Because of various traditions, a lot of people like to eat fish on Fridays. Of course, you don’t have to limit yourself to just Fridays; with this recipe for crab and cracker stuffed fish, you’ll want to eat fish all week long!
In this great episode from 2011, Arlene and Patti are having a fun time in the kitchen cooking up a stuffed codfish casserole, packed with crab meat and buttery cracker crumbs. They’re also cooking up a cheesy broccoli and rice casserole, honey mustard coleslaw, and lemon parfaits for dessert! Yum!
Delicious Stuffed Fish
Loaded with crabmeat and buttery cracker crumbs, this really takes "fish dinner" to a new level!
Ingredients
- 2/3 cup butter
- 2 Tbsp minced onion
- 1 cup minced crabmeat
- 2 Tbsp minced fresh parsley
- 1/4 tsp garlic powder, or to taste
- Salt and pepper, to taste
- 24 buttery round crackers, crushed
- 12 fillets sole (6-ounce)
- 2 Tbsp lemon juice
- 1/4 cup grated Parmesan cheese
- 3 Tbsp butter
Instructions
- Preheat oven to 375 degrees. Lightly coat a 9×13-inch baking pan with cooking spray.
- Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crabmeat, parsley, garlic powder, salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
- Layer half of the fish in the bottom of baking dish. Spread mixture over fillets; sprinkle with lemon juice and Parmesan cheese. Place another layer of fish on top of filling. Dot with butter and cover pan tightly with foil.
- Bake in preheated oven for 15 to 17 minutes until fish flakes. Makes 12 servings. Enjoy!
Honey Mustard Coleslaw
If you're tired of the same-old coleslaw, try this tangy recipe.
Ingredients
- 3 cups cabbage, finely shredded
- 3/4 cup sliced radishes
- 2 cups romaine lettuce, finely shredded
- 1/8 cup green onions, sliced
- 1/4 cup toasted broken pecans (optional)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 Tbsp Dijon mustard
- 2 Tbsp honey
- Salt and pepper, to taste
Instructions
- For the dressing: In a small bowl, stir together the sour cream, mayonnaise, mustard and honey; cover and chill.
- For the salad: In a large bowl, combine the cabbage, radishes, romaine lettuce and green onions.
- To serve, add the dressing to the cabbage mixture; toss lightly to coat, sprinkle with pecans if desired. Makes 6 to 8 servings. Enjoy!
Broccoli, Rice and Cheese Casserole
A great and hearty side dish to almost any meal.
Ingredients
- 1/2 cup butter
- 1 large onion, chopped
- 1 pkg frozen chopped broccoli (16 ounce)
- 1/3 cup milk
- 1 can Campbell's Condensed Cream of Chicken Soup (10.75 ounce)
- 1 jar Cheez Whiz (8 ounce)
- 1 1/2 cups cooked regular long-grain white rice
Instructions
- Preheat oven to 350 degrees.
- Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
- Stir the broccoli in the skillet and cook until tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
- Bake in preheated 350 degrees for 30 minutes or until the mixture is hot and bubbling. Makes 12 servings. Enjoy!
Lemon Parfaits
These are quick, easy, and delicious!
Ingredients
- 1 can prepared lemon pie filling
- 1 pkg golden shortbread cookies
- 1 pkg Cool Whip, thawed (8 ounce)
Instructions
- Using parfait glasses or goblets, spoon a tablespoon of Cool Whip in bottom of each glass.
- Place one sleeve of cookies into a Ziploc bag and, using a rolling pin, crush cookies to rough crumbs. Sprinkle some crumbs over the Cool Whip in the glasses.
- Place lemon pie filling on top of crumbs, about 1/2 cup into each glass and top with more crumbs. Using the Cool Whip, completely cover the top of glass and make peaks with back of the spoon. Place a whole cookie, standing up into top of glass as garnish. Keep chilled until served. Makes 4 servings. Enjoy!
