Recipe 18

frozen fish sticks with cabbage and corn tortillas

In 2 Tbs bacon grease, sauté

  • 4 Tbs fresh chives with
  • 2 Tbs scallions and
  • 3/4 cup sliced cabbage.

Stir in 12-18 oz. frozen fish sticks. Continue to sauté until the frozen fish sticks begin to color.When the cabbage and chives are tender, reduce heat to low. Stir in

  • 2 cups pumpkin purée, adding
  • 1-3 Tbs instant mashed potato flakes to thicken, if desired.

Season the sauce with

  • 1 Tbs balsamic vinegar
  • 1 tsp dill weed
  • 1 tsp cumin seeds, and
  • one or two whole peppercorns.

Cover and simmer about 30 mins.Serve hot over corn tortillas. Garnish each serving with watercress.

Recommended beverage: iced tea.