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: weight control, home cooking, super foods recipes, dutch oven cooking, easy 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 cooking, cooking recipes, cooking school, weight loss, crockpot 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: home cooking, healthy recipes, soups and stews, soup recipes, healthy recipes

BREAD CUSTARD.

Put a pint of rich milk in a saucepan on the fire.
When it comes to a boil, add half a cup of grated
stale bread crumbs, then stir in a heaping table-
spoonful of butter, a little grating of lemon peel, a
quarter of a cup of granulated sugar and a table-
spoonful of almonds blanched and chopped fine.
Have two eggs beaten light, remove the saucepan
from the fire, stir a little of the mixture into the eggs
and then turn that into the saucepan, stir well for a
moment and pour it into a pudding dish. Set the
dish in a pan of hot water in the oven and bake
about twenty minutes, until firm in the center; test
with a knife. If it comes out clean the pudding is
done ; if it bakes too long it will be watery. It may
be eaten cold or hot. If served hot add a quarter of
a cup more bread crumbs.

FRIED BREAD.

Sweeten a pint of milk, flavor with cinnamon or
nutmeg .to taste. Have some slices of home-made
bread half an inch thick, cut off the crust and soak
the bread in the custard until all is absorbed, turning
the bread in it. Put some butter in a spider ; when
hot fry the bread a nice brown on both sides. Ar-
range the slices nicely on a platter and serve with or
without a sauce.

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SPRING CABBAGE STEWED.

Cut the cabbage very small, throw into a sauce-
pan, cover with boiling water, when nearly done add
salt. Cook until tender, drain well in a colander.
Make a rich cream sauce it must be quite thick, as
the cabbage will thin it add a saltspoonful of mace,
then the cabbage, let it come to a boil and serve.

SPRING CABBAGE WITH CREAM SAUCE.

Boil a young cabbage or part of one until per-
fectly tender, when done drain all the water from it
in a colander, place in a vegetable dish and pour over
it a rich cream sauce.

SPRING TURNIPS IN CREAM SAUCE.

Pare and cut into dice some young turnips, cook
them tender in as little water as possible, salt when
nearly done. Have ready a cream sauce, nicely sea-
soned, and after draining the turnips put ‘them into
the sauce, let them come to the boiling point and re-
move immediately from the fire, turn them into the
serving dish, sprinkle a little finely chopped parsley
over the top and serve. A tiny grain of mace added
to the sauce is an improvement, but it must be used
with great care.

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TOMATOES STUFFED WITH MUSHROOMS.

Wash, skin and stem half a pound of mushrooms,
chop very fine, add two even teaspoonfuls of finely
minced parsley, a few drops of lemon juice, the same of
onion juice, and salt and pepper to taste. Melt two
tablespoonfuls of butter in a saucepan and cook all
together in this until the mushrooms are tender, then
add a cupful of stale bread crumbs and one egg yolk,
stir well and remove from the fire. Have half a
dozen perfectly ripe tomatoes, washed and wiped,
cut a slice from the top of each, take out the core and
seeds, and fill with the mushroom stuffing. Bake in
a moderate oven until done. The skins should be
removed in the usual way before stuffing.

TOMATOES STUFFED WITH MUSHROOMS. No. 2.

Wash and wipe the tomatoes, but do not remove
the skins. Cut in half, take out the core and a few
of the seeds. Fill with the same forcemeat as in the
preceding recipe and cover the top with it, place in a
pan with a little water to keep from burning, bake
in a moderate oven until soft, remove carefully from
the pan, place on a platter, garnish with parsley and
serve.

ESCALLOPED TOMATOES.

Strain from a quart can of tomatoes one cupful
of water. Put a layer of the tomatoes in a baking
dish, season with salt, pepper and a little sugar,
cover with a layer of bread crumbs, dot freely with
bits of butter, then put another layer of tomatoes,
and lastly a layer of bread crumbs, with bits of but-
ter, and sprinkle with a dessertspoonful of sugar.
Bake forty-five minutes, and serve in the dish in which
it is baked.

TOMATOES WITH EGG.

Drain the water from a can of tomatoes, press
them through a colander, put into a saucepan over the
fire, season with salt and pepper, a little sugar, if
acid, and a few drops of onion juice. Let them cook
a little, and just before serving add the well-beaten
yolks of two eggs, stir well until it thickens, and
remove immediately from the fire or it will curdle.

FRENCH CARROTS IN BROWN SAUCE.

