Thursday, November 24, 2011
Recipes from Martha Ruth Leonard
2 tbsps. margarine
3/4 cup cornflake crumbs
oven to 450. Place margarine in a shallow baking pan. Place the pan in
the oven for 2-3 minutes or until margarine melts. In a shallow dish
stir together the cornflake crumbs, onion salt and pepper. In another
shallow dish combine beaten egg and water. Measure thickness of fish.
Dip frozen fillets into egg mixture, coat with crumb mixture. Place in
the baking pan on top of the melted margarine. Bake, uncovered, until
fish flakes easily. Allow 9-11 minutes per 1/2 inch thickness of fish.
Serve with tartar sauce, if desired. Serves 4.
1-1/2 cups quick-cooking rice
4 large skinless, boneless chicken breasts or turkey breast tenderloin steaks
Prepare rice according to package directions. Rinse chicken or turkey; pat dry. Place on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 12-15 minutes or until no longer pink, turning once after half of the broiling time. Meanwhile, for sauce, in a small saucepan heat milk until warm. Stir in white sauce mix, mustard and bouillon granules. Bring to boil. Stir in asparagus or mixed vegetables. Return to boiling. Reduce heat, cook and stir for 3-5 minutes or until vegetables are crisp-tender. To serve, place chicken and rice on individual plates. Spoon sauce over all. Serves 4
Martha Ruth has personally made every recipe published in her “Kitchen Recipes.”
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