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Sole Fillets In Citrus Sauce

4 fresh or frozen sole fillets

2 teaspoons butter or margarine, melted

1/4 teaspoon salt

Dash of pepper

1/4 teaspoon paprika

For Citrus Sauce:

1/2 cup light dairy sour cream

2 tablespoons frozen orange juice concentrate, thawed

1/4 teaspoon thyme, crushed

Long-grain rice and broccoli side (see recipe below)

Thaw fish, if frozen, and place on greased, unheated rack of broiler pan. Tuck under any thin edges of fish to avoid overcooking. Combine melted butter or margarine, salt, pepper and paprika; brush on top of sole. Broil about 6 to 8 minutes or until fish flakes easily with a fork. Serve with Citrus sauce. Yield: 4 servings.

To make citrus sauce: Combine all ingredients in a small bowl; cover and chill in refrigerator until ready to serve with sole.

To make the rice and broccoli side: To complete this fish dinner, try this very simple rice and broccoli side-dish; it’s delicious. Cook 1 cup long-grain rice according to package directions, except stir in 1 cup chopped fresh broccoli during the last 8 minutes of cooking. Add salt and black pepper to taste.

Beef Tenderloin with Herbs

1 cup port wine

1 cup soy sauce

1/2 cup olive oil

1 teaspoon black pepper

1 teaspoon dried whole thyme

1/2 teaspoon hot sauce

4 crushed garlic cloves

1 crumbled bay leaf

5 to 6 pound beef tenderloin, trimmed of fat

Combine first 8 ingredients and mix well. Place tenderloin in large shallow dish and pour mixture ingredients over the top; cover tightly. Refrigerate for 8 hours, turning the beef occasionally.

Uncover beef; strain and reserve the marinade. Place beef on cooking rack and insert meat thermometer. Bake at 425° for 55 to 60 minutes or until thermometer reads 150° for medium rare or 160° for medium. Heat the reserved marinade over low heat adding the juice of the tenderloin from cooking and 1/2 cup water. Season the marinade with salt and pepper to taste. Use this as a “light sauce” to be served on the side. Yield: 10 to 12 servings.

Potato Muffins

(Serve warm with softened butter. Great as a side with the beef tenderloin entree.)

2 egg yolks

3 cups grated potatoes, drained

4 large tablespoons onion, grated

1/2 cup sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

3 tablespoons butter, melted

2 egg whites, stiffly beaten

Beat egg yolks, then stir in drained, grated potatoes. Add onion, flour, salt, baking powder and melted butter. Fold in egg whites. Spray muffin pan with nonstick cooking spray, (do not use paper cups). Fill half or 2/3 full with the mixture. Bake at 350° for 25 minutes or until nicely browned. Yield: 12 muffins.

Parmesan Chicken Breast with Sour Cream Noodles

(Requested by one of our readers. It’s a family favorite.)

1 stick butter, melted

2 cups bread crumbs

1/4 cup Parmesan cheese

1 teaspoon garlic salt

1 teaspoon seasoned salt

1 teaspoon parsley flakes

8 skinless, boneless chicken breasts

For the Sour Cream Noodles:

1 (8-ounce) package fettuccini noodles

1/2 stick butter

1/2 cup sour cream

2 teaspoons garlic salt

1 teaspoon black pepper

Dip each chicken breast in butter; coat evenly. Combine bread crumbs, Parmesan cheese, garlic salt, seasoned salt and parsley flakes; mix well. Dredge each breast in crumbs to coat heavily. Place in well-greased baking pan. Pour 1/4 cup water into bottom of pan, being careful not to wet crumbs on breast. Cover tightly; bake at 325° for 45 minutes. Uncover and return to oven or 15 minutes to brown and crisp crumbs. Yield: 8 servings.

To prepare the sour cream noodles: Cook noodles according to package directions; drain and rinse well. Toss with butter until melted. Add sour cream and seasonings. Yield: 6 servings.

