Mexican Style
3
1 jar (4 ounces
drained
1 medium onion, quartered
1
salt
pieces
1
cup (250mL) Cheddar cheese
(l-inch
Put all ingredients except
into
Mender container. Cover and process
4 Cmes at PULSE. Mix
rice and pour into a greased P-quart (2
casserole.
Bake, covered, at
(180°C) for
minutes.
Yield: 6-8 servings
N U T R I T I O N A L I N F O R M A T I O N P E R S E R V I N G
Serving
size
1 sewing
Fat
Sodium 759mg
Calories
Cholesterol
Protein
Sole Elegante
2
dry
2
sole fillets
wine
1 small onion, quartered
3
into l-inch
pieces
tablespoon
salt
salt
Put wine and onion into Osterizer blender container. Cover and process 2 times
at PULSE.
in a large skillet. Add bay leaf, peppercorns and teaspoon
salt. Cover and simmer
minutes. Wash and dry fillets. Select 8 fillets
of approximately the same size. Cube remaining fillets. Squeeze out water with
hands. Put all remaining ingredients and of the fillet cubes into blender con-
tainer. Cover and process at ON until smooth. (If necessary, stop
blender,
use rub-
ber spatula to keep mixture around agitator blades.) Add remaining fillet cubes,
cover and process at ON until smooth.
fillets skin side down, place
cup
(50mL) of mixture in center of fillet. Fold ends over mixture and secure with
toothpick. Place into skillet; cover and cook over medium heat about 20 minutes
or until fish flakes. Remove to platter. Serve with
Sauce (page 36).
Yield: 6
N U T R I T I O N A L
PER SERVING’
Serving
1 serving
F a t . .
Sodium
492mg
Calories 336
Cholesterol 189mg
Protein
‘Nutritional analysis calculated for
only.
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