Sauteed Fish and salsa

I made this on vacation with access to a frying pan, a stove and a fridge/freezer.
It's a quick and easy meal.

Any thin-ish white fish, such as turbot, tilapia, flounder, etc.
Lemonade
Jar of salsa
Can of corn
Two tomatoes
Cooking spray or oil

Saute fish in oil or cooking spray on both sides until mostly cooked through (test in the middle). Add lemonade to the pan until it comes about halfway up the fish. Cook for 5 minutes. Remove fish to a plate and cook liquid until slightly reduced. Pour over fish.

Rinse and wipe out pan. Add spray or oil and add corn. Cook until slightly blackened. Add salsa and diced tomatoes. Cook several minutes until warmed through. Serve with fish.

Mushroom- Pastry Appetizer (Easy!)

1 can of condensed mushroom soup
1 cup Coffee Rich, soy milk or rice dream
1 container button mushrooms, baby bellas, or mixed
1 package Pepperidge Farm pastry shells

Combine soup and milk-substitute in small pot on low heat. Stir intermittently until well combined and heated through. Slice mushrooms and sautee briefly until just softened. Add mushrooms to saucepan.

Bake pastry shells at 350 for about 20 minutes. Pop off tops with a fork and return for a couple more minutes.

To serve, put a shell on each plate and spoon in a generous helping of mushroom sauce (overflows? perfectly OK). Place pastry cap on top.

Note: This sauce is also good without the pastry. You can use it on chicken, on top of deli roll, or even as a thick soup with toast. Can also be made milchigs by using milk.

Cranberry Crumble

Crumbs:
2 cups flour
2 cups oatmeal, uncooked
1 1/3 cups brown sugar
1 stick margarine, melted
2 tsp cinnamon
Fruit:
1 (16 oz) can whole berry cranberry sauce
1 (20 oz) can crushed pineapple, not drained
1 (11 oz) can mandarin oranges

Mix ingredients for crumbs until crumbly. Pat ½ down on greased 9x13 pan (or 3 6” rounds). Mix fruit together and put on top of bottom layer. Sprinkle remaining crumb-like mixture on top of fruit. Bake uncovered at 350o for around 45 minutes.

Note: This recipe is from Simple Pleasures

My aunt's no-fry schnitzel

Canola or vegetable oil
2 onions
One large package of chicken cutlets (works with white or dark- no need to flatten in any way)
Italian dressing
Matza Meal
Seasoned bread crumbs


Pour oil into two baking pans, enough to very thinly cover the bottoms. Slice the onions and cover the bottoms of the pans with them.

Put Italian dressing in one bowl and mix together matza meal and seasoned bread crumbs in the other (if your Italian dressing in highly seasoned, you can use plain breadcrumbs). Dip each cutlet into dressing and then into matza meal/bread crumbs. Lay on top of the onions in the pan.

Bake at 350 for about 20 minutes, then flip cutlets (I use a fork or tongs so I don't scrape off the crust). Bake another 20 minutes. Serve with the onions.

Notes: The outside "crust" won't be crispy, but soft, and it's very juicy. Also, this recipe freezes VERY well.