IRV SCHREIER WEB PAGE

SHUMI'S FISH

Ingredients:

A bunch of cilantro, chopped up
8 cloves of garlic, diced
1 red pepper (diced or cut into strips)
1 green pepper (diced or cut into strips)
2 tomatoes, diced
1 small can of tomato sauce
paprika
salt
pepper
1 tablespoon of parve chicken soup mix

Fish fillets

Directions:

Sauté the garlic. Then add cilantro. Once that has cooked together, add the red peppers/green peppers and tomatoes.

Once that has cooked for a few minutes, add the can of tomato sauce with a little bit of water to thin it out a bit.

Then add lots of paprika, a little bit of cumin, salt, pepper and parve chicken soup mix. (If you like it spicy, you can add schug to it as well!)

Once the peppers are soft, add the fish and cook. It shouldn’t take more than 10-15 min for it to cook.

Notes:

RECIPES

CHICKEN WINGS FRICASSEE

12 chicken wings
1/3 cup all-purpose flour
1 teaspoon seasoned salt
3/4 teaspoon pepper, divided
3 tablespoons vegetable oil
2 medium onions, chopped
1 garlic clove, minced
1 1/4 cups water
1 teaspoon salt
Hot cooked rice

Directions

Cut chicken wings into three sections; discard wing tips. In a resealable plastic bag or shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.

Southwestern Potato and Celery Omeis spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don’t need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.

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