1 lb. monk fish fillets
2 qts. water
1/4 cup cider vinegar
3 bay leaves
1/2 cup butter OR margarine – melted
1/4 tsp. dried thyme
Boil fish in water with vinegar and bay leaves until fish turns opaque and is flaky.
Combine melted butter and thyme.
Place fish on a serving platter and pour butter mixture over.
1 lg. head broccoli, broken into small flowerettes
1/2 c. chopped onion
8 to 10 slices bacon
1 c. mayonnaise
1/4 to 1/2 c. sugar
2 to 3 tbsp. vinegar
1/2 c. raisins
1/2 c. nuts (optional)
Cut bacon into bits and fry crisp.
Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well.
Let stand at least 1 hour or more before serving
1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
In a large bowl, combine the black-eyed peas, green pepper, celery and both onions.
In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight for the flavors to meld.
3 cups olive oil
1 1/2 cups apple cider vinegar
1/2 cup water
1/4 cup powdered sugar – optional
2 Tbls. dried oregano
2-4 cloves garlic – pressed
salt – to taste
Pour all ingredients into a cruet and shake to mix.
Refrigerate at least 1 hour before serving.