Ingredient:
- 8 Trout fillets (skinned)
- 1 Stick of butter (1/4 Pound)
- 1 Cup flour
- 1 Juiced Lemon (keep juice)
- 2 Teaspoons of salt or to taste
- 1 Cup of chopped parsley (Flat leaf preferably)
- 3 Teaspoons of red pepper or to taste.
- 1 Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)
Direction:
Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.
|
Ingredient:
- 1 lb. lean ground beef
-
8 c. chicken stock -
4 tbsp. flour -
1 egg -
1 red chili pepper -
4 med. carrots, grated -
5 1/2 tbsp. Minute rice -
1/2 lb. spinach fresh or frozen -
chopped
1/2 tsp. oregano -
1/4 lb. ham chopped -
2 1/2 tbsp. parsley
Direction: Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired. |