Dressing for Fruit Salads

1 tablespoon flour

1/3 cup sugar

1 egg -- lightly beaten

1 1/2 tablespoons lemon juice

1/4 cup orange juice

1/2 cup pineapple juice

1/2 cup whipping cream

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Mix flour and sugar in top of double boiler. 

Stir in egg. 

Add fruit juices and cook over medium heat, stirring, until thick. 

CHILL. 

Whip cream and fold into chilled fruit salad, especially those made with fruit juice and gelatin.

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Zucchini and Mushroom Salad

1 pound button mushrooms

8 small zucchini

1/4 cup wine vinegar

2 tablespoons olive oil

1 teaspoon salt

2 sprigs fresh tarragon

1/4 cup water

1/4 cup dry white wine

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Clean the mushrooms. 

Cut the zucchini into 1 inch lengths. 

Place all ingredients in a pot. 

Simmer until the zucchini is just tender. 

Turn off heat. 

Place lid on pot and leave for 15 minutes. 

Place the drained vegetables in a bowl, reserving the cooking liquid. 

Place this liquid back in the pot and cook until reduced to about 1/3 cup. 

Discard the tarragon. 

Pour over the vegetables and lightly chill (don't over-chill or it will kill the flavor). 

Throw on a little finely chopped parsley before serving.

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Endive, Beet and Red-Onion Salad

Serves 4

1/2 pound Raw Beets -- trimmed

3 each Heads of Belgian Endives -- md

1 each Red onion

1 tablespoon Dijon Mustard

1 tablespoon Red Wine Vinegar

3 tablespoons Vegetable oil

4 tablespoons Finely Chopped Parsley

Place the beets in a saucepan and add water to cover with salt. 

Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. 

Drain and let cool. 

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Remove the skins and slice the beets. 

Trim off the bottom of the endives and cut them into 1 1/2 inch strips. 

Drop the pieces into cold water. 

Drain and pat dry.

Peel and slice the onion. 

Combine the mustard, vinegar, salt and pepper in a salad bowl. 

Add the oil and blend well with a wire whisk. 

Add the beets, endive, onion and parsley.  

Toss well and serve.

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Bavarian Potato Salad

4 cups Potatoes -- *

2 cups Chicken broth -- **

1/2 teaspoon Salt

1/4 cup Vegetable oil

1/3 cup Onion -- chopped

1/2 teaspoon Sugar

2 tablespoons Lemon juice

 Pepper -- as desired

*Potatoes should be peeled and sliced 1/4-inch thick. 

** Chicken broth may be either home made or commercial.

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Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. 

Drain. 

Toss warm potatoes with vegetable oil and onions.

Dissolve remaining 1/4 t salt and the sugar in lemon juice.

Pour over potatoes. 

Marinate salad 1 to 2 hours before serving.

Serve at room temperature.

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Bacon-Avocado Potato Salad

6 medium boiling potatoes

2 avocados -- cubed

8 slices bacon

1/2 cup chopped onions -- chopped

1 tablespoon fresh lime juice

1/2 cup white wine

1/4 cup cider vinegar

salt

black pepper

paprika

1/4 teaspoon mustard powder

2 tablespoons fresh parsley -- chopped

1 tablespoon fresh cilantro -- chopped

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Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. 

Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. 

In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. 

While still warm, pour dressing over potatoes and toss. 

Allow to cool to room temperature. 

Fold in avocado, bacon, parsley, and cilantro. 

Serve at room temperature or chill one hour or longer.

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Black Bean and Rice Salad

2 cups Cooked rice -- cooled to room tempe

1 cup Cooked black beans

1 cup Chopped fresh tomato

2 ounces Cheddar cheese (optional) -- - shredded

1 tablespoon Snipped fresh parsley

1/4 cup Light Italian dressing

1 tablespoon Fresh lime juice

Lettuce leaves

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Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. 

Pour dressing

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Smoked Salmon with Scalloped Potatoes

12 oz. chopped smoked salmon

2 cups Swiss cheese, grated

1/2 cup parsley, chopped

1 sliced onion

1-1/2 tsp. salt

1/2 tsp. Tabasco

3 cups heavy cream

3-4 lbs. new potatoes, sliced

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Preheat oven to 350 degrees 

In a bowl mix the salmon, cheese, and parsley. In another bowl mix the cream, salt and Tabasco.

