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3 teaspoon dill weed2 tablespoons butter or margarine 1. 4 teaspoon salt11. 2 teaspoons all-purpose flour Dash ground black pepper 1. 4 cup milk 1 to 2 orange roughy or other firm fish2 tablespoons water filets, (about 8-ounces each) 1 tablespoon white wine 1. 4 cup cream, optional Set skillet temperature to 300° F. Add mushrooms, onions and butter. Saute, stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute. Combine milk and water. Reduce temperature to WARM. Add milk mixture to skillet and cook, stirring constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or flakes easily with a fork. Lift fish from sauce with a wide spatula. If not using cream, spoon sauce over fish and serve. If desired, remove fish from serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered 1 to 2 minutes. Spoon sauce over fish. Chicken Cacciatore 2 tablespoons vegetable oil 1. 3 cup chopped green bell pepper 3 to 4 pieces chicken 1 can (4-ounces) sliced (thighs, legs, of halved breasts) mushrooms, drained 1. 3 cup chopped onion 1 bay leaf 1 clove garlic, minced 1 teaspoon Italian seasoning1 can (141.2-ounces) peeled, diced tomatoes Salt and ground black pepper to taste Hot cooked spaghetti or other pasta Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is cooked, but not brown. Reduce temperature to WARM. Add remaining ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce over spaghetti or other pasta. Stir-Fry Beef and 2 to 3.4-lb. top round or 1. 4 teaspoon sugar 1 clove garlic, minced Salt to taste Dash ground ginger 2 tablespoons sesame tablespoons soy sauce, 3. 4 cup broccoli flowerettes 2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias 1. 2 cup beef broth 1. 2 onion, sliced in thin wedges11. 2 teaspoons cornstarch Hot cooked rice Slice beef into very thin slices and place in glass bowl. to 60 minutes to make beef easier 1 tablespoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room temperature for 30 minutes. Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minute. Drain meat, discarding marinade and add meat to skillet. 7 to 9 minutes or until beef is done. Remove meat and keep warm. Add vegetables. until vegetables are crisp tender. Stir mid-way through cooking. Reduce temperature to 250° F. Blend meat into vegetables. Stir broth mixture then over meat and vegetables. Heat, stirring, until broth is over rice. Steak Au Poivre 2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine of black, green and pink peppercorns 1 green onion, sliced 1. 2 to 3.4-lb. boneless steak, 3 tablespoons bourbon or beef broth(1 strip of sirloin steak) 3 tablespoons water Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet. Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet temperature to 300° F. Add steak and cook, 7 minutes per side for medium-rare, or until desired doneness. Remove steak from skillet and keep warm. Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef broth and water; pour over g...

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