Turkey a la Cordon Bleu

6 to 8lb. Butterball® Breast of Turkey

Cordon Bleu Rice:
3 cups cooked rice
2 cups diced fully cooked ham or Canadian bacon
1½ cups shredded aged Swiss cheese
3 tbsp. chopped fresh parsley
3 tbsp. margarine, melted

Cordon Bleu Sauce
½ stick margarine
¼ cup flour
½ tsp. salt
2½ cups milk
3 oz. pkg cream cheese, cut into small pieces
1½ cups shredded aged Swiss cheese

Roast turkey according to package directions.

Meanwhile prepare Rice: Combine rice, ham, cheese, parsley and margarine in
medium bowl. Spoon into 2-qt. casserole. Cover and bake alongside turkey
last 40 minutes of roasting time.

To prepare Sauce: Melt margarine in medium saucepan over medium heat. Blend in
flour and salt. Gradually add milk. Bring to boil, stirring constantly.
Cook and stir 1 minute more. Reduce heat to low. Add cream
cheese and Swiss cheese, stir until melted.

Turkey Fajitas

1/3 cup lemon juice
2 tbsp. oil
1 tbsp. chicken flavor instant bouillon
3 garlic, finely chopped
2 fresh turkey breast tenderloins, pierced with fork
8 flour tortillas, warmed

Garnishes:
Shredded lettuce
Shredded cheese
Green onions
Salsa
Guacamole
Sour Cream

In large shallow dish, combine lemon juice, oil, bouillon and garlic; add
turkey. Cover, marinate in refrigerator 4 hours or overnight, turning
occasionally. Remove turkey from marinade. Grill or broil 10 minutes on
each side or until no longer pink, basting frequently with additional,
lemon juice. Let stand 10 minutes.

Cut turkey into thin slices; place on tortillas. Top with one or more
garnishes; fold tortillas. Serve immediately. Refrigerate leftovers.

Makes 4 servings

Turkey Florentine

6 to 8lb. Butterball® Breast of Turkey
1 6oz. pkg. long grain and wild rice mix
1 10oz. pkg. frozen chopped spinach, thawed, drained
¾ cup diced fully cooked ham

Roast turkey according to package directions. Prepare rice according package
directions. Stir in spinach and ham. Place in butter 1½-qt. casserole.
Bake alongside turkey last 45 minutes of roasting time. Slice turkey and
serve with Florentine rice.

8 servings

Turkey Mushroom Piccata

½ cup flour
½ tsp. basil
½ tsp. paprika
1 lb. turkey breast slices
¼ cup plus 2 tbsp. lemon juice
¼ cup margarine
1 cup sliced fresh mushrooms
½ cup water
1 tsp. Knorr® Chicken Flavor Instant Bouillon

Combine flour, basil, and paprika. Drip turkey slices in ¼ cup lemon juice,
then flour mixture.

In large skillet, brown turkey in margarine 2 minutes on each side or until no
longer pink. Remove from skillet; keep warm. Add mushrooms, water,
bouillon and remaining 2 tbsp. juice; cook until mushrooms are tender.
Pour over turkey slices. Garnish with parsley. Refrigerate leftovers.

Makes 4 servings

Turkey Oscar

4 slices cooked Butterball® turkey (1 lb.)
2 tbsp. margarine
1 6oz. crab meat, drained, warmed
8 hot cooked asparagus spears

Béarnaise Sauce
2 tbsp. tarragon vinegar
1 tbsp. tarragon
2 tbsp. finely chopped shallots or green onions
Dash white pepper
2 egg yolks
2 tbsp. water
1 stick margarine, melted and cooled to room temperature

Heat turkey in margarine in medium skillet over medium heat.
Set aside and keep warm.

To prepare Sauce: Combine vinegar, tarragon, shallots and white pepper in small
saucepan. Over medium heat, cook and stir until vinegar evaporates
and shallots soften. Blend yolks and water in cup; add to shallots,
stirring constantly over low heat until mixture thickens. Remove from
heat. Add margarine gradually, stirring briskly after each additional until blended.

Place turkey slices on individual plates. Top each slice with crab meat,
asparagus and Béarnaise Sauce. Serve with toast points

Turkey Paprikash

3lb. Butterball® boneless Breast of Turkey
Vegetable oil
1 tbsp. paprika, divided
Dash salt
2 tbsp. margarine
¾ cup chopped onion
1 tbsp. flour
1 cube chicken bouillon dissolved in 1 cup hot water
1 cup sour cream
Hot cooked twist-shaped pasta or noodles

Brush turkey with oil. Combine 1 tsp. paprika and salt in cup; sprinkle on
turkey. Roast turkey according to package directions. Remove from pan.
Wrap in foil and let stand 10 to 15 minutes.

Melt margarine in saucepan over medium heat. Add onion; cook and stir until
tender. Stir in flour. Gradually add remaining paprika and bouillon. Bring
to boil over high heat. Reduce heat to low; simmer and stir 3 minutes.
Blend small amount of hot mixture into sour cream, then add to sauce. Heat
gently over low heat to serving temperature. Do not boil. Remove
netting from turkey.

Slice turkey; serve with sauce and pasta.

8 servings

Turkey Parmigiana

4 to 6 slices cooked Butterball® Turkey (1lb.)
2 eggs, slightly beaten
1 tbsp. water
2 tsp. oil
½ cup seasoned dried bread crumbs
¾ cup grated Parmesan cheese
2½ cups spaghetti or marinara sauce
2 tsp. oregano
¾ cup shredded mozzarella cheese

Combine eggs, water and 2 tsp. oil in shallow dish; set aside. Combine bread
crumbs and ½ cup Parmesan cheese in another shallow dish. Dip turkey
slices into egg mixture, then coat with bread crumb mixture.

