Baked Filet of Sole a la Carolyn Jones
1 1/2 pounds filet of sole (or flounder), sliced
4-ounce can Pacific bay shrimp (or small fresh New Orleans shrimp)
4-ounce can sliced mushrooms (or 8 cleaned fresh mushrooms, sliced, lightly browned in a little olive oil)
1/4 of a 10-ounce can condensed mushroom soup
1/2 bottle dry while wine (Pinot Blanc)
1/4 teaspoon garlic powder
Half of a 4-ounce can of pimentos
Combine half the amount of mushroom soup in mixing bowl with the shrimp and mushrooms. Mix gently to coat with soup mixture
Spread mixture on one side of filets. Roll each filet into a "mop," fasten with a toothpick. Place in shallow baking pan (or dish).
Blend remaining amount of soup with wine over low heat, stirring. Add garlic powder, blend, spoon over filets. Garnish with thin pimento strips. Bake in preheated 350 degree F. oven about 15 mins. Run under broiler to lightly brown. Serve at once with broiled tomatoes and crisp green salad. Serves 2-3.
Low Calorie Roast Chicken a la Carolyn Jones
2 1/2 pounds broiling chicken
About 2 tablespoons low calorie Italian salad dressing
1/2 teaspoon salt
1 cup water
1 chicken bouillon cube
1/2 teaspoon tarragon (or rosemary)
No. 2 can baby onions (or cooked fresh pearl onions)
Freshly ground pepper
Rub chicken with salad dressing and salt; brown on top of stove in heavy cast-iron skillet.
Heat water to boiling and dissolve bouillon in water. Add tarragon. Drain onions, stuff body cavity with onions, tie legs to keep onions from falling out.
Place chicken, breast side down, on rack in roasting pan. Roast in preheated 325 degree F. oven for 1 1/2 hrs. (or until tender), basting several times. Let stand a few minutes before carving. Serve with carrots and a green vegetable. Or serve onions in a nest of cooked nutmeg-seasoned spinach. Serves 4.