Recipe: Fillet of Sole w/Bacon and Scallions, Artichoke Rice Salad, Green Beans, Sorbet

DINNER MENU: HEARTS AND SOLE
Fillet of Sole with Bacon and Scallions
Artichoke Rice Salad with Lemon-Garlic Vinaigrette
Garlic Green Beans (with dill)
Lemon Strawberry Sorbet

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FILLET OF SOLE WITH BACON AND SCALLIONS
Source: Better Homes and Garden-America's Best Loved Community Recipes
Makes 6 servings

1 1/2 pounds sole fillet (or other whitefish fillet)
1/8 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1/4 teaspoon dried dillweed (or fresh dill, to taste)
4 slices bacon, cooked, drained, and crumbled
1/2 cup chopped scallions/green onions
1/2 cup tomatoes, peeled, seeded and finely chopped

Preheat broiler. Lightly grease the broiler rack.

Arrange the sole fillets on the prepared broiler rack, tucking under any thin portions of fish. This makes the fillets about the same thickness so they cook evenly. Sprinkle the fillets with the salt and pepper.

In a small bowl, combine the lemon juice and dillweed. Brush the lemon juice mixture evenly over the fillets. In another small bowl, combine the bacon with the scallions or green onions and tomato; spoon the bacon mixture over the fillets.

Broil the fillets 4 to 5 inches from the heat for 3 to 5 minutes or until the fish flakes easily when tested with a fork.

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ARTICHOKE-RICE SALAD WITH LEMON-GARLIC VINAIGRETTE
Source: Betty Crocker's New Cookbook
Makes 8 servings

FOR THE SALAD:
1 cup regular long grain rice, uncooked
2 cups water
1/4 cup chopped fresh parsley
4 medium green onions, chopped (1/4 cup)
1 small red bell pepper, chopped (1/2 cup)
1 (14 oz) can artichoke hearts, drained, cut into fourths
FOR THE LEMON-GARLIC VINAIGRETTE:
1/4 cup vegetable oil
1 tablespoon grated lemon rind
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, finely chopped

Cook rice as directed on package. Mix rice and remaining ingredients for the salad in medium bowl. In a small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add dressing to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

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GARLIC GREEN BEANS

Makes 6 servings

1 1/2 pounds fresh green beans, cleaned and ends removed
1 tablespoon salt
1 tablespoon olive oil
2 to 3 teaspoons minced garlic
1/4 cup chopped fresh dill (or 1 tablespoon dry dill) (or to taste)
Salt and pepper (to taste)

Bring a large pot of water to a boil. Add one tablespoon of salt. Pour cleaned beans into pot. Cook green beans until tender, yet firm. Remove from pot and pour cold water over beans until they are cool.

Heat large saute pan; add oil and beans. Cook 3-4 minutes.

Add garlic and dill and continue to cook until beans are hot. Season with salt and pepper.

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LEMON STRAWBERRY SORBET
118469
Adapted from source: Strawberry Eats and Treats by North American Strawberry Growers Association
Makes 1 quart

1 cup buttermilk
1/4 cup frozen lemonade concentrate
3 cups fresh strawberries, washed and hulled
1 cup sugar (or to taste)

In a blender, combine buttermilk, lemonade concentrate, strawberries and sugar. Blend until smooth. Pour into a covered plastic bowl or ice cube trays. Freeze. To serve, use spoon to scrape from bowl. Or put cubes in blender (do half at a time) and blend until smooth.