Heat oil in heavy skillet over medium heat. Brown turkey slices 2 to 4 minutes
per side. Layer turkey in 11 x 7 glass baking dish. Combine
spaghetti sauce and oregano; pour over turkey. Top each turkey slice with
mozzarella and remaining Parmesan cheese. Bake at 350° for 20 to 25 minutes
or until cheese melts.

4 servings

Turkey Breasts with Southwestern Corn Bread Dressing

5 cups corn bread, coarsely crumbled
4 English muffins, coarsely crumbled
3 mild green chilies, roasted, peeled, seeded and chopped
1 red bell pepper, roasted peeled, seeded and chopped
¾ cup pine nuts, toasted
1 tbsp. fresh cilantro, chopped
1 tbsp. fresh parsley, chopped
1½ tsp fresh basil, chopped or 1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 lb. bulk turkey sausage
3 cups chopped celery
1 cup chopped onions
2 to 4 tbsp. turkey broth or water
1 5 to 6 lbs. bone-in turkey breast
2 tbsp. chopped garlic
½ cup fresh cilantro, chopped

In large bowl, combine corn bread, muffins, chilies red pepper, pine nuts,
1 tbsp. cilantro and the other herbs.

In large skillet, over medium-high heat, sauté sausage, celery and onions
8 to 10 minutes or until sausage is no longer pink and vegetables are tender.
Combine with corn bread mixture. Add broth if mixture is dry. Set aside.

Loosen skin on both sides of turkey breast, being careful not to tear skin and
leaving it connected at breast bone. Spread 1 tbsp. garlic under loosened
skin over each breast half. Repeat procedure with ¼ cup cilantro on each side.

In lightly greased 13 x 9 roasting pan, place turkey breast. Spoon half of
stuffing mixture under breast cavity. Spoon remaining stuffing into a
lightly greased 2-qt. casserole; refrigerate. Roast turkey breast,
uncovered, 2 to 2½ hours or until meat thermometer registers 170° in
deepest portion of breast. Bake remaining stuffing, uncovered, along with
turkey breast during last 45 minutes.

Makes 12 servings

Turkey Fillets in Spicy Cilantro Marinade

1 cup chopped onion
1 large tomato, quartered
1/3 cup soy sauce
¼ cup chopped green pepper
3 tbsp. oil
3 tbsp. lime juice
2 tbsp. minced cilantro or parsley
2 garlics, minced
4 turkey breast fillets

Place all ingredients, except turkey, in blender; blend 30 seconds. Place
turkey in large plastic bag; place bag in bowl. Pour marinade over turkey in
bag. Close bag securely; refrigerate 4 hours, turning occasionally. Drain
turkey; reserve marinade. Grill turkey on uncovered grill, over hot,
5 minutes on each side or until tender, brushing often with marinade.

Makes 4 servings

Chicken Apple Saute

4 skinned boneless chicken breast halves (1½ lb.)
1 tbsp. margarine
1 medium apple, cored and sliced
1 cup apple juice
1 tbsp. brown sugar
1 tbsp. cornstarch
2 tsp. Chicken Flavor Instant Bouillon
1/8 tsp. cinnamon
1/8 tsp. nutmeg
½ cup chopped walnuts, toasted

In large skillet, brown chicken in margarine; pour off fat. Add apple slices.
Combine apple juice, sugar, cornstarch, bouillon and spices. Pour over
chicken and apple slices; bring to a boil. Reduce heat; cover and simmer
10 minutes. Cook uncovered 5 minutes or until tender. Garnish with
walnuts. Refrigerate leftovers

Makes 4 servings

Dressed Chicken Breasts with Angel Hair Pasta

1 cup prepared Hidden Valley® Ranch Dressing Salad Dressing
1/3 cup Dijon-style mustard
4 whole chicken breasts, halved, skinned, boned and pounded thin.
½ cup margarine
1/3 cup dry white wine
10oz. angel hair pasta, cooked and drained

In small bowl, whisk together salad dressing and mustard; set aside.

In medium skillet, sauté chicken in margarine until browned; transfer to dish.
Keep warm. Pour wine into skillet; cook over medium high heat, scraping up
any browned bits from bottom of skillet, about 5 minutes. Whisk in
dressing mixture; blend well.

Serve chicken with sauce over pasta; sprinkle with fresh chopped parsley.

Makes 8 servings

Chicken with Peach-Champagne Sauce

Chicken:
1 whole chicken breast, split, boned and skinned
2 tbsp. margarine
2 tsp. lemon juice
White pepper to taste
1 fresh California peach, sliced

Peach-Champagne Sauce
1 tbsp. margarine
1 tbsp. minced red onion
1 tbsp. flour
¼ cup champagne or white wine
Spinach noodles, cooked, optional

For Chicken: Lightly flatten chicken. In large skillet, sauté chicken in
margarine mixed with lemon juice, about 8 minutes; season with pepper.
Add peach slices to chicken and cook longer until peaches are tender.
Remove chicken and peaches and reserve cooking liquid; set aside.

For Sauce: Melt margarine with onion in the same skillet. Stir in flour and
3 tbsp. of the reserved liquid. Stir in champagne. Cook until sauce is
thickened, stirring constantly.

Serve chicken and peaches on noodles. Spoon sauce over chicken.

