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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RICE OMELETTE SOUFFLE.

Boil a quarter of a pound of well-washed Caro-
lina rice in a pint and a half of milk until stiff. Stir
in two ounces of butter, half a pint of cream and four
egg yolks beaten light with two ounces of granulated
sugar and vanilla to taste, add a quarter of a pound
of citron cut fine and two ounces of almonds blanched
and pounded fine in a mortar. Stir all well together,
adding at the last four whites of eggs beaten very
stiff. Put in a pudding dish and bake until firm
about half an hour. Serve immediately in the dish
in which it was baked.

STRAWBERRY SHORTCAKE.

Puff paste makes a delicious strawberry short-
cake. Roll thin, as for pie crust, and line three layer
cake tins and bake. Put a quart of fresh, ripe straw-
berries stemmed in a bowl, sweeten them, cover and
stand the bowl on the shelf over the range, stir occa-
sionally and mash slightly with the back of a spoon.
When serving time comes lay one of the shells on the
dish in which it is to be served, and pour a third of
the berries over it, then put on a second and a third,
decorate the top layer with whipped cream and serve
with cream. It should be served immediately after
the berries are added to the crust that it may be
crisp. Both berries and shells should be cold.

STRAWBERRY SHORTCAKE.-No. 2.

Make a biscuit dough in the proportion of a pint
of flour, a heaping teaspoonful of baking powder
and half a teaspoonful of salt, a tablespoonful of
butter and enough milk to mix it. Roll about an
inch thick, cut it round or oblong and bake in a quick
oven about fifteen minutes. Cut around the edge
and pull gently apart, butter slightly, have the berries
prepared as for Shortcake No. 1. Put the crust on
the serving dish, pour half the berries over it, put on
the top and pour the remainder of the berries over it.
Serve with cream.

Tags: german recipes, low fat recipes, weight control, soup recipes, cooking light recipes

GNOCCHI A LA ROMAINE

Put two ounces of butter in a saucepan over the
fire with two tablespoonfuls of milk. When this
conies to a boil stir in four ounces of flour ; then add
a cup of milk, let it cook, stirring all the time until
it no longer adheres to the pan, remove from the fire,
let it cool and then beat in three eggs, one at a time,
two heaping tablespoonfuls of grated Parmesan
cheese, a saltspoonful of mace and a dash of salt.
Set it away to get cold, make it into small balls.
Have a large saucepan of boiling, salted water on
the stove, drop the balls into it and let them boil five
minutes, take them out with a skimmer and drain
well. Have ready a cream sauce, put the balls in
this, and when they are hot turn into a baking dish,
sprinkle with Parmesan cheese and bake until brown
in a quick oven.

Salads

MAYONNAISE DRESSING.

One-half teaspoonful of mustard, one-half tea-
spoonful of sugar, one teaspoonful of salt and a dash
of cayenne pepper ; then add two raw egg yolks,
beat well and stir in a teaspoonful of strong vinegar;
add very carefully, drop by drop, a scant three-quar-
ters of a cup of best olive oil, and as it thickens half
a teaspoonful of vinegar. This recipe never fails, if
the directions are carefully followed. The eggs and
oil should be kept in the refrigerator and be ice cold.
Lemon juice may be used, instead of vinegar, if pre-
ferred.

Tags: free recipes, crockpot recipes, soup recipes, low fat recipes, soups and stews

POTATO SOUP.

Take four large potatoes, peel and boil them
tender in water, mash very fine with a small table-
spoonful of butter, add as much boiling milk as will
make it the right consistency. Boil in as little water
as possible one tablespoonful of turnips and two of
carrots cut into dice ; when tender turn all into the
soup, add a little cayenne and salt to taste. Just
before serving beat a quarter of a cup of cream with
one egg yolk, remove the soup from the fire and stir
the two together as in other cream soups, and serve
at once with fried croutons.

PUREE OF VEGETABLES.

Cut fine three onions, one turnip, two French
carrots and four potatoes, put in a saucepan with
four tablespoonfuls of butter and a little parsley ; let
them cook about ten minutes, then add a tablespoon-
ful of flour. Stir well and add two quarts of boiling
milk, season with salt and pepper and a tiny bit of
sugar, and when it boils take out the parsley, press
the soup through a sieve and serve with croutons
of fried bread.

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DRESSED SALMON, ITALIAN SAUCE.

