Jess's Recipes

by red and white kitchen 25 min 15 min prep SERVES 4 2 lbs perch fillets 1 1/2 cups milk 6 ounces andy's red fish seasoning (breading) 1 cup vegetable oil 1/4 cup butter Soak perch in milk about 10 minutes. Heat oil and butter in 9 inch cast iron skillet over medium flame. Dredge perch through Andy's breading ( or 2 parts flour to 1 part cornmeal, seasoned with salt & pepper). Pan is ready when a drop of water sizzles in the oil. Place perch in pan skin side UP. Turn fish once when crisp and golden brown. Cooking time about 12 minute total (depends on thickness) Check one to make sure fish is opaque and white in color. Drain on paper towels. © 2009 Recipezaar.

1/4 cup olive oil 2 pounds tilapia, red snapper, or orange roughy fillets 1/2 cup chopped fresh parsley 1/2 teaspoon dried crushed red pepper 4 cups cherry tomatoes, halved 1 cup Kalamata olives or other brine-cured black olives, chopped 6 garlic cloves, minced Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish. Bon Appétit May 2002

This recipe is mom's that she bakes in a bundt pan. Ingredients- MIX 4 Eggs 1 Cup Oil OR. ¼ C.oil and ¾ C. applesauce 2 Cups Sugar 2 Cups Pumpkin Sift & Add 3 Cups Flour 2 Tsp. Baking Soda 2 Tsp. Baking Powder ½ Tsp. Salt ½ Tsp.+ Cinnamon Add 1 Cup Nut Meats 6 oz. or more Semi-Sweet Chocolate Bits Directions- Preheat Oven 350 Grease and flour angel food cake pan. (or Bundt pan) Bake 1 ¼ Hour (75 minutes)