Ingredient:
- 8 Trout fillets (skinned)
- 1 Stick of butter (1/4 Pound)
- 1 Cup flour
- 1 Juiced Lemon (keep juice)
- 2 Teaspoons of salt or to taste
- 1 Cup of chopped parsley (Flat leaf preferably)
- 3 Teaspoons of red pepper or to taste.
- 1 Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)
Direction:
Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |
