The Menu
ENGLISH OVEN FRIED FISH 'N' CHIPS
Can't Miss Cucumber Salad
Peppermint Pattie Brownies
The Recipes
ENGLISH OVEN FRIED FISH 'N' CHIPS
Makes 4 servings.
LIME TARTAR SAUCE
1/2 cup light mayonnaise
1 tsp grated lime zest
2 tbs lime juice
1 tbs capers, chopped
FISH 'N' CHIPS
2 large russet potatoes, cut in 1/2" spears
1/4 tsp each salt and pepper
1 large egg
1 tsp low sodium Old Bay Seasoning
1 1/2 cups panko bread crumbs
1 1/4 pounds tilapia, flounder or catfish fillets, halved lengthwise
1. Heat oven to 450 degrees F. 2 rimmed baking sheets lined with foil, coat with nonstick spray or oil.
2. SAUCE---Stir ingredients in small bowl, cover and refrigerate.
3. FISH 'N' CHIPS---Place potatoes on a baking sheet, coat with nonstick spray or oil, sprinkle with salt and pepper and toss. Bake 30 min. turning after 15 min.
4. Beat egg and seasoning in pie plate or shallow bowl until foamy. Place panko crumbs on a sheet of wax paper.
5. Dip fish in egg mixture, roll in crumbs to cover and place fish on second baking sheet. Coat fish with nonstick spray or oil and bake 12 min. or until fish is cooked through and browned.
SERVE WITH LIME TARTAR SAUCE AND POTATOES.
Can't Miss Cucumber Salad
serves 4.
This cool, creamy salad of layered cucumber, onion, and yogurt is topped off with a sprinkle of parmesan cheese. Lighter than similar salads with sour cream, it is very simple to prepare and a great addition to summer cookouts.
2/3 large English cucumber, thinly sliced
salt and pepper to taste
2/3 small onion, diced
1-1/3 cups nonfat plain yogurt
2 teaspoons garlic powder
1 tablespoon and 1 teaspoon grated Parmesan cheese
1. Arrange cucumber slices in a single layer in the bottom of a bowl. Sprinkle with salt and pepper. Add a layer of onions, and top with a layer of yogurt. Continue layering all the remaining cucumbers, onions, and yogurt this order. Top off with a final layer of yogurt. Sprinkle with garlic powder, and parmesan cheese.
2. Cover and refrigerate for 1 hour before serving.
Peppermint Pattie Brownies
About 36 brownies.
* 24 small (1-1/2 inch) YORK Peppermint Patties
* 1-1/2 cups (3 sticks) butter or margarine, melted
* 3 cups sugar
* 1 tablespoon vanilla extract
* 5 eggs
* 2 cups all-purpose flour
* 1 cup HERSHEY'S Cocoa
* 1 teaspoon baking powder
* 1 teaspoon salt
1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.
2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.
3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.
ENGLISH OVEN FRIED FISH 'N' CHIPS
Can't Miss Cucumber Salad
Peppermint Pattie Brownies
The Recipes
ENGLISH OVEN FRIED FISH 'N' CHIPS
Makes 4 servings.
LIME TARTAR SAUCE
1/2 cup light mayonnaise
1 tsp grated lime zest
2 tbs lime juice
1 tbs capers, chopped
FISH 'N' CHIPS
2 large russet potatoes, cut in 1/2" spears
1/4 tsp each salt and pepper
1 large egg
1 tsp low sodium Old Bay Seasoning
1 1/2 cups panko bread crumbs
1 1/4 pounds tilapia, flounder or catfish fillets, halved lengthwise
1. Heat oven to 450 degrees F. 2 rimmed baking sheets lined with foil, coat with nonstick spray or oil.
2. SAUCE---Stir ingredients in small bowl, cover and refrigerate.
3. FISH 'N' CHIPS---Place potatoes on a baking sheet, coat with nonstick spray or oil, sprinkle with salt and pepper and toss. Bake 30 min. turning after 15 min.
4. Beat egg and seasoning in pie plate or shallow bowl until foamy. Place panko crumbs on a sheet of wax paper.
5. Dip fish in egg mixture, roll in crumbs to cover and place fish on second baking sheet. Coat fish with nonstick spray or oil and bake 12 min. or until fish is cooked through and browned.
SERVE WITH LIME TARTAR SAUCE AND POTATOES.
Can't Miss Cucumber Salad
serves 4.
This cool, creamy salad of layered cucumber, onion, and yogurt is topped off with a sprinkle of parmesan cheese. Lighter than similar salads with sour cream, it is very simple to prepare and a great addition to summer cookouts.
2/3 large English cucumber, thinly sliced
salt and pepper to taste
2/3 small onion, diced
1-1/3 cups nonfat plain yogurt
2 teaspoons garlic powder
1 tablespoon and 1 teaspoon grated Parmesan cheese
1. Arrange cucumber slices in a single layer in the bottom of a bowl. Sprinkle with salt and pepper. Add a layer of onions, and top with a layer of yogurt. Continue layering all the remaining cucumbers, onions, and yogurt this order. Top off with a final layer of yogurt. Sprinkle with garlic powder, and parmesan cheese.
2. Cover and refrigerate for 1 hour before serving.
Peppermint Pattie Brownies
About 36 brownies.
* 24 small (1-1/2 inch) YORK Peppermint Patties
* 1-1/2 cups (3 sticks) butter or margarine, melted
* 3 cups sugar
* 1 tablespoon vanilla extract
* 5 eggs
* 2 cups all-purpose flour
* 1 cup HERSHEY'S Cocoa
* 1 teaspoon baking powder
* 1 teaspoon salt
1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.
2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.
3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.
