Bill Rice began The Family Cookbook Project and the first Donovan Family Cookbook was born. It was so well received by both family and friends that we immediately began to collect additional recipes for the Second Edition.
As a family we love to get together and that usually means having food. We love to share new finds of recipes with one another and this is a perfect tool to do that. Whether your name is Donovan or Dunne, Rice or Peatie, Larkin or Gallo, Gladding or Chester, Villa or Kirkpatrick, or whatever, we are all family and we appreciate good food and good gatherings. Many of these recipes feature Personal Notes that remind us of the special occasions when these wonderful recipes would be served.
Publication Date November, 2007
No. Pages 258
No. Recipes 299
Make check payable to: William Rice
PO Box 262
W Simsbury, CT 06092
Baja Fish Tacos
By Bryan Donovan
1.5 lbs filet of white fish (tilapia is best),
shredded mexican cheese mix,
small corn tortillas
Cut fillets into rough 1 in. x 1 in. pieces, dip each piece into raw beaten egg mix, place each piece into breadcrumbs and coat, fry in vegetable oil on medium-high heat
Add sour cream (~1/2 cup) to 4 cups of finely shredded cabbage, mix well and slowly add rice vinegar to taste - cabbage should be coated lightly and it should taste tart
Lightly brush corn tortillas with vegetable oil and saute until light brown, warm and slightly crispy -
immediately fold to desired shape and let cool
Place fried fish pieces in bottom of folded tortilla, cover with shredded cheese then fill taco most of the way with cabbage - top with salsa, lime, and Tabasco.
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