. Season with salt, pepper and the herbs. Sprinkle the top with parmesan cheese shreds, if desired.

Bake for 20 minutes. Let rest 10 minutes before serving.

Makes 6 servings.

Amish Sour Cream Apple Pie Recipe
Serves 8

Ingredients:

1 cup sour cream
1 large egg
3/4 cup sugar
2 tbsp all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
2 1/2 cup apples, peeled, diced
1 - 9 inch pie shell, unbaked

Crumb Topping

1/2 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 cup butter
1 tsp ground cinnamon

Instructions:

1. Use dairy sour cream for this recipe-not a sour cream substitute.
2. Beat sour cream and egg together; add sugar, flour, salt and vanilla.
3. Mix until smooth.
4. Stir in apples.
5. Place mixture into pie shell and bak in preheated 400 degree oven for 25 minutes.
6. Meanwhile mix topping ingredients until crumbly. Remove pie from oven and sprinkle the crumb topping over.
7. Bake 20 minutes longer.

This is a good recipe, but perhaps a bit on the mild side.

Ingredients:

1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons sugar
2 tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
2 teaspoons cornstarch
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red-pepper flakes

Cooking Directions:

In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

Yield: 4 servings