Transcript
- Well hello family, we’re so glad you’re with us today. Hope you’re having a wonderful day. This is the day that the Lord hath made, and we will rejoice and be glad ’cause God’s word tells us to do that. No matter what’s going on in your life, no matter how bad it might seem, God tells us to rejoice in the day even though it might seem like things are falling apart, you know why? Because things change. God never changes, but he changes things, and prayer changes things. So, what you’re going through today is not gonna last forever. When you ask God to help you to get through it, and to help you to know how to handle it, how to deal with it, to just, God get me through, get me the perseverance. He will, and when he does you will know with assurance how much he loves you because he will help you to get through no matter what you’re facing. You know, isn’t it wonderful to realize that you never face anything alone? You never have to face anything alone. Whether it’s a bankruptcy in a business, a broken relationship, kids that have gone astray, and you haven’t heard from them for a long time, you don’t know where they are or they’re on drugs or they’re drinking, or they’re causing great stress in your home, you don’t have to face that alone. You’re sick, you don’t feel well, you don’t have to face that alone. He is the ever present God. Boy am I glad to hear that. And Jesus Christ gave everything at Calvary for you and me. I trust, I trust that today you will just stop at some point of the day, and just say God, I invite you to come in and intervene in this situation, ’cause I don’t know what to do. He will help you. He really, really will. Wanna tell you that we are celebrating our 20th anniversary. This whole year, we’ve been on the air since 1991. Do I look any different? I think, yeah, well don’t we all look a little different after 20 years? But honest to goodness we’re celebrating, and I’m asking you, our family, our “At Home” family, would you please consider sending a one time gift of $20? One dollar for every year. If you have enjoyed at home. If you’ve ever gotten a recipe, if you’ve ever been encouraged by something that we’ve said, if you just really enjoy the program, could you say thank you just this once by sending a $20 gift one time? We’d really appreciate it. The address is on the bottom of the screen, it’s the same address which you send for the recopies, so please make it out to At Home or to Cornerstone Television, and I will thank you so much. I’ll be praying for all of you that have done that, a special prayer. All right. Well, today we’re gonna make a wonderful fish dinner, and we’re getting started right after the hint. Here’s the hint. Here’s today’s at home hint. When cooking, roasting or baking vegetables, be sure to cut all the vegetables the same size pieces. If some are larger, they will not be done when the others are, and your foods will be unappealing as some are well cooked, and some are still hard and inedible. If you’ve got a helpful hint, we’d like to hear from you. Send your hint to At Home Hints Cornerstone TeleVision Wall, Pennsylvania, 15148-1499. As I said, we’re making a fish dinner today.
- Mm-hmm.
- And Patti’s here. One of the side dishes to the fish dinner is, this is something I love.
- My family loves this too.
- I haven’t had this for so long, and I used to make it all the time. It’s broccoli, rice and cheese. It’s a casserole. And you start it out in the-
- In the fry pan. You have butter melted, about half a cup. And all you do is you cook up some onions.
- [Arlene] This is just some chopped onions. It’s a pretty large onion, ’cause that adds a lot of flavor. Then what, do you have to let that cook and brown?
- Just for, yeah, just a little bit, and then you throw in your broccoli.
- And this is a bag of frozen broccoli.
- Mm-hmm.
- Let’s see what size this is. One pound bag.
- 16 ounce, right.
- One pound bag of broccoli, and you don’t have to let it thaw because it’s gonna cook here, but it’s also gonna cook in the oven too, ’cause you’re gonna bake this.
- Right.
- And let’s see, you have a jar of cheese whiz.
- Cheese whiz. And cream of chicken soup.
- [Arlene] Cream of chicken soup.
- Rice and milk. How easy.
- Rice.
- [Arlene] And this is already cooked?
- [Patti] Yes, already cooked rice.
- Okay. And that’s only about what, two and a half cups?
- One and a half.
- Oh, cup and half. And basically you’re adding it all in there, and then you’re putting it in there?
- Yes, and then baking it in the oven.
- How easy is that?
- Yeah.
- That’s a great side dish.
- Yeah, it is.
- I’m going, because my recipe is for dessert. And I think it’s nice to have really nice dessert when you have a fish dinner, something a little different. If you have some pretty dessert glasses like this, this would be the time you wanna use them, okay? This is a very simple recipe. Honest, there’s no cooking, it’s assembling. Remember these? Good old Lorna Doones. My mother loved these, and my dad.
- [Patti] I like ’em too.
