Recipes Included On This Page Salmon Loaf Seven Onion Soup Steak and Portobello Fajitas (Grilled) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Salmon Loaf Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces salmon 2 eggs beaten 1/4 cup milk 1 1/2 cup oatmeal 1/4 cup pickle relish 1/2 cup onion finely chopped 1/8 teaspoon pepper Heat oven to 350 degrees F. Line an 8x4-inch loaf pan with foil, allowing edges to extend over sides of pan. Grease lightly or spray with vegetable spray. Drain salmon, reserving the water and remove the skin. In a medium bowl, Beat eggs with milk. mix in oatmeal, onions and relish. Sprinkle with pepper, add salmon and mix well. (Only one way to do this - with your hands!) Turn into prepared pan. Bake at 350F for 40 to 50 minutes or until knife comes out clean. Cool in pan about 3 minutes. Invert onto wire rack. Gently remove foil. Place loaf on serving platter, garnish with lemon slices and parsley. Serve with a tangy tomato sauce, if desired. Nice served cold (leftovers) as well. Don's Notes: Any pickle relish will work, giving a slight difference in results depending on which is used. This last 6 months I've been using home made jalapeno dill relish. If desired, a somewhat hotter/spicier version can be obtained by substituting 1/16 teaspoon cayenne or other hot pepper. I have used both ground jalapeños and guajillo peppers. Contributed to the FareShare Gazette by Don; 17 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 3g Fat (20.7% calories from fat); 13g Protein; 13g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Seven Onion Soup Recipe By : Betsy Prescott Serving Size : Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Unsalted Butter 4 slices Bacon -- chopped 1 1/2 cups Yellow Onion -- sliced; see notes 1 1/2 cups Red Onion -- sliced; see notes 1 1/2 cups White Onion -- sliced; see notes 1 cup Shallots -- sliced; see notes 1/2 teaspoon Salt 1/2 teaspoon Pepper 1 Bay Leaf 1/2 teaspoon Dried Thyme 1 cup Leeks -- well rinsed and sliced; whites only; see notes 1 cup Scallions -- sliced; white only; see notes 1/3 cup All Purpose Flour 2 quarts Chicken Stock 1 cup Cream -- see notes Salt and Pepper -- to taste 3 teaspoon Fresh Chives -- snipped; for garnish Shaved Parmesan -- for garnish In a large skillet, melt the butter over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon with a slotted spoon, drain on paper towels and set aside for garnish. To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt, pepper, bay leaf and thyme; cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes. Add the leeks and the scallions and cook until soft, 3 to 4 minutes. Dust flour over and stir and cook until flour turns light golden. Add the stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally. Add the cream, stir well to incorporate, and cook 15 minutes. Remove the bay leaf and pulse with an immersion blender. Return to heat and heat gently. Divide the soup into bowls and garnish each serving with bacon, chives and a little shaved Parmesan. NOTES: I made this for the Long Distance Cooking Club and it's REALLY good. Some things that could change: >Reduce butter to no more than 2 tablespoons if you're using a nonstick pan. And use only some of the bacon drippings >Use all yellow onion instead of the yellow, red and white onions and shallots (5 1/2 cups in all) >I used the white parts of 2 bunches of scallions and only had 1/2 cup-- use extra leeks >Instead of cream, I could use half & half, milk or, even, evaporated skim milk >One of the LDCC members said she made this in her slow cooker--that has potential! Cooking Method: Stovetop Publication: Long Distance Cooking Club on FB Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 6 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Steak and Portobello Fajitas (Grilled) Recipe By : KC Masterpiece Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup KC Masterpiece® Garlic & Herb Marinade, or make up your own 1 teaspoon cumin 1 tablespoon fresh lime juice 1 1/2 pounds flank steak 2 portobello mushrooms 1 green bell pepper, seeded and quartered 1 yellow or red bell pepper, seeded and quartered 1 red onion, quartered 8 (9-inch) flour tortillas Sour cream, lime wedges, fresh cilantro, for serving 1/4 cup KC Masterpiece® Mesquite Barbecue Sauce, or your own favorite Both the steak and veggies go into a simple-to-prepare marinade, then onto the grill for a quick cook before serving on warmed tortillas. Place KC Masterpiece® Garlic & Herb Marinade*, cumin and lime juice in a large, resealable plastic bag. Add steak, mushrooms, peppers and onions and shake bag to coat ingredients. Refrigerate until ready to grill, up to 4 hours. Prepare grill for medium-hot cooking. Drain marinade from bag and discard. Cook steak until browned on both sides, 5 minutes per side. Cook mushrooms, peppers and onion 4 minutes per side or until lightly browned and softened. Slice steak and vegetables and keep warm. Using tongs, heat tortillas quickly over grill. Fill warm tortillas with meat and vegetables, drizzle with KC Masterpiece® Mesquite Barbecue Sauce and serve with accompaniments as desired. Prep time: 15 minutes. Cook time: 20 minutes. Servings: 4 Brought to you by Kingsford® and KC Masterpiece®. * If you want to make your own marinade try: 1/3 cup olive oil 2/3 cup fresh lime juice 1/2 cup tequila (or 12 ounces regular beer) 2 teaspoons crushed dried oregano leaves 4 large cloves garlic, crushed 2 tablespoons minced fresh cilantro 4 teaspoons ground cumin 2 teaspoons freshly ground black pepper Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. Makes enough to marinate 3 pounds flank steak. Makes 6 generous servings. Contributed to the FareShare Gazette by Art; 22 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 18g Fat (51.3% calories from fat); 35g Protein; 4g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 122mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.