Happy Eats!

Baked Stuffed Fish
3-4 lb. whole white fish or pike, deboned
1/2 teaspoon salt
1/2 teaspoon pepper

For the stuffing:
2 shallots, chopped
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped parsley
1/2 teaspoon salt

1/2 teaspoon white pepper
1/4 cup canola oil
1/4 cup white wine
1 cup Brownberry herb seasoned stuffing

For baking:
1 jelly roll pan, 11" x 16"
(for convenience line pan with heavy duty aluminum foil)

Rinse the fish and blot with paper towels.
Salt and pepper lightly, spray pan with canola oil, set aside.

Heat 1/4 cup canola oil in sauté pan, add shallots, celery, and carrots.

Saute for 5 minutes and then add parsley, salt, pepper, and wine.
Continue to sauté until semi-soft, about 5-7 minutes more. Remove
from heat, put in large bowl and add the Brownberry stuffing.
Mix to combine. Cool the stuffing to room temperature.

Put the fish on the prepared pan and stuff with the cooled stuffing.
Spray the fish with canola oil cooking spray, or brush the fish with
canola oil.

Preheat oven to 450 degrees. Bake 10 minutes per inch of stuffed thickness.

Measure the stuffed fish at the thickest part, usually close to the center.

To serve, take two large spatulas and carefully move the fish to a
warm large oval platter.

Surround the platter with mashed potatoes (piped potatoes would look
even better) or roasted red potatoes sprinkled with chopped parsely.

Serves 8.

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Asparagus-Stuffed Manicotti with Sauce

This time-saving recipe can be made a day in advance. It also includes a "quick
sauce."

1 box manicotti
2 bunches asparagus
2 tablespoons olive oil to grease the pans
1/2 pound cheese cut into 1/4-inch sticks (optional)

For the sauce:
2 cans of evaporated skim milk
8 ounces shredded muenster or swiss cheese or any other cheese that melts easily

Salt and pepper to taste
Assorted herbs, finely shredded carrots, or chives to add color

Quick sauce:
2 jars of store bought white sauce

Cook manicotti per package instructions.
While manicotti is cooking, bring water to boil in 4-quart pot.
Cut asparagus inch longer then pasta. When water comes to boil drop asparagus
in boiling water a handful at a time.
Wait until water comes to boil. Pull asparagus out of boiling water with slotted
spoon and put them in ice-water bath. A bowl of water with ice cubes works well.
Do the same with rest of asparagus. When asparagus are cold, pull them out of
water and drain on a few dishtowels or use paper towels. Note: You will need
a third of a roll, so if you are environmentally conscious or on a budget, use
dishtowels.
Grease the pans with olive oil or any oil you like, don’t use butter.
Salt and pepper the asparagus to taste. When manicotti are cooked and cool to
handle, fill them with asparagus.

Optional: Put 1/4-inch sticks of cheese inside the manicotti with the asparagus.

In advance: Up to this point you can make this dish in advance. Cover with
plastic wrap and put in the refrigerator. It is good for up to 2 days. To assemble
this single layer you will need 2 9 x 13 Pyrex pans or other type of flat pans.
Disposable work well too.

For the sauce, place evaporated milk into 2-quart saucepan. Bring the milk
to a hot temperature, but do not boil.
Stir the cheese in until melted.
Season with salt and pepper to taste and herbs.

Pour sauce over manicotti and bake for 15 minutes at 350 degrees in the oven
until hot and bubbly.

Apple Cider Hungarian Goulash

This is a good dish for Passover or any holiday time. The long simmer or oven
time gives the cook time to relax or make other preparations before the family
and guests arrive. Time saving tip: Set the table early in the morning to give
yourself even more time to enjoy your party.

3 lbs. beef stew meat
2 tablespoons vegetable oil
4 tablespoons flour
2 cups apple cider
3 large carrots sliced
3 stalks celery sliced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme or 1 teaspoon herbs provincial
2 tablespoons cider vinegar

In large pot or deep skillet brown the meat in 2 tablespoons vegetable oil.
Combine flour, salt, pepper and herbs; add to meat.
Cook a few minutes more until flour is the color of coffee with cream; stir
as it browns.
Add cider and cider vinegar.
Add carrots and celery to the pot. Simmer for 2 hours on top of the stove or
put in the oven on 300 degrees for 5 to 6 hours.
Serve this dish with egg noodles.

Another cooking option: After browning is done, put all the ingredients in
a 5-quart crock pot; set on low, cook 6 to 7 hours. Or, if possible, get crock-pot
with a timer. This type of crock-pot will disconnect when done and will keep
the dish warm for an hour or more.
Cook noodles ahead of time and dip them in boiling water before serving.