Menu – Baked Fish and Vegetables

Menu

Baked Fish and Vegetables*
Tossed Salad
Baked Peaches*

 

Recipes

Baked Fish and Vegetables

4 fish fillets
4 medium potatoes, cut into 1-inch cubes
4 medium carrots, cut into 1-inch pieces
salt, pepper, garlic powder and celery seed (to taste)
4 small onions, quartered
4 Tbsp. margarine

On each of four square 9-inch pieces of aluminum foil, place a fish fillet and a portion of potato, carrot and onion. Add 1 tablespoon margarine to each square. Sprinkle with seasonings. Fold foil over and seal edges well. Bake on a cookie sheet at 350° for 45 minutes. This can also be put on the grill. Serves 4

 

Baked Peaches

8 canned peach halves, drained
4 Tbsp. walnuts, chopped
4 Tbsp. brown sugar
1/4-1/2 tsp. cinnamon

Place peaches cut side up in a greased baking dish. In a bowl, combine the rest of the ingredients. Sprinkle over peaches. Bake uncovered at 350° for 20 minutes.

If served as a dessert, it can be topped with ice cream or whipped cream. Makes 4 servings.

Note: If you are out of peaches or just want to try something different, you can use plums or apricots instead.

 

photo by: iferneinez