Fisherman's Tomatoes and Salmon

Fisherman's Tomatoes and Salmon


1 14-3/4 oz. (or 2 cans, 7-1/2 oz each) Alaska salmon
4 large tomatoes
2 Tbs olive oil
1 Tbs white wine vinegar
2 tsp Dijon-style mustard
1 Tbs finely chopped parsley or watercress
1 cup cooked, chilled, favorite rice
1 cup cooked, chilled, corn kernels

Drain and flake salmon*. Cut tomatoes in half across the middle and remove the core and seeds. Whisk together the olive oil, mustard, and vinegar until well blended. Stir in parsley or watercress. Toss together salmon, rice and corn in a mixing bowl. Toss with dressing to coat.

Place tomato halves on a serving plate and fill with salmon mixture.

Makes 4 servings.

*The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.

Taco Salad

Taco Salad

1 lb. gr. beef (meat)
1 pkg. taco seasoning
1 or 2 diced tomatoes
1 sm. head lettuce, shredded
1 bag shredded cheddar cheese
1 bag tortilla chips, crushed
1 to 1-1/2 cups Catalina or Russian salad dressing (low fat is okay)

1. Cook ground beef and add taco seasoning. Let cool completely. (I cover the ground beef with COLD water and 'boil' / cook it that way so I can 'defat' it. If I have cooked and frozen the meat, I thaw it, add the
seasoning, and let it stand in the refrigerator overnight, well covered, for the flavours to meld.)

2. Before serving, add all other ingredients and mix. Makes a large salad. (Use your own judgment on the salad dressing. You don't want it too wet but not dry either.)

Note: I tried sprinkling dry chips on top - Not Good :-( The chips poke the roof of your mouth!)

Options:  1. I have added drained mixed beans, refried beans, tiny ears of corn, a few olives, finely diced dried apricots, diced water chestnuts... Be creative and make it your own! (I never make it exactly the same twice!)

 2. If served in a flat dish, it also works well with corn chips to 'dip'.

Crunchy Hot Crab Bites

Crunchy Hot Crab Bites

Recipe By :"Hotter Than Hell" by Jane Butel
Serving Size : 16
Categories : Fish And Seafood


1 1/2 cups lump crabmeat -- drained --all shell bits removed
1 tablespoon fresh lime juice -- or 1 tablespoon fresh lemon juice
1/2 teaspoon lime or lemon peel -- finely grated
1 green onion -- minced
2 tablespoons parsley -- minced
1 teaspoon Worcestershire sauce
hot pepper sauce -- to taste
1 teaspoon hot prepared mustard -- or to taste --such as Cajun -- creole or Chinese
2 tablespoons unsalted butter -- melted
16 melba toast rounds
1/2 cup swiss cheese -- or 1/2 cup sharp cheddar cheese -- shredded

Preheat broiler.

Combine crab, lime juice, lime peel, green onion, parsley, Worcestershire sauce, mustard & pepper sauce. Taste & adjust seasonings. Brush melted butter on toast rounds & arrange in a single layer in a broiler pan. Top each round with a portion of the crab mixture, then 1 1/2 teaspoons cheese. Broil until cheese is melted & crab mixture is hot.

Makes 16 appetizers.

Mastercook formatted by Christopher E. Eaves

NOTES : Authors notes: Simple to prepare & serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab.

Posted to RecipeLu List by "Christopher E. Eaves" on Mar 29, 98.

Grilled Orange Chicken

Grilled Orange Chicken

Ingredients

1/2 cup orange marmalade
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon rubbed sage
2 tablespoons chopped fresh chives
1 (3 pound) chicken, cut into pieces
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper

Directions

Preheat a grill for medium heat.

Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.

Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.

Cajun Deviled Eggs

Cajun Deviled Eggs
Recipe By :Cajun-Creole Cooking
Serving Size : 24

24 large eggs
1 4.5 oz can deviled ham
2 1/2 teaspoons sweet pickle relish
2 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons prepared yellow mustard
1/2 teaspoon Tabasco® sauce
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
paprika
pimiento-stuffed olives

Place eggs in a 10- or 12-quart Dutch oven. Add enough cold water to completely cover eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 12 minutes. Reduce heat to maintain a low boil.

Partially fill a large bowl with water and ice cubes. When timer sounds, drain eggs at once; place into iced water. Peel eggs as soon as they are cool enough to handle.

Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2-quart bowl. Place whites on a serving platter; set aside.

Add all remaining ingredients except paprika and olives to yolks.

Using back of a fork, mash yolks until blended.

