Recipes Included On This Page Flank Steak with Sautéed Baby Bella Mushrooms Fried Bluegill Fillets Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Flank Steak with Sautéed Baby Bella Mushrooms Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Italian dressing 2 tablespoons brown sugar 1/4 cup ketchup 1 tablespoon honey 2 tablespoons soy sauce 1 tablespoon olive oil 1 lb. Flank steak Salt and pepper for taste Cut steak crosswise at a 45 degree angle into 4 equal parts. In medium size mixing bowl, combine first five ingredients. Put steaks and mixture into a heavy-duty plastic bag. Marinate steaks for two hours or overnight in refrigerator, turning bag over at least once. Remove steaks from bag and discard marinade. Grill steaks on medium high heat, 4-5 minutes per side until desired pinkness. Transfer steaks onto cutting board and let stand 10 minutes. Cut steak across grain into thin slices. Sautéed Baby Bellas: 4 tablespoons butter 1 tablespoon soy sauce 1 teaspoon fresh parsley 1 pound Baby Bellas, sliced In skillet on medium low heat add butter, soy sauce and parsley, cook until melted. Add Bellas and sauté for 3-5 minutes until tender. Serve over flank steak. Contributed to the FareShare Gazette by Art Guyer 5 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 15g Fat (48.6% calories from fat); 23g Protein; 14g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 773mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Fried Bluegill Fillets Recipe By : Doug Wright, Maize, Kansas Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup seasoned bread crumbs 1 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon lemon-pepper seasoning 1/4 teaspoon pepper 6 eggs 1 1/2 pounds bluegill fillets -- or crappie fillets 1/2 cup vegetable oil -- divided In a shallow bowl, combine the first five ingredients. In another bowl, whisk the eggs. Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture. In a large skillet over medium-high heat, cook fillets in batches in 2 tablespoons oil for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed. Yield : 6 servings. Source : "Taste of Home, Oct/Nov '04, p. 62" S(mastercook formatting by): "Cookie, augmented by Bobbie" Start to Finish Time: "0:20" NOTES : "The secret to this recipe is double-dipping the fish fillets," writes Doug Wright of Maize, Kansas. Contributed to the FareShare Gazette by Bobbie in response to a request; 27 May 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 361 Calories; 27g Fat (67.8% calories from fat); 14g Protein; 15g Carbohydrate; 1g Dietary Fiber; 198mg Cholesterol; 1011mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Fat.

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