Ingredients:
- 5 tbsp. butter cubed
- 1 medium onion sliced and seperated into rings
- 1 1/2 pd. Halibut or Salmon steaks
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 3/4 tbsp. garlic powder
- 3/4 tbsp. seasoned salt
- 3/4 tbsp. basil dried
- 3/4 tbsp. dried thyme
- 1/8 tbsp. pepper
- 1/2 cup dried bread crumbs
- 1 cup shredded Parmesan cheese
- Place butter and onion on double layer of aluminon foil. Cut halibut into serving pieces and place on onion.
- In a bowl, combine mayo, sour cream, and seasonings. Set aside 1/2 cup per serving. Spoon remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish tightly. Grill indirectly over medium heat for 15 to 20 minutes or fish flakes easily. Can also do in oven at 400 for 23 minutes. Can also crisp bread crumbs under the broiler.
Ingredients:
- 1 block of cheddar cheese
- 5 hot dogs rinsed
- 5 slices of bacon
- 5 hot dogs buns
- Preheat oven to 425. Sice cheese into 5 1/4 inch thick slices. Cut again in half lengthwise.
- Butterfly hot dogs lengthwise. Place 2 cheese slices into hot dogs and close. Wrap bacon tightly around hot dog covering entire surface.
- Place on greased baking sheet 10 min or until bacon is crisp. May use broiler to crisp bacon further in broiler if bacon does not get crisp in oven. Remove from oven. Allow grease to come off for 1 minute on paper towels. Place into hot dogs buns and serve.
Ingredients:
- 3 6oz. white chocolate baking squares
- 1 14oz. can sweetened condensed milk
- 1/8 tsp. salt
- 3 cups coarsely crushed oreos or any other type of chocolate sandwich cookie.
- In a heavy saucepan, over low heat, melt white chocolate squares, sweetened milk, and salt. Remove from heat.
- Stir in crushed cookies. Making sure that cookies are not too ground or fudge will be grainy.
- Spread evenly into wax papered lined 8 inch square pan. Chill 2 hours or until firm. Peel off paper and cut into squares. Store in refrigerator.
Ingredients
- 3 slices bacon, cut into small pieces
- 1 cup diced peeled potatoes
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 tsp. salt
- 1/8 tsp. dried thyme leaves, crushed
- 1/8 tsp. pepper
- 2 cans minced clams, drained, reserving the liquid
- 1/4 cup all-purpose flour
- 3 cups milk
- Cook bacon in large saucepan over medium heat until crisp. Remove bacon from saucepan, drain on paper towels. Set aside.
- Add potatoes, celery, onion, salt, thyme, pepper, and reserved clam liquid to bacon drippings. Bring to a boil. Reduce heat to low; cover, and simmer 10 minutes or until vegetables are crisp and tender.
- In a 1 quart jar with tight fitting lid, combine flour and milk; shake until smooth. Gradually stir into vegetable mixture. Cook over medium heat for 15 minutes or until thickened, stirring frequently. Stir in clams. Heat gently, stirring frequently. Do not boil. Sprinkle bacon over each serving.
