Baked Fish

Source: More-with-Less Cookbook
Date tried: June 11/2017
Yield: 6 servings
Time needed: 45 minutes

Extremely easy and quite delicious.

Baked Fish

Baked Fish
1 1/2 lbs. fish fillets cut in serving pieces
1/4 tsp. salt
dash pepper
1 Tbsp. lemon juice
1 1/4 cup white sauce flavoured with 2 tsp. dry mustard powder
1/3 cup buttered bread crumbs
1 Tbsp. minced parsley

Preheat oven to 350oF.

Place the fish fillets in a greased baking dish.
Sprinkle with salt, pepper and lemon juice.
Pour white sauce over fish.
Sprinkle with buttered bread crumbs and minced parsley.
Bake 35 minutes.

Tip: prepare bread crumbs and white sauce ahead of time, then proceed with recipe.
Low-calorie version: omit white sauce and buttered bread crumbs. Dress with lemon juice and parsley only.

White sauce recipe
1-4 Tbsp. margarine
1-4 Tbsp. flour
1 cup milk or other liquid (e.g. stock, tomato juice). Various liquids may be combined.

Melt margarine in saucepan.
Stir in flour and cook, stirring, until bubbly.
Add liquid and cook, stirring constantly, until smooth and thick.

(Vary the amount of margarine and flour to vary the thickness. 2 Tbsp. of each will produce a sauce of the same thickness as undiluted cream soup.)

Baking Mix Cornbread

Source: More-with-Less Cookbook
Date tried: June 2, 2013
Yield: 8 servings
Time needed: 30 minutes

The base for this quick and easy cornbread is a recipe called  Master Baking Mix, but  feel free to use any baking mix, homemade or commercial. 

Today I used all the options: bran and hot chili pepper added to the mix, chopped pepper added to the liquid ingredients and a topping of shredded cheese and ground, roasted sesame seeds.

You might prefer to use a plainer version as a base for gravy, creamed chicken or mushroom sauce. Or use the cornbread in place of regular sliced bread or for cornbread stuffing.

Baking Mix Cornbread

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Cabbage and Pork Salad

Source: More-with-Less Cookbook
Date tried: May 28, 2017
Yield: 4 servings
Time needed: approximately 30 minutes.

This is a delightful salad in the Vietnamese style. A note accompanies the recipe in regard to the “long, slender pieces” of cabbage.

“Vietnamese cooks cut beautiful cabbage salads without a grater. Here’s how: remove leaves from head one by one. Lay several together and roll up tightly. Lay roll on board and slice as thinly as possible with a very sharp knife. Surprisingly fast, and yields a dish completely different from the usual shredded affair.”

Add hard-cooked eggs and tomato wedges to serve as a main dish salad. It is a very good topping for rice or as an accompaniment. It also keeps very well. A week after making it was still very good.

Cabbage and Pork Salad

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Soybean Curd Sauté

Source: More-with-Less Cookbook
Date tried: May 13, 2017
Yield: 4 servings
Time needed: 30 minutes

Have rice cooked and ready, or start it before beginning this recipe and this is a quick and delicious meal. Soybean curd is also known as tofu. If more convenient, the sauce can be made first and kept warm over low heat as you do the stir-fry. Then combine and serve over rice.

Soybean Curd Sauté

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Fresh Spinach Salad

Source: More-with-Less Cookbook
Date tried: August 29, 2015
Yield: 6 servings
Time needed: about 20 minutes

Prior Preparation Needed
Boil and cool eggs

A very simple salad, my favourite kind, and quick to prepare. I used the Swiss cheese recommended in the recipe, but I think it would be quite nice with feta, havarti, or cheddar as well.

Fresh Spinach Salad

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Orange-Ice Delight

Source: More-with-Less Cookbook
Date tried: Feb. 9, 2015
Yield: 1 pint
Time needed: a minute in the blender

Personally, I don’t like ice cubes, so I just substituted some really cold water. I wasn’t at all sure what I would get from this, as I don’t usually like a combination of orange and milk either. But this was very nice. I am glad I tried it and I will try it again, especially for a quick breakfast on a hot summer day.

Orange-Ice Delight

Orange-Ice Delight

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