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, easy recipes, Cooking, cooking recipes, slow cooker 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: webkinz recipes, southern cooking, cooking school, cooking light recipes, easy recipes

BOILED EELS.

Skin, clean and properly wash a large eel and cut off the
head, lay it round and round on a fish-plate, with a little salt,
and boil in a very little water. Serve it with parsley and butter.

CRIMPED COD.

Lay a cod in spring water, then cut it up and put into a kettle
of water, add two handfuls of salt, and let it boil. Cut the cod
into slices two inches thick, take them out with great care not to
break them. When they are quite dry, flour them and broil
with the gridiron far above the fire. Serve with shrimp or
oyster sauce.

PHEASANT CUTLETS.

Prepare three young pheasants in the usual way ; cut them
into joints and bone them ; put the bones into a stew-pan with a
little stock herbs, vegetables and seasoning, to make a gravy.
Flatten and trim the cutlets, then broil them over a good fire,
pile on a dish, and pour under them the gravy ; one bone should
be placed on the top of each cutlet.

HASHED GAME.

Cut the remains of cold game into joints, reserve the pieces,
and the inferior ones and trimmings put into a stew-pan with an
onion, pepper, a strip of lemon peel, salt and water or weak
stock ; stew these for about an hour and strain the gravy ; thicken
it with butter and flour, add one glass of port wine, one table-
spoonful of lemon juice, one tableepoonful of ketchup ; lay in
the pieces of game, and let them gradually warm through by the
side of the fire they must not boil. Serve and garnish with
sippets of toasted bread.

Tags: weight loss, low fat recipes, special recipes, southern cooking, camping recipes

SWEET OMELET.

Six eggs, a tablespoonful of flour, a little sugar, nutmeg, pre-
serve. Beat the eggs very light, add the flour, sugar, and a
little nutmeg ; put this into an omelet-pan, stir till it sets ; loosen
the edge with a knife, spread over it with a spoon any kind of
preserve.; roll it up quickly and slip on to the serving-dish ;
sift on a little fine sugar.

TO MASH TURNIPS.

After having been boiled very tender and the water pressed
thoroughly from them, put them into a saucepan, and stir con-
stantly for some minutes over a gentle fire ; add a little cream,
salt, fresh butter and pepper ; continue to simmer and stir them
for five minutes longer, and then serve them.

BARLEY WATER.

Wipe very clean, by rolling it in a soft cloth, two tablespoon-
fuls of pearl barley ; put it into a quart jug, with a lump or two
of sugar and a grain or two of salt ; fill up the jug with boiling
water, and keep the mixture gently stirred for some minutes;
then cover it down and let it stand until perfectly cold. In
twelve hours, or less, it would be fit for use. After the barley
water has been poured off once, the jug may be filled with boil-
ing water a second time, and even a third time with advantage.
If not unpalatable to the invalid, a strip of lemon peel, cut thin,
may be added. A glass of calf’s-feel jelly is a great improve-
ment.

Tags: slow cooker recipes, southern cooking, weight loss, low fat recipes, diabetic recipes

MOCHA CAKE Beat three eggs well, whites and yolks separately ; cream
one cupful of granulated sugar with the yolks, one teaspoonful of vanilla extract, one
tablespoonful of milk, and then one cupful of sifted flour, to which one teaspoonful of
Royal baking powder has been added. When these have been well mixed, fold in
the well-beaten whites of three eggs. Bake in a buttered tin in a moderate oven, and
when cold divide into four layers with a strong linen thread. Brush each layer with
some strong, black coffee, then fill with the following mixture :

Filling Cream one-half pound of unsalted butter with one-quarter pound of
sugar, stirring till smooth. Beat in, one by one, the yolks of three eggs, and then
strong black coffee to taste. Spread between layers and on the top of the cake.

RICE MUFFINS Mash two cupfuls of boiled rice through a sieve. Beat the
yolks of three eggs very light, and add ; then three cupfuls of milk and one tablespoon-
ful of butter, then sift in one cupful of flour to which one -half a teaspoonful of Royal
baking powder and one teaspoonful of salt have been added. Last of all, fold in the
whites of the eggs beaten to a stiff froth and bake in muffin rings or gem pans, in a
quick oven for about fifteen minutes. By cooking this batter in well-greased waffle-irons
you have rice waffles.

SALLY LUNN Scald one pint of milk and melt in it three tablespoonfuls of
butter, one teaspoonful of salt, and one tablespoonful of sugar. Pour it slowly into three
cupfuls of sifted flour and beat hard until smooth and light, from seven to ten minutes.
Then stir in one-half cake of yeast dissolved in a little warm water ; cover the bowl and
set in a warm place for the batter to rise. The next morning add three eggs well
beaten, and pour the batter into a buttered tin to rise for twenty minutes. Then bake in
a quick oven and serve very hot.

SWEET POTATO WAFFLES Mash two cupfuls of boiled sweet potatoes
through a sieve, and add two well-beaten eggs, first the yolks and then the whites ; add
half a cupful of sugar and beat again, one cupful of melted butter and then one pint of
milk. Now add about four tablespoonfuls of flour, enough to make a thin batter. Pour
into greased waffle-irons and cook over a quick fire.

HOMINY BREAD Boil until soft one pint of fine hominy. When cool add
one tablespoonful of butter, three tablespoonfuls of corn meal (scalded), three eggs well
beaten, a teaspoonful of salt and one pint of milk. Melt a teaspoonful of butter in
a baking-pan, pour in the batter and bake in a quick oven for about ten minutes.

CASUELA ( National Dish of Chile ) Cut up a young chicken, or one and a
half pounds of lamb in two-inch pieces, and fry until a light brown in some lard in
which a chopped onion has been fried. Add two peeled tomatoes and two
chopped green peppers. Put all of this in a large saucepan and cover with
three quarts of water and simmer for two hours. Then add one cupful of
green peas, one-half cupful of string beans, one large green pepper cut in
slices, with seeds removed, and two potatoes, cut in quarters, one table-
spoonful of rice, and two ears of corn chopped in one-inch lengths,
salt and pepper to taste. Boil until tender, and add four or five stalks of young mint.
Into the broth stir the white of one egg and pour all into a tureen, in the bottom of
which is the yolk of the egg mixed with a tablespoonful of vinegar. If the broth is too
thick add a little boiling water.

SPAGHETTI SOUP Boil two pounds of beef, cut as for beef tea, and a
slice of ham, in two quarts of water. When it has cooked for two hours add one cup-
ful of white beans, previously boiled, two sliced onions, four chopped Spanish red pep-
pers, one-half lemon sliced. Simmer all together until everything is soft, then mash
through a colander. Add salt and one-half pound of spaghetti, and thicken with one
tablespoonful of butter well mixed with one-half tablespoonful of flour. Simmer until
the spaghetti is tender, then serve.