Entrees

TANGY BAKED FISH FILLETS

6-8 servings 1/4 cup CRISCO Oil 2 medium onions, thinly sliced and separated into rings1-1/2 to 2 pounds fish fillets, 1/2 inch thick, cut into serving-size pieces1/2 teaspoon salt 1/4 teaspoon pepper 3 medium tomatoes, seeded and chopped2 lemons, thinly sliced1 bay leaf 1 tablespoon white vinegar 1 tablespoon sugar Preheat oven to 325ÔøΩF. Heat Crisco Oil in deep skillet with ovenproof handle. Add onion. SautÔøΩ over moderate heat until tender. Remove from heat. Arrange fish on onion. Sprinkle with salt and pepper. Top with tomatoes and lemons. Add bay leaf. Sprinkle with vinegar and sugar. Cover. Bake at 325ÔøΩF, 45 minutes to 1 hour, or until fish flakes easily with fork. Remove and discard bay...

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TUNA PASTA SALAD WITH HERB VINAIGRETTE

Serves 8 7 tablespoons CRISCO Oil, divided6 tablespoons red wine vinegar or cider vinegar2 garlic cloves, minced2 teaspoons dried basil leaves 1/2 teaspoon dried oregano leaves 2 -1/2 cups (8 ounces) uncooked small pasta shells or rotini, cooked (without salt or fat) and well drained1/2 pound fresh green beans, trimmed and cut into 2-inch lengths1/2 teaspoon salt 1 -1/2 cups small broccoli flowerets 1 green or red bell pepper, cut into strips1 can (4-1/2 ounces) sliced ripe black olives 1 can (6-1/2 ounces) chunk white tuna packed in water, drained and flakedSalt and pepper to taste Combine 6 tablespoons oil, vinegar, garlic, basil and oregano in container with tight-fitting lid. Shake well.Place pasta in large bowl. Add remaining one tablespoon oil. Toss to coat.Bring 2 quarts water to a boil in large saucepan. Add beans and salt. Boil 2 minutes. Add broccoli. Bring water back to a boil. Boil 3 minutes. Drain well.Add beans, broccoli, bell pepper, ripe olives and tuna to pasta.Shake dressing. Pour over salad. Toss to coat. Refrigerate at least 3 hours. Before serving, season with salt and pepper to taste. Serve in greens-lined bowl, if...

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VEGETABLE BEEF POT PIE

Makes 8 servings 1/3 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon black pepper 2 pounds lean stewing beef, cut into cubes1/4 Butter Flavor* CRISCO Stick or 1/4 cup Butter Flavor CRISCO all-vegetable shortening plus additional for greasing, devided1 medium onion, finely chopped2 cups beef broth 1/2 cup red cooking wine 2 tablespoons tomato paste or ketchup2 tablespoons finely chopped parsley 1 teaspoon minced garlic 1/4 teaspoon dried thyme leaves1 package (32 ounces) or 1-1/2 packages (20 ounces each) frozen vegetables for stew1 (9-inch) Classic CRISCO Single Crust 1 egg, lightly beatenCombine flour, salt and pepper in paper or plastic bag. Add beef, shake until well coated.Melt 3 tablespoons shortening in Dutch oven. Brown beef on all sides in batches. Remove beef with slotted spoon to separate container.Melt remaining 1 tablespoon shortening in Dutch oven. SautÔøΩ onion until soft. Add broth, wine, tomato paste, parsley, garlic and thyme. Stir to combine.Return meat to Dutch oven. Bring to a boil. Reduce heat. Simmer, uncovered, 2 to 2-1/2 hours or until meat is tender, stirring occasionally. Add frozen vegetables. Mix to combine. Keep warm.Heat oven to 375ÔøΩF. Grease 13 x 9 x 2-inch pan with shortening.Prepare crust. Press dough between hands to form 5-inch square. Roll dough into 13 x 9-inch rectangle between sheets of waxed paper. Peel off top sheet.Spoon beef mixture into pan. Flip pastry carefully over filling. Remove other sheet of waxed paper. Tuck in pastry or flute edge. Cut slits in crust for escape of steam. Brush crust with beaten egg.Bake 30 to 45 minutes or until lightly browned. Do not overbake. Serve hot. *Butter Flavor Crisco is artificially...

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STUFFED CABBAGE ROLLS

6 Servings 1 tablespoon CRISCO Shortening 1 small onion, peeled and chopped1-1/4 pounds ground beef 1-1/2 teaspoons salt 1/4 teaspoon pepper 3/4 cup cooked rice 2 cans (8 ounces) tomato sauce 12 large cabbage leaves 1/4 cup packed brown sugar 2 tablespoons vinegar Melt Crisco in a large skillet; add onion and sautÔøΩ until tender. Remove from heat and mix in ground beef, salt, pepper, cooked rice, and 1 can tomato sauce.Remove center vein from cabbage leaves. Put leaves into boiling water; return to boiling; boil for 3 to 4 minutes or until tender; drain.Spoon meat mixture in center of cabbage leaves. Fold ends over meat mixture and roll up. Put rolls into skillet.Mix remaining can of tomato sauce with brown sugar and vinegar; pour over rolls. Bring to boiling; simmer covered for 30 minutes, basting occasionally. Uncover and continue cooking for 30...

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TANGY LEMON CHICKEN

4 servingsPrep time: 10 minutesCook time: 20 minutes 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon paprika 4 boneless, skinless chicken breast halves3 tablespoons lemon juice 3 tablespoons CRISCO Oil 3/4 cup boiling water 3/4 teaspoon instant chicken bouillon granules2 tablespoons brown sugar 1/4 cup sliced green onions and tops1-1/2 tablespoons grated lemon peel 2 tablespoons snipped fresh parsley Lemon slices and parsley for garnish, if desiredCombine flour, salt and paprika in a re-sealable plastic bag. Brush chicken with lemon juice; add chicken to the bag, a few pieces at a time, shaking to coat.Heat Crisco Oil over medium-high heat in large heavy skillet. Add chicken, brown on both sides. Combine water, bouillon granules, brown sugar and remaining lemon juice. Pour into skillet. Cover. Reduce heat to low; simmer 5 minutes. Turn chicken. Sprinkle with onion and lemon peel. Cover; simmer 10 minutes. Serve garnished with lemon slices and additional parsley, if...

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TUNA PIE

6 Servings 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick 1/2 cup chopped green pepper 3 tablespoons all-purpose flour 1/2 teaspoon salt Dash pepper 2 cups milk 2 cans (6-1/2 ounces each) solid-pack tuna, drained1 jar (16 ounces) boiled whole onions, drained1 can (17 ounces) green peas, drained3 tablespoons chopped pimiento Classic CRISCO Double Crust Preheat oven to 425ÔøΩF.Melt Crisco in a medium saucepan. Add green pepper and cook over medium heat until tender (about 3 minutes). Stir in flour, salt, and pepper. Add milk gradually, stirring to mix well. Cook and stir over medium heat until thickened (about 5 minutes).Add tuna, onions, peas, and pimiento; stir to mix lightly.Divide pastry in half. Roll out and line a 9-inch pie plate. Fill with tuna mixture. Roll out remaining pastry and place on top of tuna mixture. Seal and flute edges. Cut slits for steam to escape.Bake at 425ÔøΩF for 30 to 35 minutes or until crust is lightly...

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