- And they’re shortbread, that’s why they’re so good. Remember this little cookie here? Look, there it is. That’s the Lorna Donne. And they’ve been around for Nabisco for a hundred years, I guess, probably even more than that. But anyway we take it, they come in two sleeves in a box, and we’ve crumbed up some of them, just like this. Don’t make them real, real fine, you want some chunks in there. We have a can of lemon pie filling, and we have an eight ounce, this is a Cool Whip. All we’re gonna do with this is take some of the Cool Whip, and you just wanna load that in the bottom of your dish, like so. And if you have pretty goblets this is the time to use them. If you don’t, get a little glass bowl, that would work well too because you want everybody to see the pretty lemon in this, and the crumbs, kind of like a trifle, the big trifle bowl, but these are mini trifles, I guess, you could call it. But anyway, wanna make sure that you cover the bottom, give this guy a little bit more over here. You turn it so that you get an even layer, just like that. Next, let me see, let’s do these next. Next I put some of the crumb, ’cause you want, when you get a spoonful of this, you wanna taste the crunchiness of that crumb, So I just, on top what’s in there already, you’re just gonna sprinkle as much or as little as you like. If you like a lot, put a lot. If you don’t, it’s all right. We saved a few for the top because we’re gonna put those on the top for the garnish. All right, next, you could make lemon pudding if you wanted to. This is just easy. If you’re in a hurry, this is, it’s a great dessert for anybody. Now, we’re gonna do our lemon topping. Pie filling on top of those. Yummy, yum, yum, yum. And, again, you wanna spread it around just like that. All around your dish. How we coming over there, Patty? What are you adding?
- Good. I’m putting in the soup and the milk.
- Okay. And how much milk is that?
- [Patti] That’s a third of a cup.
- [Arlene] Third of a cup of milk, okay.
- And a can of soup.
- [Arlene] She’s cooking, I can hear it, man.
- [Patti] Half of the cheese whiz, ’cause you only need about eight ounces.
- [Arlene] That’s a larger jar, you can get the smaller jar, they just didn’t happen to have it the day we bought the groceries.
- Right. I’m sure if I put a little bit too much cheese it wouldn’t…
- I don’t think anybody’s gonna-
- [Patti] Complain.
- [Arlene] No, not that.
- All you do is mix it all up in here. This is the simplest little side dish. And I know everybody in my household loves this.
- Ooh yeah.
- Big favorite.
- I like things that are easy to do, you pop them in the oven, and you can make them without having to play around with them.
- [Patti] Yes.
- That’s what I like.
- [Arlene] The fish that we’re gonna be doing will go in beside that, it can bake almost the same amount of time, so that works well.
- Right. In today’s world you really need stuff like this, because everybody’s so busy all the time.
- Oh, my, absolutely. Now, I have my lemon on, now I’m putting more Cool Whip on the top. You don’t want it to be flat, you want it to perk it up, just some little ripple things like that. That’s all you wanna do. Just like that on the top. Now these need to be refrigerated, so once they’re made, you wanna pop them in your fridge.
- [Patti] And that looks so elegant.
- [Arlene] It’s pretty, huh?
- [Patti] It does, it looks very elegant.
- Absolutely. If you didn’t wanna do lemon, you could do cherry, you could do chocolate, coconut cream.
- Oh yeah.
- Banana. It’s whatever you want. Okay, now you’re, you’ve already sprayed that dish?
- [Patti] Oh yes. It just makes life easier for cleanup too.
- [Arlene] Sure. Comes out easier too.
- Heck yeah. This looks really yummy. This fits in here perfect. I put it in a two quart dish.
- [Arlene] Now how long does that bake?
- [Patti] About a half hour.
- Half hour, okay. Now I’m just gonna put another little dollop here ’cause I like to let people know exactly what’s on the inside when they see the top. Like that. Patti’s gonna drop that in her preheated oven, I’m gonna do the top of my parfaits, and we’re gonna come back with some more of our fish dinner. We’ll be right back in just a minute. Well we have the dinner dessert ready, and we have the dinner side dish ready and in the oven, it’s broccoli and rice and cheese. Now the main course is our fish. And this is cod filets. This is how they come, individually wrapped, or however you get yours. But we’re making two layers. We have a first layer, we sprayed our dish, and you’ve got some butter.
- [Patti] Butter going, right.
- [Arlene] Getting ready there. And now what are you gonna add to the butter? ‘Cause we’re making a filling for this fish casserole.
- You first put in two tablespoons of minced onion.
- You need a little higher there, lady.
- Yeah, probably.
- So we can get it cranking here.
- Yeah.
- So that’s gonna have onion, it’s got crab meat, minced crab meat. It’s got fresh parsley. We have garlic powder. We have salt and pepper of course. And then we have Ritz cracker, the buttery cracker. We have mashed them up. It’s not a bread crumbs, these are cracker crumbs to give it a crunch. I love that.
- Mm-hmm.
