Beer Batter Fish Fillets

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon dried dill weed
• 3/4 cup beer
• 1/2 cup milk
• 2 eggs
• 2 pounds cod fillets
• 2 quarts vegetable oil for frying

Preparation:

1. In a large bowl, mix together flour, salt, baking powder, and dill.
2. Add beer, milk, and eggs; mix well.
3. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
4. Heat deep fryer to 375 degrees F (190 degrees C).
5. Place fish in hot oil, and fry until golden brown.
6. Cook fish in batches to maintain oil temperature.
7. Serve

Note:

Makes 6 Servings

Corn Souffle

Ingredients:

• 4 tablespoons all-purpose flour
• 4 tablespoons white sugar
• 4 tablespoon milk
• 4 eggs
• 2 (15.25 ounce) cans whole kernel corn
• 2 (15 ounce) cans creamed corn

Preparation:

1. Preheat oven to 350º F (175º C).
2. Combine the corn, creamed corn, sugar, flour,
   milk, and eggs.
3. Mix well.
4. Pour the mxture into a souffle E bowl.
5. Bake at 350º F (175º C) for 1 hour
   to 1 1/2 hours.

Makes 8 Servings

Scalloped Pineapple

Ingredients:

• 1/2 pound butter, melted
• 1 2/3 cups white sugar
• 1 (20 ounce) can crushed pineapple with
  juice salt and pepper to taste
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground nutmeg
• 4 cups bread cubes

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease an 8x10 inch casserole dish.
3. In a medium bowl combine butter, sugar, pineapple, salt, pepper,
   cinnamon and nutmeg; mix well.
4. Place bread cubes in the bottom of the casserole dish and
   and pour pineapple mixture on top.
5. Bake in preheated oven for 45 minutes or until golden brown and
   and set throughout
6. If the top browns too fast, before the center is set, cover the
   dish with aluminum foil until sets.
7. Let stand 10 minutes before seving.

Makes 8 Servings