Filets Broccoli Bake

Here is a most delicious fish dish that I have been making for years. Very tried and true. It's an adaptation from a recipe I received, back in the 80s, that I've tweaked to suit our taste. It serves 4 but, depending on the size of the fish filets, it might only serve 2 or three. A very healthy dinner to make when time is an issue and it's also lovely enough to make for company. I hope you enjoy it as much as we do. 

Filets Broccoli Bake

4 medium fish filets (sole, haddock, or other white fish) 

3 medium heads of broccoli, florets only, chopped bite-sized 

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 cup chicken broth, heated

Pinch of salt, pepper and paprika

1/2 cup shredded mozzarella or cheddar cheese 

1/2 cup shredded Swiss cheese

Preheat oven to 400 F. 


Rinse fish filets and set aside.

Place rinsed broccoli in a microwave safe casserole or bowl and cook on high (with only the water that was used to clean them) for 2 minutes, or until slightly cooked. Set aside.  

Make a white sauce by placing 2 tablespoons of butter (or margarine) in a 2 cup measure and heat, in the microwave, just until melted. Add 2 tablespoons flour and mix quickly and well. Pour 1 cup of chicken broth into the butter flour mixture, and mix vigorously until blended well. Season with a dash of salt, pepper and paprika.  

In a greased 9 x 11 casserole dish, spread broccoli on the bottom, cover with the fish filets, then with the white sauce and finish by spreading the shredded cheese all over the top. 

Bake, uncovered, in a 400 F oven for approximately 30 minutes or until sauce and cheese are bubbly and the fish is cooked through. 

Serves 4. 

Thimble Sugar Cookies

This is a tried and true (and very delicious) cookie recipe from my Dad's cousin Edith. It's so easy to make, and makes a lovely presentation, too. I'm making a couple of batches for Christmas this year. Good thing that they're not all for me! I'd weigh a ton! I've seen a similar recipe with a Christmas twist, using gumdrops in the centre instead of jam. I use seeded raspberry jam when I cook them. Here it is! Enjoy

Thimble Sugar Cookies (Thumbprint cookies)


2 cups sugar
1 cup margarine or butter
4 eggs
1 teaspoon vanilla extract
4 tablespoons water
1 teaspoon baking soda
2 teaspoons creme of tartar
4 cups flour
Jam (your favourite flavour.. I use raspberry)


Preheat oven to 375 Degrees F.


Use a stand mixer to blend the sugar and margarine (or butter) until smooth. Add the 4 eggs, one at a time (and keeping the blender going), then add vanilla and water. In a separate bowl, combine the baking soda, creme of tartar and flour. Slowly pour flour mixture into liquid mixture and beat on medium until mixture is all combined, stopping the mixer periodically to scrape down the sides of the bowl.


Drop by teaspoonfuls onto a cookie sheet that has been lined with parchment paper. Place cookies about 2" apart as they will spread. Wet your finger and press a small indentation into each cookie. Fill indentation with a small amount of jam.


Bake in oven for 12-15 minutes and keep checking after 10 minutes as you only want them a little browned on top and not burnt on the bottom. Let cool on cookie sheet for a few minutes then place on a cookie rack to cook completely.


Makes 3-4 dozen, depending on the size you like to make them.


Enjoy!

Old Fashioned Blueberry Cobbler

Aaahhh. Blueberry season is the only thing that comes close to strawberry season. During a trip to Meteghan last weekend, we stocked up on local highbush (huge!) blueberries. They are so yummy to just munch on freshly rinsed. There are so many ways to cook up blueberries and this is one of my faves. I'm not sure where this recipe came from, but I've made it since the 80s. Have some Cool Whip or ice cream ready and dig your teeth into this! On a final note, if you are using large highbush berries, add an extra 1/4 cup sugar with the berries. This recipe is sweet enough, though, with smaller wild blueberries. 

Blueberry Cobbler


2 tablespoons cornstarch
2 tablespoons lemon juice
4 cups (two pints) blueberries
1/2 cup sugar
1 and 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening, chilled (I used room temp and it was fine) 
1 egg
1/2 cup milk 


Preheat oven to 375 F. 


In a medium bowl, mix cornstarch and lemon juice until dissolved. Add 1/4 cup of sugar and the blueberries and mix together. Pour into a greased deep 10" round (or square) casserole dish and set aside.  


Measure flour, remaining 1/4 cup sugar, baking powder and salt into a medium bowl. Cut in shortening until mixture is crumbly. Blend egg and milk and add this to flour mixture. Stir until combined. Drop large spoonfuls of batter evenly over entire surface of blueberries. Bake, uncovered, for 40-45 minutes or until top is golden brown. Serve warm. 


Enjoy! 

