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Orange Cake Filling
Card 1 Front:
Orange Cake Filling
½ c. sugar 1 T. lard
3 T. cornstarch ¾ c. water
¼ t. salt 1 egg
¼ T. flour 1 t. lemon juice
juice & rind of 1 orange
Mix dry ings. Add water & lard &
cook 15 mi. in d. b. Beat egg slightly
add to cooked mixture, add orange
Card 1 Back:
and lemon juice. Use when cold
between layers with plain white
frosting for top.
---
# Orange Cake Filling
## Ingredients
- 1/2 cup sugar
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 1/4 Tbsp flour
- 1 Tbsp lard
- 3/4 cup water
- 1 egg
- 1 tsp lemon juice
- Juice and rind of 1 orange
## Instructions
1. Mix dry ingredients together.
2. Add water and lard and cook 15 minutes in a double boiler.
3. Beat egg slightly and add to the cooked mixture.
4. Add orange juice, rind, and lemon juice.
5. Use when cold between cake layers, with plain white frosting for the top. -
Ginger Ale Punch
2 qt ginger ale
1c. strong tea .
2 cinnamon sticks
1 c. sugar
3/4 c. orange juice
1/3 c. lemon juice
Booze to taste
make tea w/ cinnam
boil for while
pour over
sugar
add juices,
Booze & ale
at end
can refrigg own.
night w/o ginger
ale.
Card 1 Back:
Mrs. Barb Washburn
[REDACTED] Madison, Wis.
---
# Ginger Ale Punch
*Recipe from the kitchen of Mrs. Barb Washburn*
## Ingredients
- 2 qt ginger ale
- 1 cup strong tea
- 2 cinnamon sticks
- 1 cup sugar
- 3/4 cup orange juice
- 1/3 cup lemon juice
- Booze to taste
## Instructions
1. Make tea with cinnamon sticks; boil briefly.
2. Pour hot tea over sugar and stir to dissolve.
3. Add juices and booze.
4. Add ginger ale at the end.
5. Can refrigerate on its own overnight without the ginger ale (add ginger ale just before serving). -
Steamed Cod with Drawn Butter / Jiffy Fillets
KITCHEN TESTED SEAFOOD RECIPES SERIES 207
STEAMED COD WITH
DRAWN BUTTER
This is called the "poor man's lobster."
2 I.Q.F. cod fillets 1/4 cup lemon juice
(about 3/4 lb. each), Bay leaf
thawed 2 onion slices
2 tablespoons salt
Lay thawed cod fillets in deep skillet.
Cover with water, add salt, lemon juice,
bay leaf and onion slices. Bring almost to
a boil, lower heat, cover, and let simmer 3
minutes or until meat flakes easily when
fork is inserted. Serves 4.
To Make Drawn Butter: Melt butter and
skim froth off the top. Pour clear butter
off milky sediment which settles to the
bottom.
JIFFY FILLETS
2 lbs. I.Q.F. fillets 1 teaspoon salt
1/4 cup melted fat or oil Dash white pepper
2 tablespoons lemon juice Paprika
Thaw frozen fillets. Cut into serving
size portions. Combine fat, lemon juice,
salt, and pepper. Place fish, skin side up,
on a well-greased broiler pan and brush
with fat. Sprinkle with paprika. Broil
about 3 inches from source of heat for 4
or 5 minutes. Turn carefully and brush
with remaining fat. Sprinkle with paprika.
Broil 4 or 5 minutes longer, or until fish
flakes easily when tested with a fork.
Serves 6.
NOTE: SEE ADDITIONAL SERIES FOR OTHER "MOUTH WATERING" RECIPES.
Card 1 Back: blank
---
# Steamed Cod with Drawn Butter and Jiffy Fillets
*Two recipes on one Kitchen Tested Seafood Recipes promotional card — Series 207*
---
# Steamed Cod with Drawn Butter
*Serves 4*
> This is called the "poor man's lobster."
## Ingredients
- 2 I.Q.F. cod fillets (about 3/4 lb. each), thawed
- 2 Tbsp salt
- 1/4 cup lemon juice
- 1 bay leaf
- 2 onion slices
### For the Drawn Butter
- Butter (quantity as needed)
## Instructions
1. Lay thawed cod fillets in deep skillet.
2. Cover with water; add salt, lemon juice, bay leaf, and onion slices.
3. Bring almost to a boil, lower heat, cover, and let simmer 3 minutes or until meat flakes easily when fork is inserted.
