Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

Tags: home cooking, low carb recipes, food recipes, easy recipes, healthy recipes

Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

Tags: healthy recipes, Misc Recipes, german recipes, special recipes, camping recipes

Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

Tags: Misc Recipes, crockpot recipes, low fat recipes, nutritious foods, cooking light recipes

RASPBERRY VINEGAR.

Put a pound of fine fruit into a bowl and pour
over it a quart of the best wine or cider vinegar.
Next day strain the liquor on a pound of fresh rasp-
berries. The following day do the same. Do not
squeeze the fruit, but drain as dry as possible by
lightly pressing it. The last time strain it through
muslin previously wet with vinegar to prevent
waste. Put into a preserving kettle with a pound
of sugar to every pint of juice. Stir until the sugar
is melted and let it cook gently for five minutes, skim
it. When cold, bottle and cork well.

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PEPPER NUTS.

Two pounds of flour, one and a half pounds of
sugar, half a pound of butter, three eggs, two even
teaspoonfuls of soda sifted with the flour, pepper to
taste. Beat the butter to a cream, add the sugar and
beat very light, then the eggs and flour. Roll out and
cut in small, round cakes, bake a light brown. They
will keep a long time.

PEPPER NUTS No. 2.

Half a pound of butter beaten to a cream, then
add three-quarters of a pound of sugar, three egg
yolks beaten light, half a cup of cream, two ounces of
almonds chopped very fine, half a teaspoonful of
almond extract, a little fine cut citron, and one pound
of flour sifted with an even teaspoonful of soda. Mix
well together, roll out and cut in small, round cakes
and bake a light brown.

Tags: weight loss, low fat recipes, soups and stews, cooking school, weight control

TOMATOES AND MUSHROOMS

Put on a pint of tomatoes in a saucepan and
cook for fifteen or twenty minutes until nearly all the
water has evaporated, season with salt and pepper,
add a generous tablespoonful of butter, a table-
spoonful of bread crumbs and half a pint of fresh
mushrooms chopped fine. Cook until the mush-
rooms are tender. Have some bread cut in nice
slices toasted and slightly moistened with warm
milk. Pour the tomatoes and mushrooms over it
and serve very hot.

TO BOIL RICE PLAIN.

Wash half a cupful of rice, drain from the water,
have on the fire a very large saucepan nearly full of
salted boiling water. Turn the rice into this and
boil hard for twenty minutes, pour all into a colan-
der, drain well, and put the rice in a smaller saucepan
on the back of the stove, where it will be kept warm,
without cooking, until all the moisture has evapo-
rated. Then serve.

CAULIFLOWER WITH DRAWN BUTTER.

Select a nice white cauliflower, take off all the
leaves, and cut enough of the stem off to allow it to
stand well in the dish it is to be served in. Put it into
a saucepan, cover with boiling water, and when it is
nearly done add salt, as cooking it long with salt
turns it brown. The usual time to cook a cauli-
flower is about twenty minutes. Try it -with a fork,
and if it is tender remove carefully from the water,
let it drain in a colander while preparing a drawn
butter. Then put into a hot vegetable dish, pour the
sauce over and serve.

FOR THE DRAWN BUTTER. Melt a large heaping
tablespoonful of butter, and stir into it a heaping
teaspoonful of flour, let them cook together without
browning and add by degrees a cup of hot milk.

ESCALLOPED CAULIFLOWER.

Cut a cauliflower into flowerettes, cover with
boiling water into a saucepan and cook until tender,
let them drain in a colander while the sauce is being
prepared. Make the usual cream sauce, enough to
cover the cauliflower. When the sauce is done add
two heaping tablespoonfuls of American Edam or
grated Parmesan cheese, put the flowerettes into a
baking dish, pour the sauce over them, sprinkle the
top with a little of the cheese, and stand the dish in
the oven for a few minutes to brown.

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FRIJOLES FRITOS.

A pint of beans cooked as in recipe for Bayo or
Mexican Beans No. 1. Rub them smooth in a mor-
tar, put them into a spider with a quarter of a cup of
butter and fry for a few minutes, then add half a cup
of grated Parmesan cheese, mix thoroughly and serve
hot.

BROILED MUSHROOMS.

