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.

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Parmesan Crusted Sole CarbsPerServing:no counts provided Effort:Easy
Ingredients:
2 fillets sole or flounder lemon juice (or ReaLemon)
salt pepper
garlic powderonion powder 6 tablespoons grated parmesan cheese
2 tablespoons butter

How to Prepare:
Preheat the broiler. Spray a pan lined with aluminum foil with Pam
or brush
with olive oil.

Rinse the fish in cold water and cut away any parts with bones.
Lay the fish on the pan. Drizzle with lemon juice. Sprinkle salt,
pepper,
garlic powder and onion powder to taste. Sprinkle each fillet with 3
tablespoons grated parmesan cheese (or more to taste). Using a
knife, place
small pieces of butter on the fish (not too close together).
Pecan Crusted Roughy CarbsPerServing:no counts provided Effort:Easy
Ingredients:
10 ounces orange roughy fillets — or any mild fish - 2 fillets
4 tablespoons mayonnaise
2 tablespoons ground pecan mealMcCormack’s Old Bay Style Seafood
seasoning

How to Prepare:
Preheat the oven to 400 degrees. Spray a baking dish with Pam, or
brush with a light coating of oil. Place the filets in the pan, and
sprinkle with a little of the seafood seasoning, then turn over and
season the other side as well. Spread each filet w
ith 2 T mayo (or slightly less to taste, but it should be a fairly
thick coating), and sprinkle with 1 T. pecan meal.

Bake for approximately 15-20 minutes, or until fish turns opaque and
flakes.

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Sundries.

CRACKERS AND CHEESE TOASTED.

Butter some zepherettes and sprinkle thickly with
grated Parmesan cheese, bake in a quick oven, or
toast on a gridiron; serve hot.

CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.

Spread zepherettes with cream cheese and dot
with Guava jelly.

WELSH RAREBIT.

Half a pound of American cheese, two butter
balls, two eggs, half a teaspoonful of mustard, a salt-
spoonful of salt, a dash of cayenne pepper, half a cup
of milk and an even saltspoonful of soda. Cut the
cheese fine, melt the butter in a chafing dish or spider,
stir the mustard, salt and pepper with it, then add
the cheese and milk ; when the cheese is dissolved add
the eggs slightly beaten and stir until it thickens.
Serve on toast.

CHEESE SOUFFLE.

Melt one tablespoonful of butter in a spider, add
to it a slightly heaping tablespoonful of flour and one
cup of hot milk, half a teaspoonful of salt, a dash of
cayenne pepper and one cup of grated Parmesan
cheese ; then add the yolks of three eggs beaten light,
remove from the fire and let it cool; then add the
whites of eggs beaten stiff, turn into a pudding dish,
bake twenty -five minutes and serve immediately.

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CHEESE CAKES.

Put a pint of milk on to boil, beat four eggs light
and stir into the milk ; when it is a thick curd remove
from the fire and when cool mash it very fine, add to
it four ounces of breadcrumbs. Beat to a cream half
a pound of butter and half a pound of sugar, add the
curds and bread ; beat four eggs until very thick and
light and pour them into this mixture; then add
gradually one tablespoonful of sherry and one of
brandy and one of rose-water, and a teaspoonful of
cinnamon, and lastly a quarter of a pound of cur-
rants well washed. Line either pie plates or shallow-
cake pans with puff paste, pour in the mixture and
bake in a quick oven. They should be served cold
and eaten the day they are baked.

COCOANUT PIE (a Southern Recipe).

One cup of freshly-grated cocoanut, one cup of
sugar, three eggs, half a lemon, juice and grated rind,
one-half cup of cream, one-half cup of butter and one-
half cup of cocoanut milk. Beat butter and sugar to
a cream, add other ingredients, the yolks of eggs beat-
en very light with the cream, the lemon juice and rind
and lastly the whites of eggs beaten to a stiff froth.
Line a dish with puff paste, pour the mixture in and
bake in a moderate oven three-quarters of an hour.

LEMON PIE (a Southern Recipe).

The yolks of four eggs beaten to a cream with one
cup of granulated sugar and the grated rind of one
lemon. Peel the lemon, removing every particle of white
skin, cut into thin slices ; have a pie plate lined with
puff paste, arrange the slices of lemon on the paste,
add enough milk to the eggs and sugar to fill the
plate, pour it in, and bake until set. Beat the
whites of eggs to a stiff froth, and stir in two large
heaping tablespoonfuls of sugar, put on top of the
pie and bake a light brown.

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RICE CAKE.