2 servings

Turkey Vegetable Medley

4 fresh turkey breast slices or 4 skinned boneless chicken breast halves
1 tbsp. oil
½ cup water
2 tsp. chicken-flavor instant bouillon
½ tsp. thyme or tarragon
¼ tsp. onion powder
1 cup thin strips carrots
1 cup each thin strips red and green bell peppers

In large skillet brown turkey in oil. Add water, bouillon, thyme, onion,
powder and carrots. Cover; simmer 10 minutes. Add peppers, cover and cook
5 minutes longer or until tender. Refrigerate leftovers.

Makes 4 servings

Turkey Vegetable Roll-ups

½ cup each thin strips carrots, red bell pepper, summer squash and zucchini
1 lb. fresh turkey breast slices
¼ cup flour
¼ tsp. paprika
2 tbsp. oil
1/3 cup water
¼ cup lemon juice
2 tbsp. dry sherry
1 tbsp. chicken flavor instant bouillon
½ tsp. thyme

Place equal amounts of vegetables on center of turkey slices; roll up from
narrow edge. Combine flour and paprika; coat roll-ups.

In large skillet, brown in oil. Add remaining ingredients; cover and simmer
10 minutes or until turkey is no longer pink. Refrigerate leftovers.

Makes 4 to 6 servings

Turkey with Wine-Glazed Vegetables

3lb. Butterball® Boneless Turkey, thawed, if frozen
1 tsp. rosemary
1 tsp. thyme
8 carrots, cut into ½” slices
8 small red potatoes, unpared, cut into quarters
4 small onions, cut into halves
1 cup chicken broth
1/3 cup white wine
1 medium garlic, minced
2 bay leaves
4 ribs celery, cut into 1” pieces
4 tsp. cornstarch, dissolved in 1 tbsp. white wine

Brush turkey with oil; sprinkle with ½ tsp. of rosemary and ¾ tsp. thyme.
Roast according to package directions.

Meanwhile, place carrots, potatoes and onions in 2-qt. casserole. Combine
broth, 1/3 cup wine, garlic, bay leaves, remaining rosemary and thyme in
small saucepan. Bring to boil over high heat. Reduce heat to low; simmer
3 minutes. Pour over vegetables; cover. Bake alongside turkey during last
hour of roosting time. After 45 minutes, add celery.

When done, remove turkey from oven. Wrap in foil and let stand 15 minutes
before removing netting. Remove vegetables from oven and discard bay
leaves. Drain broth into small saucepan. Add turkey pan drippings.
Gradually stir dissolved cornstarch into broth mixture. Cook and stir over
medium heat until clear and thickened. Pour over hot vegetables and
serve with sliced turkey.

Makes 8 servings

Versatile Chicken

¾ cup buttermilk
1 tbsp. Chicken Flavor Instant Bouillon
½ tsp. oregano, optional
3 lb. chicken pieces
1 cup flour
1 tsp. paprika
¼ cup margarine, melted

In large bowl, combine buttermilk, bouillon and oregano, if desired; let stand
10 minutes. Add chicken, stirring to coat. Let stand 30 minutes to blend flavors.

In plastic bat, combine flour and paprika. Add chicken, a few pieces at a time;
shake to coat. Arrange chicken in 13 x 9 glass baking dish. Drizzle
with margarine. Bake at 350° for 1 hour or until golden.
Refrigerate leftovers

*To fry chicken, omit melted margarine; fry in vegetable oil.

Chicken with Pineapple Mustard Glaze

1 20oz. can Dole® Pineapple Chunks in Syrup
2 chickens (2lbs. each), split in half
4 large garlics
¼ cup margarine, melted
¼ cup chopped parsley
1 tsp. thyme
1/3 cup honey
¼ cup Dijon mustard
1 tbsp. cornstarch

Drain pineapple; reserve syrup. Arrange chicken, skin side up, on rack in
roasting pan. Split each garlic lengthwise into 3 or 4 pieces and insert
under skin of chicken.

Combine margarine, parsley and thyme in a cup. Brush generously over chicken.
Roast in 400° oven for 30 minutes.

Combine honey, mustard, ¼ cup reserved pineapple syrup and any remaining
margarine mixture in small bowl. Mix well. Brush generously onto chicken.
Roast 10 minutes longer.

Combine pineapple, remaining reserved pineapple syrup and cornstarch with honey
sauce in saucepan. Cook, stirring until sauce boils and thickens.
Serve over chicken.

Makes 4 servings

Chicken Cordon Bleu with Golden Cream Sauce

3 whole boneless chicken breasts (2½ lbs.), halved and lightly pounded
6 slices Swiss cheese
6 slices cooked ham
2 tbsp. margarine
¼ tsp. nutmeg
1/8 tsp. white pepper
1 envelope Lipton® Recipe Secrets Golden Onion Recipe Soup Mix
2 cups cream or half and half
¼ cup water
Hot cooked noodles

Top each chicken breast half with slice of cheese and ham; roll up and secure
with wooden toothpicks.

In large skillet, melt margarine and brown chicken over medium heat;
drain. Add nutmeg and pepper, then golden onion soup mix blended with
cream and water. Bring just to boiling point, then simmer, covered,
basting occasionally, 20 minutes or until chicken is done.

To serve arrange chicken and sauce over hot noodles.

Makes 6 servings

Broiled Lemon Chicken

4 skinless boneless chicken breast halves (lb.)
¼ cup Heinz® Worcestershire Sauce
2 tbsp. lemon juice
1 tsp. minced garlic
½ tsp. white pepper
½ tsp. grated lemon peel

Lightly flatten chicken breasts to uniform thickness. For marinade, in small
bowl, combine Worcestershire, lemon juice, garlic, pepper and lemon peel.
Place chicken in shallow dish; pour marinade over chicken. Cover; chill
30 minutes, turning once.