### To Make Drawn Butter
1. Melt butter and skim froth off the top.
2. Pour clear butter off milky sediment which settles to the bottom.
3. Serve drawn butter alongside steamed cod.
## Editor's Notes
- **"I.Q.F."** — Individually Quick Frozen; a standard commercial freezing method for fish fillets common from the mid-20th century onward.
---
# Jiffy Fillets
*Serves 6*
## Ingredients
- 2 lbs. I.Q.F. fillets
- 1/4 cup melted fat or oil
- 2 Tbsp lemon juice
- 1 tsp salt
- Dash white pepper
- Paprika
## Instructions
1. Thaw frozen fillets. Cut into serving size portions.
2. Combine fat, lemon juice, salt, and pepper.
3. Place fish, skin side up, on a well-greased broiler pan and brush with fat mixture.
4. Sprinkle with paprika.
5. Broil about 3 inches from source of heat for 4 or 5 minutes.
6. Turn carefully and brush with remaining fat. Sprinkle with paprika.
7. Broil 4 or 5 minutes longer, or until fish flakes easily when tested with a fork. -
Salmon Broccoli Casserole
RECIPE: CUT OUT & SAVE
Salmon Broccoli Casserole
1 can (7¾ oz.) salmon 1 can (4 oz.) mushrooms drained
1 package (10 oz.) frozen broccoli spears ¼ cup grated Parmesan cheese
⅓ cup chopped onion ½ teaspoon dried dill weed
1 tablespoon butter or margarine ½ teaspoon salt
1 can (10¾ oz.) condensed cream of celery ⅛ teaspoon pepper
soup 2 tablespoons lemon juice
Drain salmon, reserving liquid and break into chunks. Cook broccoli according
to package directions and drain thoroughly. Cut into bite-size pieces. Saute
onion in butter or margarine until tender. Add soup and heat through. Stir in
mushrooms, cheese, dill weed, salt, pepper, lemon juice and reserved salmon
liquid. Mix with broccoli and salmon. Pour into shallow buttered baking dish.
Bake at 350°F. for 20 minutes in a conventional oven. Makes 4 servings.
Microwave Directions: Cook in microwave 5 to 7 minutes on high power.
PUGET POWER GAZETTE 1/81
Card 1 Back:
parison of Residential Electric Rates
New York 10.8¢
Boston 6.9¢
Cleveland 7.0¢
Chicago 5.0¢
St. Louis 5.0¢
Denver 6.0¢
Oklahoma City 3.7¢
Memphis 3.4¢
Atlanta 4.8¢
Dallas 5.2¢
---
# Salmon Broccoli Casserole
*Puget Power Gazette — January 1981*
*Makes 4 servings*
## Ingredients
- 1 can (7 3/4 oz.) salmon
- 1 package (10 oz.) frozen broccoli spears
- 1/3 cup chopped onion
- 1 Tbsp butter or margarine
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 1 can (4 oz.) mushrooms, drained
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried dill weed
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp lemon juice
## Instructions
1. Drain salmon, reserving the liquid, and break into chunks.
2. Cook broccoli according to package directions and drain thoroughly. Cut into bite-size pieces.
3. Sauté onion in butter or margarine until tender.
4. Add soup and heat through.
5. Stir in mushrooms, cheese, dill weed, salt, pepper, lemon juice, and reserved salmon liquid.
6. Mix with broccoli and salmon.
7. Pour into a shallow buttered baking dish.
8. Bake at 350°F for 20 minutes in a conventional oven.
### Microwave Directions
- Cook in microwave 5 to 7 minutes on high power. -
Zucchini Cake
Card 1 Front:
ANNUAL COOKBOOK
SUPPLEMENT
WISCONSIN STATE JOURNAL—Sunday, September 5, 1976
Cakes
Second in category
Zucchini Cake
Two cups flour
One-half teaspoon salt
One teaspoon baking soda
One teaspoon baking powder
One-half teaspoon nutmeg
One egg, beaten
One cup sugar
Two-thirds cup cooking oil
Two teaspoons grated orange rind
One-half cup Rice Krispies
Two cups of ground zucchini squash
(unpeeled)
*Frosting
Measure flour by dip-level-pour
method or sift.
