Originally Posted by CFrance

Melon gazpacho
I made this today--very good!

I tried the chicken and pesto recipe and it was delicious, I am going to try the wontons next and then the leeks. These are wonderful new dishes to try and I am sure some of them will end up as favorites.

[Sgroemm]

Love this dish because you can serve it for breakfast, lunch or dinner!
Ham & Cheese Strata
Arrange 6 slices of white bread (crusts cut off) in the bottom of a greased 13X9 in. baking dish. Top with 1/2 pound cooked diced ham (I ask the deli to cut a 1/4 inch slice of Virginia baked ham for me when I don't have ham leftovers to use) and 2 cups shredded cheddar cheese. Cover with 6 more slices of white bread (crust cut off). In a bowl mix 6 eggs, 3 cups of milk, 2 tsp. Worcestershire sauce, 1 tsp. ground mustard, 1/2 tsp. salt, 1/4 tsp. pepper and a dash of cayenne. (Add 1/4 cup minced onion and 1/4 cup minced green pepper if you like). Pour this over the ingredients in the baking dish. Sprinkle the top with 1 cup crushed cornflakes and drizzle with 1/4 cup melted butter. Bake for 50-60 minutes at 350 degrees.

Originally Posted by Sgroemm

Love this dish because you can serve it for breakfast, lunch or dinner!
Ham & Cheese Strata
Arrange 6 slices of white bread (crusts cut off) in the bottom of a greased 13X9 in. baking dish. Top with 1/2 pound cooked diced ham (I ask the deli to cut a 1/4 inch slice of Virginia baked ham for me when I don't have ham leftovers to use) and 2 cups shredded cheddar cheese. Cover with 6 more slices of white bread (crust cut off). In a bowl mix 6 eggs, 3 cups of milk, 2 tsp. Worcestershire sauce, 1 tsp. ground mustard, 1/2 tsp. salt, 1/4 tsp. pepper and a dash of cayenne. (Add 1/4 cup minced onion and 1/4 cup minced green pepper if you like). Pour this over the ingredients in the baking dish. Sprinkle the top with 1 cup crushed cornflakes and drizzle with 1/4 cup melted butter. Bake for 50-60 minutes at 350 degrees.

Oh, that sounds good too, a nice prep ahead dish

[Madelaine Amee]

We are usually too busy in the morning to eat a real cooked breakfast, so we very often enjoy breakfast for supper. Had this last night:

Large Portobello Mushroom sauteed in butter or oil
topped with two slices of crispy bacon
topped with one or two sunny side eggs
and enjoy with crusty bread and side salad.

You can also use the mushroom with bacon and a slice or two of cheese of your choice and leave off the egg.

Makes a great, tasty, quick supper dish.

We like mushrooms in all shapes and sizes and I find that Aldi's mushrooms are priced right and last much longer than supermarket mushrooms.

[Madelaine Amee]

Here is another one we have had recently: Not this week, but the week before Aldi's had 2.lb bags of frozen wild caught Alaskan Cod pieces. All different sizes and shapes, just thin pieces, not the big thick pieces priced at $9.99 per bag.

Fish Chowder:
1.lb Cod Fillets
1 large Yellow Onion diced (Spanish Onion)
3 cups Diced Yellow Potatoes - not baking potatoes
1 Cup Full fat milk
1 can Evaporated milk
2 cups Water
Salt. pepper and parsley flakes

Dice and saute in 1/2 cup butter the onion. Add the two cups of water and bring to a boil, add the potatoes and cook for 10 minutes. Lay the pieces of fish on the top and reduce heat and simmer very gently for 10 minutes. Try not to break up fish. Slowly add the milk and evaporated milk and simmer for about 10 minutes. Remove from heat, cool completely and place in refrigerator overnight. It will thicken overnight. The following day, bring to simmer, taste and season with salt and pepper and DO NOT BOIL. Serve very warm, but not boiling hot with crusty bread.

This is a very simple recipe, but it is absolutely the best fish chowder I have made. It gave us chowder for two nights.

Message for CFrance: You may be able to find fish heads and bones at your fish market and make this even better with a good fish stock.

[CFrance]

Originally Posted by Madelaine Amee

We are usually too busy in the morning to eat a real cooked breakfast, so we very often enjoy breakfast for supper. Had this last night:

Large Portobello Mushroom sauteed in butter or oil
topped with two slices of crispy bacon
topped with one or two sunny side eggs
and enjoy with crusty bread and side salad.

You can also use the mushroom with bacon and a slice or two of cheese of your choice and leave off the egg.

Makes a great, tasty, quick supper dish.

We like mushrooms in all shapes and sizes and I find that Aldi's mushrooms are priced right and last much longer than supermarket mushrooms.

Okay, I'm trying that. Could even brush the portobellos with oil and grill them first. Thanks for the Aldi's tip.

We have roasted asparagus spears on a sheet pan and then topped them with sunny-side-up eggs for dinner. Hmm, I'm thinking crumbled (real) bacon along with this. So I googled and came up with this: Bacon and Eggs Over Asparagus Recipe
Even easier because the eggs are done on the asparagus in the pan.


Back 48 years ago, when there was little money left at the end of the month, we often had breakfast for dinner. Now we do it because it tastes good.

[CFrance]

Originally Posted by Madelaine Amee

Here is another one we have had recently: Not this week, but the week before Aldi's had 2.lb bags of frozen wild caught Alaskan Cod pieces. All different sizes and shapes, just thin pieces, not the big thick pieces priced at $9.99 per bag.

