8
eNG
li
SH
reciPeS
SAUtÉeD tilAPiA WitH GiNGereD PiNeAPPle SAUce
1 cup thinly sliced purple onion
2 tbsp. butter or margarine
1
1
⁄
2
cup pineapple juice
2 tbsp. lime juice
1/2 cup halved seedless green grapes
1 orange, peeled, cut in half and sliced
1 cup cubed mango
2 tbsp. slivered orange peel
1 tbsp. grated fresh ginger
1/2 tsp. salt
1/4 tsp. pepper
6 tilapia fillets (about 1
1
⁄
2
lbs.)
1 tbsp. cornstarch
Hot cooked rice
Heat Black & decker® electric skillet to 350°F. Cook onion in 1tbsp. butter for
3 minutes, stirring occasionally. Add 1
1
⁄
4
cups pineapple juice and lime juice.Stir
in grapes, orange pieces, mango, orange peel, ginger salt and pepper. Cook 3
minutes longer, stirring occasionally.
Blend remaining 1/4 cup pineapple juice with cornstarch. Stir into pineapple
juice mixture and cook, stirring, until thickened and smooth. Remove to bowl and
keep warm.
Raise temperature to 375°F. Add remaining tablespoon butter to skillet and cook
fish until golden on both sides and fully cooked.
Return sauce to skillet and heat through.
Serve over rice and garnish with sliced toasted almonds, if desired.
Makes 6 servings.
QUicK AND eASY cUBeD SteAK
1
1
⁄
2
lbs. cubed beef
1 tbsp. olive oil
1 large onion, chopped
1 large green pepper, seeded and cut into strips
2 large cloves garlic, minced
1 tsp. Adobo seasoning
1 tsp. salt
1/2 tsp. coarse ground pepper
2 large tomatoes, cut into wedges
1 can (8 oz.) tomato sauce
Hot cooked rice
Chopped parsley
Heat Black & decker® electric skillet to 350°F. Brown beef on both sides
in oil. Allow to cook several minutes until tender. Remove to platter and keep
warm.
Add onion, green pepper and garlic to skillet. Season all with seasoning,
salt and pepper. Cook until vegetables are tender. Stir in tomatoes and
cook several minutes. Add tomato sauce and return meat to skillet. Bring
to a boil. Reduce heat to 250°F. Cover and let simmer for 5 minutes; stir
occasionally.
Serve over hot cooked rice and garnish with parsley.
Makes 4 servings.