Four ounces of rice, a pint and a half of milk, six
eggs, two ounces and a half of sugar, half a cup of
almonds blanched and chopped, two ounces of stoned
raisins, a little citron, three heaping tablespoonfuls
of dried bread crumbs, and four ounces of butter.
Wash the rice and scald with boiling water, drain
and put it into the milk, which must be boiling on
the stove, cook until it is stiff like mush ; remove
from the fire and stir into it the butter. When it is
cool, add the eggs, one at a time, the sugar, the
almonds chopped fine, the raisins, a little citron finely
cut, and the bread crumbs dried and rolled fine. But-
ter a mould, turn the cake into it and bake one hour
in a moderate oven. Serve cold.

BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three
whole eggs and six and a half ounces of sugar; beat
together for fifteen minutes, then add six and a half
ounces of almonds blanched and chopped fine, a dash
of cinnamon, a tablespoonful of chocolate and four
even tablespoonfuls of citron cut very fine ; then add
eight ounces and a half of brown bread grated and
soaked in a few spoonfuls of claret or milk. Butter a
mould, sprinkle with bread crumbs, pour the pudding
into it and set it in a pan of hot water in a moderate
oven. Bake three-quarters of an hour and serve with
a sauce.

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CUCUMBERS STUFFED WITH MUSHROOMS.

Peel two large, firm cucumbers, and cut in half
lengthwise ; take out the seeds. Take a quarter of a
pound of fresh mushrooms, skin and stem them.
Chop the mushroom flaps very fine, put them in a
spider with four tablespoonfuls of melted butter and
a very little water, cover and cook until tender.
Remove from the fire, stir in four heaping tablespoon-
fuls of grated bread crumbs, salt and pepper to taste,
a few drops of onion juice, and the yolk of one egg.
Stuff the cucumbers with this dressing, put the halves
together, fasten with wooden toothpicks or tie with
string. Place in a small dish that will fit in the
steamer, cover closely, and steam until tender about
three-quarters of an hour and serve with a brown
sauce made as follows :

THE SAUCE. Put on the skins and stems of the
mushrooms in boiling water. Fry a few slices each
of carrot, celery top, green pepper, onion and tur-
nip in butter, strain the water from the mush-
room stems into this and stew until all are tender,
strain, add a generous tablespoonful of butter and
enough flour to thicken the sauce, and salt and pep-
per to taste. Place the cucumbers in a shallow veg-
etable dish, remove the strings and pour the sauce
around them.

ESCALLOPED EGG PLANT.

Boil a small egg plant, cut it in half, take out the
pulp, throwing away the seeds and skin, chop the
pulp fine and mix with it half a teaspoonful of bread
crumbs, one cup of cream or rich milk, butter the
size of an egg, an even teaspoonful of finely minced
parsley, pepper and salt to taste, and a few drops of
onion juice. Beat all together, turn into a baking
dish, cover the top with dried bread crumbs and tiny
bits of butter and bake until brown. Serve in the
dish in which it is baked. If any is left over, cut in
slices half an inch thick and fry in butter for luncheon.

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POTATOES BAKED.

Select them of uniform size, wash and scrub well,
cut a thin slice from each end to prevent their being
soggy. They require nearly an hour to bake in a
moderate oven.

TO MASH POTATOES.

Boil the potatoes carefully, drain from the -water,
mash fine, and to four good-sized potatoes add a
heaping tablespoonful of butter, a tablespoonful or
two of cream or rich milk and salt and pepper to
taste. Serve at once. They must be freshly mashed
and very hot to be eatable. The mashed potatoes
maybe squeezed through a vegetable ri9er, when they
are called Potatoes a la Neige.

NEW POTATOES WITH CREAM SAUCE.

Select rather small potatoes of uniform size and
boil. When done drain oif the water, set them back
on the stove to keep hot while making a cream sauce,
then put them carefully in a vegetable dish, pour the
sauce over them and sprinkle with a little finely
minced parsley.

BROILED POTATOES.

Take some cold boiled potatoes and cut them in
rather thick slices lengthwise, dust with white pepper
and salt, dip each slice in melted butter, broil over a
clear fire until a nice brown. Serve with melted but-
ter and finely minced parsley poured over them.

POTATOES A LA CREME AU GRATIN.
Chop cold boiled potatoes, put them in a baking
dish, pour over them a cupful of white sauce nicely
seasoned, sprinkle with a tablespoonful of grated
Parmesan cheese or Edam cheese grated, one table-
spoonful of bread crumbs, and dot all over with tiny
bits of butter. Put in a quick oven for a few minutes
to brown. Do not leave it in too long, or it will be-
come dry.

