Fish fillets

2 tablespoon margarine melted
1 onion thinly sliced
1 1/2 pounds red snapper or cod fillets
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon salt
oregano
parsley

Pour margarine into bottom of a 13x9 baking dish. Arrange onion evenly in bottom of dish. Place fish fillets in single layer over sliced onion. Combine remaining ingredients except for oregano and parsley and spread evenly over to of fish.

Sprinkle with oregano and parsley to taste.

Bake in a preheated oven 350 degree oven for 30 minutes, or until fish flakes when tested with a fork.

Turkey, Dill and Orzo Soup (Real Simple Recipe)

6 cups low-sodium chicken broth
4 small carrots, sliced ü-inch thick
1/2 cup orzo
1 1/2 cups shredded roasted turkey or chicken
2 tablespoons chopped fresh dill

Bring the chicken broth to a boil in a large saucepan. Add the carrots and orzo and simmer until tender, 12 to 15 minutes.
Stir in turkey and dill and simmer until heated through, about 2 minutes.

I came across a recipe for home-made ketchup. I think it would be cool to make our own. The vast majority of time it's cheaper to make our own recipes. I haven't figured out what the cost of this would be.

1 (28-oz) can whole tomatoes in puree
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1/3 cup packed dark brown sugar
1/2 cup balsamic vinegar
1/2 tsp salt

Puree tomatoes (with puree from can) in a blender until smooth. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Puree ketchup in 2 batches in blender or stick blender until smooth.

Chill, covered, at least 2 hours to develop flavors.

Sounds very interesting, but do you think it would go bad faster then store bought?

From what I understand, there is no comparison in flavour. The home made is far superior than the store bought.

I know that when I made tomato juice, it didn't taste anything like the stuff in the stores. It was just delicious!

I've cooked/baked so much lately, I thought I'd never want to see another recipe. But today's another day, and I'm happier in the kitchen :-)

I haven't made this recipe for a while and thought about it this morning for some reason. It's actually good before it's even cooked!

OVEN-BAKED SHRIMP STROGANOFF (Southern Living 1981 Annual Recipes)

1 (8 oz.) pkg. medium egg noodles
1 (8 oz.) carton sour cream
1 (10 oz.) can cream of mushroom soup, undiluted
1 tsp. dried dillweed
1/4 c. sliced green onion
1/4 c. sliced ripe olives
1 c. (4 oz.) shredded Cheddar cheese, divided
1 lb. frozen peeled and deveined shrimp, thawed

Cook noodles according to package directions; drain and set aside.

Combine sour cream, soup and dill in a large bowl, mixing well. Add onion, olives, 1/2 the cheese and shrimp; stir well. Stir in noodles.

Spoon mixture into a lightly greased shallow 2-quart casserole. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with remaining cheese and bake an additional 5 minutes or until cheese melts. Serves: 6-8.

Cranberry Delight

1 can (20 ounces) crushed pineapple, juice drained and reserved
1 cup water
1 package (6 ounces) strawberry gelatin
1 can (14 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups (16 ounces) sour cream
1/2 cup chopped pecans
Fresh strawberries, optional
Directions
Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries if desired. Yield: 12 servings.

Apple Pudding

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 6

Ingredients:

1/2 cup butter, melted
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups chopped, peeled apple
1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth.
3. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter stir slightly.
4. Bake in the preheated oven 30 minutes, or until golden.

Serve with ice cream or whipped cream.

Sue

just posted this on the thread asking for Jambalaya recipes so might as well put it here too.

Jambalaya:
6Tbs butter
1/2cup chopped green onions
1/2cup chopped yellow onions
1large green bell pepper,seeded and julienne
1cup coarsely chopped celery
1tsp minced garlic
1lb smoked sausage sliced into bite size peices(like ekrich,or hillshire farms if you can not get real cajun sausage)
1/2lb cubed ham
1(16oz)can whole tomatoes, crushed with the can juices
1cup chicken broth
salt and cayenne pepper or cajun seasoning
2bay leaves
1cup rice uncooked
Hot sauce

In a large heavy pot heat the butter over med heat. Add onions,bellpepper,celery,and garlic. Saute for about 5 mins or till wilted.
Add the sausage and ham. Cook for about 5mins. Then stir in the tomatoes and chicken broth. Season to taste with salt and cayenne or cajun season. Add the bay leaves and the rice. Cover and reduce heat to med low. Cook until the rice is tender and all the liquid is absorbed, about 25 mins, Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.

*If using a 28 oz can of tomatoes use more rice ( 1 ý cups) I usually end up cooking mine 30 mins then stir it and cook about 15 mins more.
Enjoy!!