Recipe(tried): Flounder Dinner in Fla.... Flounder Florentine, Gourmet Potatoes, Mandarin Lettuce Salad, Bananas Foster, Cranberry Tea

Hello Everyone,

Tonight for dinner we will be having Flounder Florentine, Gourmet Potatoes, Mandarin Lettuce Salad, Bananas Foster and Cranberry Tea.

Flounder Florentine (Astoundingly delicious)
serves 8

2 10 oz. pkg. frozen chopped spinach
2 T. butter
1/4 c. chopped fine onion
2 cloves garlic minced
1/2 t. salt
1/4 t. of black pepper
1/4 t. of ground nutmeg
2 T. butter
2 T. flour
1/2 c. half and half
1/2 c. fish stock
10 flounder fillets, skinned
1/3 c. lemon juice
2 t. Worcestershire sauce
1/2 c. butter
2 c. finely chopped mushrooms
2 T. flour
1 c. sour cream
1/2 c. Parmesan cheese

Cook spinach accord. to dir. Drain well. Set aside. In a skillet, melt 2 T. butter and saute onions and garlic. Add drained spinach, salta, pepper, and mutmeg. Simmer 4 mts.

In a heavy saucepan, melt 2 T. butter over med. high heat, add flour and cook stirring constantly until mixature is bubbling. Add half and half and stock, continue stirring til thick and smooth. Add white sauce to spinach mixture, stir well. Remove from heat.

Preheat oven to 400. Place a spoonful of spinach mix on each flounder fillet. Roll up anda place seam side down in a buttered baking dish. In a small saucepan, melt 1/2 c. butter. Add Worcestershire sauce and lemon juice; pour over fillets. Cover baking dish with foil and bake 20 mts.

Pour liquid from fish into skillet and saute mushrooms until most of the liquid is reduced. Remove from heat. Combine flour and sour cream, gently stir into mushrooms. Pour over fish and sprinkle with Parmesan. Brown fish lightly under broiler.

Gourmet Potatoes (These are excellent)
6-8 servings

6 med. potatoes
1/4 c. melted butter
1 1/2 c. grated cheddar cheese
1 c. sour cream
2 scallions, chopped
1 t. salt
1/4 t. black pepper
2 T. butter, softened
1/2 c. grated cheddar cheese

Cover potatoes with salted water and bring to a boil. Reduce heat and cook 30 mts.or until tender. Drain and cool slightly. Peel and coursely shred potatoes, set aside.

Combine 1/4 c. melted butter and 1 1/2 c. cheese in a heavy saucepan. Cook over low heat, stirring constantly until cheese is partially melted.

Combine potatoes, cheese mixture, sour cream, onions, salta and pepper, stir well. Spoon potatoe mixture into a greased 2-quart shallow casserole. Dot with 2 T. butter and remaining grated cheese. Cover and bake at 300 for 25 mts.

Mandarin Lettuce Salad
6-8 servings

1/2 head red leaf lettuce
1/2 head iceburg lettuce
1 11 oz. can mandarin oranges, drained and chilled
1 med. red onion, thinly sliced and separated into rings
1 green bell pepper, sliced into thin rings
1/2-1 c. walnut halves
fresh mushrooms, sliced
avocado, sliced

Dressing:
1/3 c. veg. oil
1/3 c. cider vinegar
2 T. sugar
1/2 t. basil
garlic salt to taste
Mix all ingred. in a jar and shake.

Mix lettuces, oranges, onion and pepper rings. Sliced fresh mushrooms and avocado are also a nice addition. Toss with the dressing just before serving. Top with walnuts.

Bananas Foster
serves 4 (Can easily be doubled)

2 T. butter
3 T. brown sugar
1/2 t. cinnamon
2 bananas, sliced lengthwise and cut in half
1/4 c. banana liqueur
1/4 c. rum or brandy
4 scoops vanilla ice cream

Melt butter over low heat in a large skillet. Add sugar and cinnamon and mix well. Add bananas and saute until they begin to turn soft. Pour in the banana liqueur and half the rum or brandy and continue to cook over low heat.

Heat the remainder of the rum or brandy in a small saucepan until it begins to boil; then quickly pour it over the bananas and ignite. When the flame dies out, searve two slices bananas and 1/4 of the sauace over each portion of ice cream.

This is spectacular when made in front of guests. Turn the pan and spoon the flames in a darkened room for full effect.

Cranberry Tea
yields 6-8 servings

5 tea bags
2 1/2 c. boiling water
1/4 t. cinnamon
1/4 t. nutmeg
2/3 c. sugar
1 pint cranberry juice cocktail
1 1/2 c. water
1/2 c. orange juice
5 t. lemon juice
lemon or lime slices for garnish

Pour boiling water over tea bags and spices, Cover and let steep 5 mts. Strain, stir in sugar. Cool and add remaining ingred.

Serve hot or cold. Garnish with lemon or lime slices. Store in refrigerator.