Blend flour, salt, baking soda, baking
powder and nutmeg. Set aside.
Beat egg. Add sugar gradually. Add
oil, orange rind, Rice Krispies and
zucchini.
Blend in dry ingredients and pour into
greased and floured 8 by 8-inch pan.
Bake in preheated moderate oven (350
F.) 45 minutes or until done. (It some-
times takes longer). Frost while warm.
*FROSTING
One and one-half cups confectioners'
sugar
Enough lemon juice to allow easy
spreading
Spread frosting thinly over cake.
NOTE: Zucchini peel does not change
the taste and gives interesting green
flecks. Red cherries and nuts may be
added to make a Christmas cake. This
is an original recipe.
SECOND PLACE: Sister Mariquita
Luby, Hillsboro.
[Handwritten margin note, left side, reading bottom to top:]
Nice, but nuts are tastier than Krispies, which get soggy & tough. Carolyn
Harrington
Card 1 Back:
Nature's
Toothbrush Fresh
Sweet Cider
Cheese & Pure Honey
Sausage
HOME GROWN—FRESH PICKED
APPLES
This year's crop from our own or-
chards. Enjoy them at their finest.
Available by
the pound, peck,
bu. or truckload
HALVERSON'S ORCHARD &
FARM
MARKET
---
# Zucchini Cake
*Second Place — Wisconsin State Journal Annual Cookbook Supplement, September 5, 1976*
*Recipe from the kitchen of Sister Mariquita Luby, Hillsboro*
## Ingredients
### Cake
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 egg, beaten
- 1 cup sugar
- 2/3 cup cooking oil
- 2 tsp grated orange rind
- 1/2 cup Rice Krispies
- 2 cups ground zucchini squash (unpeeled)
### Frosting
- 1 1/2 cups confectioners' sugar
- Enough lemon juice to allow easy spreading
## Instructions
### Cake
1. Measure flour by dip-level-pour method or sift.
2. Blend flour, salt, baking soda, baking powder, and nutmeg. Set aside.
3. Beat egg. Add sugar gradually. Add oil, orange rind, Rice Krispies, and zucchini.
4. Blend in dry ingredients and pour into a greased and floured 8×8-inch pan.
5. Bake in a preheated moderate oven (350°F) for 45 minutes or until done. (It sometimes takes longer.)
6. Frost while warm.
### Frosting
1. Combine confectioners' sugar with enough lemon juice to allow easy spreading.
### Assembly
1. Spread frosting thinly over warm cake. -
Low-Fat Lemony Cheesecake with Fresh Fruit
Card 1 Front:
LOW-FAT LEMONY CHEESECAKE WITH FRESH FRUIT
EAGLE
Vegetable Cooking Spray 4 egg whites
¼ c. graham cracker crumbs 1 egg
2 (8-oz.) pkg. fat free cream 1/3 c. lemon
cheese (not in tub) juice from
1 (14-oz) can EagleFat Free concentrate
or Low Fat Sweetened Con- 1 tsp. vanilla
densed Milk (not evaporated) 1/3 c. four
1 c. fresh fruit unsifted
Preheat oven to 300 degrees. Spray bottom of
8" springform pan with cooking spray; sprinkle
crumbs on bottom of pan. In mixer bowl, beat
cheese until fluffy. Gradually beat in Eagle-
Brand milk until smooth. Add egg whites, egg,
Card 1 Back:
lemon juice and vanilla; mix well. Stir in
flour. Pour into prepared pan. Bake 50-55
minutes or until center is set. Cool. Chill.
Serve with fruit. Refrigerate leftovers.
