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Recipes Included On This Page

Salmon on the Grill
Salmon Roll Irvine
Salmon Steak With Dill Sauce
Seafood Gougre
Simple Salmon
Sofrito
Soft Sugar Cookies with Lemon or Orange Butter Frosting
Spinach Sausage Quiche 1
Spinach Sausage Quiche 2

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* Exported from MasterCook * Salmon on the Grill Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 salmon -- cut into steaks 1 small onion -- thinly sliced 2 teaspoons oregano 1 1/2 tablespoons soy sauce 1 teaspoon garlic powder 4 tablespoons salad oil Salt and pepper to taste 4 tablespoons lemon juice Mix all ingredients except salmon. Place steaks in a shallow pan and pour sauce over them. Turn to coat both sides. Let stand for 30 minutes. Place steaks on heavy duty aluminum foil, fold front and back edges together to seal, fold in sides. Place on rack over hot coals in a 400F oven and bake for 10 minutes. Open carefully to release steam without spilling juices. Baste with sauce. Continue cooking with foil open until salmon flakes easily, basting frequently. Bake potatoes in aluminum foil on the coals while you grill the salmon. Butter the potato skins lightly before grilling. Serves 4. NOTES : This was delicious, easy and the cleanup was quick. Total cooking time on the grill was about 12 minutes. When putting salmon in foil, add as much of the marinade as possible. Contributed to the FareShare Gazette by Bobbie; 6 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 14g Fat (75.8% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 401mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

* Exported from MasterCook * Salmon Roll Irvine Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 4 tablespoons shortening 1 egg 1/2 cup milk Filling: 7 ounces salmon -- (1 can) 1 5 ounces chunk tuna -- (1 can) 1/2 cup chopped celery 2 tablespoons finely chopped onion 2 tablespoons dill bits 1/4 cup Miracle whip -- or similar dressing or mayo Salt & pepper to taste [I usually add Cayenne -- or other ground chile as well.] Drain the salmon and tuna and mix all the filling ingredients in a bowl until it all comes together. If too dry, add more relish. TO MAKE: Sift together flour, baking powder & salt, cut in shortening. Beat egg slightly in a measuring cup, and add milk to make 3/4 cup liquid. Add this to dry ingredients, combine well, and roll out in a rectangle about 1/4-inch thick. Spread filling evenly over dough and roll up as for a jelly roll. Bake on a baking sheet, at 425F about 30 minutes. Let cool and cut into slices. Serve with an egg sauce. Make a medium white sauce and add two chopped hard boiled eggs and some parsley to it. Pretty good for any meal, even a company dish, served with new potatoes and mint! Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 10 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 10g Fat (35.4% calories from fat); 14g Protein; 25g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 234mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Salmon Steak With Dill Sauce Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 4 ounce salmon steaks 2 tablespoons Low calorie mayonnaise 2 tablespoons lemon juice 1/4 teaspoon dried dill weed 1/4 teaspoon white pepper Combine mayonnaise, lemon juice, dill weed and white pepper. Broiler method: Coat broiling pan with Pam. Place salmon on broiling pan. Broil salmon for 3 minutes, 5 inches from heat. Turn over. Spread sauce evenly over steaks. Broil for 3 minutes more. Serve immediately. Microwave method: Place salmon on ridged rack. Place in shallow microwave pan. Cover with wax paper. Microwave on High for 2 minutes. Spread with sauce and cover loosely with wax paper. Microwave on High for 2 more minutes. Serve immediately. Source : "Source Unknown" S(MC formatting by): "bobbi744@attbi.com" NOTES : This recipe is also delicious using halibut steaks. This recipe can be made in broiler or Microwave. Contributed to the FareShare Gazette by Bobbie; 6 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 4g Fat (26.6% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

* Exported from MasterCook * Seafood Gougre Recipe By :Recipe from Wild Winds Farm, Naples, New York Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 cup milk 1 cup flour 5 large eggs 1 cup shredded Cheddar cheese 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1 egg white 1 quart water 1 small onion -- diced 1 stalk celery -- diced 1/2 lemon 5 peppercorns 1 garlic clove -- minced 1 pinch salt 1 1/2 pounds shrimp -- cooked and cleaned 1/2 pound crab meat -- picked over 1/2 cup minced onion 6 tablespoons butter 3 tablespoons flour 1/4 cup peach chutney 1/4 teaspoon white pepper 1/4 cup Parmesan cheese -- freshly grated In a medium saucepan, bring to a boil 1/4 cup butter and milk. Remove from heat. Stir in 1 cup flour all at one time. When mixture leaves side of pan, it should form a ball; add one egg at a time. When thoroughly combined add Cheddar cheese, mustard, salt and pepper. Shape mixture around sides only of 10 inch pie plate. Leave bare ring in center of pie plate. Brush mixture with beaten egg white. Refrigerate 5 hours or overnight, covered. In a 1 quart of water, heat white wine, diced onion, celery, juice of 1/2 lemon, peppercorns, garlic and salt. Bring to a boil, reduce heat and simmer 15 minutes. Stir in shrimp and crab and simmer 3-4 minutes. Saute minced onion in 6 tablespoons butter in a large saucepan. Add 3 tablespoons flour. Cool 2 1/2 minutes. Stir in chutney and pepper. Remove from heat. Fill gougre ring with mixture, sprinkle Parmesan on top, and cook in 400 F. oven for 40-45 minutes on middle rack. Serve immediately. Makes 8 to 10 servings. Source : "Temptations, Junior League of Lansing, MI, p.231" S(mastercook formatting by): "bobbi744@attbi.com" Copyright : "(c) 1984 by Junior League of Lansing, Inc, ISBN: 0-9611858-0- 5" Yield : "8 to 10 servings" T(Baking Time) : "0:45" NOTES : Must refrigerate portion 5 hours or overnight; needs peach chutney. Contributed to the FareShare Gazette by Bobbie; 19 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 364 Calories; 20g Fat (51.3% calories from fat); 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 265mg Cholesterol; 580mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Simple Salmon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salmon filets Carrots -- julienned Zucchini -- julienned Red bell pepper -- julienned Orange or yellow bell pepper -- julienned Salt and pepper -- if desired Salmon filets Julienned carrots, zucchini, red pepper and orange or yellow pepper (Cut these to fit the length of the filet) Season the filets with salt and pepper if desired, or an herb of your choice. I like to use fresh lemon and dill butter. Place the vegetables over the filet. Wrap 2 or 3 slices of lean bacon around the filet, to hold the vegetables in place. Place in a baking dish. Pour white wine around the fish, to a depth of about 1/2 inch. Bake until the fish flakes. Finish off by placing the fish under a broiler to crisp the bacon. These may be made ahead and then popped in the oven to bake. I am sure this method would be good with other firm, white fish filets. I would bet that Sherri's children would enjoy assembling this dish .... and they would have fun helping mom. Contributed to the FareShare Gazette by Alice; 7 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.