Fish Chowder:
1.lb Cod Fillets
1 large Yellow Onion diced (Spanish Onion)
3 cups Diced Yellow Potatoes - not baking potatoes
1 Cup Full fat milk
1 can Evaporated milk
2 cups Water
Salt. pepper and parsley flakes

Dice and saute in 1/2 cup butter the onion. Add the two cups of water and bring to a boil, add the potatoes and cook for 10 minutes. Lay the pieces of fish on the top and reduce heat and simmer very gently for 10 minutes. Try not to break up fish. Slowly add the milk and evaporated milk and simmer for about 10 minutes. Remove from heat, cool completely and place in refrigerator overnight. It will thicken overnight. The following day, bring to simmer, taste and season with salt and pepper and DO NOT BOIL. Serve very warm, but not boiling hot with crusty bread.

This is a very simple recipe, but it is absolutely the best fish chowder I have made. It gave us chowder for two nights.

Message for CFrance: You may be able to find fish heads and bones at your fish market and make this even better with a good fish stock.

We used to make this with Lake Michigan white fish. Added chopped green pepper to the onion.


I made this once for a friend who had a serious lung operation. She said the butter was just dripping down her chin and she was licking the pan.

I love the fact that your chowder recipe does not come out gummy, Madelaine.

I just brought fresh sardines home from the supermarket for Crosby. I know I can find fish heads. Our kids who are visiting in October are going to love your chowder.

Ooooh you guys are good.

[Madelaine Amee]

Originally Posted by CFrance

We used to make this with Lake Michigan white fish. Added chopped green pepper to the onion.


I made this once for a friend who had a serious lung operation. She said the butter was just dripping down her chin and she was licking the pan.

I love the fact that your chowder recipe does not come out gummy, Madelaine.

I just brought fresh sardines home from the supermarket for Crosby. I know I can find fish heads. Our kids who are visiting in October are going to love your chowder.

OK France, now I am more than envious. I have to buy Norr fish cubes to add some real flavor - I just knew you would be able to walk into the village and find an old fashioned fish monger. By the way, this chowder is beyond delicious, but don't serve it too hot. I made that mistake and you cannot get the flavor. I have another one with corn chowder and shrimp. When I make that I will publish it here. Corn out of the can and add shrimp.

[CFrance]

Originally Posted by Madelaine Amee

OK France, now I am more than envious. I have to buy Norr fish cubes to add some real flavor - I just knew you would be able to walk into the village and find an old fashioned fish monger. By the way, this chowder is beyond delicious, but don't serve it too hot. I made that mistake and you cannot get the flavor. I have another one with corn chowder and shrimp. When I make that I will publish it here. Corn out of the can and add shrimp.

Thanks for the tip about the heat. Anticipating the corn/shrimp chowder. Cooked shrimp is abundant here. I prefer the ones where I don't have to rip the heads off

[tomwed]

Originally Posted by Madelaine Amee

Here is another one we have had recently: Not this week, but the week before Aldi's had 2.lb bags of frozen wild caught Alaskan Cod pieces. All different sizes and shapes, just thin pieces, not the big thick pieces priced at $9.99 per bag.

Fish Chowder:
1.lb Cod Fillets
1 large Yellow Onion diced (Spanish Onion)
3 cups Diced Yellow Potatoes - not baking potatoes
1 Cup Full fat milk
1 can Evaporated milk
2 cups Water
Salt. pepper and parsley flakes

Dice and saute in 1/2 cup butter the onion. Add the two cups of water and bring to a boil, add the potatoes and cook for 10 minutes. Lay the pieces of fish on the top and reduce heat and simmer very gently for 10 minutes. Try not to break up fish. Slowly add the milk and evaporated milk and simmer for about 10 minutes. Remove from heat, cool completely and place in refrigerator overnight. It will thicken overnight. The following day, bring to simmer, taste and season with salt and pepper and DO NOT BOIL. Serve very warm, but not boiling hot with crusty bread.

This is a very simple recipe, but it is absolutely the best fish chowder I have made. It gave us chowder for two nights.

Message for CFrance: You may be able to find fish heads and bones at your fish market and make this even better with a good fish stock.

thank-you this looks great---i especially like that there are only a few ingredients

[Madelaine Amee]

Originally Posted by tomwed

thank-you this looks great---i especially like that there are only a few ingredients

Tom, this is really simple. Super easy. My DinL, from Maine, makes a seafood chowder with loads of different fish and seafood and it takes forever and does not taste this good. We should all start looking for cod or haddock on sale and pass the word.

[tomwed]

Originally Posted by Madelaine Amee

Tom, this is really simple. Super easy. My DinL, from Maine, makes a seafood chowder with loads of different fish and seafood and it takes forever and does not taste this good. We should all start looking for cod or haddock on sale and pass the word.

Or we could deliver it to each other, COD.

[Opmoochler]

any white fish (I do not like tilapia)
1 container of Publix mango/peach salsa (in the deli area)
Curry

Preheat oven 400
Line a 9X11 pyrex pan with foil
place filets so they don't touch
smother filets with salsa
sprinkle curry liberally over all (it is spicy-be careful!)
Bake uncovered 15-20 min (depends on the thickness of your fish)

We also usually serve yellow (saffron) rice and a spring greens etc salad with the fish dish.

[CFrance]

Originally Posted by Opmoochler

any white fish (I do not like tilapia)
1 container of Publix mango/peach salsa (in the deli area)
Curry

Preheat oven 400
Line a 9X11 pyrex pan with foil
place filets so they don't touch
smother filets with salsa
sprinkle curry liberally over all (it is spicy-be careful!)
Bake uncovered 15-20 min (depends on the thickness of your fish)

We also usually serve yellow (saffron) rice and a spring greens etc salad with the fish dish.

Holy cow. I LOVE Publix mango/peach salsa. I eat it by the spoonful. And I love curry. I am definitely going to try this.


By "any white fish," how thick? I would think Mahi or swordfish would be too thick to cook in that amount of time. Or grouper.