- And then we have our sole or your cod, this is cod. And then we have some lemon juice, Parmesan cheese, some butter to put on top, and then we’re gonna bake it. Okay, so…
- This is going. And now I can start adding in, this is a whole can of that crab meat, and it comes already minced.
- [Arlene] Okay. So it’s one cup of minced.
- [Patti] And I drained it really good so you don’t have all that-
- [Arelene] Yeah, you really wanna make sure it’s drained well, you don’t want it soggy.
- No. So that’s drained. And then we add our parsley, which was fresh, and I snipped that real teeny, tiny.
- Yeah, ’cause that’s the way you’d want it.
- Garlic. Ooh, most of the garlic powder.
- Why don’t you get the garlic powder, and I’ll watch that while you get it, ’cause we need that in there for flavor. And basically, you’re just gonna warm up all these ingredients. Yeah, that’s a half a teaspoon that we want in there. There you go.
- [Patti] Now we got the whole thing in.
- Yeah, that’s good. All right, now, salt and pepper. We wanna do lots of pepper ’cause we like some flavor there.
- Oh yeah.
- What else?
- That’s about, that’s it.
- Okay.
- And then we cook this up for about a minute, and then we add our crackers.
- Okay. So basically you’re just warming that stuff through, it’s not really frying or anything like that. This is a great filling. I think this is gonna be something your family would enjoy.
- [Patti] And it’s something easy, oh, I know my family would like it, especially my son.
- Something different too. And this is easy to serve because you can cut this in portions, and get your spatula down under there to lift it up, and you get two layers of fish with this wonderful crab filling in between. Okay, Patti, let’s go ahead and add the rest.
- [Patti] Yeah, I’m gonna add the crumbs.
- [Arlene] Okay. Turning this the wrong, some day I will know how to work this.
- She’s only worked here for five years and she doesn’t know how to turn this… It’s all right, not to worry.
- [Patti] You put all the breadcrumbs in.
- [Arlene] Okay.
- Or cracker crumbs. Let’s remove it from the heat.
- [Arlene] What about your lemon juice?
- You don’t do that until after you put this-
- Okay.
- After you put this on there. This does make a nice filling though.
- It does. And I think that that’s, you think it’s gonna be too dry?
- [Patti] Nuh-huh.
- You think we’ll be all right?
- [Patti] It should be all right. What do you think?
- [Arlene] Might need some butter, ’cause it’s a little.
- [Patti] We have a little butter here.
- Yeah, but we’re gonna need to drop that on top. Go ahead get that in just till we can get that going. That’s one thing about when you’re cooking, you have to make course corrections along the way sometimes, because you just need to.
- Yeah, this looks perfect. That should be perfect. Mix it all in there so it’s not, there we go.
- Remember there’s crab meat in there, onion, all the delicious flavors. And that buttery cracker’s gonna give it a really buttery, wonderful taste.
- Mm-hmm.
- Okay, then we’re just gonna put that on top of here.
- Right. Put all of it on top. Smells wonderful.
- [Patti] Oh, yeah. There’s nothing in here you don’t like.
- [Arlene] Yeah, what’s not to like?
- [Patti] I mean all of it’s good stuff.
- Try to keep it on the fish, you don’t want it to go into the corners because that’s, that will cook too dry, and we don’t want that. So keep it on the fish. Just use your hands if you have to, get it where it needs to go. Wanna make sure everybody has the flavor of that. Right here we need some.
- [Patti] There we go.
- [Arlene] Okay, now-
- Now you take your lemon, you sprinkle with lemon.
- Okay, all over. Lemon and fish, they’re just synonymous, they go together really well.
- [Patti] And this is fresh squeezed lemon juice too.
- [Arlene] And then?
- [Patti] Your Parmesan cheese. Sprinkle that over. it’s just a sprinkling, it’s not a lot. You wouldn’t put that in with the crackers ’cause it would melt and be, and it would not hold up the flavor like it does putting it on now.
- All right, and then we top with the rest of the fish.
- Okay, so while she’s doing that maintenance, let me tell you about this wonderful honey mustard coleslaw. This is so unusual, I think it’s gonna be something you’re gonna like. We have a whole head of cabbage that we do a fine shred to, and it’s in our bowl here. And then this asks for romaine lettuce, shredded. You say lettuce in a coleslaw? Yep, that’s what I’m saying baby. And we mix that up. Look at the color, how beautiful that is. I’m loving it. Also, red radishes sliced. Now if they’re really big you can cut them in half, or you cut them in strips. We’re putting them in because if you don’t like it you can pull them out, right? Smart thinking. I don’t particularly care for radishes, but Paul loves them, so we have them at our house. And you just wanna mix this up.