* Exported from MasterCook * Sofrito Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 fresh cilantro sprigs 1 green bell pepper -- chopped 1 garlic clove -- crushed 1 onion -- chopped 6 recao leaves -- use parsley if you can't find 1 tablespoon vegetable oil Combine all the ingredients in a blender and puree until smooth, add 1 tablespoon of oil while pureeing. You can add 2 chopped tomatoes to the mix, but do this only before cooking. NOTES : Sofrito is a flavoring and a base for cooking many dishes. It can be stored in the refrigerator for 3-4 days or in the freezer indefinitely. Contributed to the FareShare Gazette by Jill; 13 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 14g Fat (59.9% calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 3 1/2 Vegetable; 2 1/2 Fat.

* Exported from MasterCook * Soft Sugar Cookies with Lemon or Orange Butter Frosting Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup butter 1/2 cup shortening 1 cup white sugar 1 egg -- slightly beaten 2 tablespoons white vinegar 1 1/2 teaspoons grated lemon rind [use orange peel if frosting with orange frosting] 1 teaspoon vanilla Lemon or Orange Butter Frosting 1/3 cup butter 4 1/2 cups powdered sugar 1/4 cup orange juice -- OR lemon juice 1/2 teaspoon lemon peel -- finely shredded OR orange peel 1 1/2 teaspoons vanilla Cookies Combine flour, soda, and salt and set aside. Cream butter, shortening and sugar. Mix egg, vinegar, lemon rind and vanilla; add to creamed mixture. Combine all ingredients. Roll out 1/8-inch to 1/4-inch thick and cut out. Bake on ungreased cookie sheets for 8-10 minutes at 375F. Cool slightly then finish cooling on racks. Lemon or Orange Butter Frosting Beat butter until fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the juice and vanilla, then the remaining powdered sugar. If needed add extra juice to make of spreading consistency. Contributed to the FareShare Gazette by Laurie; 6 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 11g Fat (41.8% calories from fat); 2g Protein; 33g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 183mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook * Spinach Sausage Quiche 1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch unbaked pastry shell 8 ounces bulk pork sausage 1/4 cup chopped onion 1 garlic clove -- minced 10 ounces frozen chopped spinach 1 cup Cheddar cheese -- shredded 4 eggs -- slightly beaten 1 cup light cream 1/4 teaspoon salt 3 cherry tomatoes Prepare a pastry shell and set aside. Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well. Cook spinach according to package directions. Drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well. Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, cream and salt; mix well. Pour egg mixture over sausage mixture. Bake in 375F. oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving. Garnish with cherry tomatoes and watercress. Contributed to the FareShare Gazette by Jennie; 14 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 17g Fat (70.5% calories from fat); 11g Protein; 5g Carbohydrate; 2g Dietary Fiber; 171mg Cholesterol; 295mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Spinach Sausage Quiche 2 Recipe By :HP Books Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie crust 8 ounces Italian sausage -- cooked and crumbled 1/4 cup chopped green onion 1 garlic clove -- minced 10 ounces frozen chopped spinach -- well drained 1/2 cup seasoned croutons 1 1/2 cups Monterey Jack cheese -- shredded 3 eggs -- slightly beaten 1 1/2 cups half and half 2 tablespoons grated Parmesan cheese Paprika Preheat oven to 400F. Bake pie shell for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 375F. In a medium skillet, cook sausage, green onion and garlic over medium high heat until sausage is done, stirring occasionally. Drain sausage mixture. Stir in spinach and croutons. Sprinkle first cheese, then sausage mixture in the pastry shell. In a medium bowl, combine eggs and half and half with a fork or whisky until well mixed but not frothy. Pour egg mixture over sausage mixture in the pastry shell. Bake 30 minutes. Sprinkle with Parmesan cheese and paprika. Bake an additional 15 minutes or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving. Contributed to the FareShare Gazette by Jennie; 14 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 517 Calories; 39g Fat (67.6% calories from fat); 21g Protein; 21g Carbohydrate; 2g Dietary Fiber; 171mg Cholesterol; 782mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

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