Place chicken on broiler pan; brush with oil. Broil, 4 to 5” from heat source,
3 to 4 minutes; turn. Brush with marinade, then with oil; broil an
additional 3 to 4 minutes or until cooked.

Makes 4 servings

Cancun Chicken

1 Dole® fresh pineapple
2 boneless, skinless chicken breast halves
Salt and pepper to taste
½ tsp. cumin
¼ tsp. oregano
1/8 tsp. ground cloves
1 tbsp. olive oil
¾ cup Dole® pineapple juice
1 tbsp. lime juice
1 tsp. cornstarch
1 tsp. minced cilantro

Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half
for another use, such as pasta salad. Cut fruit from shell with a knife.
Cut frit crosswise into 6 slices.

Pound chicken to ½” thickness. Sprinkle with salt and pepper. Combine cumin,
oregano and cloves in cup. Sprinkle over chicken.

In 8” skillet, sauté pineapple in hot oil over medium-high heat about 1 minute.
Remove from skillet. In same skillet, sauté chicken in pan juices. Reduce
heat. Cover; simmer 1 to 2 minutes. Remove to plate.

Blend pineapple juice, lime juice and cornstarch in cup. Pour into skillet.
Cook, stirring, until sauce boils and thickens. Stir in cilantro. Serve
sauce over chicken and pineapple.

Makes 2 servings

Broiled Lemon Chicken

4 skinless boneless chicken breast halves (lb.)
¼ cup Heinz® Worcestershire Sauce
2 tbsp. lemon juice
1 tsp. minced garlic
½ tsp. white pepper
½ tsp. grated lemon peel

Lightly flatten chicken breasts to uniform thickness. For marinade, in small
bowl, combine Worcestershire, lemon juice, garlic, pepper and lemon peel.
Place chicken in shallow dish; pour marinade over chicken. Cover; chill
30 minutes, turning once.

Place chicken on broiler pan; brush with oil. Broil, 4 to 5” from heat source,
3 to 4 minutes; turn. Brush with marinade, then with oil; broil an
additional 3 to 4 minutes or until cooked.

Makes 4 servings

Baked Apricot Chicken

1 10oz. jar Bama® Apricot or Peach Preserves
¼ cup lemon juice
2 tsp. soy sauce
½ tsp. salt
2½ to 3 lbs. chicken, cut up
1 cup dry bread crumbs
¼ cup margarine

In shallow dish, combine preserves, lemon juice, soy sauce and salt. Cover
chicken with apricot mixture; roll in bread crumbs. Set aside remaining
apricot mixture.

In greased 13 x 9 glass baking dish, arrange chicken; drizzle with margarine.
Bake uncovered, at 350° for 1 hour or until tender.

Heat remaining apricot mixture; serve with chicken. Refrigerate leftovers.

Makes 4 to 6 servings

Apple-Raisin Stuffed Chicken Breasts

1 13oz. can College Inn® Chicken Broth
1/3 cup margarine
1 cup herb-seasoned stuffing mix
1/3 cup chopped apple
¼ seedless raisins
2 whole boneless chicken breasts, split and pounded (1 lb.)
3 tbsp. flour
1 tsp. tarragon

In saucepan, over medium high heat, heat 1/3 cup broth and 2 tbsp. margarine
until melted. Stir in stuffing mix, apple and raisins. Divide mixture
evenly among 4 chicken pieces. Roll up; secure with toothpicks.

In skillet, over medium high heat, melt remaining margarine. Brown chicken on
all sides; remove. Blend flour and tarragon into margarine in skillet.
Gradually add remaining broth, stirring constantly until mixture thickens
and boils. Return chicken to skillet; reduce heat. Cover; simmer 20 minutes
or until done.

Apple & Herb Stuffing

2 cups sliced celery
1½ cups chopped onion
½ cup margarine
1-3/4 cups hot water
1 tbsp. chicken-flavor bouillon cubes
12 cups dry bread cubes
3 cups coarsely chopped apple
1 cup toasted slivered almonds
1 tbsp. chopped parsley
2 tsp. poultry seasoning
¼ tsp. sage

Rich Turkey Gravy:
14 to 1/3 cup flour
¼ cup pan drippings
2 cups hot water
2 tsp. Knorr’s® chicken flavor instant bouillon

In large skillet, cook celery and onion in margarine until tender. Add water
and bouillon; cook until bouillon dissolves.

In large bowl, combine remaining ingredients expect Gravy; add bouillon
mixture. Mix well. Loosely stuff turkey just before roasting. Place
remaining stuffing in greased baking dish. Bake at 350° for 30 minutes or
until hot. Reserve ¼ cup of pan drippings.

To prepare Gravy: In medium skillet, stir flour into reserved pan drippings;
cook and stir until dark brown. Stir in hot water and bouillon; cook and
stir unit thickened and bouillon is dissolved.

Serve with Turkey, if desired. Refrigerate leftovers.

Apple Curry Chicken

2 whole chicken breasts, split, skinned and boned
1 cup apple juice
¼ tsp. salt
1½ cups plain croutons
1 medium-sized apple, chopped
½ cup finely chopped onion
¼ cup raisins
2 tsp. brown sugar
1 tsp. curry powder
¾ tsp. poultry seasoning
1/8 tsp. garlic powder

Arrange chicken breast in a single layer in lightly greased shallow baking dish.