STUFFED POTATOES.

Bake some medium-sized potatoes ; when done
cut in half lengthwise, scoop out the inside, taking
care not to break the skin. Mash the potato smooth
and fine with butter and a little milk, season with
salt and pepper to taste, heat thoroughly, fill the
skins, brush the tops over with melted butter, brown
in the oven and serve.

POTATO FRICASSEE.

Put in a spider a generous tablespoonful of butter
and a cup of milk, when hot add some cold potatoes
cut in dice, season with pepper, salt, a few drops of
onion juice. Let them get thoroughly hot, then add
the beaten yolks of two eggs, stir constantly until
thick. Great care must be taken not to let it cook
too long, or the sauce will curdle. Pour into a vege-
table dish, sprinkle a little finely minced parsley over
the top and serve.

POTATOES A LA DUCHESSE.

Take cold mashed potatoes that are nicely sea-
soned with salt and pepper, form into little round
cakes, put them on a tin, glaze over with beaten egg
and brown in the oven. Arrange on a platter, gar-
nish with parsley and serve.

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RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.

Scrape and wash a bunch of asparagus, cut in
pieces about an inch long as far as the stalks are
very tender, put the remainder of the stalks with an
onion into a saucepan, cover with boiling water and
let it cook until tender about half an hour. Then
mash them in the water in which they were boiled
through a colander. Put over the fire again, and
when it comes to a boil throw in the points and cook
until tender. While that is cooking make some mock
meat, as given in a previous recipe, form into balls
as large as a walnut. Cook them in salted boiling
water for five minutes, drain them from the water,
also the asparagus points from the stock, put them
together in a saucepan to keep hot while making a
gravy. Melt a generous heaping tablespoonful of
butter in a spider, add to it when it bubbles a large
heaping tablespoonful of flour, stir well until it be-
comes a dark, rich brown, taking care that it does
not burn, add the asparagus stock, season with salt
and pepper this gravy should be like thick cream
turn it over the asparagus and meat balls, stir in a
good half tablespoonful of butter, let it come to a
boil and serve on a platter. Garnish with parsley.

CURRIED RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan
with butter the size of an egg, let it come to a boil,
and stir into it one large cup and a half of rice that
has been boiled in salted water twenty minutes. Add
a slightly heaping teaspoonful of curry powder, a few-
drops of onion juice and salt to taste. When it comes
to a boil add a beaten egg to it, stir a minute and
remove from the fire. Turn it out, let it cool, and
then form into cylinders and fry as usual.

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PUREE OF TURNIPS.

Peel and slice some young turnips, add an onion
and carrot sliced, cover with boiling water and cook
until tender. Mash them in the water and press
through a fine sieve. To a pint of the puree have a
pint of boiling milk. Return the puree to the fire, and
stir into it a large heaping tablespoonful of butter and
a small pinch of mace. Take the milk from the stove
and stir briskly into it two egg yolks beaten with
two tablespoonfuls of cream, then remove the puree
from the stove and stir the eggs and milk into it,
season to taste with salt and pepper and serve.

VEGETABLE SOUP.

One cup and a half of green peas, three small
French carrots, and a small cauliflower cut into
floweret tes, one pint of milk, half a cup of cream, a
good half tablespoonful of flour, one tablespoonful of
butter, and the yolks of two eggs. Wash and scrape
the carrots, cut in thin slices and boil each vegetable
by itself in as little water as possible. When the
carrots and peas are done put them together in a
saucepan with the water in which they were cooked,
add the milk, put the saucepan on the fire and let it
come to a boil, rub the butter and flour together, mix
with a little milk and stir into the vegetables. Drain
the water well from the flowerettes, and just before
serving put them in the tureen. Beat the yolks of
eggs and the cream together in a bowl, remove the
soup from the fire, add a little of it to the eggs and
cream, then turn them into the soup, stir well and
pour it into the tureen.

TOMATO SOUP.

Put a generous tablespoonful of butter in a
saucepan, when it is hot add half an onion chopped
fine, let it stew gently for a few minutes, then add a
pint of canned tomatoes, cook half an hour. Rub a
heaping tablespoonful of flour and one of butter
smoothly together and stir into the tomatoes. Have
ready a pint of boiling milk, pour the tomatoes into
a puree sieve with the boiling milk and rub through
the sieve. Season with salt and pepper and a very
little sugar. Return to the fire, make it hot, but be
careful not to let it boil, as it will curdle. Serve at
once with croutons.

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