BAKED COD WITH A CRUMB TOPPING OF SHREDDED PARMESAN CHEESE – HERB CORNBREAD STUFFING – OLIVE OIL AND SITTING IN A LEMON – WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–shredded Parmesan (one-third cup, packaged)

–cornbread stuffing (I used Pepperidge Farm herb; 1 cup)

–olive oil (4 tablespoons)

–lemon juice (bottled, 3 squirts)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the Parmesan cheese, cornbread stuffing, and olive oil in a small mixing bowl, and stir well.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add the white wine.  Season with salt and pepper.  Carefully place the topping across the length of the cod.  Pat down.

3 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot. 

–cod inspired by C. Mabry, chef.

BAKED COD TOPPED BY BUTTERY HERB CORNBREAD CRUMBS WITH CUMIN & CORIANDER IN LIME & CLAM JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–herb cornbread crumbs (one-quarter cup, I used Pepperidge Farm)

–Promise margarine (heart-healthy, 3 tablespoons, melted)

–cumin, coriander (bottled, one-quarter teaspoon each)

–lime juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cornbread crumbs and melted margarine in a small mixing bowl.  (To melt margarine, microwave in a covered baking dish for 20 seconds.)  Stir well.  Set aside.

2 – Place the cod in a covered baking dish with the clam juice.  Drench in lime juice.  Season with salt, pepper, cumin, and coriander.  Place the buttered herb cornbread crumbs on top of the cod.

3 – Microwave the cod for 7 minutes.

4 – Serve hot.

–recipe original.

CHICKEN TETRAZZINI WITH DICED BABY BELLA MUSHROOMS IN MILK – EGG WHITE SAUCE & TOPPED WITH PARMESAN & HERB CORNBREAD CRUMBS / FARFALLE PASTA

For 4:

–6 chicken tenderloins or breast strips

–baby bella mushrooms (6 to 8, diced)

–milk (dairy or almond; soy doesn’t do well in the microwave)

–flour

–egg yolk (1)

–salt and pepper

–olive oil

–cornbread crumbs (I used Pepperidge Farm herb cornbread crumbs)

–Parmesan cheese (shredded)

–farfalle pasta (bowtie)

1 – Place 1 cup of farfalle (bowtie) pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 6 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Cut chicken into bite-sized pieces, and add to a covered baking dish.  Be careful to clean surfaces that chicken has touched.  Dice 6 to 8 baby bella mushrooms, and add to the dish.  Set aside.

3 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place 1 heaping tablespoon of flour in a another cup.  Slowly add the heated milk to the flour, stirring briskly.  Add 1 egg yolk, still stirring briskly.   Then season with salt and pepper.  Pour the white sauce on top of the chicken and mushrooms. 

4 – In a small cup, place one-half cup of cornbread crumbs, and one-fourth cup of Parmesan cheese.  Season with a generous amount of olive oil.  Stir.  Spoon the crumbs and Parmesan on top of the chicken and mushrooms.  Microwave on high for 9 minutes.

5 – Drain the pasta.

6 – Serve the chicken tetrazzini hot, atop the pasta.

–chicken adapted from To the Taste of a King (fifties New Orleans cookbook).