| 23 | 24 | 25 | 26 | 27 |
| 1 | 39 | 78 | 117 | 156 |
|
NOTES : Essential Equipment: broiler pan with rack
Broiled Fish Fillets: Substitute 1/4 to 1/3 pound fish fillets for
the fish steak. Sprinkle with salt and pepper and brush with
margarine as directed for fish steaks. Broil with tops about 4
inches from heat 5 to 6 minutes or until fish flakes easily with a
fork. Turning the fillets is not necessary.
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
*
Exported from MasterCook *
Brown Sugar-Glazed Carrots
Recipe By
Serving Size : 8
Categories : Chapter 5
:
Preparation Time :0:00
On the Side
Thanksgiving Dinner
Side Dishes
Vegetables
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
2
1
pounds carrots (6 to 7 medium)
teaspoon salt, if desired
cup packed brown sugar
cup margarine or butter
teaspoon grated orange peel
teaspoon salt
1
2
1
/2
/3
/4
1
/2
Peel the carrots, and cut into 1/4-inch slices. Heat 1 inch water to
boiling in the saucepan over high heat. Add the 1/4 teaspoon salt if
desired. Add the carrot slices. Cover and heat to boiling again. Reduce
heat just enough so water bubbles gently. Cook covered 12 to 15 minutes or
until carrots are tender when pierced with a fork.
While carrots are cooking, heat the brown sugar, margarine, orange peel
and 1/2 teaspoon salt in the skillet over medium heat, stirring
constantly, until sugar is dissolved and mixture is bubbly. Be careful not
to overcook or the mixture will taste scorched. Remove the skillet from
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