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FISHERMAN'S QUICK FISH

4 filets cod (6 oz)
1 c creamy Italian-style salad dressing
?? c shredded sharp Cheddar cheese
1 c crushed potato chips

Preheat oven to 500 degrees F. Coat a 9 x 13 inch baking dish with non-stick cooking spray. In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes. Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish is done.

Makes 4 servings.


CREAMED CHIPPED BEEF ON TOAST

4 Tbs (60 ml) butter
1/2 lb (250 g) mushrooms, sliced
6 oz (170 g) dried chipped beef
Salt and freshly ground pepper to taste
1 Tbs (15 ml) Worcestershire sauce
1 recipe cream sauce (see below)
4 to 8 slices toasted white bread

Melt the butter in a heavy saucepan over moderate heat. Add the mushrooms and saut?© for 5 minutes, stirring frequently. Add the chipped beef and Worcestershire sauce and stir to combine. Remove from the heat. Taste for seasoning with salt and pepper - the chipped beef may already be salty enough. Combine with the cream sauce and spoon over toasted white bread.

Serves 4.

Cream Sauce

6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
1 cup (250 ml) beef or chicken broth, or milk
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a heavy saucepan over moderate heat. Stir in the flour and allow to bubble for 3 to 5 minutes, stirring frequently. Add the liquids and the seasonings and stir constantly with a whisk until thick and creamy.

Makes about 2 cups (500 ml).


GARLIC AND HERB SHRIMP CROSTINI

2 cans (4 oz. each) shrimp, drained
?? teaspoon dried basil or dill weed
1 package (8 oz.) cream cheese, softened
1/3 cup olive oil
1 large garlic clove, minced
1 French bread baguette

Combine olive oil and garlic. Slice bread into ?? inch to ?? inch slices. Place on baking sheet and brush with oil mixture. Bake at 400?° F for 5 to 10 minutes until lightly browned. Toss shrimp with basil or dill weed. Spread crostini with cream cheese; top with shrimp.

Makes about 36 appetizers.

*Note: Crostini can be warmed at 400?° F for about 5 minutes after topping with cheese and shrimp.


HERBED ROAST BEEF WITH HORSERADISH SAUCE AND YORKSHIRE PUDDING

1 3-rib standing rib roast (about 7 lbs, 3.2 Kg)
1/4 cup (60 ml) Dijon-style mustard
3 cloves garlic, finely chopped
3/4 cup (180 ml) chopped fresh parsley
2 Tbs (30 ml) olive oil
2 tsp (10 ml) dried thyme
2 tsp (10 ml) dried rosemary
Salt and freshly ground pepper to taste

For best results, age the beef for 4 to 7 days. Unwrap the roast, dry it thoroughly with paper towels, and place it on a wire rack set over a pan lined with paper towels. Refrigerate uncovered for 4 to 7 days. Before cooking, trim off any parts that are completely dehydrated.

Whether you age the beef or not, allow the roast to sit at room temperature for 3 to 4 hours before cooking. Tie segments of cooking twine around the roast, between and parallel to the ribs, to prevent the outer layer of meat from separating from the rest of the roast during cooking. Place the roast rib-side down on a wire rack in a large roasting pan. Spread the top and sides with the mustard. Combine the remaining ingredients and spread over the mustard. Place in a preheated 200F (95C) oven until the internal temperature reaches 130F (55C) for medium-rare, about 3 1/2 hours, or 30 minutes per pound. Remove from the oven and let stand 30 to 60 minutes before serving. Reserve the drippings for the Yorkshire pudding.

To carve, stand the roast up so the bones are pointing upward. Remove the twine and slide a long carving knife along the ribs to separate the meat from the bones. Place cut-side down and cut across the grain into thick slices.

Serves 6 to 8.

Horseradish Sauce

1 cup (250 ml) sour cream
3 Tbs (45 ml) prepared horseradish, or to taste
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Combine all ingredients and refrigerate at least 1 hour before serving.

Makes about 1 1/4 cups (310 ml).

Yorkshire Pudding

2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
2 Tbs (30 ml) beef drippings

Combine the egg, flour, milk, and salt in an electric blender. Process at high speed for 2 to 3 seconds. Turn off the machine and scrape down the sides of the jar. Blend for 40 seconds. To make by hand, beat the eggs and salt until frothy. Beat in the flour gradually, followed by the milk. Refrigerate for at least 1 hour. Heat the beef drippings in a large roasting pan (you may use the one the roast was cooked in after removing the rest of the drippings) over moderate heat until the drippings are hot and begin to bubble. Beat the batter briefly and pour into the hot roasting pan. Place in a preheated 375F (190C) oven and bake for about 30 minutes, until the batter is crisp and brown and has risen up the sides of the pan. Cut the pudding into squares and serve immediately.

Serves 6 to 8.


GRILLED SALMON WITH MUSTARD BUTTER

Consider this recipe more of a suggestion rather than a true recipe because just about any fish can be substituted for the salmon, and the butter goes equally well on grilled beef, chicken, and pork.

4 oz (125 g) unsalted butter at room temperature
3 Tbs (45 ml) Dijon-style mustard
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) chopped chives
2 Tbs (30 ml) chopped parsley
1 Tsp (5 ml) fresh lemon juice
Salt and freshly ground pepper to taste
4 - 6 salmon steaks or fillets, about 6 - 8 oz (175 - 225 g) each
2 Tbs (30 ml) olive oil

Combine the butter, mustards, herbs, lemon juice, salt, and pepper in a small bowl. Roll the mixture into a log about 4 inches (10 cm) long and wrap in plastic wrap. Refrigerate until firm. Rub the salmon steaks with the olive oil and season with salt and pepper. Place on a grill over moderate heat and cook, turning once, until the flesh is firm to the touch and opaque throughout. Place a ?? inch (1 cm) thick slice of the butter on each portion.

