213 g Canned Alaska salmon
-(pink or red) 450 g Cold mashed potato
350 g Raw potato
- cut into very thin chips 2 tb Melted butter
-OR- vegetable oil 75 g Cheddar cheese, grated
Pre-heat oven to 190C, 375 F, Gas mark 5. Drain the can of salmon and break the fish into large chunks. Set aside. Mix together the two types of potato. Put the butter or oil into a baking dish and heat in the oven until hot. Pile the potato mixture into the dish, pressing it into a round cake with the back of a spoon and dribbling a little of the hot fat over the top of the cake. Return to the oven and bake for 45 minutes. Arrange the salmon over the cooked potato cake. Sprinkle the cheese over this and return to the oven for a further 15 minutes. Serve with peas, sweetcorn or tomatoes. Serves 4. Approx. 420 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
-DIANA LEWIS (VGWN37A) 1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Flour
2 c Bread flour
1 1/2 ts Yeast
make dough let rise only twenty minutes in machine cut into 12 pieces. Roll into balls and using the thumb put hole in middle and turn to shape make sure you have a good opening dust with flour if you have to Place on greased cookie sheet and let rise 15 to 20 minutes. In a pan, put in about 2 inches of water and bring to a slight boil carefully lower 3 or 4 bagels at a time cooking 30 seconds on each side. Remove bagels and drain on towel sprinkle with poppy seeds, sesame seeds or onion bits if you want then place on greased cookie sheet and bake in a PREHEATED 550 oven 8 minutes. All so try rolling dough in to rectangles
and roll up a hot dog in it and seal well with water. After they are cooled they can be frozen and will last 1 month to 6 weeks. Diana(:>) FROM: DIANA LEWIS
15 1/2 ounces navy beans (canned) -- drained and rinsed
15 1/2 ounces red kidney beans (canned) -- drained and rinsed
15 ounces black beans (canned) -- drained and rinsed
14 1/2 ounces stewed tomatoes -- undrained
1 1/4 cups chicken broth
1 cup cooked ham -- diced
1 medium onion -- chopped
1 clove garlic -- minced
1 teaspoon chili powder
1/4 teaspoon pepper
In large saucepan, combine all ingredients; mix well. Bring to a boil over med ium heat.
Cook 15 to 20 minutes or until onion is tender and soup is slightly thickened, stirring occasionally.
1 1/2 cup All-purpose flour
Sugar Grated lemon peel 1/2 cup Butter or margarine
4 Egg yolks
Vanilla extract 4 (8 oz) pkgs cream cheese
1 cup Very sharp cheddar cheese
finely shredded 4 Eggs
1/4 cup Beer
1/4 cup Heavy cream
1/2 teaspoon Grated orange peel
Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon grated lemon peel.
With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 teaspoon vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425 degrees, F. 2. Press one third of the chilled dough evenly into the bottom of a 9 inch springform pan. Bake 8 - 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1 inch of top. Do not bake. 3. In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes.
Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended.
Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake 10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger. 6.
Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill. Makes about 12 servings.
11 tb Sugar
3 tb Lemon juice
1/2 c Orange juice
2 ts Cornstarch
6 Large egg whites
2 Large egg yolks
3/4 ts Grated lemon peel
1/2 ts Vanilla
Sweetened light sour cream* Vanilla nonfat yogurt* 1. In a 9"-wide ovenproof frying pan (attractive enough for serving) or in
a cake pan, combine 3 tablespoons sugar, lemon and orange juices, and cornstarch; set aside. 2. In a large bowl, beat egg whites on high speed until foamy, then
gradually beat in 6 tablespoons sugar until whites hold stiff peaks. 3. In another bowl, beat egg yolks until thick with remaining 2 tablespoons
sugar, peel, and vanilla. Fold yolks into whites. 4. Over high heat, stir citrus juice mixture until boiling. Off the heat,
spoon egg mixture in large dollops into the hot sauce. 5. Bake in a 350'F. oven until omelet-souffle is golden brown and jiggles
only slightly in the center when gently shaken, 15-20 minutes. Spoon sauce out with souffle; souffle center may be slightly creamy. Offer sour cream to add to taste.
5 lb Cucumber, medium pickling
-3-4" long 1 1/4" thick 1 Dill plant, bunch mature,
-seeds included 2 oz Horesradish root
1 Head garlic
1/2 oz Hot red pepper, fresh seeded
3 Tarragon, fresh branches
6 tb Salt, non-iodized, per 2 qts
-water Preparing Cucumbers: wash the cucumbers under running water and place in a bowl. Cover with ice water and enough ice to keep them cold for 10 hours. Drain the cucumbers and trim both ends so that the brine will more easily penetrate the flesh. Assembling: Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Fold half the dill into a ring to fit the bottom of the pickling jar. Strew horseradish, garlic, red pepper, and 1/3 of the tarragon on top. Arrange half the cucumbers upright in the jar, packing them tightly. Place the second third of the tarragon on top, then pack in the rest of the cucumbers in the same manner. Over them layer the remaining dill, horseradish, garlic, pepper and tarragon. Combine the salt and water, stirring until the salt dissolves. Percentage of salt in this brine is 5.5 to 6.5 percent. Pour the brine into the jar. The cucumbers and herbs should be fully submerged. Cover with a saucer and weight down with a jar or can filled with water. Cover the mouth of the jar with 2 layers of cheesecloth and tie in place with string. Fermentation and storage: For the first 2-3 days, keep the cucumbers on a well aired shaded patio or similar spot with a temperature of 64-68 degrees. Remove the scum as it appears and wash the mouth of the jar daily. After 3-4 days, when the most active fermentation has subsided a bit, remove the weight and lid. Check to see that the brine still covers the cucumbers. If not, add brine in the same proportions (1 1/4-1 3/4 Tbsp salt to 1 pint water). Cover the jar with its own lid and refrigerate at 32-38 degrees.