Select the smallest French carrots, wash and
scrape them and boil until tender in as little water
as possible. When done drain from the water, using it
to make the sauce. Put a tablespoonful of butter into
a spider, when hot stir in a tablespoonful of flour,
stir until a dark brown, add gradually the water the
carrots were boiled in, season with salt and pepper,
simmer until thick and smooth, add the carrots, and
when hot serve.

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MOCK FISH (a Norwegian dish).

Take three or four large w^hite potatoes. Wash
and peel them and boil until only half done. Grate
them, and take only the part that has passed through
the grater that it may be light. Then weigh out
half a pound. Beat the yolks of three eggs very light
with a quarter of a cup of cream, mix with the pota-
toes and add three ounces of butter melted, half a
teaspoonful of grated white onion, a dash of cayenne
pepper, and salt to taste. Butter a mould well,
sprinkle it with dried and sifted bread crumbs, put
the mixture in it, and set the mould in a pan of boil-
ing water in the oven, cover the mould and bake half
an hour. Turn out carefully on a platter, pour a
cream or Hollandaise sauce around it, and garnish
with parsley. Serve very hot with a cucumber salad
with French dressing, as a fish course.

MOCK MEAT.

Put three-quarters of a cup of milk and three
ounces of butter in a saucepan on the fire. When it
boils stir in three ounces of dried and rolled bread
crumbs and a slightly heaping tablespoonful of flour,
and half a teaspoonful of sugar. Let it cook until it
no longer adheres to the pan, then remove from the
fire. When it is cool, add three eggs, one at a time,
beating until smooth, then add one heaping table-
spoonful of chopped walnut meats, salt and pepper
to taste, and a few drops of onion juice. Make into
flat cakes, a little less than half an inch thick, like
sausage cakes, dip them in flour, put them into a
saucepan of boiling salted water and cook for three
or four minutes. Take them up, drain them from the
water, dip in flour again, and brown them in hot
butter in a spider. Set them one side to keep hot. In
another spider make a sauce. Put in a heaping table-
spoonful of flour, a generous heaping tablespoonful
of butter, and a heaping tablespoonful of chopped
walnut meats, let them all brown nicely together,
then stir in a vegetable stock that has been strained
until the gravy is as thick as cream.

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BOSTON BROWN BREAD.

One cup of yellow corn meal, one cup and a half
of Graham flour, an even teaspoonful of salt, an even
teaspoonful of soda, two cups of sour milk, half a
cup of Porto Rico molasses, and butter the size of a
large walnut. Sift the corn meal and soda together,
add the Graham flour and salt, then the milk and
molasses, melt the butter and stir in at the last.
Butter a brown bread mould, pour in the mixture,
steam for three hours, keep the water steadily boil-
ing, remove the cover of the mould, and bake twenty
minutes in the oven to form a crust.

BOSTON BROWN BREAD WITH RAISINS.
Follow the preceding recipe, adding a cup of rai-
sins stoned and slightly chopped. Very nice for nut
sandwiches and stewed bread.

BOSTON BROWN BREAD STEWED.
Cut the bread into dice, and when the milk boils
add the bread and stew gently fifteen minutes. The
proportion is about a cup of milk to one of bread.

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A VERY GOOD PLAIN CAKE.

Hub eight ounces of butter into two pounds of flour ; mix it
with three teaspoonfuls of yeast, which must not be bitter; work
it to a paste. Let it rise before the fire for an hour and a half,
then mix in the whites and yolks of four ejjgs, beaten apart, one
pound of sugar, three parts of a pint of milk, a glass of raisin
wine, the grated rind of a lemon, and a small teaspoonful of
pounded ginger. You may add currants or carraway seed,
whichever may be preferred.

SPINACH.

Have a pot of boiling water, add salt, and to each gallon of
water a small teaspoonful of carbonate of ammonia ; when boiled
tender, and carefully dried and chopped fine, put in a saucepan,
adding butter or sweet oil to taste, with pepper, salt, a very little
sugar, and the juice of a lemon. May be served on toast, thin
buttered, arid poached eggs over it that have been dropped in
water to which a little vinegar has been added, or served plain,
with hard-boiled eggs sliced and quartered.

SALAD DRESSING.

One teaspoonful of made mustard, one teaspoonful of sugar,
two tablespoonfuls of salad oil, four tablespoon fuls of milk, two
of vinegar, cayenne pepper and salt to taste. Put the mustard
into a salad bowl with the sugar, and add the oil drop by drop,
carefully stirring and mixing all the ingredients well together.
Proceed in this manner with the milk and vinegar, which must
be added very gradually or the sauce will curdle ; then put in
the seasoning of cayenne and salt. It ought to have a creamy
appearance, and when mixing, the ingredients cannot be added
too gradually, or stirred too much.

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