In a 9 by 13 inch pan place 1/3 of the onion followed by a single layer of potatoes. 

Next, place the salmon cheese mixture. 

Repeat layering until all ingredients are used. 

Pour cream mixture evenly over layered ingredients.

Bake for 45 minutes covered with aluminum foil. 

Remove foil and bake an additional 30 minutes. 

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Smoked Salmon Crepes

3 eggs

1-1/2 cups milk

1 cup flour

2 tbl. olive oil

salt

Combine all ingredients and mix thoroughly.

Then allow the mixture a "resting" period of 5 minutes. 

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Pour a small amount of batter into a greased crepe pan, tilting to allow batter to spread evenly.

Brown lightly, remove and repeat until batters are used up.

Fill crepes with Smoked Salmon, flip half of the crepe over and put back into the pan for a couple of minutes. 

Serve at once. 

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Smoked Salmon Omelet

8 eggs

1/4 cup milk

salt to taste

2 tbl. butter

1 1-oz slice of smoked salmon

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Beat eggs with milk and salt with a whisk and pour into a hot frying pan or omelet pan containing the melted butter. 

Lift cooked portions of the omelet with a fork to allow uncooked portions to flow to the bottom of the pan.

Avoid stirring. 

Tilt pan to hasten the flow to the sides and bottom of pan, but return to level cooking position to ensure uniform

thickness of omelet.

When bottom is light brown, gently lift out onto a warm plate and top with salmon slices. 

Cut into quarters and serve at once. 

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Smoked Salmon Pasta

Makes 4 servings. 

1 tbl. garlic, minced

1/4 cup butter or margarine

2 cups each half-&-half and whipping cream

4 oz. Smoked Salmon

1/2 cup peeled, seeded and chopped tomatoes

1 tbl. chives

salt & pepper to taste

8 oz. linguine or fettuccine

1/2 cup grated Parmesan cheese

1 tbsp. minced parsley

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Sauté garlic in butter about 5 minutes or until softened. 

Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. 

Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. 

Season with salt and pepper. 

Cook linguine in boiling water about 10 minutes or until barely tender; drain. 

Fold hot pasta into cream sauce ; place on serving platter and sprinkle with Parmesan cheese and parsley. 

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Apricot Ginger Glazed Salmon

1-1/2 cups apricot nectar

1/3 cup chopped dried apricots 

2 tbl. honey

2 tbl. reduced sodium soy sauce

1 tbl. grated fresh ginger

2 cloves garlic, minced

1/8 tsp. cayenne pepper

1/4 tsp. cinnamon

1 (3/4 pound) salmon filet without skin

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Preheat your oven's broiler, and grease a broiler pan.

In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. 

Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. 

Stir occasionally to prevent burning. 

Remove 1/4 cup of the glaze for basting, and set the remaining aside.

Place the salmon filet on the greased broiling pan, and brush with glaze.

Broil 3 inches from the heat for 8 to 12 minutes or until salmon flakes easily with a fork. 

Gently turn over once during cooking, and baste frequently during the last 4 minutes. 

Serve with remaining glaze. 

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South of the border Salmon

Marinade for salmon fillets:

1/4 cup vegetable oil

1/2 cup orange juice

3 tbl. lime juice

1 tbl. tequila

1 tbl. grated lime zest

1 tbl. minced Habanero pepper

1 clove garlic, minced

4 (4 ounce) fillets salmon

Habanero butter for salmon fillets:

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1/4 cup butter

1 tablespoon lime juice

2 teaspoons minced Habanero pepper

2 teaspoons grated lime zest

1/4 teaspoon garlic salt

In a stainless steel bowl or glass baking dish, combine vegetable oil, orange juice, lime juice, tequila, lime zest, Habanero and garlic. 

Mix well. 

Place the salmon fillets into the marinade and coat evenly. 

Let marinade at room temperature, turning frequently for 2 hours.

To make the Habanero butter: In a mixing bowl, using an electric mixer; beat the butter until smooth. 

Mix in lime juice, Habanero, lime zest, and garlic salt. 

Cover and refrigerate. 

Preheat an outdoor grill for medium heat and lightly oil grate.

Place salmon fillets on grill, turning once, and basting frequently with  marinade. 

Cook until salmon flakes with a fork. 

