Title: CASSEROLE OF SALT COD AND POTATOES
Categories: Fish, Seafood, Main dish
Yield: 6 servings

1 lb Dried salt cod
6 c Boiling water
1 tb Unsalted butter
3 tb Olive oil
1 lg Spanish onion
– peeled and sliced thin
2 lb Calif. long white potatoes
-or new potatoes,
-boiled until tender, then
-peeled and sliced thin
1/3 c Minced parsley
1/4 c Freshly ground black pepper

———————————-GARNISH———————————-
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges
12 md Oil-cured black olives
– (unpitted)

SOAK THE COD in the refrigerator 24 hours in several changes of cold water.
Drain, rinse, and drain well again. Place the cod in a large heavy
saucepan, pour in the boiling water, set over moderate heat, cover and
simmer 10-to-12 minutes–just until the cod flakes at the touch of a fork.
Drain and rinse well, then flake the cod, removing any bits of skin or
bone. Preheat the oven to 350F. In a large heavy skillet set over moderate
heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion,
separating the slices into rings, and stir-fry 8-to-10 minutes until limp
and golden; do not brown. Remove the onion from the skillet and set aside.
Add the remaining oil to the skillet, dump in the potatoes and stir-fry
about 5 minutes until golden. Layer half the potatoes in a well-buttered
2-quart casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another
scattering of the parsley and pepper. Repeat the layering, ending with
onion rings on top. Sprinkle with the remaining pepper and all but 1
tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40
minutes or until touched with brown. Garnish with wedges of hard-cooked egg
and the olives, placed artfully on top of the casserole, plus a final light
scattering of minced parsley.

—–

Title: Salami Sticks
Categories: Snacks
Servings: 6

8 Thin Salami Slices
1/4 c Chunk-Style Peanut Butter

Serves: 2

Spread the peanut butter on the slices and roll them into longs.

NOTE: I had to force myself to try this high-protein snack the first time,
but once was all it took. It’s a surprisingly delicious combination and
the kids love them.

From Super Snacks For Kids by Penny Warner Copyright 1985

MMMMM

CREAMY SALMON SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
418 g Canned pink Alaska salmon
3 Shallots — chopped OR…
1 lg -Onion, chopped
450 ml Vegetable stock
150 ml Dry white wine
25 g Butter
25 g Plain flour
300 ml Skimmed milk
100 g Curd cheese
4 tb Greek yogurt
Seasoning

Drain can of salmon. Put the juice into a bowl with
onion, stock and wine. Cook on HIGH POWER for 10
minutes. Stand for 15 minutes.

Melt butter on HIGH POWER for 30 seconds. Stir in
flour and cook for 30 seconds on HIGH POWER. Add milk
150ml / 1/4 pint at a time. Whisk well and cook on
HIGH POWER for 1 minute between each addition. Add
stock to milk mixture with salmon, cheese and yogurt.
Season. Transfer to a blender. Puree until smooth.
Re-heat for 7 minutes on MEDIUM POWER and serve.

Serves 4-6. Approx. 280 kcals per serving

From: On the Wild Side – Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
format courtesy of Karen Mintzias

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Title: Cherry Bread Pudding
Categories: Veg-cook, August, Ovo lacto
Yield: 1 servings

3 Eggs or equivalent egg
Substitute
1/4 c Dark honey (or 3x this if
You want it sweet)
1 1/2 c Nonfat plain yogurt
(approx)
x Micro dash of salt
8 sl Cracked wheat bread
1 c Dried pitted cherries
1/2 c Organic red flame raisins
Spice (optional)

Boil some water, pour over cherries and raisins to soak, set aside.

Beat the eggs and honey with a fork until well blended. Stir in yogurt and
salt. Break up about 8 slices of cracked wheat bread, or crumble it up,
and stir in. Add in plumped up cherries and raisins, drain the water off
first. Pour into a greased 5″ x 7″ pan, or a large pie tin. Bake 400 F
until the aroma of bread pudding hits your nose, about 40 minutes.

Serve with a little cinnamon sprinkled on top.

Notes: This is just right in terms of sweetness for me. In order to try to
placate the sugar gods, I tried it out with caramel sauce, and it ruined it
for me. Nothing like the taste of burnt sugar to dull one’s taste buds.
Nonetheless, the caramel sauce recipe follows. Optionally mix some spices
in with the eggs before baking, such as 1/4 – 1/2 t of cinnamon, mace,
allspice, or cardomon powder.

