| 69 | 70 | 71 | 72 | 73 |
| 1 | 39 | 78 | 117 | 156 |
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NOTES : Essential Equipment: grill
Fish is easy to fix and so good for you. Fish is available whole,
drawn and pan-dressed, but you'll find it most often in steaks or
fillets. You can purchase fish fresh or frozen. When you select
fresh fish, the scales should be bright with a sheen, the flesh
should be firm and elastic and there should be no odor. Frozen
fish should be tightly wrapped and frozen solid; there should be
no discoloration and no odor.
Cuts of Fish
Fish steaks are the cross section of a large pan-dressed fish.
Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
serving.
Fish fillets are the sides of the fish, cut lengthwise from the
fish. They can be purchased with or without skin. Fillets usually
are boneless; however, small bones, called pins, may be present.
Allow 1/4 to 1/3 pound per serving.
Nutr. Assoc. : 5322 0 4098 0
*
Exported from MasterCook *
Home-Style Potato Soup
Recipe By
:
Serving Size : 5
Categories : Chapter 4
Soups and Stews
Preparation Time :0:00
Potatoes
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
1
1
2
1
pound potatoes (about 3 medium)
(14 1/2 ounce) can ready-to-serve chicken broth
medium green onions with tops
cups milk
1/2
1
1
1
/4
/8
/8
teaspoon salt
teaspoon pepper
teaspoon dried thyme leaves
Peel the potatoes, and cut into large pieces.
Heat the chicken broth and potatoes to boiling in the saucepan over high
heat, stirring occasionally with a fork to make sure potatoes do not stick
to the saucepan. Once mixture is boiling, reduce heat just enough so
mixture bubbles gently. Cover and cook about 15 minutes or until potatoes
are tender when pierced with a fork.
While the potatoes are cooking, peel and thinly slice the green onions.
Cut green onions into thin slices, using some of the green part. Throw
away the tip with the stringy end. If you have extra onions, wrap them
airtight and store in the refrigerator up to 5 days.
When the potatoes are done, remove the saucepan from the heat, but do not
drain. Break the potatoes into smaller pieces with the potato masher or
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