Recipes Included On This Page Salmon Fillets Wrapped in Phyllo Skillet Sausage and Cabbage St. Thomas Style Poached Fish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salmon Fillets Wrapped in Phyllo Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 salmon fillets -- (one inch thick) [4 ounces each] pepper -- to taste 1 teaspoon dried thyme -- (divided) butter flavored cooking spray 1/2 cup carrot -- coarsely chopped 1/2 cup chopped celery 1/2 cup chopped onions 1/2 teaspoon thyme 2 tablespoons water 8 sheets Phyllo dough Sprinkle salmon with pepper to taste and 1/2 teaspoon of thyme. Spray nonstick skillet with butter spray. Add fish. Cook over High heat for one minutes per side until lightly browned. Remove from pan. Scrape off any dark fat or skin. Cool to room temperature. In a skillet place carrot, celery, onion, thyme and water. Cover and reduce heat to Low and stir 2-3 times. Simmer gently 10 minutes until crisp- tender. Uncover, increase heat to Medium and cook until water evaporates, about 30 seconds. Cool vegetables. Heat oven to 425 F. Spray cookie sheet with butter flavored cooking spray. Unfold phyllo and stack, cover with wax paper. (Refrigerate or freeze remaining phyllo for other use.) Place 1 sheet of phyllo on counter, short end near you. Lightly spray entire surface with butter flavor spray. Place another sheet of Phyllo on top. Place 1 salmon fillet centered, 4 inches from bottom on phyllo. Spread 1/4 cup vegetable mixture over fish. Fold bottom, then sides of phyllo over fish. Roll up, enclosing fish and vegetables completely. Repeat with rest of fish and phyllo. Place packets seam-side down on prepared cookie sheet. Coat with thin layer of cooking spray. Bake 10-12 minutes until light brown. Serve immediately. Source : "Source Unknown" S(mastercook formatting by): "bobbi744 at comcast.net" NOTES : This dish can be frozen unbaked and then baked still frozen. This would be a lovely company dish. Bobbie's note: This is a recipe similar to a dish that I had an a restaurant called Jonathan's in Vancouver many years ago. It was one of the most memorable meals I ever had in a restaurant. I found this recipe which is a low-fat and want to try it soon. Contributed to the FareShare Gazette by Bobbie; 19 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 8g Fat (30.4% calories from fat); 37g Protein; 5g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Skillet Sausage and Cabbage Recipe By :Diane Perry Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound kielbasa -- precooked, sliced thin 1 medium onion -- chopped 2 tablespoons butter 1 pound cabbage -- shredded (6 cups) 2 tablespoons water 1 teaspoon salt In a large skillet, brown kielbasa and onion in butter. Add cabbage, water and salt. Cover and simmer until cabbage is tender, about 10 minutes, stirring occasionally. Source : "Harvest Time Sampler, New Covenant Christian Church, 1982, 146" S(MC formatting by): "bobbi" NOTES : Bobbie's Note: This was very good and flavorful. I cut the recipe in half for two of us. Contributed to the FareShare Gazette by Bobbie; 16 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 37g Fat (74.8% calories from fat); 17g Protein; 11g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 1834mg Sodium. Exchanges: 2 Lean Meat; 1 1/2 Vegetable; 5 1/2 Fat. * Exported from MasterCook * St. Thomas Style Poached Fish Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- halved then cut into thin slices 2 fish fillets -- (4 ounces each) [or steaks] 1/2 cup water 1 tablespoon minced fresh thyme or 1 teaspoon dry thyme margarine 1 lime -- juice of [juice of 1 to 2 limes] Pepper or lemon pepper 2 tablespoons chopped fresh parsley Arrange onion half-slices in bottom of shallow microwave dish. Arrange fish fillets or steaks on top in single layer. Pour on water and sprinkle with thyme. Microwave 5-6 minutes just until fish flakes and loses translucence. Remove from microwave and carefully uncover. Use spatula to transfer each serving to plate. Put dab of margarine on top of each. Arrange onion on top. Sprinkle with lime juice, pepper or lemon pepper to taste and chopped fresh parsley. Source : "Source Unknown" S(mastercook formatting by): "bobbi744 at comcast.net" Contributed to the FareShare Gazette by Bobbie; 17 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 2g Fat (7.1% calories from fat); 42g Protein; 9g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 131mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit.

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