Rhubarb Bread

Oh, how I love rhubarb. My favourite way of cooking it is just to stew it on the stove and adding a bit of Splenda to it. I like to eat this warm, cold, on ice cream and especially on toast for breakfast. I thought I would share this old recipe with you folks. It's one that I've had for years, and it's an old typed recipe, so I am not sure where I got this one from. It's basic and oh so good! It has a streusel top which makes it even more yummy. Give it a try! You won't regret it. :)

Fresh Rhubarb Bread

1/2 cup butter (I use margarine) 

1 and 1/2 cups sugar (I only use 1 cup)

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon salt (I only used about 1/4 teaspoon)

1 cup buttermilk*

2 cups rhubarb 

Streusel: 

1/4 cup butter (margarine)

2 teaspoons cinnamon

1 cup firmly packed brown sugar

* If you don't have any buttermilk, just put 1 tablespoon of white vinegar in a measuring cup and add milk to measure 1 cup and stir well. Let stand for a few minutes to become sour milk.

Preheat oven to 350 F. 

Blend butter and sugar until creamy.  Beat in egg and vanilla.  Add dry ingredients, along with buttermilk, and blend well. Toss rhubarb with 1 tablespoon of flour and add to cake mixture. Pour into a large, greased and floured loaf pan. Blend streusel ingredients and sprinkle over batter (I only ended up using half the streusel and it was plenty).  Bake for 45-55 minutes, until a toothpick inserted in the middle of the cake comes out clean. Let cool on a wire rack. 

Strawberry Bread

Here is an awesome recipe for Strawberry Bread that comes from my friend Pam in Endicott, WA.  She said she got it out of the Colfax Gazette (a local paper) years ago and she's made it many times when her sons were growing up. The original recipe calls for cinnamon but Pam came across the same recipe using almond flavouring instead. I make it with the almond flavouring and it's so good. Also, I don't add chopped nuts to mine. Really easy to make for that someone special... or just for yourself! 

Strawberry Bread

1 quart of strawberries, gently mashed down to 2 cups (leave a few small lumps).

3 eggs

1 cup vegetable oil

3 and 1/2 cups flour

2 cups sugar

3 tsp. cinnamon or 1 tsp almond flavouring 

1 teaspoon baking soda

1 teaspoon salt (I used 1/2 teaspoon)

1 cup chopped nuts (optional)

Preheat oven to 350 F.  Grease and flour two 9 X  5 inch or three 6.5  X  3 inch loaf pans.  


In a mixing bowl, stir berries, eggs, and oil.  In another bowl combine flour, sugar, cinnamon (if using), soda, and salt.  Add flour mixture to berry mixture, stirring until blended. Add almond flavoring if that’s what you’re using instead of cinnamon. Pour into pans.  Bake 1 hour for the large pans, 50 minutes for the small pans, or until toothpick comes out clean. 

Enjoy!

Dot's Scallop Bubbly Bake

The Doyles have been dear friends of our family since the '70s, when we moved to Prince Edward Island. We enjoyed many a delicious meal and holiday with them. Dot's cooking and Clarence's barbecuing skills always had us going back for more. Lovely memories. Here is a recipe that Dot had shared with my Mom. It is so good! I hope you enjoy it, too.


Scallop Bubbly Bake


1 pound scallops
2 tablespoons butter
1/2 cup chopped onions
1 and 1/2 cups chopped celery
1/2 cup green chopped pepper
1 cup mushrooms


Sauce:
1/4 cup butter
1/4 cup flour (all purpose)
1 teaspoon salt (I use 1/4 teaspoon)
2 cups milk (any type you normally use)


Topping:
2 tablespoons melted butter
1 cup bread crumbs
1/4 cup grated cheese




Preheat oven to 350 F.


Saute onions, celery, green peppers and mushrooms in a frying pan, in 2 tablespoons of butter, for about 10 minutes.


Meanwhile, prepare the sauce in a saucepan. Melt 1/4 cup butter. Add 1/4 cup flour and stir for a minute or two. Add the salt and milk and stir until thickened.


Pour the sauteed onion mixture into the sauce and add the scallops. Spoon this mixture into a greased 1 and 1/2 quart oven-proof dish. Top with melted butter, breadcrumbs and grated cheese.


Bake for 45 minutes in a 350 F oven .. until bubbly. :)


Serves 4.


Yum Yum !!

Hash Brown Casserole

Our Easter dinner is a little left of normal as, instead of good old scalloped potatoes, I opted to try out my own version of Hash Brown Casserole. Less is more, as far as I'm concerned, as the natural flavours come out in the veggies. I have tried a few recipes like this and decided to make one, which included some of our favourite ingredients. So, here it goes. Enjoy!

Hash Brown Casserole


1 - 567 g (about 1 & 1/4 lb or 4 cups) package shredded hash browns, fresh or frozen (thawed and drained and blotted of moisture)
1 medium onion, quartered and thinly sliced
1 cup low-fat shredded cheddar cheese
1 10oz can low-sodium Cream of Mushroom soup
1/4 cup melted butter or margarine
Salt and pepper to taste


Topping:
1 tablespoon butter or margarine, melted
1/4 cup bread crumbs or corn flake crumbs


Preheat oven to 350 F.


Mix first 6 ingredients together in a large bowl until blended. Pour mixture into a greased, 9 x 13 oven-proof pan.


Mix the bread crumbs with the melted butter and sprinkle over top of potato mixture.


Bake for 1 hour, at 350 F, until potatoes and onions are cooked through. 
Serve warm. 


Serves 4-6