Cooking Cache
Register  | Login  | Help  
Notifications here?


Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Want to publish a food related article or recipe?  E-mail  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day

Fish Stick Supper Recipe
1 package (12 oz) frozen, shredded hash brown potatoes, thawed
4 eggs
2 cups milk
1 Tbsp. dried minced onion
1 Tbsp. snipped fresh dill or 1 tsp. dill weed
1 1/4 tsp. seasoned salt
1/8 tsp. pepper
1 cup shredded cheddar cheese
1 package (12 oz) frozen fish sticks (about 18)

Break apart hash browns with a ford; set aside. In a large bowl, beat eggs and milk. Add onio, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11x7x2" baking dish; arrange fish sticks over the top. Bake, uncovered, at 350°F for 50 miniutes or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting.

Yield: 6 servings

Quick Cooking, January/February 1999

Show Reviews (0)

Continue Searching:    
Searching for recipes...
Searching for categories...

Copyright © 2004-2008, UBR, Inc. All Rights Reserved.