Combine ¼ cup of apple juice and salt in a small bowl. Brush all of mixture
over chicken. Combine croutons, apple, onion, raisins, sugar, curry,
poultry seasoning and garlic powder in a large bow. Stir in remaining apple
juice; spread over chicken. Cover and bake at 350° for 45 minutes or
until chicken is tender.

Makes 4 servings

Scallops Primavera

1 lb. scallops
¼ cup lemon juice
1 cup thinly sliced carrots
3 garlics, finely chopped
½ cup margarine
8oz. fresh mushrooms, sliced (about 2 cups)
¾ tsp. thyme
2 tsp. cornstarch
1;2 tsp salt
¼ cup diagonally sliced green onions
4oz. fresh pea pods or 1 6oz. pkg frozen pea pods, thawed
2 tbsp dry sherry
Hot cooked rice or pasta

In shallow baking dish, combine scallop and lemon juice. Cover; marinate in
refrigerator 30 minutes, stirring occasionally.

In large skillet, over high heat, cook and stir carrots and garlic in margarine
until tender-crisp, about 3 minutes. Add mushroom and thyme, cook and stir
about 5 minutes. Stir cornstarch and salt into scallop mixture; add to
skillet Cook and stir until scallops are opaque about 4 minutes. Add onions,
pea pods an sherry; heat through.

Serve with rice or pasta. Refrigerate leftovers.


Makes 4 servings

Seafood Cacciatore

1 lb. shrimp, cleaned
1 small onion, chopped
2 garlics, minced
2 tbsp. oil
1 14oz. whole tomatoes in juice
1 8oz. can tomato sauce
1¼ cups water
1 medium green pepper, cut into thin strips
¾ tsp. basil
½ tsp. oregano
½ tsp. salt
1 chicken bouillon cube
1½ cups Original Minute® Rice

Cook and stir shrimp with onion and garlic in hot oil in large skillet until
shrimp turn pink. Stir in tomatoes with juice, tomato sauce, water, green
pepper, seasonings and bouillon cube. Bring to full boil, breaking
up tomatoes with spoon. Stir in rice. Cover; remove from heat. Let stand
5 minutes. Fluff with fork

4 servings

Spicy Southern Shrimp Kabobs

1 fresh pineapple
1lb. jumbo shrimp (24 to 26 per lb.), peeled and deveined
6 spicy Italian sausages cut into 1” pieces
½ medium EACH green and red bell peppers, seeded, chunked
¼ cu margarine, melted
¾ tsp. oregano
¾ tsp thyme
½ tsp salt
¼ tsp. white pepper

Twist crown from pineapple. Cut in half lengthwise. Cut ruit from shell, with
knife. Cut fruit into chunks.

For each kabob, arrange 2 pineapple chunks. 2 shrimps, 2 sausage chunks and
2 red or green bell pepper chunks in skewers. Or, arrange as desired to
increase the number for appetizer portions. Arrange skewers on rack in
broiler pan coated with cooking spray or oil. Combine margarine and
seasonings in cup. Brush over kabobs.

Broil 6” fro heat 8 to 10 minutes, basting and turning occasionally or until
shrimp are opaque. Cool slightly before servings.

Makes 12 Kabobs.

Steamed Trout with Orange and Ginger

½ cup WishBone® Italian or Robusto Italian Dressing
1 medium red onion, chopped
¼ cup orange juice
1 tbsp. finely chopped fresh ginger
1 tsp. grated orange peel
½ tsp. cumin
2 whole trout or fresh water fish, boned
1 cup coarsely chopped green onions
1 cup thinly sliced carrots
1 cup thinly sliced snow peas
1 cup thin sliced zucchini

In large shallow oblong baking dish thoroughly combine Italian dressing, red
onion, orange juice, ginger, orange peel, and cumin. Add trout and turn to
coat. Cover and marinate in refrigerator, turning occasionally, at
least 3 hours. Remove trout, reserving marinade.

Preheat oven to 450°. For each serving, place 1 trout on 18 x18 parchment
paper or heavy duty foil; equally top each with reserved marinade, green
onions, carrots, zucchini and snow peas. Wrap loosely around trout and
vegetables, sealing edges airtight with double fold. Bake 20 minutes or
until trout flakes. Serve, if desired, with hot cooked wild rice.

Makes 2 servings

Sweet & Sour Shrimp

1 20oz. pineapple chunks in juice, drained, reserving juice
3/ 4cup water
1/3 lemon juice
1/3 cup brown sugar
3tbsp. cornstarch
3 tbsp. soy sauce
1/8 tsp. ginger
1 lb. medium raw shrimp, peeled and deveined
1 8oz. sliced water chestnuts, drained
1 green bell pepper, cut into chunks
Hot cooked rice

In large skillet, combine reserved pineapple juice, water, juice, sugar, cornstarch,
soy sauce and ginger. Over medium heat, cook and stir until thick and
clear. Add shrimp; cook 3 minutes. Add remaining ingredients except rice;
heat through. Serve with rice. Refrigerate leftovers

4 servings

Teriyaki Fish Fillets

1 20oz. can Dole® Pineapple Chunks in juice
1 garlic, pressed
2 tbsp. slivered fresh ginger
1 tbsp. minced green onion
5 tsp. teriyaki sauce
1 tsp. white vinegar
1lb. sole fillets or any white fleshed fish
2 tsp. cornstarch
1 tsp. minced fresh ginger
1 tsp. sesame oil

Measure 2 tbsp. juice from pineapple can; mix with garlic, slivered ginger,
onion, 3 tsp. of teriyaki sauce and vinegar. Arrange fish in shallow
dish. Pour marinade over fish. Refrigerate 10 minutes.

