These pages contain, Entries, Deserts, Sidedishes and other interesting delights.Interspaced with cooking hints and tips.

Salmon Balls Rollin
from Penny


3 cups cake flour
1 egg
3 tablespoons cornmeal
6 ounces salmon
1/4 cup parmesan cheese
2 teaspoons oregano
1 tablespoon vegetable oil
3/4 cup water

Preheat oven to 350 degrees.
Combine all dry ingredients (cake flour, cornmeal, parmesan
cheese and oregano). Add wet ingredients (salmon, egg,
vegetable oil and water). Mix well. Roll into quarter size
balls between the hands. Place on baking sheet sprayed
with a non-stick cooking spray. Bake for 30 minutes.
Cool on baking sheet.
Should still be soft after cooling.
Store in a sealed container.
It didn't say how many it makes, but when good food is involved,
who counts?

To remove fish odors from your microwave, add 1 T. lemon juice or 1 tsp. vanilla to 1/2 cup of water. Cook mixture in microwave, on high, for 2-3 minutes. Works to remove other odors as well.

Sausage "n" Spanish Rice Dinner

1 Reynolds Hot Bags foil bag, Large size
1 lb. turkey smoked sausage, cut into 3/4 inch slices
1 1/2 cups instant rice, uncooked
2 cans (14 1/2 ounce size) diced tomatoes, undrained
1 can Mexicorn, drained, or 1 1/2 cups frozen
whole kernel corn, thawed
1 can garbanzo beans, drained
3/4 C water
1 tb. chili powder
1 tb flour
1/2 tea salt
1 C shredded Mexican cheese blend (optional)

Preheat grill to meduim-high or oven to 450 degrees. Open foil bag. Spray inside of foil bag with nonstick cooking spray. Combine all ingredients except cheese. Spoon mixture in foil bag in an even layer . To seal, double fold open end of foil bag. Place foil bag in a 1-inch-deep pan.
To cook, slide foil bag into grill or leave foil bag in supporting pan and place in oven.
Grill 15-20 min. in covered grill or bake 25-30 min in oven.
Use oven mitts to cut open foil bag with a sharp knife.
Carefully fold back top of foil bag, allowing steam to escape.
Optional, sprinkle with cheese before serving.
Makes 5-6 servings.

Carp on a Shingle

1 carp (2 to 4 lbs.)
1/2 cup shopped pecans
1 stick butter
1 tea thyme
1tb of each, ginger, oregano,sweet basil.
2 tb soy sauce
1med onion, choppped
1 clove garlic
1 wood shingle (try hickory or your favorite kind of wood)
Preheat oven to 400 degrees.

Melt butter in saucepan: add all ingredients, except pecans, and mix. Place shingle in baking dish, placing carp on top: pour butter sauce over carp and shingle. Place in oven and bake 15 min. Remove turn carp over, pour pecans over carp and baste with sauce from baking dish. Return to oven 10 more min. or until carp is browned. Remove from oven. Remove from shingle and serve.

Onions won't sprout if you store them in a brown paper bag on the bottom shelf of your refrigerator.

Pickled Fish

Put in an enameled pan: 3 cups vinegar
2 cups water
4 big onions
Pickling spices (to taste)
Salt and pepper (to Taste)
A little sugar
Boil until onion is cooked, then place the fish in the liquid.
Heat until it is begining to boil.
Carefully lift out, put into a crockery container,
add the hot liquid and put in a cool place.

Some tips to steam vegetables better:

  • Make sure they are cut into pieces of similar size.
  • To preserve nutrients, don't add the veggies until the water has come to a full boil.
  • Don't overload the steamer basket
  • Steam different vegetables separately
  • Remove when nearly cooked. The food will continue to cook as it cools
  • Vegetables are ready to eat when brightly colored and barely tender.
  • If you're not going to eat them immediately, cool them in a collander under cold running water to stop the cooking process.

 


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