Select large flap mushrooms for broiling. Wash,
skin and stem them, lay them on a dish, sprinkle
with salt and pepper and pour a little olive oil over
each mushroom, let them stand one hour. Broil on
a gridiron over a nice clear fire. Place on a dish and
serve with the following sauce : Prepare the stock as
before by boiling the stems and skins in water and
then straining. Mince two or three mushrooms fine,
add to the stock, with a teaspoonful of minced pars-
ley, a few drops of onion juice, a small lump of but-
ter, cook for fifteen minutes, then add a cupful of
cream, an even teaspoonful of flour wet with some of
the cream and rubbed smooth. Let it all cook to-
gether for three minutes, then add the beaten yolk of
an egg, stir well, remove from the fire at once and
serve.

MUSHROOMS ON TOAST.

Half a pound of mushrooms, wash, stem and
skin as before. Cut into dice, put in a saucepan with
the juice of half a lemon, a tablespoonful of butter
and a slice of onion, a sprig of parsley and one clove,
tied together in a thin muslin bag. Set the saucepan
on the fire and stew gently until nearly dry, then add
water almost to cover them, salt and pepper to
taste, and let them cook fifteen minutes. Take out
the bag of onion, etc., and thicken with one egg
yolk well beaten, and a small cupful of cream.
Have some slices of toast on a platter, buttered and
moistened with a little hot milk, pour the mush-
rooms over them, garnish with parsley and serve
hot.

MUSHROOMS STEWED IN A CREAM SAUCE.

Make a pint of cream sauce, prepare half a pound
of mushrooms as in the preceding recipe, cut into
dice, and stew in the sauce until very tender. Have
the toast prepared as above and pour the mush-
rooms over it. Garnish with parsley and serve at
once. They may be served in pastry shells as an
entree, if preferred.

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FRICASSEED EGGS.

Put two tablespoonfuls of butter in a spider,
when hot add a tablespoonful of flour, stir until
smooth, then add a teaspoonful of finely minced
parsley and a heaping tablespoonful of fresh mush-
rooms chopped very fine, and a cup of rich milk or
cream. Cook until the mushrooms are tender, then
add four or five hard-boiled eggs cut in quarters
lengthwise ; let it come to a boil and serve.

EGG CHOPS.

Take five or six hard-boiled eggs, rub the yolks
through a sieve and chop the whites rather fine ; put
a cupful of milk in a saucepan over the fire, when hot
stir into it a tablespoonful of butter rubbed smooth
in two tablespoonfuls of flour with one raw egg, first
adding a little of the warm milk, then pepper and
salt to taste, and if liked a few drops of onion juice.
Stir constantly until thick and smooth, remove from
the fire, add the prepared eggs, mix well, and when
cold form into the shape of chops, dip in beaten egg
and fine bread crumbs and fry in boiling fat until a
delicate brown ; stick a sprig of parsley in the small
end of each chop, arrange in the middle of a platter
and serve with a white sauce around them, or green
peas.

Tags: Misc Recipes, nutritious foods, easy recipes, crockpot recipes, super foods recipes

CHEESE FONOU.

Ingredients : One pint of milk, five ounces butter, some sea-
soning, five ounces flour, six ounces Parmesan cheese, six eggs.
Into a stewpan put one pint of milk and five ounces butter, and
some seasoning, and let it boil one minute ; then add five ounces
good flour, and stir on the fire until the paste leaves the stewpan
quite free ; then stir in the yolks of six eggs and six ounces
grated Parmesan cheese, and mix well together ; whisk up the
six whites to a strong snow, and mix lightly in the batter ; place
in a fondu basin, place a band of paper round it, and bake in a
hot oven fifty minutes ; serve the fondu on a napkin.

CHESTERFIELD PUDDING.

Ingredients : Four ounces butter, six ounces sugar, six eggs,
five ounces breadcrumbs, four ounces flour, three ounces sul-
tanas, one ounce dried cherries, and two ounces fine-chopped
lemon-peel, one glass of brandy, one glass of port wine, the rind
of one lemon, and a little essence of almonds. Slightly warm
the butter in a basin, and with a wooden spoon beat to a cream ;
then beat in four ounces powdered white sugar, and add one egg
at a time, until all six are worked in ; then stir in the flour,
breadcrumbs and fruit; mix lightly all together, and put the mix-
ture in a buttered mould dusted with flour, and steam two hours ;
when cooked, turn the mould into a hot dish, and pour over it
the following mixture : Melt two ounces sugar in a tablespoon-
ful of water, grate in the rind of one lemon, and add one glass
of brandy and the same of port wine. Serve the pudding very
hot.

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