During the next 10-14 days, see that the brine does not become too cloudy (there is always some degree of cloudiness due to fermentation process) and that there is no mold. If either does happen, replace the brine, rinse the upper layer of dill, wipe the mouth of the jar and close again. Store the pickles on the lowest shelf of the refrigerator. They will keep for up to 1 week.
1 1/2 c Flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1 Egg; lightly beaten
1/2 c Skim milk
1/3 c Butter; melted
-TOPPING: 2 tb Sugar
1/2 ts Ground cinnamon
1/4 c Butter; melted
In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk, and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400 degrees for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with butter; sprinkle with cinnamon-sugar. Nutritional Information: 96 calories, 128 mg. sodium, 9 mg. cholesterol, 12 gm. carbohydrates, 1 gm.
protein, 5 gm. fat. Makes: 2 dozen From: "Taste of Home" Magazine Posted by: Debbie Carlson - GEnie
2 roasted red bell peppers
1 medium eggplant -- (about 1 1/2 pounds)
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt -- or to taste
1/4 teaspoon freshly ground black pepper -- or to taste
2 tablespoons chopped fresh cilantro
(do not use dried cilantro; if fresh is unavailable substitute fresh basil or flat-leaf parsley) 1 1/2 cups cooked soybeans
(one 15-ounce can -- drained and rinsed) 1 teaspoon ground cumin
2 white or whole wheat pita breads -- (6-inch)
1/2 cup nonfat plain yogurt
1/4 cup finely chopped scallions
(both green and white parts) 1 dash freshly ground black pepper -- or to taste
Makes 4 servings
Roasting concentrates flavors without adding fat and lends a buttery-soft texture.
After roasting the peppers, position the oven rack about 6 inches from the broiler heating element. Pierce the eggplant several places with a fork; place it on a baking sheet. Turning once as it cooks, broil the eggplant for about 15 minutes, or until it is very tender when pierced with a fork. Set it aside to cool.
Move the oven rack to the center of the oven; preheat the oven to 350F.
Whisk together the lemon juice, olive oil, garlic, 1/8 teaspoon of the salt, and pepper in a small bowl. Adjust the seasonings to taste.
When the eggplant has cooled, peel it and cut into 1-inch cubes. Toss the eggplant, cilantro, and lemon juice mixture in a medium bowl. Set aside.
Cut the peeled roasted red bell peppers lengthwise into 1/4-inch-wide strips. Set aside.
Combine the soybeans, cumin, and remaining 1/8 teaspoon salt in a small bowl.
Just before serving, wrap the pita breads in foil; place directly on the oven rack for about 5 minutes, or until softened. (Or put the unwrapped pitas in the microwave on high for about 45 seconds.) Use a serrated knife to cut each pita in half horizontally.
Place the 4 pita bread halves, rough sides up, on large salad plates. Evenly spread each pita round with the eggplant mixture: top with bell pepper strips and mounds of the bean mixture. Add a dollop of yogurt to each pita; sprinkle with the scallions and pepper.
ADVANCE PREPARATION: The eggplant and bell peppers can be roasted early the day they are to be served; cover and refrigerate. The eggplant-cilantro and soybean-cumin mixtures can be combined several hours before serving; cover and refrigerate. Bring every thing to room temperature and assemble just before serving.
Per serving: Cal 290, Pro 16.8g, Carb 32.2g, Fat 10.4g, Chol 0mg, Sod 266mg
Converted by MC_Buster.
4 lb Chicken 1 lb Fresh Mushrooms
16 oz Bottle Italian Dress 2 x Garlic Cloves
6 c White Wine 4 cn Chicken Gravy (10 1/
Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325 degree for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque. -----
1/2 c Kikkoman Teriyaki Sauce
2 ts Vegetable oil
1 ts Minced garlic
1/4 ts Pepper
1 1/2 lb Boneless beef sirloin,
-2" cubes 4 Ears of corn
1 Red bell pepper
Blend Kikkoman Teriyaki Sauce, vegetable oil, minced garlic and pepper; pour over beef sirloin cubes and marinate 10 minutes. Cut corn, cooked and cooled into 4 equal lengths and red bell pepper into 16 pieces; add to beef and marinate 10 minutes longer. Thread beef,
corn and pepper alternately on skewers. Grill or broil 5" from heat 3 minutes on each side, for rare, or to desired doneness, brushing corn and pepper occasionally with marinade.