Broiled Salmon Burgers

2 cups fine soft bread crumbs

2 lg. egg whites

1/4 cup chili sauce

1 tbl. fresh lemon juice

1/4 cup minced green onions

1/2 cup finely grated cheddar cheese

1/4 tsp. ground black pepper

1 (15 1/2 oz.) can salmon, skinned, boned and drained

1 tbl. butter, melted

Combine crumbs, egg whites, chili sauce, lemon juice, onions, cheese, and pepper in medium size bowl and mix well. 

Flake salmon into bowl and blend gently. 

Form salmon mixture into 5 patties. 

Melt butter in non-stick skillet. 

Pan fry the patties over medium low heat about 5 minutes on each side or until golden brown. 

Patties may also be brushed with melted butter and oven-broiled, 3-4 inches from heat. 

Serve in toasted whole wheat buns with extra chili sauce. 

Yields 5 burgers. 

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Minestrone Soup

4 beef bouillon cubes

3 to 4 stalks celery, chopped

2 onions, chopped

3 carrots, sliced

4 cloves garlic, chopped

1 (10 oz.) pkg. frozen chopped spinach

2 cans whole tomatoes, chopped, drained

1/2 c. ketchup to taste

1 lb. hamburg, cooked & drained

Basil to taste

Parsley to taste

Salt & pepper to taste

Use a 5 quart pan.  

Cook until vegetables are tender.  

Cook and add any type of macaroni and top with Parmesan cheese.  

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German Sausage Chowder

1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces

2 med. (2 c.) potatoes, peeled and chopped

1 med. (1/2 c.) onion, chopped

1 sm. (4 c.) cabbage, shredded

3 c. milk

3 tbsp. all purpose flour

1 c. (4 oz.) Swiss cheese, shredded

Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper.  

Add 2 cups of water. 

Bring to boiling and reduce heat.  

Cover and simmer for 20 minutes or until potatoes are nearly tender.  

Stir in cabbage.  

Cook 10 minutes more or until vegetables are tender.  

Stir in 2 1/2 cups of the milk.  

Stir remaining milk into flour and stir into soup.  

Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.  

Stir in cheese until melted.  

Garnish with parsley.  

Makes 6 servings.  

*Polish sausage may also be used  

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Cape Cod Fish Chowder

3 slices bacon, cut in 1/2 inch pieces

2 med. onions, coarsely chopped (about 1 1/2 c.)

2-3 med. carrots, diced

2 med. cloves garlic, minced

2 c. chicken broth

2 med. potatoes, diced

2 whole bay leaves

1/4 tsp. dried thyme

1/4 tsp. white pepper

1 lb. fresh or frozen cod, haddock or flounder, cut in 1-inch pieces

1 c. sour half & half or lean sour cream

In large saucepan, fry bacon until crisp, remove and drain.  

Add onions, garlic and carrots to bacon drippings and saute until lightly browned.  

(Excess drippings can be drained before frying.)  

Add chicken broth, potatoes and spices.  

Cover and simmer until potatoes are nearly tender, 15-20 minutes.  

Stir in fish and simmer for 5-7 minutes until cooked.  

Stir in sour half & half and heat, but don't boil.  

Ladle into mugs, garnish with bacon pieces.  

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