Arrange fish on greased broiler rack. Brush with marinade. Broil 6 inches from
heat 5 to 6 minutes.

In saucepan, combine remaining teriyaki sauce, undrained pineapple and
remaining ingredients. Cook until sauce oils and thickens/ Serve with fish.

4 servings

Tex-Mex Stir Fry

2 tbsp. vegetable oil
1½ cups broccoli flowerettes
2 carrots, thinly slice diagonally
1 red bell pepper, thinly sliced
½ cup thinly sliced celery
1 lb. medium shrimp, peeled and deveined or thinly sliced boneless chicken or pork
1/3 cup Lawry’s® Fajitas Skillet Sauce
2 tbsp. brown sugar
1 tsp. ginger
1 tsp. dry mustard
3 cups chilled, cooked rice
2 tsp. chopped fresh cilantro, optional
Sliced almonds, lightly toasted, optional

In large skillet, or wok, heat 1 tbsp. oil; add broccoli, carrots, bell pepper
and celery. Stir fry 3 minutes. Remove; set aside.

Add remaining 1 tbsp. oil to the same skillet; stir fry shrimp 3 minutes.
Return vegetables to skillet. Pour Fajita Skillet Sauce, brown sugar,
ginger, and mustard. Cook 2 minutes longer, tossing gently to blend.
Cover and set aside.

In hot skillet, place chilled rice. Stir fry over high heat 3 to 5 minutes or
until slightly crisp and browned. Stir in cilantro, if desired for extra
flavor. Serve shrimp and vegetable over ice. Sprinkle with almonds, if
desired

6 servings

Tropical Kabobs with Peanut Sauce

1 20oz. can Dole® Pineapple Chunks in Juice
1 lb. large shrimp, peeled and deveined
½ cup canned real cream of coconut
1 tbsp. olive oil
2 tsp. soy sauce
2 garlics, minced
2 small red bell peppers, seeded and chunked

Peanut Sauce:
½ cup canned real cream of coconut
¼ cup smooth peanut butter
2 tbsp. soy sauce
1 tbsp. lemon juice

Drain pineapple, reserve juice. Place shrimp in shallow dish. Combine reserved;
juice, cream of coconut, oil, soy sauce and garlic in small bowl.
Pour over shrimp. Cover and marinate in refrigerator 15 minutes or overnight.

On skewers, arrange shrimp pineapple chunks and bell peppers. Grill or broil
6” from heat 8 to 10 minutes or until shrimp turn opaque. Baste frequently
with marinade.

To prepare Peanut Sauce: Combine all ingredients in small saucepan. Cook,
stirring until peanut butter melts and mixture begins to boil. Reduce
heat. Simmer, uncovered 10 minutes, stirring occasionally. Cool to room temp.

Serve Shrimp with Peanut Sauce. Refrigerate leftovers.

4 to 6 servings

Variety of Fish Sauces

TANGY COCOKTAIL SAUCE
¾ cup chili sauce
3 tbsp. lemon juice
½ tsp. horseradish
½ tsp. Worcestershire sauce

In small bowl, combine all the ingredients. Cover; chill. Serve with fish or
seafood. Refrigerate leftovers

Makes about 1 cup sauce.


QUICK TARTAR SAUCE
¾ cup mayonnaise or salad dressing
2 tbsp. pickle relish, drained
1 tbsp. chopped green onion
1 tbsp. lemon juice

In small bowl, combine all the ingredients. Cover; chill. Serve with fish or
seafood. Refrigerate leftovers

Makes about 1 cup sauce.


LEMON BUTTER SAUCE
½ cup margarine
3 tbsp. lemon juice
1/8 tsp. salt, optional

*Choose one additional ingredient, if desired:
1 tbsp. chopped parsley
1 tsp. oregano or dill
¼ cup sliced toasted almonds

In small saucepan, melt margarine; stir in juice and salt and chosen
ingredient*, if desired. Serve with fish or seafood.

Makes 2/3 cup

Saucy Shrimp over Chinese Noodle Cakes

1¼ cups water
2 tbsp. water
2 tbsp cornstarch
4 tbsp. Kikkoman® Soy Sauce
1 tsp. tomato catsup
½ lb. medium size raw shrimp, peeled and deveined
2 tbsp. vegetable oil
1 garlic, minced
½ tsp. minced fresh ginger
1 green pepper, chunked
1 medium onion, chunked
2 stalks celery, cut diagonally into thin slices
2 tomatoes, chunked

Chinese Noodle Cakes:
8 oz. capellini (angel hair pasta)
2 tbsp. vegetable oil

Combine water with 1 tbsp. cornstarch, 3 tbsp. soy sauce and catsup; set side.
Blend remaining cornstarch and soy sauce in small bowl; stir in shrimp
until coated. Heat 1 tbsp. oil in hot wok or large skillet over high
heat. Add shrimp and stir fry 1 minute; remove. Heat remaining oil in
same pan. add garlic and ginger; stir fry until fragrant. Add green
pepper, onion and celery; stir fry 4 minutes. Stir in soy sauce mixture,
shrimp and tomatoes. Cook and stir until sauce boils and thickens. Remove
from heat.

To make Noodles Cakes: Cook pasta according to package directions. Drain;
rinse under cold water and drain thoroughly. Heat 1 tbsp. oil in large
nonstick skillet over medium-high heat. Add half the pasta; slight spread
to fill bottom of skillet to form noodle cake. Without stirring, cook 5 minutes
or until golden on bottom. Lift cake with wide spatula; add 1 tbsp oil to
skillet and turn cake over. Cook 5 minutes longer or until golden brown,
shaking skillet occasionally to brown evenly; remove to rack and keep
warm in 200° oven. Repeat with remaining pasta.