NUTRITION VALUE PER SERVING (USING FAT FREE
EAGLE BRANDS):
210 calories 16g protein 1g total fat
34g carbohydrate 30mg cholesterol
410mg sodium
% OF CALORIES FROM:
Protein 31% Fat 4% Carbohydrates 65%
---
# Low-Fat Lemony Cheesecake with Fresh Fruit
*Recipe by Eagle Brand*
## Ingredients
- Vegetable cooking spray
- 1/4 cup graham cracker crumbs
- 2 (8-oz.) packages fat free cream cheese (not in tub)
- 1 (14-oz.) can Eagle Fat Free or Low Fat Sweetened Condensed Milk (not evaporated)
- 1 cup fresh fruit
- 4 egg whites
- 1 egg
- 1/3 cup lemon juice from concentrate
- 1 tsp vanilla
- 1/3 cup flour, unsifted
## Instructions
1. Preheat oven to 300°F.
2. Spray the bottom of an 8" springform pan with cooking spray; sprinkle crumbs on bottom of pan.
3. In a mixer bowl, beat cream cheese until fluffy.
4. Gradually beat in Eagle Brand milk until smooth.
5. Add egg whites, egg, lemon juice, and vanilla; mix well.
6. Stir in flour.
7. Pour into prepared pan.
8. Bake 50–55 minutes or until center is set.
9. Cool. Chill.
10. Serve with fruit. Refrigerate leftovers. -
Grilled Salmon
Card 1 Front of recipe RCA0008-20260621-0150:
GRILLED SALMON BADCOCK CALENDAR 1992
1/3 cup butter, at room temperature
2 TB. lemon juice
2 TB. Dijon mustard
1/8 tsp. cayenne
1 TB. finely chopped parsley
6 large salmon steaks, 1-inch thick
salt and pepper to taste
Olive Oil
Beat the butter until creamy, gradually beat in
the lemon juice until mixture if fluffy. Beat
in the mustard, cayenne and parsley. Cover and
chill if made ahead; but, serve at room temper-
ature.
Card 1 Back of recipe RCA0008-20260621-0150:
Let coals burn for 30 minutes until a gray ask
forms. Spread coals out evenly. Lightly brush
salmon with olive oil; sprinkle with salt and
pepper. Set salmon on grill, 6 inches above
hot coals. Cook turning once with a wide
spatula until the fish flakes in center, about
5 minutes on each side.
Place steaks on serving platter, top each with
seasoned butter.
Serves 6.
---
# Grilled Salmon
*Badcock Calendar — 1992*
*Serves 6*
## Ingredients
### Seasoned Butter
- 1/3 cup butter, at room temperature
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1/8 tsp cayenne
- 1 Tbsp finely chopped parsley
### Salmon
- 6 large salmon steaks, 1-inch thick
- Salt and pepper to taste
- Olive oil
## Instructions
### Seasoned Butter
1. Beat the butter until creamy.
2. Gradually beat in the lemon juice until the mixture is fluffy.
3. Beat in the mustard, cayenne, and parsley.
4. Cover and chill if made ahead; but serve at room temperature.
### Salmon
1. Let coals burn for 30 minutes until a gray ash forms.
2. Spread coals out evenly.
3. Lightly brush salmon with olive oil; sprinkle with salt and pepper.
4. Set salmon on grill, 6 inches above hot coals.
5. Cook, turning once with a wide spatula, until the fish flakes in the center, about 5 minutes on each side.
### Assembly
1. Place steaks on a serving platter and top each with seasoned butter.
## Editor's Notes
- **Badcock Calendar** — this recipe originates from a promotional calendar issued by Badcock Home Furniture & More, a Florida-based furniture retailer known for producing annual recipe calendars. -
Broccoli Sauce for Pasta
Card 1 Front:
BROCCOLI SAUCE FOR PASTA THE WASHINGTON POST
1 bunch fresh broccoli (about 1½ pounds)
½ cup olive oil
1 teaspoon fresh garlic, minced
¼ cup sun-dried tomatoes, julienned
2 tablespoons lemon juice
1 tablespoon minced fresh oregano or parsley,
or 1 teaspoon minced fresh rosemary (optional)
1 pound pasta, cooked
Freshly grated Parmesan to taste
Remove bite-sized florets from the broccoli.
(Save the rest for soup, if you wish.)
Blanch florets in a large quantity of boiling
salted water for about 3 minutes or until bare-
ly tender.
Card 1 Back:
Drain broccoli and rinse in cold water to stop
cooking.
Heat olive oil in a large skillet or sauce-
pan. Add the garlic and stir for a minute or
two over heat. Add broccoli florets, sun-dried
tomatoes, lemon juice and optional fresh herbs
and toss in oil. Add cooked pasta and toss.
