CityView Magazine

24 | March /April 2019 Halibut with Basil Butter 15 basil leaves 3 garlic cloves, peeled and grated ¼ t. cayenne pepper 1 stick salted butter 2 T. lemon juice 4 tin foil squares for pouches 4 halibut fillets basil butter 8 tomato slices 4 lemon slices paprika, salt and pepper Basil butter: In a food processor, put basil leaves, garlic, cayenne pepper and butter. Add lemon juice to taste. Process and divide among four pieces of halibut, as indicated below. Halibut: Place each fillet in separate tin foil pieces. Place two slices of tomato and and one slice of lemon on each. Top with ¼ mixture of basil butter. Close pouch and grill about 10-20 minutes or until done. You can also place the pouches on a baking sheet and bake in the oven at 350 F for 20 minutes or until done. S arah Moorman loves to cook and entertain and doesn't bat an eye at the thought of preparing a meal for 35 – or more. No one goes away hungry. So she's always ready to think big. She said her chicken tetrazzini is great for a crowd. Her hot cheese squares are a delicious appetizer. And chocolate chess pie is never a bad choice for dessert. Moorman said she always makes three of the pies at a time because they freeze well and are appropriate for any occasion. She suggests serving slices warm with vanilla, coffee or peppermint ice cream. Chocolate Chess Pies (makes 3) 2 ¾ c. brown sugar 1½ c. sugar 1 T. plain flour 3 pinches of salt 6 eggs 2/3 c. of milk 1 T. vanilla 3 sticks margarine 4½ oz. unsweetened chocolate Mix the first seven ingredients (through 1 T. vanilla) with a handheld mixer. Beat until just combined. Melt the margarine and unsweetened chocolate together and add to the first mixture. Beat until combined. Pour into 3 pie shells and bake at 325 for 35-40 minutes.

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