Saturday, December 3, 2011

Farm to Fork Friday!

Here's another sneak peek of Margy's cookbook with 2 more recipes for you.

Both of these were on our menu for this week - and they were both fabulous!  Seriously, friends - you will not be disappointed.  

I was totally impressed with the fish!

Remember - you can buy Farm to Fork the Margy way for only $20 through December 23 - HERE only!  Just leave a comment or email me at missionmindedmothering (at)

If you are not near me, go to Amazon!  It's $25 - with free shipping - ONLY through December 23

This book would make a fabulous gift for anyone!
Pecan Haddock

2 pounds of haddock, fresh (buy wild caught)
1/4 cup brown sugar
1 T butter, melted
1 cup pecans, chopped

Cayenne Butter Sauce
1/4 stick butter, melted
1/2 tsp cayenne pepper
1/4 cup red pepper, diced fine

Rinse and pat the fish dry.  Place on a sprayed baking sheet pan.  Brush the fish with the tablespoon of melted butter.  Put the brown sugar on top of the fish.  Press the pecans on the top of the sugar.  Put the fish in the oven at 375 degrees and bake for 15 minutes until fish is flaky.  Add the cayenne pepper to the 1/4 stick of melted butter.  Put a small amount of the cayenne butter sauce on each serving of haddock.  Garnish with the diced red pepper.  This is really good and was a very popular weekend dinner special at Margy's.

We used cod - just use a mild, white fish.  We did not have red pepper and it was still so yummy!

Beef and Noodles

2 pounds beef chuck roast
1 tsp oil
1 tsp salt
1 tsp pepper
2 cans cream of mushroom soup (Margy has a homemade mushroom sauce/soup recipe!)
2-3 cups water
2 T beef base
1 cup onion, chopped
1/2 tsp garlic, minced
1/4 cup parsley, fresh, chopped or 2 T dried parsley
1/4 cup red wine (optional)
8 ounces wide egg noodles, uncooked (I like the homemade Amish noodles for this)

Crock Pot Method - Wash meat and remove as much fat as possible; brown in hot skillet with oil.  I did not brown in the skillet first.  Place the roast in the crock pot and season with salt and pepper.  Add all other ingredients with the beef except the noodles.  Put the lid on the crock pot and cook on low for 6-8 hours until the meat is pull a part tender.  When the roast is done, remove and pull apart into pieces.  Turn the crock pot on high (if not already on high) and remove the lid.  Add the noodles and cook until they are done.  Approximately 30 minutes.  The last 30 minutes, you can add frozen peas or mixed vegetables if you like. These are very good served over mashed potatoes.

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