Serves 4 to 6.


PICKLED SHRIMP

2 lbs (900 g) medium shrimp, peeled and deveined
1 large onion, peeled and thinly sliced into rings
2 lemons, thinly sliced
1-inch (2.5 cm) piece of fresh ginger root, thinly sliced
?? cup (60 ml) finely chopped parsley
2 cups (500 ml) cider vinegar
3 bay (laurel) leaves
1 Tbs (15 ml) mustard seed
1 Tbs (15 ml) coriander seed
1 Tbs (15 ml) whole black peppercorns
1 Tbs (15 ml) salt
?? cup (60 ml) olive or vegetable oil

Boil the shrimp in boiling salted water for 3 minutes. Drain and pat completely dry with paper towels. Toss the shrimp with the sliced onion, lemons, ginger, and parsley. Divide the shrimp mixture between two wide-mouthed quart (1 L) jars. Combine the remaining ingredients except the oil in a saucepan and bring to a boil over high heat. Spoon the hot liquid over the shrimp, filling the jars almost to the to. Gently spoon the oil over the surface of the liquid and seal the jars. Refrigerate for at least 24 hours before serving. Will keep up to 2 weeks, tightly sealed and refrigerated.

Serves 6 to 8 as an appetizer.


SALMON BALL? 

Here's an excellent variation on the traditional cheese ball. It's quick and easy to prepare, so providing an elegant-tasting appetizer for dinner guests doesn't have to be a chore-the only other thing you need is a box of crackers. Note that red or pink salmon lends an attractive color. You can omit the nuts, if you prefer. The ball keeps 2 to 3 days. Serves 4-6. Per serving: 250 cal, 21.4 g fat, 62 mg cholesterol, 2.8 g carbohydrates, .6 g fiber, 13 g protein, 505 mg sodium.

1 can salmon (red or pink is more attractive)? 
2 mounded tbsp horseradish, squeezed? 
1 8-oz pkg cream cheese, softened? 
Salt, to taste? 
?? c nuts, chopped

Blend all ingredients except nuts (use a food processor if you want a smoother texture); chill. Roll in nuts before serving.


BLUEBERRY BANANA BREAD

2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup sugar
1 egg, beaten
1/2 cup vegetable oil
1 tsp vanilla extract
2/3 cup mashed bananas
1 cup fresh blueberries
1/2 cup chopped nuts

In a large bowl, combine flour, salt, baking soda and sugar.

In a separate bowl, combine egg, oil, and vanilla extract and mix.

Add to dry ingredients. Fold in bananas and blueberries and mix well. Add nuts and mix.

Pour into a greased loaf pan and cook at 350F degrees about 1 hour. Allow bread to cool before slicing.


JALAPENO CORNBREAD

This cornbread is moist, rather than crumbly--and you can spice it up to whatever degree you like by adding more or fewer jalapenos. Serves 12.

Per serving: 221 calories, 15 grams fat, 13 milligrams cholesterol, 19 grams carbohydrates, 2 grams fiber, 4 grams protein, 284 milligrams sodium.? 

1-1/2 cups self-rising cornmeal? 
2 tablespoons sugar? 
1/2 cup vegetable oil? 
2 eggs, at room temperature? 
8 ounces sour cream, at room temperature? 
8-ounce can creamed corn? 
1 large onion, chopped? 
1/2 cup chopped green pepper? 
2 or 3 jalapeno peppers, chopped fine? 
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Grease a 9-inch by 13-inch baking pan.? 

Combine cornmeal, sugar, oil, eggs, and sour cream; stir until all dry is moistened. Stir in remaining ingredients; mix well. Pour into prepared pan. Bake 30 minutes.


CHICKEN AND GARLIC STEW

Talk about making your home smell wonderful--this dish will do it. For dinner you not only get tender, flavorful chicken, you also have soft, nutty garlic cloves to enjoy spread on hot French bread with the meal.? 

Serves 2-4

6 chicken thighs? 
3/4 tsp salt? 
3/4 tsp white pepper? 
20 cloves garlic? 
3 c water? 
2 tbsp olive oil? 
1/2 c chopped celery and leaves? 
1/2 c chopped fresh parsley? 
1/8 tsp thyme? 
1 c dry white wine? 

Preheat oven to 375 degrees. Season chicken with 1/4 tsp salt and 1/4 tsp pepper. Separate cloves of garlic; drop unpeeled into boiling water for 1 minute. Drain and rinse under cold water, then peel. In a shallow 2-qt casserole, add oil, coating bottom of dish. Add garlic, celery, parsley, 1/2 tsp salt, 1/2 tsp pepper, and thyme. Add wine and stir. Add chicken, skin side down, and baste. Cover tightly; cook 35 minutes. Turn chicken, baste, and cook 40 minutes.

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For Two...

SHRIMP FANDANGO

Serves 2

1 tablespoon peanut oil
?? cup each yellow & red bell peppers, large diced
1 clove garlic, minced
10 ounces large shrimp, shelled & deveined
?? cup dry vermouth
?? cup Chinese snow peas, steamed until tender crisp
?? cup julienne cut carrots, steamed until tender crisp
?? cup scallions, sliced
Dash of each salt & hot sauce

In a 10-inch skillet heat oil over medium heat; add and garlic and saut?© until peppers are tender, about 2 minutes. Increase heat to high; add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients; cook, stirring constantly, until heated through. May be served over hot rice or rice noodles if desired.