more family recipes

Here are a couple of favorite recipes we enjoy at our house. First, if you are not crazy about "fishy" taste of fish, you might try this recipe. The mango salsa adds a nice touch to this seafood dish.

Mango Orange Mahi-Mahi
from the George Foreman Grilling Machine Cookbook

3 c. mangos, chopped
2 green onions, finely chopped
1 T. fresh parsley, finely minced ( I use dried)
3 T. orange juice
4 6-7 oz. mahi-mahi fillets
nonfat cooking spray

In a medium bowl, combine the mangos, onions, parsley and orange juice. Refrigerate. Lightly coat the grill with cooking spray and preheat for 5 minutes. Grill the mahi-mahi for 3-5 minutes, or until fish flakes easily. Divide the mango salsa into 4 equal portions and serve on top of the fish. Serves 4. ( I just put the salsa in a bowl and let people help themselves. Also, if you don’t use the Foreman grill, you will have to turn the fish over and grill the other side for 3-5 minutes.)

Another favorite is this veggie dip from Aunt Robbie's kitchen. We cannot find the herbal Accent anymore so we just use the regular Accent.

Dill Vegetable Dip
from Aunt Robbie Blackstock

1 c. sour cream
1 c. mayonnaise
1 ½ T. minced onion
1 ½ T. parsley
¾ tsp. Herbal Accent (or plain Accent if no herbal)
½ tsp. salt
3 shakes Tabasco sauce
1 ½ tsp. dill weed
¾ tsp. Worcestershire sauce

Mix together in a bowl and refrigerate. Tastes better the next day. Serve with carrots, celery, broccoli, grape tomatoes, cauliflower, cucumbers, squash, bell peppers, green onions, etc.