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Family Favorite Meals


Crunchy Fish Sticks & Smashed Potatoes


1 1/2 lbs. red-skinned potatoes, cut in 1-in. chunks


Kosher salt and pepper 1/2 cup whole milk 4 oz. Cheddar, shredded (1 cup) 2 scallions, thinly sliced 1 lg. egg


1 lbs. flounder or sole fillets, cut in 1-in.-wide strips


4 cup baked potato chips, crushed 3/4 teaspoon paprika 1/2 cup tartar sauce


3/4 cup grape or cherry tomatoes, quartered


Heat oven to 450°. Line a rimmed baking sheet with nonstick foil. Place the potatoes in a medium saucepan, add enough cold water to


Tennessee Meatloaf


1 1/2 lbs. ground beef 1/2 cup fresh bread crumbs 1 egg


1 onion chopped 1 tsp. salt


1/4 tsp. black pepper 2 (8-oz.) cans tomato sauce 1/2 cup water 3 Tbsp. vinegar 3 Tbsp. brown sugar


2 Tbsp. mustard 2 Tbsp. Worcestershire sauce


Mix together beef, crumbs, egg, onion, salt, pepper and 1/2 of tomato sauce. Form into loaf and put into shallow pan. Combine rest of the tomato sauce and all the other ingredi- ents. Pour over loaf. Bake in a pre- heated 350° oven for 1 hour and 15 minutes. Baste occasionally.


cover and bring to a boil. Add 1 tsp. salt, reduce heat and simmer until tender, 10 to 15 minutes. Drain, return to the pan and mash with the milk, cheese and ¼ tsp. each salt and pep- per; fold in the scallions; cover to keep warm.


Meanwhile, beat the egg in a shal- low bowl until foamy. In another shal- low bowl, combine the chips, paprika and ¾ tsp. salt. Dip the fish in the egg and then in the crushed chip mixture, pressing gently to help them adhere. Transfer the fish sticks to the prepared sheet and bake until light golden brown and opaque throughout, 8 to 10 min- utes.


Stir together the tartar sauce and tomatoes. Serve with the fish and mashed potatoes.


Buttermilk Chicken


& Cornflake Bake


2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces 2 Tbsp. olive oil


2 lg. carrots, cut into 1/4-inch pieces


1 lg. onion, chopped Kosher salt


1 tsp. Cajun or blackening season- ing


1/4 cup all-purpose flour 1/2 cup orange juice


1 can (14 1/2-oz.) low-sodium chicken broth 1 cup frozen peas


2 Tbsp. roughly chopped fresh dill 1/2 cup fresh flat-leaf parsley, chopped


1/2 cup buttermilk 2 1/2 cup cornflakes


Heat oven to 375°. Place chicken in a large pot. Add water to cover; bring to a boil (about 10 minutes). Drain; set aside.


Meanwhile, heat oil in a large skillet over medium heat. Add car- rots, onion and 1/2 tsp. salt and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in Cajun seasoning.


Sprinkle flour over vegetables; cook, stirring, for 1 minute. Gradually stir in orange juice, then broth; bring to a boil. Add the chicken, peas, dill, and half the parsley and stir to combine. Remove from heat and stir in the but- termilk. Transfer mixture to a 2 1/2- to 3-quart baking dish and bake for 15 minutes. In a medium bowl, combine cornflakes and remaining parsley. Sprinkle over chicken mixture and bake 5 minutes more. Let stand for 10 minutes before serving.


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