Spicy Fish With Wild Rice and Mushrooms
Tips:
For a quick side dish to serve with any meal, sprinkle fresh or canned fruit with one teaspoon each of sugar and orange drink mix. Sprinkling this on any fruit not only gives it a delicious flavor but helps keep the fruit from turning brown.
For a different type of dressing, try adding salsa to some mayonnaise. You can use this on salads, vegetables or as a dip.
For a different twist on meatloaf leftovers, add a thin slice of meatloaf to your regular grilled cheese sandwich.
Menu:
Spicy Fish
Wild Rice and Mushrooms
Steamed Snow Peas
Wheat Bread and Butter
Spice and Crumb Banana Bars
Recipes:
Spicy Fish
2 (6 oz.) fish fillets
1/4 tsp. garlic pwd.
Salt and pepper to taste
1/4 cup salsa
Juice from half a lime
Place fish on a greased (or foil lined) baking sheet. Sprinkle with garlic powder, salt and pepper. Pour on salsa, then top with lime juice. Bake at 350 degrees for 15-20 minutes until it flakes with a fork. You could experiment and use lemon pepper, a pat of butter, other fresh herbs or green onions on it, too.
Wild Rice and Mushrooms
3 Tbsp. margarine or butter
1 (5 oz.) pkg. fresh mushrooms, sliced
1 cup uncooked wild rice
1/2 cup green onions, sliced
3 cups chicken broth
Saute mushrooms in margarine in a large skillet for 3 minutes. Add rice and cook 10 minutes, stirring. Stir in onions and broth, bring to boil and pour into greased 1 1/2 qt. casserole dish. Bake at 350 degrees for 45-60 minutes until rice is tender.
Spice and Crumb Banana Bars
2 cups flour
1 cup sugar
3/4 cup brown sugar, firmly packed
1/2 cup butter or margarine, softened
1 cup ripe bananas, thinly sliced
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1/2 cup sour cream
1 egg
Preheat oven to 350 degrees. Combine first 4 ingredients until crumbly and press 1 1/2 cups of it into an ungreased 9×13 pan. Reserve 1/2 cup of crumb mixture for the top. Add the rest of the ingredients to the remaining crumb mixture and beat for 1 minute at medium speed until well blended. Pour over crust and sprinkle with reserved crumbs. Bake 30-40 minutes until golden brown. Cool before cutting.
Photo By: Ralph Daily
I don’t usually take the time to respond to your blog because I am always in a hurry. But, since you asked today I will let you know that you can’t improve upon perfection. I look forward to what you write(especially the articles about teaching kids to make do when money is tight) and all the help and recipes you give for the home. I do read and I do try the recipes and I use everyone of your homemade cleaning recipes you have shared. Thank you so much for your articles.
This recipe looks and sounds great. After 36 years of cooking I am finally experimenting with cooking fish. I was always reluctant to try it because of not knowing when it was done and usually overcooking. This sounds simple and delicious so I will bravely venture forth. Thanks!
Trying to vote to keep menus and recipes but not working. Like your newsletters and gives me ideas and hints.
Thank you very much–don’t change tooooooo drasticlly. Remember, if it works leave it alone.
Nancy.
Thanks Nancy. Somethings are working but others aren’t so we are just seeing what people like.
I just thought you would like to know what a big hit the banana bars have been at my house. I needed a recipe to use up a few bananas I was afraid would go bad. I did not anticipate that my husband would like this recipe so much. Now when ever the last crumb of cake is gone, two or three more bananas appear mysteriously on top the fridge. He’s even made up a couple batches. I think the next time I find those bananas, I’ll try the banana pie that I saw on here (made with vanilla pudding mix.)I’m getting a bit sick of the crumb cake..lol.
As for the fish, sounds so good. Like Cindy cooking with fish always made me nervous…but it gets easier the more you practice. The only thing stopping me now is waiting for it to go on sale at a price I’m willing to pay. :)