Breaded Tilapia

This one wasn't in the "Joy of Cooking" cookbook, I also had to manipulate it a bit to make it gluten free. Below is the recipe I followed:

Ingredients:

• 1-1/2 cups of Pamela's Baking and Pancake Mix (Can use all-purpose flour if you don't have celiac issues in your family)
• 1 cup of milk
• 2 eggs
• 2 Tbsp sugar
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp cayenne pepper (I used 1/2 tsp chili powder since I didn't have cayenne)
• 1/2 tsp oregano
• 2 cup of fine cornmeal
• 2 cup vegetable oil
• 1 Tbsp Tabasco sauce (optional I used this on the last two filets and it was great.)
• 11 tilapia filets (We have a very large family. We buy these in the big bags from Wal-Mart, they are individually wrapped which makes things nice. These should be thawed if you have frozen fish. Obviously fresh fish works better)

Directions:

1. In a large bowl stir together all ingredients with the exception of the cornmeal, fish, and oil (Those will come later). This will make a very pretty looking batter. Be sure to scrape the bottom of the bowl cause there may be flour stuff stuck to the bottom. 
2. In another bowl that is big enough to handle your filets put your cornmeal
3. In a ten-inch skillet heat oil on medium heat until it is hot. (A good way to tell if it is ready, is to splash a little flour into the oil if it bubbles up the oil is ready.) 
4. Dip the fish filets in the batter then coat both sides in the cornmeal
5. Cook in the oil until the bottom is golden brown, about 3-5 minutes
6. Turn and cook the other side until it is golden brown and the fish flakes with a fork

We had this with baked potatoes and corn. Oh I almost forgot the tartar sauce. Dawn made this with the following mixed together in a bowl:

Tartar Sauce

Ingredients:

• 1/4 cup Mayonnaise
• 1/2 cup sour cream
• 1 Tbsp Dill Pickle juice (We didn't have any pickle relish so we improvised)
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp Celery Salt
• 1/4 tsp Black Pepper

Directions:

1. Mix together all ingredients until smooth.

American Hot Cocoa

My goal is to go through the "Joy of Cooking" and become a better cook.

The first recipe I came across which I could actually cook, religious restrictions against coffee and tea, is American Hot Cocoa. It is found on page 34 of my edition.

The recipe in "Joy of Cooking" calls for just enough ingredients to make 1 cup of cocoa. I quadrupled the recipe and came up with the following:

Ingredients:

• 4 tbsp unsweetened cocoa
• 4 tsp sugar
• 3 cups milk
• 1/2 tsp vanilla

Top with:

• Cinnamon or nutmeg
• Whipped cream or marshmallows

Directions:

1. stir together in a small heavy saucepan the cocoa and sugar
2. Vigorously stir in, first by tablespoons and then in a slow stead stream the milk
3. Heat, stirring constantly and scraping the bottom of the pan, over medium heat just until bubbles appear the sides. Remove from the heat.
4. Stir in the vanilla
5. Pour into cups, top with optional topping, enjoy

This is cocoa is a bit thicker and not as sweet as a store bought hot cocoa. I personally found this to be quite delicious with just a bit of cinnamon added to it. My daughter also enjoyed it as is. We found who the sweet tooth in our family is, as my wife needed to add 4 teaspoons more sugar and more milk to her cup.