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Home |
Charcoal Fish
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1 red snapper
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garlic salt to taste
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pepper to taste
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margarine
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2 tsp. lemon juice
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1/2 c. melted butter
or margarine
Season snapper with garlic salt and pepper.
Rub inside and out with margarine. Cook over slow-burning charcoals,
about 5 minutes each side. Mix butter and lemon juice. Baste
snapper with butter mixture. Remove from coals; baste again.
Wrap in foil. Grill 15-20 minutes longer or until done.
Serves approx. 4-6
Bayou Broccoli
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1 sm. box instant rice
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1 pkg. frozen chopped broccoli
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1/2 c. onion, chopped
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1/2 c. celery, chopped
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1/4 lb. butter or margarine,
melted
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1 8-oz. jar Cheez Whiz TM
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1 can cream of mushroom soup
Prepare rice and broccoli according to package
directions. Saute onion and celery in small amount of fat in a skillet.
Mix sauteed vegetables, broccoli, butter and rice. Melt Cheez Whiz TM
in soup and 1/2 cup water in saucepan; stir into broccoli
mixture, ensuring you blend well. Spoon into greased casserole dish.
Bake 350o for 30 minutes.
Serves approx. 8-10
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