- Look at the nice color with that little bit of red. I would say this could be an Italian salad with the red, white and green.
- [Patti] Oh yeah. It works.
- And then we’re gonna make our dressing. Now, our dressing is mayonnaise. We have all the specifics with the recipe that you’re gonna get when you write for the recipe. And we have sour cream. Here’s green onion that we just chopped. We’re just gonna add that to our greens there. We have some Dijon mustard. I’m gonna add a good whopping teaspoon, maybe just a little bit more ’cause that gives us some punch.
- [Patti] I love Dijon mustard.
- Then we got the honey. Honey in the morning, honey in the evening, honey any time for me. I love honey. I like it in dressings because it really, it adds a sweetness that doesn’t, it’s not so sweet as when you do the sugar, too much. So, we’re just gonna take these and mix them around.
- [Patti] I’m ready to pop this in the oven.
- Okay, we have to put foil on this though. We need to do that. Now tell me what else you did, because there’s something else on top of the fish.
- I put a little butter, little bread crumbs and some paprika just to give it some color.
- Okay, now what temperature?
- [Patti] At 375.
- For how long?
- It takes about, this doesn’t take long at all, 15 to 17 minutes.
- Okay, now, if your fish is still frozen, you’re gonna wanna make sure that you go down in there with a fork, and that that is nice and hot. The way you test a casserole like that, you go in the middle, you take a spoon or fork, and you bring it up and you taste it. If it’s cold on the fork it’s not done, if it’s hot you know it’s heated clear through. Okay, here’s my dressing, it’s going on my salad. Then we’re just gonna top it off with some toasted pecans. Hey, we’re gonna be right back in just a minute, but here’s how you can get the recipes from today’s show, plus all that you’ve seen this whole month. We’ll be right back in just a minute. Please be sure to write for the recipe, because you’re not gonna want to miss these. The smell in this kitchen and this dining room is awesome. I’m telling you it is awesome. The smells from this dinner are going to run your appetite and your guests appetite, if you make this for a special dinner, they’re gonna be devouring it before they even sit down at the table, it just smells so good. Nice variety, we have our fish down there, our stuffed fish casserole that has crab and buttery crackers between the layers of our cod fish, and then there’s a nice browning with a few bread crumbs and some butter, just a little bit of paprika on top, you wanna make sure that that’s hot clear through, that that fish is hot, it’s flakey, that’s how you know when it’s done. Next to it is our broccoli, rice and cheese casserole. That just is awesome. That smell, boy it brings back such a memory for me, that’s awesome. And then we have our honey mustard coleslaw that is unusual because we have romaine lettuce in there, we’ve got radishes. Then after we’ve made our dressing, which I showed you, and we mixed it well, then we added some toasted pecans. Now that’s optional, you don’t have to, but that adds a nice little crunch along with those radishes. I think you’re gonna enjoy that. And then all we did, here it is right here, this is it. This is our lemon parfait. We’ve been keeping those in the refrigerator, you want to be sure that this is refrigerated and kept cold until you’re ready to serve. Probably I would have the dinner first, and then when it was time to put the coffee on and have a dessert, then you’d bring these out. You wouldn’t let them sit on the table while you’re doing your meal, that would not be good. But, oh my goodness they’re wonderful, and so easy, just assembling. Then with our meal we just added some biscuits, got some nice flakey biscuits, and a little bit of honey maybe drop on that biscuit. You’ve got some nice beverage. What else could you want? I don’t know, I’m telling you, this is a meal fit for a king. We put some nice fresh fruit that we can also have for dessert or for whatever. You know, this is a meal that’s simple and easy to do, and your family is going to enjoy and your friends and your guests. So I hope you’ll give it a try, and be sure to write for those recipes, ’cause it’s really important that you do that. What do you think, Patti.
- [Patti] I think it’s amazing.
- Smells good, huh?
- [Patti] Can’t wait.
- Time to eat, and the crew’s drooling everywhere so we probably, it probably is time that we take a hike and we go. You know, we always love it when you come by. Please remember that God really cares about you, and he’s interested in the situation that you’re going through, and he can change anything through the power of prayer. So be sure to join us the next time because it just wouldn’t be the same without you. We’ll see you then.
- [Narrator] Furnishings provided by Levin Furniture, featuring Lane’s Country Living Collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania.
- [Narrator] Cornerstone TeleVision wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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