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Pietro's Barbecued Salmon
Recipe By :"Pietro" featured in Sunset Magazine
Serving Size : 10
1 tablespoon margarine
1 tablespoon honey
1 tablespoon brown sugar, packed
2 tablespoons soy sauce
3 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon garlic -- minced (or fresh ginger)
3 1/2 pounds salmon fillet
In a small frying pan over medium heat, stir margarine with honey and
brown sugar until margarine melts. Remove from heat; add to pan the
soy sauce, Dijon mustard, oil and garlic (or ginger); mix well. Let
sauce
cool slightly.
Meanwhile, rinse fish and pat dry. To make fish easier to handle when
cooked, set it skin side down on a large piece of foil; trim foil or
fold under to fit outline of fish. Set fish and foil in a large pan.
Stir
sauce and spoon evenly over fish; let stand 15 minutes to 1 hour;
frequently spoon sauce over fish.
Put salmon with foil on a grill over indirect heat. Cover barbecue with
lid,
open all vents, and cook until fish is opaque but still moist-looking in
the
thickest part (cut to test), 20 to 30 minutes. To move fish onto a
platter,
support with two large spatulas or slip a rimless baking sheet under
fish.
Per Serving (excluding unknown items): 223 Calories; 8g Fat (33.8%
calories from fat); 32g Protein; 4g Carbohydrate; trace Dietary Fiber;
83mg Cholesterol; 383mg Sodium. Exchanges: 4 1/2 Lean Meat; 0
Vegetable;
1/2 Fat; 0 Other Carbohydrates.
Printable Version
Cheesy Hominy
2 cans of yellow hominy (yellow is preferred)
1 can of cream of mushroom soup
1 cup milk
1 cup grated cheese (Colby or cheddar)
1 tablespoon Worcestershire sauce
3 to 4 tablespoons margarine (melted)
1 tsp or more garlic powder
3/4 sleeve of saltines crushed
Mix the hominy, soup, milk, cheese, and Worchester hire sauce together.
Pour into a 2 quart baking dish. Melt the margarine. Add the garlic powder
and crushed saltines. Spoon over hominy mixture. Bake at 350 degrees for
20 to 25 minutes, or until bubbly.
Marietta in Kansas
Printable Version
LANI TABISH'S ASPEN COPPER KETTLE
POTATOES 3 lbs. whipped potatoes, salted
1/2 lb. butter
6 oz. cream cheese, softened
1 green pepper, chopped
1 bunch sliced green onions
1/2 c. grated cheddar cheese
1/2 c. parmesan cheese Combine all ingredients, beating constantly. This should be moist- if
not, add cream or milk to get desired consistency. Bake uncovered @ 350
degrees for 30 minutes. You can make this the day before, if desired.
The baking time is very adjustable. MY NOTES:
I'm not wild about green peppers, so I leave them out. I also cut
WAY back on the butter, and usually have to add a little milk. I also do
whatever I can to make them lower in fat and calories - low fat cream
cheese and cheddar, reduce the amount of the butter and change to lower
fat margarine, etc. I don't think there is any sacrifice to the flavor
by doing this.
This is a very flexible recipe, so I'm not rigid about measurements or
temperatures or times. It's become a regular for Christmas - this way I
don't have to be in the kitchen much. We usually have prime rib and
Yorkshire Pudding, and these potatoes just seem to be perfect with
them. Also really great with ham. Meatballs, whatever you can think
of!!!
Printable
Version
Apple Cinnamon Cake
1 pkg. (2 layer) spice cake mix
1 can (21 oz) apple pie filling
3 eggs
1 tablespoon sugar
1 tsp. ground cinnamon Preheat oven to 350 and grease or lightly spray bottom only of a
13x9" pan.
Beat cake mix (dry), pie filling and eggs in a large bowl on low
speed 2 minutes. Spread half of the batter in pan. Mix sugar and
cinnamon together and sprinkle half of it on cake batter. Spread
remaining batter in pan and sprinkle with remaining sugar and
cinnamon. Bake for 30 minutes or until cake is done. Cool. Serve
with whipped topping.
Printable
Version
Mock Turtle Soup Recipe
Ingredients:
1/2 cup oil
1/2 pound beef (inexpensive cut), chopped
1/2 pound pork (Boston butt or roast), chopped
1/2 pound chicken, chopped
3/4 cup flour
1 cup chopped onion
1/2 cup finely chopped green onions
1/2 cup finely chopped fresh parsley
2 Tbsp finely chopped celery
10 cups meat stock or water
1/2 cup tomato sauce
Salt to taste
Louisiana hot sauce to taste
2 hard-boiled eggs, chopped fine
Sherry (optional)
Lemon slices (optional)
Instructions:
Heat the oil in a large, heavy pot over medium heat and brown all the
meat. Remove
the meat from the pot and set aside.
In the same pot, stir in the flour to make a dark roux, stirring while
cooking until the roux
is dark brown. To the dark roux, add the onions, green onions, parsley and
celery,
stirring after each addition, and cook until the onions are clear. Add 1
cup of the stock
and stir to form a thick paste, then stir in the tomato sauce. Stir in the remaining stock,
then add the meats, salt and hot sauce. Reduce the heat to low, cover and
simmer
another hour.
Serve with a teaspoon of sherry and a slice of lemon.
Yield: 10 to 12 servings
Printable Version
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