Using a spoon, fill each white with a portion of filling, rounding off top. Or, for a more elegant presentation, spoon filling into a pastry bag fitted with a 1/2"star tip. Pipe filling into whites. Sprinkle stuffed eggs with paprika; place an olive slice in center of each. Makes 48 stuffed egg halves.

Yield: "48 appetizers" 

Potato Bacon Soup (crock pot)

Potato Bacon Soup (crock pot)

8 cups coarsely chopped peeled potatoes
1 small onion -- shopped (1/3 cup)
1/2 pound bacon -- crisped, drained, and crumbled
1 pkg. cream cheese -- (8 oz) softened
3 cans reduced-sodium chicken broth -- (14.5 oz)
1 can condensed cream of chicken soup -- (10.75 oz)
1/4 tsp. pepper

In a 4-qt. crock, stir together the potatoes and onion. Stir in the bacon.

In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.

Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.

Pork Chops With Mustard Glazed Apple And Onion

Pork Chops With Mustard Glazed Apple And Onion

Recipe By :Barbara Sherrer, Bay City, Texas
Serving Size : 4

4 boneless pork loin chops -- 1/2 inch thick
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
1 medium onion -- halved and thinly sliced
1 cloves garlic -- minced
1 large granny smith apple -- peeled and thinly sliced
1/2 cup honey mustard
1/2 cup apple cider
hot cooked brown rice -- optional

Sprinkle pork chops evenly with salt and pepper. Cook pork chops in hot oil in a large skillet over medium-high heat 2 minutes on each side. Reduce heat to medium, and cook 3 to 5 minutes on each side or until done. Remove from skillet, and keep warm.

Sauté onion and garlic in skillet over medium-high heat 5 minutes or until tender. Add apple, and sauté 5 minutes until tender.

Stir in honey mustard and apple cider, and cook 5 minutes or until thoroughly heated. Spoon over pork chops. Serve with brown rice, if desired.

Source:"Southern Living February 2001"
Yield: "4 servings"

Scrumptious Strawberry Pie

Scrumptious Strawberry Pie

judy garnett

1 baked pie shell -- cooled
2 tb quick-cooking tapioca
1 1/2 qt fresh strawberries
1 c sugar
1/2 c water
whipped cream

Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell.

Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c. water; blending well.

Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries. Chill and serve with whipped cream.

By "Lloyd A. Carver" on Jan 5, 1996

Chicken Cordon Bleu II

Chicken Cordon Bleu II By: Behr

"'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed).

This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"

Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr  6 servings

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet
Makes 6 servings

Ingredients

Pear sorbet:

3/4 cup water
3/4 cup sugar
2 tablespoons light corn syrup
Pinch of salt
3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)

Sake granita:
1 1/3 cups coarsely filtered sake
2 tablespoons water
3/4 teaspoon unflavored gelatin

Asian pear and grapefruit salad:

1 1/2 cups water
1 1/2 cups sugar
4 ruby red grapefruits or white grapefruits
2 large unpeeled Asian pears
Fresh fennel fronds (optional; for garnish)

Special equipment: Ice cream maker

Preparation

For pear sorbet:

Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.

Process pear mixture in ice cream maker according to manufacturer’s instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.

For sake granita:

Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.

For Asian pear and grapefruit salad:

Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.

Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.

Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.

Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.

Caribbean Canned Corned Beef Breakfast

Caribbean Canned Corned Beef Breakfast

Break up corned beef
add ketchup 2 tbls.
1 med. onion cubed
2 left over potatoes cubed
green and red pepper diced small
black pepper
salt
light frying oil
pinch of curry powder

Mix ingredients and fry in med heat pan till golden brown.

Sprinkle with curry powder.

It can be eaten with any dough or crackers. Some people eat it as a main course over white rice.

Danish Pork Burgers

Danish Pork Burgers

Ingredients

1 pound ground pork
1 red onion, finely diced
16 saltine crackers, crumbled
1/2 cup whole milk
2 eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for cooking
Dijon mustard for serving

Method

1 Using your hands to combine, mix together the pork, saltines, onion, eggs, milk, salt, and pepper in a large bowl.

2 Lightly brush a large, nonstick frying pan with vegetable oil. Heat the pan on medium high. Divide the pork mixture into 8 equal portions. Working in batches, drop each portion into the hot pan, spacing them as not to crowd the pan. Pat them down with the back of a spoon to form them into patties. Cook the patties, turning once, for 4 to 5 minutes per side, until golden brown.

Serve the pork burgers with Dijon mustard.

Serves 4.