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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 12, 2007

Easy Fish and Vegetable Packets

Serves: 6

           Download this recipe.

6 frozen fish fillets (about 1 pound)
1 pound frozen broccoli, cauliflower and carrots
1 1/2 tablespoons snipped fresh or 1 teaspoon dried dill weed
3/4 teaspoon salt
3/8 teaspoon pepper
6 tablespoons chicken broth, or dry white wine

Heat oven to 450°. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables; sprinkle with dill weed, salt and pepper. Sprinkle 1 tablespoon broth or wine over each. Fold up sides of foil to make tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal. Place packets on cookie sheet. Bake about 40 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

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