Serve with Habanero butter on top. 

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Teriyaki Salmon

Makes 4 servings 

4 salmon steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned

1-1/4 cups soy sauce

1/3 cup sake (Japanese rice wine), Mirin (sweet Japanese cooking wine),or sherry

6 tbl. sugar

3 garlic cloves, minced or pressed

1 Tbl. minced or grated ginger root

1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves.

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To prepare the salmon: quickly rinse the salmon under cold running water and pat dry with paper towels.

Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces. 

Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. 

Cover and refrigerate for 2 hours, turning the fish occasionally.

Let come to room temperature before cooking. 

Prepare grill. 

Remove the salmon from the marinade, reserving the marinade. 

Place the fish on an oiled grill. 

Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. 

Serve the salmon at once with reserved marinade as dipping sauce.  

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Tarragon Tomato Roasted Salmon

4 (6-ounce) salmon fillets (about 1 1/2 inches thick)

1/4 tsp. salt

1/4 tsp. black pepper

1 1/2 cups chopped, seeded, peeled tomato (about 1 pound)

2 tsp. low-sodium soy sauce

2 1/2 tsp. coarsely chopped fresh or 3/4 teaspoon dried tarragon

2 tsp. Dijon mustard

Tarragon sprigs

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Preheat oven to 425 degrees.

Sprinkle salmon fillets with salt and pepper. 

Place the fillets, skin sides up in a large oven proof skillet or small roasting pan. 

Spoon chopped tomato around fillets, and drizzle fillets with soy sauce. 

Bake the fillets at 425 degrees for 12 minutes or until fish flakes easily when tested with a fork. 

Remove skin from fillets, and discard skin. 

Remove fillets from pan, and keep warm. 

Add the chopped tarragon and mustard to tomato, stirring well. 

Spoon tomato mixture over fillets. 

Garnish with tarragon sprigs if desired. 

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Spicy Smoked Salmon Bisque

A hearty, spicy stew.

4 cups cooked Salmon

1 can cream of mushroom soup (condensed)

1 can of milk

1/2 cup dry red wine

1 can corn

2 medium potatoes diced

1 tsp. garlic powder

2 tsp. Cajun seasoning

1/2 tsp. seafood seasoning

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Heat soup and milk until boiling. 

Add potatoes and boil over low heat until done. 

Add wine and spices, and cook for 5-10 minutes. 

Add corn and heat until mixture starts bubbling again. 

Add Salmon and heat 5-10 minutes more stirring slowly. 

Serve with rice or crackers. 

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Spinach Sauce

2-1/2 cups

1/4 cup butter

1  10 oz. package frozen chopped spinach

1 tsp. salt

1 cup ricotta cheese

1/4 cup parmesan cheese

1/4 cup milk

1/8 tsp. nutmeg

In saucepan, over medium heat, in not butter, cook spinach and salt 10 minutes. 

Reduce heat to low, add remaining ingredients, mix well, do not boil.

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White Clam Sauce

3 cups

3  8 oz. cans minced clams

1/4 cup olive oil

1 garlic clove, minced

3/4 cup parsley

2 tbsp. white wine

1 tsp. basil

1/2 tsp. salt

Drain juice from clams, save. 

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In saucepan, over medium heat, in hot oil, cook garlic until tender. 

Stir in clam juice and remaining ingredients, except clams. 

Cook 10 minutes, stirring occasionally. 

Stir in clams, cook sauce until clams are warm.

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Baked Stuffed Tomatoes

4 servings

8 large tomatoes

1/2 tsp. celery salt

pinch garlic salt

sliced bread

3/4 cup grated cheese

3 tbsp. chopped parsley

2 tbsp. butter

worcestershire sauce

1 tsp. cornstarch

1/2 cup sour cream

juice of 1 lemon

1 tsp. sugar

5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centers. 

Sprinkle insides withmixture of celery and garlic salts. Turn upside down and let drain.

Soak bread in hot water, squeeze dry, place in bowl. 

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Mix in grated cheese, parsley, chopped ham. 

Fill tomatoes with stuffing, replace tops.

Melt butter, add worchestershire (dash), cornstarch blended with cream, lemon juice, sugar, 5 tbsp. water. 

Hat, don't boil, pour around tomatoes. 

Cook at 400  degrees for 15 minutes.

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