Serve broccoli and pasta dish immediately
with freshly grated Parmesan passed separately.
Makes 4-6 servings.
TEST KITCHEN NOTES: Asparagus can be sub-
stituted for the broccoli in the recipe. Cut
the asparagus (preferably thin stalks) into 1½"
diagonal slices. There should be about 4 cups.
Blanch them as you would the broccoli.
---
# Broccoli Sauce for Pasta
*The Washington Post*
*Makes 4–6 servings*
## Ingredients
- 1 bunch fresh broccoli (about 1 1/2 pounds)
- 1/2 cup olive oil
- 1 tsp fresh garlic, minced
- 1/4 cup sun-dried tomatoes, julienned
- 2 Tbsp lemon juice
- 1 Tbsp minced fresh oregano or parsley, or 1 tsp minced fresh rosemary (optional)
- 1 pound pasta, cooked
- Freshly grated Parmesan, to taste
## Instructions
1. Remove bite-sized florets from the broccoli. (Save the rest for soup, if you wish.)
2. Blanch florets in a large quantity of boiling salted water for about 3 minutes or until barely tender.
3. Drain broccoli and rinse in cold water to stop cooking.
4. Heat olive oil in a large skillet or saucepan. Add the garlic and stir for a minute or two over heat.
5. Add broccoli florets, sun-dried tomatoes, lemon juice, and optional fresh herbs and toss in oil.
6. Add cooked pasta and toss.
7. Serve immediately with freshly grated Parmesan passed separately.
## Editor's Notes
- **Test Kitchen Note (from card):** Asparagus can be substituted for the broccoli. Cut asparagus (preferably thin stalks) into 1 1/2" diagonal slices — there should be about 4 cups. Blanch as you would the broccoli. -
Lighter Banana Bread
LIGHTER BANANA BREAD THE TAMPA TRIBUNE
3 ripe bananas ½ tsp. ground nutmeg
1 TB. lemon juice ½ tsp. ground cloves
2 cups flour 1 egg and 2 egg whites
1½ tsp. baking powder 3/4 cup sugar
½ tsp. baking soda ½ cup vegetable oil
½ teaspoon salt 2 TB. buttermilk
Spray a 9x95" loaf pan with cooking spray. Line
the pan with wax paper and spray again. Puree
bananas with lemon juice. Stir together the
flour, baking powder, soda, salt, nutmeg and
cloves. Beat together the egg, egg whites,
sugar, oil and buttermilk. Beat in the banana.
Slowly add the flour mixture, mixing just until
Card 1 Back:
blended. Transfer to the prepared pan and bake
in a preheated 350-degree oven for 1 hour.
Let cool in the pan 5 minutes before unmolding.
Cool on a rack before cutting.
---
# Lighter Banana Bread
*The Tampa Tribune*
## Ingredients
- 3 ripe bananas
- 1 Tbsp. lemon juice
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 egg and 2 egg whites
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 Tbsp. buttermilk
## Instructions
1. Spray a 9x5" loaf pan with cooking spray. Line the pan with wax paper and spray again.
2. Puree bananas with lemon juice.
3. Stir together the flour, baking powder, baking soda, salt, nutmeg, and cloves.
4. Beat together the egg, egg whites, sugar, oil, and buttermilk.
5. Beat in the banana mixture.
6. Slowly add the flour mixture, mixing just until blended.
7. Transfer to the prepared pan and bake in a preheated 350°F oven for 1 hour.
8. Let cool in the pan 5 minutes before unmolding.
9. Cool on a rack before cutting. -
Peach Compote
PEACH COMPOTE THE TAMPA TRIBUNE
¼ cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch
2 cups sliced fresh peaches
¼ cup water
1 tablespoon lemon juice
1 pint strawberry or vanilla ice cream or
yogurt
In a small saucepan combine sugar, cinnamon &
and cornstarch; stir in peaches. Add water &
lemon juice; cook and stir until peaches are
tender, about 4 minutes. In 4 dessert glasses
place a scoop of ice cream; top with ½ cup warm
Card 1 Back:
peaches. Garnish with strawberries and mint,
if desired.
Yields 4 portions.
