4 Salmon Fillets, about 6 oz. each
1/8 tsp Salt
1/8 tsp freshly ground Black Pepper
2 large Lemons
4 tsp Capers, drained
2 cloves Garlic, minced
1/4 Low-sodium Chicken Broth
1 tsp Cornstarch or Arrow Root (to thicken sauce)
Warm a large non-stick skillet over medium-high heat until hot. Add the salmon fillets and sprinkle with
salt and pepper. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a
fork. Make sure to turn the fish at least once, about halfway through cooking. Transfer the salmon to a
serving platter and keep warm. Meanwhile, grate about one-half teaspoon of zest from one of the freshly
washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.)
Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining
lemon into wedges for garnish, and reserve. Reduce the skillet heat setting to medium, and add the capers to
the skillet. Cook the capers for a few minutes to warm through, stirring constantly. Add the minced garlic and
cook a minute longer, until golden. Add the chicken broth, lemon zest, and lemon juice. Add cornstarch or arrow
root, stir again. Heat the sauce through, stirring occasionally. To serve, spoon some of the sauce over the warm
salmon and garnish each piece with a lemon wedge. Great with deep green vegetables or red potatoes. Serves 4.
1 stalk Celery, thinly sliced
1 small Onion, chopped
1/2 cup Green Bell Pepper, chopped
3 Tbs Butter or Margarine
1 14-oz cans Cream-style Corn
2 10-oz cans Condensed Cream of Potato Soup, undiluted
1 1/2 cups Whole Milk
1 Heavy Cream
1/2 cup Water
2 Bay Leaves
1 T fresh Thyme, chopped
1/2 tsp Garlic Powder
1/4 tsp White Pepper
3 6-oz cans Crabmeat, drained and flaked
In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender.
Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine.
Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste.
Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits.
Serves 4 to 6, twice.
1 package Taco Seasoning Mix
1 can prepared Chili
1 can Corn, drained
1 can Diced Tomatoes, drained
1 can Black Olives, sliced
1 cup Water
1 cup Nacho Chips, crushed
1 cup Cheddar Cheese, grated
Salsa and Sour Cream for garnish
Simply combine the taco seasoning mix with the prepared chili, corn, tomatoes, black olives, and water in a soup pot over medium heat.
Stir to combine all the ingredients, then bring the mixture to a boil. To serve, ladle portions into soup bowls and top with a handful
of crushed nacho chips and grated cheddar cheese. Spoon a bit of salsa and sour cream on top, too, if desired.
You can serve this recipe for a quick summertime lunch, or make it a full meal with a side of refried beans and warm tortillas. Serves 4.
8 oz. dry Angel Hair Pasta
1 3/4 cups Chicken Broth
2 cloves Garlic, minced
1/4 tsp. Salt
1 Tbs. fresh Lemon Juice
1/8 tsp. Black Pepper
1/4 cup Green Onions or Scallions, chopped and divided
1/4 cup fresh Parsley, minced and divided
1 lb. raw Shrimp, peeled and deveined
Prepare the Angel Hair Pasta as directed on the manufacturer's packaging and reserve. Meanwhile, in a heavy skillet over medium-high heat,
combine the chicken broth, garlic, salt, lemon juice, and black pepper with 3 or 4 tablespoons each of the green onions and parsley.
Bring the mixture to a boil and add the shrimp. Cook the shrimp for 3 to 5 minutes, or until the semi-transparent shellfish turn white and pink.
Serve portions of the drained pasta with the shrimp sauce topping. Sprinkle some of the remaining parsley and green onions over the top of each service.
Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves;
place garlic in cavity. Squeeze lemon into small bowl; place lemon in
cavity. Brush chicken with half of juice. Mix spices and salt and rub over
and inside chicken. Tie legs together. Heat oil in large ovenproof
skillet.Add chicken, breast side up. Add remaining lemon juice to skillet.
Baste chicken withpan juices. Transfer to oven, and bake until juices run
clear. Baste occasionally. Roast about 1 hour...
Shrimp & Wild Rice
1/2 cup uncooked wild rice
1 cup water
1/4 teaspoon chicken flavored bouillon granules
2 tablespoon white wine vinegar
1 tablespoon chablis or dry white wine
1 teaspoon vegetable oil
1/8 teaspoon sugar
1/8 teaspoon curry powder
1 centiliter garlic minced
3/4 lb large shirmp peeled & deveined
2 tablespoon thinly sliced
1 green onion tops
Wash Wild Rice in 3 Changes Of Hot Water. Drain. Combine Rice, 1 C. Water
& Boullon Granules in A Small Saucepan. Bring To A Boil. Cover, Reduce
Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine
Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire
Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick
Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp.
Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional
Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss
Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced
Almonds On Top. Serve Warm. Serves 2.