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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