18
RECIPES
Basil Lemon Halibut
1 cup halved cherry tomatoes
2 tbsp. chopped Italian parsley
1 tbsp. slivered fresh basil
1 tbsp. snipped fresh chives
1 tbsp. slivered lemon peel
1
⁄2 tsp. kosher salt
2 tbsp. fresh lemon juice
1 tbsp. olive oil
2 halibut fillets (about 4 oz., ea.)
1
⁄4 tsp. garlic pepper
Preheat †SpaceMaker™ Toaster Oven to 400° F. Meanwhile, in medium bowl,
combine tomatoes, parsley, basil, chives, lemon peel,
1
⁄4 tsp. salt, lemon juice
and olive oil; blend well.
Spoon into 1-quart shallow baking dish. Place fish on top and season with
remaining
1
⁄4 tsp. salt and garlic pepper.
Bake for 20 minutes or until fish flakes easily when tested with a fork (Fish will
have an internal temperature of 145° F).
Makes 2 servings.
CREAMY CORN BREAD
1 pkg. (8.5 oz.) corn muffin mix
1⁄2 cup cooked or canned whole kernel corn
2 tbsp. canned diced green chilies
2 tbsp. diced pimentos
1⁄2 tsp. taco seasoning
1⁄2 cup sour cream
1 large egg, slightly beaten
Preheat †SpaceMaker™ Toaster Oven to 400° F. Meanwhile, in medium bowl,
combine all ingredients; blend. Spoon into greased 8-inch square baking pan.
Bake for 20 minutes or until done; rotate pan halfway through baking.
Makes 6 to 9 servings
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