Herself's Recipes

I was reading an article about chicken Kiev in the NY Times Sunday Magazine and that turned out great when I tried it. I also found the seasoned butter goes well not only with chicken, but pork roast, boiled vegetables and seafood. It will keep in the freezer, and you can just chop off a chunk when you need it. This is a simplified version of the seasoned butter.

Seasoned butter

1 stick butter
1 large clove garlic grated
juice of 1/2 lemon
1 Tablespoon of basil, parsley or rosemary

Chicken
pound out chicken like you do for veal
wrap a slice of frozen, seasoned butter in chicken
place chicken in a section of muffin tin and bake
at ~350

Seafood
whip one egg
coat seafood with egg
coat seafood with bread crumbs
put a few slices of seasoned butter in pan with
fish and on top of fish and cook at 350′

Pork Roast
put some seasoned butter
in the pan with the roast and
baste occasionally while cooking

Vegetables
Use in place of regular butter with your
boiled or steamed vegetables

I find this to be a good way to use up white fish that is strong tasting or otherwise not quite up to holding its own. The children like very much the fish served this way.

Preheat oven to 350′

3 pieces cooked white fish (~1 lb) (I just microwaved frozen white fish for 5 mins )
Cooked white rice ( 1 cup white rice, 2.5 cups water microwave for 20 mins.)
2 Tbls butter melted
1/2 cup milk
1 can cream of mushroom soup
1 cup grated cheddar cheese
1.5 tsp curry

Oil the bottom of a casserole dish
Spread white rice over the bottom of the casserole dish
Mix fish, butter, milk, soup, cheese, curry in a bowl
Spread fish mixture over the rice
Bake for 30 mins.
Serves two as a meal, 4 or more as a side dish

A casserole originally meant a molded rice dish filled with meat and baked, later it came to mean many different things depending on the local cuisine.