Stuffed Tomatoes Deluxe

4 medium tomatoes

2 cups grated Swiss cheese

1/2 cup light cream

2 egg yolks, slightly beaten

3 tablespoons chopped chives

4 tablespoons grated onion

1/2 teaspoon dried marjoram leaves

1 teaspoon dried mustard

Salt and black pepper to taste

1/3 cup seasoned bread crumbs

2 tablespoons butter

Preheat oven to 350°. Halve tomatoes crosswise. Scoop out pulp leaving shells intact; chop pulp coarsely. Combine tomato pulp with Swiss cheese, cream, egg yolks, chives, onion, marjoram, mustard, salt and pepper. Mix well. Spoon cheese mixture into tomato shells. Toss bread crumbs with melted butter; sprinkle over cheese mixture. Arrange tomato halves in buttered baking dish. Bake, uncovered, for 25 minutes. Yield: 8 servings.

Glazed Pineapple Chiffon Cake

1-1/2 cups sifted cake flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup vegetable oil

1/2 cup frozen pineapple-juice concentrate, at room temperature

1 teaspoon vanilla

6 large egg whites, at room temperature

2 tablespoons sifted confectioners’ sugar

1 (20-ounce) can unsweetened crushed pineapple, drained very well

For pineapple glaze:

1-1/2 cup sifted confectioners’ sugar

4 tablespoons frozen pineapple-juice concentrate, at room temperature

1 teaspoon fresh lemon juice

Preheat oven to 350°. Lightly brush oil over inside of a 9-inch Bundt pan. Dust with flour and tap out the excess. Sift together flour, sugar, baking powder and salt into a large mixing bowl. Add ½ cup oil, 1/2 cup pineapple-juice concentrate and vanilla. Do not mix. In another large bowl, beat egg whites until white and foamy. Add 2 tablespoons confectioners’ sugar and continue beating until stiff but not dry. Scrape off the beaters and, without washing them, place them in the flour-and-oil mixture and beat at low speed just until well blended. In 4 additions, fold the flour-and-oil mixture into the egg whites, adding a quarter of the crushed pineapple with each addition. Turn batter into prepared pan and smooth top with rubber spatula. Bake 30 to 35 minutes, or until cake top feels springy and cake tester inserted in center comes out clean. Cool cake upright on wire rack for 10 minutes. With a knife, loosen sides and center of cake from pan. Invert onto rack, lift off pan and cool cake to warm.

To make pineapple glaze: Combine all ingredients in medium bowl and beat until smooth. Adjust flavor and consistency by adding more sugar or juice if needed. Spread glaze on top of still-warm cake; let it drizzle down the sides. Yield: 16 servings.

Kitchen Tip:

Ever try making your own vinaigrette dressing? If not, here’s a great recipe to get you started: In an old jelly jar, add 1/2 tablespoons of Dijon mustard, 1/4 cup cider vinegar, 1 teaspoon each, honey, salt and black pepper, and a squeeze of fresh lemon juice; shake. Add 1/2 cup extra-virgin olive oil, and shake again. Serve, and keep the rest in the refrigerator. From-scratch recipes are the best.

Any comments, questions or favorite recipes? I would like to hear from you. Please email me at Please write “Helen’s Kitchen Request” in the subject line to make sure that I receive your email. Web bonus recipe

Lemon-Yogurt Cookies

1 stick butter, softened

1-1/4 cups sugar

1/2 cup plain or lemon nonfat yogurt

2 egg whites

1 tablespoon grated lemon peel

1/2 teaspoon vanilla

2 cups Quaker Oats, quick or old-fashioned, uncooked

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup confectioners’ sugar

Beat together butter and sugar until creamy. Add yogurt, egg whites, lemon peel and vanilla; beat well. Add next 3 ingredients; mix well. Cover; chill 3 hours. Preheat oven to 350°. Lightly spray cookie sheet with cooking spray. With lightly floured hands, shape dough into 1-inch balls. Place on cookie sheet. Flatten with bottom of glass dipped in sugar. Bake for 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; transfer to wire rack. Cool completely; sprinkle with confectioners’ sugar. Yield: about 4 dozen.