From: Lu Bozinovich . rfvc Digest V94 Issue #164,
Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Title: Bread Pudding
Categories: Desserts
Yield: 4 servings

1 1/2 c Bread, cut in 1-inch pieces
-(about 2 slices)
1/3 c Raisins
2 tb Sugar
3/4 ts Ground cinnamon
1 lg Egg; slightly beaten
1/4 ts Vanilla
1 1/4 c Reconstituted instant milk
-(nonfat)

4 servings of about 1/2 cup each
146 calories per serving using white bread
140 calories per serving using whole-wheat bread

1. Place bread pieces in 1-quart casserole. Sprinkle with
raisins.

2. Mix sugar and cinnamon. Stir into egg. Add vanilla.

3. Heat milk (do not boil). Stir warm milk into egg
mixture slowly.

4. Pour mixture over bread.

5. Bake at 325øF (slow oven) until tip of knife inserted
into center comes out clean–about 40 minutes.

6. Serve warm or cold.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Far Eastern Rice Loaf
Categories: Chinese, Seafood
Yield: 1 servings

1/2 c Celery
1 Garlic clove, minced
1/4 c Nuts, chopped
1/8 ts Cumin
4 oz Fish, cooked
2 tb Onion
1 tb Butter
1/4 ts Turmeric
Salt pepper to taste
1/2 c Rice, cooked

Saute celery, onion and garlic in butter. Stir in
remaining ingredients. Bake in greased casserole dish
at 350 degrees for 20 minutes. Makes 1 serving.

—–

Title: SEITAN ROAST WITH MUSHROOM GRAVY
Categories: Vegetarian
Yield: 6 servings

1 lb Seitan
2 c Sliced mushrooms
2 c Sliced onions
1 1/3 oz Tofu scrambler
4 c Water
1 tb Chopped fresh basil leaves
1 tb Chopped fresh sage leaves

Slice seitan into 1/2″ slices place in a Dutch oven.
Layer mushrooms onions on top. In a bowl, combine
dry tofu scrambler with water, basil sage. Pour
over seitan vegetables. Bring to a boil simmer
gently for 30 minutes, till gravy has thickened.

“Vegetarian Times” November, 1991

—–

Hazelnut Caramels

Recipe By :
Serving Size : 81 Preparation Time :0:00
Categories : Candy Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter
1 1/4 cups brown sugar — packed
1 cup sugar
1 1/4 cups dark corn syrup
1 14 oz can sweetened condensed milk
1 vanilla bean — split lenghwise
1 cup toasted hazelnuts — coarsely chopped
cellophane/colored plastic wrap

Line a 9″ square baking pan with 2″ high sides with heavy duty aluminum foil,
extending foil over the sides of the pan. Butter foil.

Melt 1 cup butter in a heavy large saucepan over low heat. Add both sugars,
corn syrup and sweetened condensed milk and stir until sugar dissolves.
Scrape seeds from vanilla bean into mixture; add bean. Attach a clip on
candy thermometer to the side of the saucepan. Increase heat to medium and
bring mixture to a boil. Cook mixture for 8 minutes, stirring frequently.

Using tongs, remove vanilla bean and discard. Continue cooking until candy
thermometer registers 242F, stirring frequently, about 5 minutes longer.
Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into
prepared pan (do not scrape saucepan). Cool until almost firm, about 1 hour.

Using a buttered heavy large knife, score 8 lines lengthwise to a depth of
1/4″ in caramel, then score 8 lines crosswise. Using same buttered heavy
large knife, cut caramel on scored lines into pieces. Wrap each piece of
caramel in colored cellophane/plastic wrap.

Can be make 2 weeks ahead. Store in an airtight container.

– – – – – – – – – – – – – – – – – –

Title: SEAFOOD SOUFFLE CASSEROLE
Categories: Main dish, Casserole, Seafood
Yield: 1 casserole

12 sl Of bread
2 c Halibut, flaked
1 c Celery, sliced thin
1 sm Onion; chopped fine
1 cn Sliced water chestnuts
4 oz Canned mushrooms (sliced)
2 c Milk
1 c Mayonnaise
4 Eggs; beaten
2 cn Cream of chicken soup
1/2 c Grated cheddar cheese

Remove crusts from bread. Cube 6 slices and spread on
bottom of 9"x13″ baking dish. Mix fish, celery, onion,
chestnuts, mushrooms. Spread atop bread cubes, salt
and pepper. Cube remaining bread and place on mixture.
Mix beaten eggs, milk and mayonnaise. Pour over
casserole and refrigerate overnight (covered). When
ready to bake, remove from refrigerator. Cover with
cream of chicken soup. Bake at 325 degrees F. for 45
minutes (uncovered). Remove from oven, cover with
cheese. Bake 15 minutes longer. Excellent for a
potluck or crowd. Good with crab, shrimp or halibut.

Kathy, Haines, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

—–

Aunt Sadie’s Savory Kugel

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Jewish
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cup fine noodles — *
1 each cube margarine
3 each extra large eggs — beaten
1/2 cup sour cream
salt and pepper — to taste

*cooked and drained 1 very large onion, finely diced This fine dish was made by
my Aunt Sadie Jean Greenfield Gibrich in the “ol days” before we knew what
cholesterol was. We used to saute the onion in 1 cup pure rendered chicken
fat. Did this taste good!! Look for the fine noodles in the Jewish section of
your supermarket. Preheat oven to 375 degrees. Pam Spray 9 x 13 inch pan. (Pam
is Barbara’s Saute onion in fat until onion is clear> but not brown. Add to
cooked nood along with sour cream, eggs, salt and pepper. Transfer to sprayed
casserol dish and bake 375 for about 40 minutes until set and lightly browned
on top Good served with brisket of beef and sweet sour red cabbage.

– – – – – – – – – – – – – – – – – –