Cut Cakes into squares and serve with shrimp mixture.

Makes 4 servings

Oriental Seafood Stir-Fry

½ cup water
3 tbsp. lemon juice
3 tbsp. soy sauce
1 tbsp. brown sugar
1 tbsp. cornstarch
2oz. fresh pea pods
¾ cup sliced fresh mushrooms
¾ cup diced red bell pepper
1 medium onion, cut into wedges
1 tbsp. vegetable oil
½ lb. imitation crab blend, flaked
Shredded napa cabbage, angel hair pasta or rice noodles

In small bowl combine water, juice, soy sauce, sugar and cornstarch. In large
skillet or wok, over medium high heat, cook and stir vegetables in oil
until tender-crisp; remove. Add soy mixture; over medium heat, cook and
stir until slightly thickened. Add vegetables and crab blend; heat though.

Serve with napa, pasta or noodles. Refrigerate leftovers.

Makes 4 servings

Oriental Almond Stir-Fry

2 tbsp. dry sherry
1 tbsp. soy sauce
½ tsp. sugar
¼ tsp. ginger
1 garlic, minced
¾ lb. shrimp, peeled and deveined
1 tbsp. vegetable oil divided
2 cups diagonally sliced celery
2 cups fresh mushrooms, sliced
1 tbsp. cornstarch
6 tbsp. water
1 10oz. pkg. frozen peas
1½ cups bean sprouts
¼ cup blanched whole almonds

Make marinade by combine first 5 ingredients in a medium bowl. Add shrimp and
let stand at last 10 minutes, stirring occasionally. Using heavy nonstick
skillet or wok, heat 1½ tsp. oil over medium high heat. Add celery and
stir fry 1 minute. Remove from pan and set aside. Heat remaining oil.
With slotted spoon, remove shrimp from marinade; stir fry 2 to 3 minutes or
until shrimp turns pink. Add mushrooms; stir fry 2 to 3 minutes, adding
1 tbsp water, if necessary to prevent sticking.

Stir cornstarch and 6 tbsp. water into marinade; add to skillet add cook about
30 seconds, until thickened. Add celery and remaining ingredients and
stir fry 3 to 4 minutes, until bean sprouts are soft, but still crisp.
Serve over hot brown rice.

Makes 4 servings

Lemon Rice Stuffed Sole

½ cup thinly sliced celery
¼ cup chopped onion
3 cups cooked brown rice
2 tsp. grated lemon peel
¼ tsp. salt
¼ tsp. thyme
1/8 white pepper
2 tbsp. lemon juice
1lb. fresh or frozen sole fillets or any white fleshed fish
2 tsp. margarine melted
1tbsp. snipped parsley
¼ tsp seasoned salt

Coat large skillet with cooking spray and place over medium high heat until
hot. Add celery and onion; cook 2 to 3 minutes or until tender. Stir in
rice, lemon peel, salt, thyme, white pepper and lemon juice. Spoon rice
mixture on lower portion of each fillet. Fold over to enclose rice
mixture. Fasten with wooden toothpicks soaked in water.

Place remaining rice mixture in bottom of shallow baking dish coated with
cooked spray. Place fillet on top of rice. Brush with margarine. Sprinkle
with parsley and seasoned salt. Bake uncovered, at 400° for 10 to 15 minutes
or until fish flakes easily with fork.

Makes 4 servings

Lemon Fish Roll-ups

1 cup cooked rice
1 10oz. pkg. frozen chopped broccoli, thawed and well drained
1 cup shredded Cheddar cheese
1/3 cup margarine, melted
1/3 cup lemon juice
½ tsp salt
¼ tsp white pepper
8 fish fillets, fresh or frozen, thawed

In medium bowl, combine rice, broccoli, and cheese. In small bowl combine
margarine, juice, salt and pepper, add ¼ cup to the broccoli mixture.

Place equal amounts of broccoli mixture on fillets; roll up. Place seam side
down in a shallow baking dish; pour remaining margarine mixture over roll-ups.
Bake at 375° for 20 minutes or until fish flakes with fork. Garnish with
paprika if desired. Refrigerate leftovers.

Makes 8 servings

Lemon Broiled Fish

½ cup margarine, melted
¼ cup lemon juice
2 cups fresh bread crumbs (4 slices)
1 tbsp. chopped fresh parsley
½ tsp. paprika
1 lb. fish fillets, fresh or frozen, thawed

In small bowl, combine margarine and juice. Set aside.

In medium bowl, combine crumbs, parsley and ¼ margarine mixture. Add paprika
to remaining margarine mixture; dip fish into mixture. Broil until fish
flakes with fork; top with crumb mixture. Return to broiler; heat
through. Refrigerate leftovers.

Makes 4 servings

Deep-Fried Clams

2 cups oyster crackers, finely crushed
½ tsp. poultry seasoning
¼ tsp salt
¼ tsp cayenne
1/34 tsp garlic powder
¼ tsp marjoram
2 eggs
1 10oz. can whole baby clams, drained
Oil for frying

Mix cracker crumbs, poultry seasoning, salt cayenne garlic powder and marjoram
in large plastic food storage bag. Set aside. Beat eggs slightly in small
mixing bowl. Gently stir in clams. Remove a few clams with slotted
spoon and add to cracker mixture. Shake to coat. Remove clam form cracker
mixture; set side. Repeat with remaining clams.

Heat 2 to 3 inches oil in deep fryer or large saucepan to 375°. Fry a few clam
at a time, about 30 seconds or until golden brown. Drain on paper
towel. Serve immediately.

