economical meals to serve their families. Whether the family cook is a
stay-at-home parent or a parent who works outside the home, today's
society puts many of us in a "harried or hurried" mode at least one or two
days a week. To help save your day, try this quick and easy menu that
features Crunchy Tilapia, potatoes, and a salad with a homemade creamy
Italian salad dressing.
CRUNCHY TILAPIA STRIPS
1 lb tilapia, cut into 1 1/2-inch strips
1/2 cup milk
3/4 cup crushed corn flakes cereal
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
fresh ground black pepper
1/4 tsp salt
Spray a foiled-lined baking sheet with nonstick cooking spray and set
aside. Preheat oven to 400 degrees.
Pour milk into a small shallow bowl. In another small shallow bowl,
combine the corn flakes, Parmesan cheese, garlic powder, black pepper, and
salt. Dip tilapia strips into the milk then dredge in the cornflake
mixture to coat. Lay on the prepared baking sheet and bake at 400 degrees
for 10 to 12 minutes or until fish is cooked through.
HOMEMADE PARMESAN POTATO CHIPS
3 OR 4 small baking potatoes
2 tsp margarine, melted
1/4 cup grated Parmesan cheese
Dash of black pepper
Preheat oven to 450 degrees.
Scrub potatoes and slice in thin slices. You should have about 2 cups of
sliced potatoes. Arrange slices in a thin layer in a lightly greased 15 x
10-inch baking pan. Brush with the melted margarine. Sprinkle the cheese
and pepper over potato slices. Bake, uncovered, in a 450 degree oven for
18 to 20 minutes or until the potatoes are brown and crisp.
BIBB LETTUCE AND HOMEMADE DRESSING
Note: This recipe serves 8. The two above recipes serve 4. If you are
making a meal for 4, cut this recipe in half.
1 cup mayonnaise
1 carton (8-oz) dairy sour cream
2 green onions, chopped
2 tbsp vinegar
2 tsp sugar
1 tsp Italian seasoning
3/4 tsp celery salt
3/4 tsp dry mustard
1/4 tsp black pepper
1 clove garlic, minced
4 small heads Bibb lettuce
Milk, if needed
To make dressing: In a small mixing bowl, combine salad dressing or
mayonnaise, sour cream, onion, vinegar, sugar, Italian seasoning, celery
salt, dry mustard, garlic, and pepper. Using a wire whisk or rotary
beater, mix until smooth. Transfer dressing to a container with a lid,
cover and chill until serving time. Just before serving, cut each lettuce
head in half lengthwise. Arrange halves on a serving platter. If desired,
arrange some tiny tomatoes on the plate as a garnish. If dressing is too
thick, add a small amount of milk until of desired consistency. Pour
dressing over the salad.
Enjoy!
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