Wednesday, May 17, 2006

Pecan Sandies, Quick Swedish Meatballs, Fish & Chips, Tarter Sauce, Cole Slaw

Pecan Sandies

1/4 c. margarine
8 oz. cream cheese, softened
1 egg
1 tsp. vanilla
1 cake mix
1 c. chopped pecans

Cream margarine and cream cheese. Add egg and
vanilla. Beat well. Add cake mix. Add pecans. Drop
on greased cookie sheet. Bake at 350 degrees for 12 minutes.
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QUICK SWEDISH MEATBALLS

Swedish Meatball
1 1/2 lb. ground beef
1/2 c. dry bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1 sm. onion, chopped
1 egg
1/4 tsp. celery seed
1/8 tsp. nutmeg
1 tbsp. oil
1 can cream of mushroom soup
1/4 c. milk

In medium bowl, combine all ingredients except oil; mix well.
Shape into 1 1/2 inch balls. In large fry pan, brown meatballs
in hot oil; drain fat. Mix cream of mushroom soup and milk.
Add to meatballs, simmer covered, at least 15 minutes.
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Fish and Chips

Chips

2 pounds baking potatoes cut into thin strips
Vegetable oil for frying
Salt and pepper

Dry potato slices with paper towels. Heat oil in a deep fat fryer to about 375 degrees. Line a large roasting pan with paper towels. Drop potato strips, a few at a time, into the deep fat fryer and cook until they are lightly browned and crisp. Transfer the chips from the fryer to the roasting pan, sprinkle with salt and pepper and then keep the chips warm in a preheated 250-degree oven until you are finished frying the fish.

Fish

1 cup flour
One quarter cup beer
1 egg yolk
Pinch of salt
One quarter cup milk
One quarter cup water
1 egg white
2 pounds firm white fish, skinned and cut into 4 inch serving pieces (We used Cod and Rockfish)
Vegetable oil for frying

Combine all ingredients except egg white and fish and mix well. You may need to add additional beer, milk and/or water for the batter to get to the proper consistency. The batter should be thick enough to coat the fish but thin enough to allow you to easily dip the fish into the batter. Allow batter to sit for about 30 minutes. Beat egg white until firm peaks form. Fold egg whites into batter. Rinse fish under water and pat dry. Heat 5 inches of oil in a deep fat fryer to at least 375 degrees. Dip fish pieces one or two at a time into batter until well coated and drop into hot oil. Fry for 4 - 5 minutes or until golden brown. Place on paper towels to drain. Don't try to cook too many pieces of fish at once or else the temperature of the oil will drop. Serve fish and chips with malt vinegar and Easy Tarter Sauce (recipe follows)

The Skinny: Use your favorite egg yolk and egg white substitute. You can also peel off some of the browned batter and just eat the cooked fish to cut down on some calories.

Easy Tarter Sauce

2 Tbsp. dill pickle relish
4 to 5 Tbsp. mayonnaise

Combine relish with mayo in a small bowl. Mix well and serve.

The Skinny: Use low fat mayo.

Cole Slaw

4 cups shredded green cabbage
1 shredded carrot
One half cup mayonnaise
One half cup sugar
One quarter cup red wine vinegar
1 tsp. celery seed
Salt and pepper

Combine all ingredients and blend well. Chill for at least 1 hour before serving.

The Skinny: Use low fat mayo.

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