---
# Peach Compote
*The Tampa Tribune*
*Yields 4 portions*
## Ingredients
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 2 cups sliced fresh peaches
- 1/4 cup water
- 1 Tbsp lemon juice
- 1 pint strawberry or vanilla ice cream or yogurt
## Instructions
1. In a small saucepan, combine sugar, cinnamon, and cornstarch; stir in peaches.
2. Add water and lemon juice; cook and stir until peaches are tender, about 4 minutes.
3. In 4 dessert glasses, place a scoop of ice cream.
4. Top each with 1/2 cup warm peaches.
5. Garnish with strawberries and mint, if desired. -
Cherry Cheese Pie
Card 1 Front:
CHERRY CHEESE PIE HERSHEY'S/BORDON
1 9-inch graham cracker crumb crust or baked
pastry shell
1 8-ounce package cream cheese, softened
1 14-ounce can Eagle Brand Sweetened Condensed
Milk (NOT evaporated milk)
1/3 cup ReaLemon Lemon Juice from Concentrate
1 teaspoon vanilla extract
1 21-ounce can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk un-
till smooth. Stir in ReaLemon brand and
Card 1 Back:
vanilla. Pour into prepared crust. Chill 3
hours or until set. Top with cherry pie filling
before serving. Refrigerate leftovers.
Makes one 9-inch pie.
---
# Cherry Cheese Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
- 1 9-inch graham cracker crumb crust or baked pastry shell
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/3 cup ReaLemon Lemon Juice from Concentrate
- 1 tsp vanilla extract
- 1 21-ounce can cherry pie filling, chilled
## Instructions
1. In a large mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in ReaLemon lemon juice and vanilla.
4. Pour into prepared crust.
5. Chill 3 hours or until set.
6. Top with cherry pie filling before serving.
7. Refrigerate leftovers. -
Greek Broiled Fish
GREEK BROILED FISH FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 pounds skinless red snapper
1 teaspoon salt
½ teaspoon pepper
2 tablespoons melted margarine or olive oil
3 tablespoons lemon juice
2 cloves garlic, finely minced
3 TB. margarine or olive oil
½ c. thinly sliced onion rings, cut into ¼'s
1½ cups chopped parsley
1 c. chopped fresh tomato
1 teaspoon lemon juice
Card 1 Back:
Thaw fish if frozen. Pat dry. Sprinkle fillets
with salt/pepper. Place in a well-greased bak-
ing pan, 15x9½x½". Combine 2 TB. melted marga-
rine, lemon juice, and garlic, pour over fil-
lets. Set aside. In a 1-quart saucepan, melt 3
TB. margarine. Add onion and cook until tender,
but not brown. Stir in parsley and tomatoes and
cook just long enough to heat, about 1 min. Stir
in lemon juice. Set aside. Broil fillets about
4" from the source of heat for 4-6 min. Turn
carefully and baste fillets with pan drippings.
Broil 4-6 minutes longer or until fish flakes
easily when tested with a fork. Spread veg-
etable mixture evenly over fillets.
Makes 6 servings.
---
# Greek Broiled Fish
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 2 pounds skinless red snapper
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp melted margarine or olive oil
- 3 Tbsp lemon juice
- 2 cloves garlic, finely minced
- 3 Tbsp margarine or olive oil
- 1/2 cup thinly sliced onion rings, cut into quarters
- 1 1/2 cups chopped parsley
- 1 cup chopped fresh tomato
- 1 tsp lemon juice
## Instructions
1. Thaw fish if frozen. Pat dry.
2. Sprinkle fillets with salt and pepper.
3. Place in a well-greased baking pan, 15x9 1/2x1/2".
4. Combine 2 Tbsp melted margarine, lemon juice, and garlic; pour over fillets. Set aside.
5. In a 1-quart saucepan, melt 3 Tbsp margarine. Add onion and cook until tender but not brown.
6. Stir in parsley and tomatoes and cook just long enough to heat, about 1 minute.
7. Stir in lemon juice. Set aside.
8. Broil fillets about 4" from the source of heat for 4–6 minutes.
9. Turn carefully and baste fillets with pan drippings.
10. Broil 4–6 minutes longer or until fish flakes easily when tested with a fork.
11. Spread vegetable mixture evenly over fillets.