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Peppered Salmon Steaks or Chicken Breasts Easy
Sent by Bea at www.sagehillfarmsandvintagestore.com
Ingredients:
2 small salmon steaks or skinless chicken breasts
1/2 teaspoon sea salt
1 tablespoon fresh ground black pepper
1 teaspoon crushed dill weed
1 cup very fine bread crumbs
1.
Mix all the dry ingredients together.
2. On a wax paper sheet sprinkle half of the mixture and lay the meat of choice on top. Sprinkle the other half of the mixture on top.
3.
Roll up and let sit for at least 30 minutes in the refrigerator.
4. Cook on the grill or under the broiler until done to taste.
5. Dash generously with fresh lemon juice.
Halibut Piccata Medium/Hard
Ingredients:
1 1/2 pounds halibut filets
1/2 cup chicken broth
3 tablespoons lemon juice
1 large clove garlic, minced
1/2 tablespoon olive oil
1/2 cup shredded parmesan cheese
1. Boil the garlic, chicken broth, and lemon juice for 2 minutes.
2. Rub the fish on both sides with olive oil, sprinkle on pepper, and put fish in
a single layer on a broiler pan.
3. Broil 3 inches from heat for approx. 3 minutes.
4. Turn fish and sprinkle on the cheese. Broil until opaque, about 3 more minutes.
5.
Serve fish with the sauce poured over the top.
Cheesy Salmon Quiche Medium
From Mom and Dad
Ingredients:
14 3/4 ounce canned salmon, drained and bones removed
1 cup cheddar cheese, shredded
2 tablespoons dried minced onions
3 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
9 inch deep pie crust
1.
Mix together the salmon, cheese, minced onion, salt and pepper and pour into the crust.
2. Mix the eggs and milk together and pour over the salmon mixture.
3.
Bake for about 55 minutes, until knife inserted in the center comes out clean.
Creamy Tuna Noodle Casserole Medium
Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 soup can milk
1 can (6 ounces) tuna
1/2 package (1 pound) egg noodles, cooked and drained
1/2 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
pepper to taste
1/2 cup crushed butter flavor crackers, optional
1. In a casserole dish blend together milk and condensed soup.
2. Stir in tuna, noodles and cheeses.
3.
Pepper to taste and top with crushed cracker crumbs for a crunchy top. Bake at 350 degrees F for 30 minutes.
Easy Pasta Buffet
Easy, Medium, or Hard
Sent by Mike at www.bestpastarecipes.com
If you want to invite a group of friends over this one is a lot of fun!
Ingredients:
Make up a batch of your favorite pasta. Two fun ones are the twisty Fusillis or Farfalle (Bowtie pastas) or a good Penne. Make two different kinds so all
the kids can choose which kind they like.
The pasta sauce can be home made or store bought and can be kept warm in a fondue pot or other warmer.
The next ingredients will be ranked in order of ease. Any or all of these can
be used depending on size of gathering and availability.
Very Easy: These all come in jars or cans
Marinated Artichoke Hearts - can be cut into chunks or left whole for the
guest to cut.
Marinated Sun Dried Tomatoes
Marinated jar (or can) of mushrooms (try the straw mushrooms for a real treat)
Capers or any other canned veggies kids like (canned or dried peas, canned
corn, or waterchestnuts
Still Easy: These all come in packages and must be kept refrigerated
Gorganzola or Feta Cheese
Grated Parmesan or Romano Cheese
Pine nuts or sunflower seeds (may not need refrigeration)
Still Easy but we now have to chop some veggies
Chopped or sliced Avocados
Fresh Diced Tomatoes
Fresh Red / Yellow peppers (can be raw or sautéed)
Still not too bad but now we have to cook a little
Mild Italian Sausage
Regular Sausage
Bacon
Hamburger made into meatballs
Shrimp
Calamari
Or any other meat kids can think of or that they can find in the fridge.*Ask Parents first before dicing up filet mignon for the buffet!
Your friends will walk in and see a steaming tureen of sauce, and a number of bowls of delicious marinated and fresh toppings. They can put any of these
toppings on their choice of the two different pastas. If someone doesn't like tomato sauce, you can have a little olive oil or butter on hand. Enjoy!
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