2 to 4 servings

Curried Scallops in Rice Ring

1½ lbs. bay scallops
1 tbsp. margarine
1 medium onion, chopped
1 tsp. flour
½ tsp. salt
1 8oz. bottle clam juice
1 cup evaporate milk
1 red apple, cored and chopped
½ tsp. curry powder
6 cups hot cooked rice
1 tbsp snipped parsley

Coat large skillet with cooking spray and place over medium heat until hot.
Add scallops; cook until scallops are almost done, 2 to 3minutes. Remove
from skillet; keep warm. Melt margarine in skillet; add onion and cook
1 to 2 minutes or until tender. Stir in flour and slat; cook stirring
2 minutes over medium-high heat. Gradually add clam juice and milk, stirring
constantly until thickened. Stir in scallops, apple and curry powder.
Keep warm.

Combine rice, parsley and pack into 2-qt. ring mold coated with cooking spray.
Unmold onto serving splatter and fill center of ring with curried scallops.
Serve with chutney, chopped peanuts, grated coconut, and raisins, if desired.

Makes 6 servings

Crispy Oven Fish

2½ cups finely crushed Krunchers® Potato Chips
½ cup grated Parmesan cheese
2tbsp. chopped parsley
½ cup mayonnaise or salad dressing
¼ cup lemon juice
1 lb. fish fillets, fresh or frozen thawed.

Combine chips, cheese and parsley. In small bowl, combine mayonnaise and 2 tbsp.
of lemon juice. Dip fish in remaining juice, then mayonnaise mixture,
and then chip mixture.

Arrange in greased baking dish. Bake at 400° for 5 to 10 minutes or until fish
flakes with fork. Refrigerate leftovers.

Makes 4 servings

Cajun Shrimp

1 cup sliced fresh mushrooms
6 green onions, sliced
2 tbsp. margarine
1 medium tomato, chopped
½ cup Heinz® Thick and Rich Cajun-Style Barbecue Sauce
1 tbsp. lemon juice
¼ tsp. salt
1 lb. raw medium- size shrimp, shelled, deveined
Hot cooked rice

In large skillet, sauce mushrooms and green onion in margarine 1 to 2minutes.
Add tomato, barbecue sauce, lemon juice and salt; heat to boiling. Stir in
shrimp. Simmer, uncovered, 4 to 5 minutes or until shrimp turn pink,
stirring frequently. Serve over rice

4 servings

Berr-Battered Shrimp

½ cup beer
1/3 cup flour
1/3 cup cornstarch
1 egg
2 tbsp. oil
1/8 tsp. cayenne
1/8 tsp. garlic powder
Oil for frying
1 lb. fresh medium shrimp, peeled, deveined and butterflied

Combine beer, flour, cornstarch, egg, 2 tbsp. oil, cayenne and garlic powder in
medium mixing bowl Mix well, cover and refrigerate at least 1 hour.

Heat 2 to 3 inches of oil in deep fryer or large saucepan to 375°. Dip shrimp
in batter. Fry few shrimps at a time, 1 to 1½ minutes, or until
golden brown. Drain on paper towels. Serve immediately or keep warm in
175° oven.

Makes 4 to 6 servings

Barbecued Shrimp with Spicy Rice

1 lb. large shrimp, peeled and deveined
4 wooden or metal skewers
Cooking spray
1/3 cup prepared barbecue sauce

Spicy Rice:
½ cup sliced green onions
½ cup minced carrots
½ cup minced red bell pepper
1 jalapeno or Serrano pepper, minced
1 tbsp. oil
2 cups cooked rice (cooked in chicken broth)
2 tbsp. snipped fresh cilantro
1 tbsp. lime juice
1 tsp. soy sauce
Hot pepper to taste

Thread shrimp on skewers. To broil in oven, place on broiler rack coated with
cooking spray. Broil 4 to 5“ from heat 4 minutes. Brush with barbecue
sauce. Turn and brush with remaining sauced. Broil 2 to 4 minutes longer
or until shrimp are done.

To cook on grill, cook skewered shrimp over hot coals 4 minutes. Brush with
barbecue sauce. Turn and brush with remaining sauce Grill 4 to 5 minutes
longer or until shrimp are done.

To prepare Spicy Rice: Cook onions, carrots, and pepper in oil in large skillet
over medium –high heat until tender crisp. Stir in rice, cilantro,
lime juice, soy sauce and peeper sauce; cook until thoroughly
heated. Serve with Shrimp

Barbecued Shrimp on a Skewer

1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Recipe Soup Mix
1 14oz. can whole peeled tomatoes, undrained and chopped
½ cup vegetable or olive oil
¼ cup dry wine or vermouth
¼ cup chopped fresh basil
1 tbsp. lemon juice
1 tsp. cracked peppercorns
2 lb. uncooked large shrimp cleaned
4 thin slices cooked ham, cut into strips
1 tbsp finely chopped parsley

In large bowl, combined onion recipe soup mix, tomatoes, oil, wine, basil,
lemon juice and peppercorns. Add shrimp. Cover and marinate in refrigerator,
stirring occasionally, at least 2 hours. Remove shrimp reserving marinade.

On skewers, alternately thread shrimp with ham strip weaving ham around shrimp.
Grill or broil, turning and basting frequently with reserved
marinade, until shrimp are done. Bring remaining marinate to a boil, then
simmer 2 minutes; stir in parsley. Serve as a dipping sauce or, if desired,
arrange skewers over hot cooked rice and top with sauce.

6 servings