1 packet ranch dressing mix
1/3 cup lemon juice
3 tbsp olive oil
3 tbsp dry white wine or water
1 1/2 - 2 lbs mild white fish fillets
Combine dressing mix with lemon juice, olive oil and wine in a shallow
dish. Mix well. Add fish and coat all sides with mixture. Cover and
refrigerate for 15-30 minutes. Remove fish from marinade and place on
broiler pan. Broil 9-12 minutes or until fish begins to flake.
Three-Cheese Pasta Skillet
3 cups uncooked corkscrew pasta
1 can cream of mushroom soup
1 cup water
1/8 tsp pepper
1 cup shredded 2-cheese blend
1/3 cup grated Parmesan cheese
1 can French-fried onions
Cook pasta according to package directions; drain. Mix soup, water,
pepper, cheeses and 2/3 cup onions in skillet. Heat to a boil. Add
pasta and top with remaining onions. Cover and cook over low heat 2
minutes or until hot.
Taco Cornbread Casserole
1 box jiffy brand cornmuffin mix
1 can creamed corn
1/4 cup milk
1 lb ground beef
1 pkg taco seasoning
1 cup cheddar or colby cheese, grated
1/2 cup finely chopped onion
In a skillet, brown beef. Drain grease. Add taco seasoning and 1/2
cup water. Simmer for 5 minutes. While meat is cooking, in a bowl,
mix corn muffin mix, egg, milk and creamed corn. Spread half of the
mixture in a well greased, 8in casserole dish. Pour taco meat on top
of cornbread. Sprinkle onions and then cheese. Top with remaining
cornbread mixture. (This layer will not be as thick as the bottom--
spread to cover the top the best you can.) Bake at 400 for about 30
minutes or until golden and set.
Broccoli Au Gratin
1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine
1. Bring 1 inch of salt water to boiling; add broccoli. Cook until
stems are tender 12 to 15 minutes; drain.
2. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees.
Beat soup and milk with hand beater until smooth; pour over broccoli.
Mix remaining ingredients until crumbly, sprinkle over cheese sauce.
Bake until crumbs are very light brown, about 20 minutes.