Ingredient:
- 4 1-pound swordfish steaks
- 2 tablespoons butter
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 pound mushrooms
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- salt and pepper
Direction:
Wipe steaks with damp paper towel, sprinkle with salt and pepper. Set aside. In a large frying pan, saut?garlic in butter. Add lemon juice. Add steaks and turn periodically. Cook 4 to 5 minutes or until fish flakes when tested with a fork. Remove steaks to clean platter. Set steaks aside. Saut?mushrooms in butter in same pan. Add chicken stock, cornstarch and soy sauce. Cook, stirring continuously, until sauce thickens. Pour sauce over swordfish steaks.
Serves: 4
|
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. |
