french dressing (marinade) 1/3 C lime juice 2/3 C olive oil 1 T soy sauce dash garlic salt dash fresh ground black pepper
Marinate a big snapper or any baking fish in 1 cup of the french dressing for 4-6 hours. If fish is split for stuffing, marinate the inside of the fish too. Stuff with bread stuffing if desired.
Bake at 450° for 5-6 minutes or until well seared, brush plenty of the marinade over the fish. Cover and bake until tender, basting with the marinade frequently.
A little basil or thyme or crushed bay leaves may be added to the fish before baking.
2 T. oil 1 lb. hamburger--crumbled 2 cloves garlic--crushed 2 8 oz. cans tomato sauce 1½ t salt; ¼ t pepper ½ t oregano ½ lb. lasagne noodles mazzarella cheese (½ lb) sliced ¾ lb. cottage cheese parmesan cheese-grated
Heat oil. Brown hamburger and garlic. Add sauce and seasonings. Simmer until thickened (20-30 minutes). Cook noodles in water with a little oil about 15 minutes (until tender). Fill casserole with alternate layers:
noodles mazzarella cheese cottage cheese meat sauce parmesan cheese
End with meat sauce and parmesan cheese. Bake in oven 375° 15-20 minutes.
1 can corn 1 lb. hamburger ½ green pepper ½ onion salt & pepper 1 can tomatoes
Fry hamburger crumbling it while it cooks, then add onions and diced green pepper. Fry. Add corn and tomatoes. Season to taste.
1 lb. hamburger 1 C cooked rice 2 t catsup ½ onion diced 1 egg 1 can tomato paste 1 can water
Fry in fat until brown, then add tomato paste and water. Cook until done.
1 C rice ½ lb. or more sausages 1 large onion 1 clove garlic ½ lb. tomatoes ½ chilli pepper salt pepper cayenne butter
Cook rice and let stand so that the water will evaporate and the rice will be dry. Chop onion and garlic and fry to a light golden colour in butter. Quarter the tomatoes and add to the onion, crushing them to extract the juice. Fry the sausages separately and when done cut in 2 inch lengths. Put the cooked rice in a deep pan, add the fried onion, garlic and tomatoes, and the butter in which they were cooked. Add the sausages, mix well, season with salt, pepper, dash cayenne and finely chopped chilli pepper. Cover and simmer very gently for 30 minutes, stirring often. Serve very hot.