The bigger the bit, the better. I made Swisher an omelet,
and he thought it extra good. I don't know if he noticed
the size of the knob of butter that I used.

It was about twice, maybe only half again, what I generally use.

The next day for scrambled I used less, and it didn't
work at all.

As far as my eyesight goes, there was a line in a TV show that
went, "I've been tested."

That sounds like a pickup line.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Poached Fish in Creamy Sauce
Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
Yield: 4 servings

3 tb Water
2 tb Wine, dry white
1 md Carrot; cut into 1/2" pieces
-(about 1/2 cup)
1 Celery stalk; cut into 1"
-pieces (about 1/2 cup)
1 md Onion; sliced and separated
-into rings
1/2 Lemon; sliced
3 Peppercorns
1 Bay leaf
2 tb Parsley, fresh; chopped
1/8 ts Salt
16 oz Fish fillets; thawed
Breadcrumbs, seasoned dry
Paprika

MMMMM---------------------CREAMY SWISS SAUCE--------------------------
3 tb Butter (or marg.)
3 tb Flour, all-purpose
1/4 ts Salt
1/8 ts Pepper, white
1 c Half-and-half
1/2 c Fish stock; reserved
3/4 c Cheese, Swiss; shredded(3oz)

Combine first 10 ingredients in a 12x8x2" baking dish; stir well,
being sure vegetables are evenly distributed in dish. Cover with
clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until
vegetables are crisp-tender

Arrange fish fillets over vegetables with thicker portions to outside
of dish (thinner portions may overlap, if necessary). Cover and
microwave at HIGH for 3 to 5 minutes or until fish flakes easily when
tested with a fork, giving dish one half-turn during cooking. Remove
fish fillets, and keep warm. Strain fish stock, and discard
vegetables. Add enough water to fish stock to measure 1/2 cup; use to
prepare Creamy Swiss Sauce.

Return fillets to baking dish; spoon sauce over fillets. Sprinkle
with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to
3 minutes or until bubbly.

Creamy Swiss Sauce: Place butter in a 1-quart glass measure or
casserole dish. Microwave at HIGH for 30 seconds or until butter
melts; blend in flour, salt, and pepper. Gradually add half-and-half
and fish stock, stirring well.

Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for
1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1
minute intervals. Add cheese, stirring until melted. Yield: about 2
cups.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

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