Subj : BH&G 2084
To   : ALL
From : DAVE DRUM
Date : Sat Mar 13 2021 12:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deviled Fish & Pasta
 Categories: Seafood, Dairy, Pasta, Cheese, Herbs
      Yield: 4 Servings
 
     12 oz Cod, orange roughy, or
           - flounder filets
  1 1/2 c  Dry white wine or chicken
           - broth
      1 c  Dried small shell macaroni
      8 oz Carton  plain yoghurt
      1    Rib celery; thin sliced
      1 tb Worcestershire sauce
      2 ts Dijon-style mustard
    1/4 ts Salt
           Ground red (cayenne) pepper
    1/4 c  Grated Parmesan or Romano
           - cheese
      2 tb Fine dry bread crumbs
      1 tb Snipped chives
      1 tb Butter; melted
           Paprika
           Fresh chives
 
  Thaw fish, if frozen. Measure thickness of fish filets.
  
  In a large skillet bring wine or broth to boiling. Add
  fish. Return to boiling; reduce heat. Cover and simmer
  until fish just begins to flake when tested with a fork
  (allow 4 to 6 minutes per 1/2" thickness of fish). Drain
  fish; discarding liquid. Cut fish into bite-size pieces.
  
  Meanwhile, cook pasta according to package directions.
  Drain pasta; rinse with cold water. Drain again.
  
  In a large mixing bowl stir together yogurt, celery,
  Worcestershire sauce, mustard, salt, and red pepper. Add
  fish and pasta. Toss gently to coat. Spoon pasta mixture
  into four au gratin dishes.
  
  Toss together Parmesan or Romano cheese, bread crumbs, 1
  tablespoon chives, and margarine or butter. Sprinkle crumb
  mixture over pasta mixture. Sprinkle with paprika.
  
  Bake in a 400ºF/205ºC oven about 15 minutes or until
  heated through and crumbs are golden. If desired, garnish
  with additional chives.
  
  Makes 4 main-dish servings.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Any sandwich can be a breakfast sandwich if you eat it before lunch.
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