Entrees

SUNDAY FISH FRY

3 or 4 servings CRISCO Shortening for deep frying1/2 cup all-purpose flour, divided1/2 teaspoon salt 1 egg yolk 2 tablespoons water 1 tablespoon CRISCO Shortening, melted1 egg white, stiffly beaten1 pound fresh or frozen fish fillets, thawedVinegar Heat 2 or 3 inhces Crisco to 365ÔøΩF in deep fryer or deep saucepan.Combine 1/4 cup flour and salt in medium bowl. Add egg yolk, water and one tablespoon melted shortening. Stir until smooth. Fold in egg white.Dip fish in 1/4 cup flour. Dip in batter. Drain off excess.Fry, a few pieces at a time, in shortening heated to 365ÔøΩF. Fry about 1-1/2 minutes in each side or until golden brown. Drain on paper towels. To serve, sprinkle with salt and vinegar, if...

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TOMATO CHEESE PIE

6 to 8 Servings Pastry:1 -1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3 tablespoons water Filling:1 cup each grated Cheddar and mozzarella cheese (4 ounces each)1 cup ricotta cheese 2 tablespoons chopped onions 1/4 lb. mushrooms, sliced and sauteed1/4 cup drained, flaked, canned or cooked salmon (optional)3 to 4 medium ripe tomatoes, sliced in wedges1/2 teaspoon each basil and leaf oregano, crumbled1/4 cup chopped green onions Salt and pepperPreheat oven to 425ÔøΩF.Combine sifted flour and salt in a mixing bowl. Cut in Crisco to form coarse crumbs.Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. Work dough into a firm ball.On a lightly floured surface, roll dough to a circle 1/8-inch thick and about 1-1/2 inches larger than inverted 9-inch pie plate.Place dough in pie plate. Trim and flute.Prick with fork. Bake 425ÔøΩF for 10 to 15 minutes or until lightly browned.Reduce oven temperature to 325ÔøΩF.Combine cheese, onions, mushrooms and salmon; spoon into baked pie shell.Arrange tomato wedges in tightly overlapping circular pattern over filling.Sprinkle with herbs, chopped green onions, salt and pepper.Bake at 325ÔøΩF for 20 minutes.Cool 15 minutes before...

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TURKEY WITH HERB DRESSING

10 to 14 Servings 4 quarts 1/2-inch bread cubes 1/3 cup dried parsley flakes 2 teaspoons salt 2 teaspoons rosemary, crushed 2 teaspoons ground thyme 1 teaspoon ground sage 1/2 cup CRISCO shortening (or Crisco Shortening Stick)1 cup coarsely chopped onion 1 cup coarsely chopped celery with leaves1 -1/2 cups chicken broth 1 turkey (14 to 15 pounds)For basting, Crisco Butter Flavor Shortening or Butter Flavor Shortening Sticks. Preheat oven to 325ÔøΩF.Combine bread cubes and parsley in a large bowl. Blend salt, rosemary, thyme, and sage; add to bread cube mixture and toss to mix.Melt Crisco in a skillet over medium heat. Mix in onion and celery; cook for 3 minutes, stirring occasionally. Toss with the bread mixture. Add chicken broth, mixing lightly until ingredients are thoroughly blended.Rinse turkey with cold water; pat dry, inside and out, with paper towels. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.Place turkey breast-side-up on a rack in a shallow roasting pan. Insert meat thermometer in the thickest part of the inner thigh muscle; be sure tip does not touch bone.Roast in 325ÔøΩF oven for 4 to 5 hours or until thermometer registers 180 to 185ÔøΩF; baste frequently with melted Butter Flavor Crisco during roasting.Remove stuffing immediately from bird. For easier carving, let stand 15 to 20 minutes after removing from...

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SUNDAY SUPPER CHICKEN CASSEROLE

Prep time: 15 minutesBake time: 30 minutesServes 4 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 2 chicken breasts, split (2 pounds)1 cup evaporated milk 2 tablespoons honey 1 teaspoon salt 1/4 teaspoon nutmeg 1/8 teaspoon allspice 1 can (16 ounces) sweet potatoes in syrup, drainedHeat oven to 350ÔøΩF. Grease 2-quart baking dish.Heat Crisco to 365ÔøΩF in electric skillet or medium-high heat in large heavy skillet. Add chicken breasts. Fry until golden brown. Turn as needed for even browning. Drain on paper towels.Arrange chicken in baking dish.Combine milk, honey, salt, nutmeg and allspice in small bowl. Stir to blend. Pour over chicken.Bake at 350ÔøΩF for 10 minutes. Remove from oven. Arrange sweet potatoes around chicken. Spoon sauce over chicken and potatoes. Return to oven. Bake 30 minutes or until chicken is...

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TOMATOES STUFFED WITH MARINATED GREEN BEANS

8 servings 18 ounces fresh green beans, French-cut or 2 packages (9 ounces frozen) French-style beans1/4 cup fresh mushrooms, sliced1/4 cup CRISCO Oil 1 tablespoon red wine vinegar 1 teaspoon lemon juice 1/4 teaspoon garlic salt 1/4 teaspoon sugar 1/8 teaspoon dry mustard 1/8 teaspoon dried oregano leaves, crushed1/4 teaspoon black pepper 1/3 cup sliced green onion and tops8 medium size tomatoes Cook beans just until tender (according to package directions, omitting salt if you use frozen beans); drain well.Prepare oil dressing by combining Crisco Oil, vinegar, lemon juice, salt, sugar, mustard, oregano and pepper. Shake well; set aside.Combine warm cooked green beans, mushrooms, oil dressing, onions and basil in medium-size bowl. Cover and chill 3-4 hours.Cut off top of each tomato; scoop out pulp, leaving shells intact. Invert tomato shells on paper towels to drain. Fill tomato shells with bean mixture.Refrigerate until serving...

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TUTTI FRUITY CHICKEN KABOBS

Serves 6 (12 kabobs) 1/2 cup CRISCO Oil 1/2 cup honey 1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger1 tablespoon soy sauce 4 boneless, skinless chicken breast halves 24 (12-inch) bamboo or metal skewers 1 fresh pineapple, cut into 1-inch cubes3 oranges, peeled, quartered and cut into 1-inch pieces3 peaches, peeled, quartered and cut into 1-inch pieces3 cups steamed white rice Combine oil, honey, ginger and soy sauce in large bowl.Rinse chicken; pat dry. Cut into 1-inch pieces. Place in marinade, stirring to coat. Refrigerate 3 hours.Soak bamboo skewers in water. Heat grill or broiler.Thread chicken and fruit onto skewers, using 2 skewers for each kabob. Grill or broil about 5 minutes. Baste with marinade. Turn. Grill or broil 5 minutes or until chicken is no longer pink in center. Serve with steamed...

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