Bake fish fillets according to package directions. Set aside, and keep warm.
Cut bread in half crosswise. Split each half lengthwise, and toast.
Stir together mayonnaise and next 6 ingredients. Spread mixture evenly over cut side of bread halves. Place lettuce and fish on bottom bread halves; top with remaining bread halves. Serve immediately.
Note: For testing purposes only, we used Gorton's Southern Fried Country Style Breaded Fish Filets.
Southern Living MAY 2003
For another night's supper, make chicken tenders as directed. Prepare fresh veggie dippers such as carrot and clery sticks and cauliflower. Serve the dressing as a dipping sauce for the vegetables and the chicken.
Combine first 5 ingredients in large zip-top plastic bag; seal and shake to coat. Bake seasoned chicken tenders according to package directions.
Arrange lettuce on 6 serving plates; sprinkle with green onions and next 4 ingredients. Combine Ranch dressing and salsa; drizzle over salad. Top with chicken, and serve immediately.
Southern Living MAY 2003
Keep ice cream and a bag of peppermint patties in the freezer to create this quick dessert.
Place peppermint patties and milk in a small microwave-safe glass bowl. Cover and microwave at HIGH 1 minute or until patties melt, stirring every 15 seconds. Serve over ice cream.
NOTE: For testing purposes only, we used York Peppermint Patties.
Southern Living MAY 2003
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Meal Starters from the Freezer