Ingredients: Two slices of middle cut of salmon, about one
and a-half pounds to two pounds in weight each, three onions,
two carrots, two blades of mace, a few allspice, two shalots, a tin
of preserved mushrooms, one bay-leaf, a sprig of thyme, some
seasoning, a little parsley, one pint of stock, and a little roux.
Cut up three onions, two carrots, (very thin,) and place them in
a baking-dish ; add a few allspice, two blades of mace, and some
seasoning ; then lay the slices of salmon on the top of the vege-
tables, and cover with a piece of buttered paper, and bake in a
hot oven thirty minutes. Into a stewpan put one pint of stock,
a sprig of thyme, a bay-leaf, a little piece of carrot, an onion,
and a little roux ; boil together twenty minutes, and strain
through a fine hair-sieve. Chop very finely two shalots, and
put them into a stewpan with two ounces butter, and let them
simmer a few minutes ; then add a tin of preserved mushrooms
chopped fine, and a little finely-chopped parsley ; let all simmer
a few minutes, then pour in the sauce, add seasoning to taste,
and a little soy to color it brown ; lift the slices of salmon very
carefully on to a hot dish, take care not to allow any of the vege-
tables to remain on them, and pour the boiling sauce over
them ; then squeeze the juice of a lemon over them, and serve
immediately.

BOILED CHICKENS, BECHEMEL SAUCE.

Ingredients: Two chickens, one pint of milk, one onion, one
carrot, a stick of celery, a blade of mace, some seasoning, a little
roux, and a gill of cream. Have a stewpan large enough to
hold the chickens, put in half an onion, half a carrot, a little
piece of celery, a pinch of sugar, the same of salt, and then lay
in the chickens ; prick them all over the breast with a needle,
and cover them with boiling water, and boil steadily for thirty-
five minutes. Into a stewpan put one pint of milk, a piece of
onion, a piece of carrot, a piece of celery, a blade of mace, some
seasoning, and a little roux, enongh to thicken it; boil twenty
minutes, and strain through a fine hair sieve ; add a gill of
cream, and bring to the boil ; place the fowls in a very hot dish,
take out the skewers, and wipe away any moisture with a clean
napkin ; then pour a little sauce over them, and garnish with
some slices of lemon and green parsley ; serve the rest of the
sauce in a boat.

Tags: soups and stews, webkinz recipes, low carb recipes, copycat recipes, food recipes

POTATO SOUP A LA CREWE.

Ingredients : Four pounds of potatoes, two quarts of milk,
one onion, one head of celery, two blades of mace, one pound of
veal, three ounces of butter, one lemon, one quart of water, a gill
of cream, and some seasoning. Into a large stewpan put three
ounces butter, one onion, and one head of celery cut into slices,
one pound veal. Place the stewpan on the stove, and let cook
gently for twenty minutes ; peel the potatoes, and cut them into
thin slices, and place in the stewpan with the cooked vegetables
and veal ; add one quart of water, the rind of one lemon, some
seasoning, and two quarts of milk, and let it simmer gently two
hours (occasionally stirring to prevent its burning) ; pass the
soup through a fine hair sieve into a clean stewpan, and stand it
in some boiling water to keep hot ; before sending to table, add
a gill of cream, and season to taste ; send with the soup some
small croutons of fried bread.

FILLETS OF BRILL, POLISH SAUCE.

Ingredients : Four fillets of brill, two lemons, one onion, one
carrot, some seasoning, a handful of parsley, a stick of horse-
radish, a little anchovy sauce, one ounce sugar, one pint of stock,
and a little roux. Cut each fillet into three pieces, and lay
them in a well-buttered baking-tin, sprinkle some seasoning
over them, and squeeze the juice of two lemons over them;
cover with a piece of buttered paper, and bake in a hot oven
twenty minutes. Into a stewpan put a piece of butter about the
size of a walnut, one onion, and one carrot cut into slices, and
some seasoning ; place on the stove and lightly fry, then add a
little anchovy sauce, one pint of stock, one ounce sugar, and a
little roux ; boil all together for twenty minutes, then strain
through a fine hair sieve ; to the sauce add a handful of parsley
blanched and chopped very fine, and one horseradish scraped
very fine ; let the sauce boil a few minutes ; dish the fillets in a
circle overlapping one another, and pour the boiling sauce over
them, and serve very hot.

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PICKLED BEANS.

Put inl ,} two gallons of water enough salt to float an egg ; then
boil the salt and water for ten minutes, and put it away to get
cold. Pick French beans or scarlet runners before they are
stringy, put them whole into an earthenware crock, and pour the
above pickle over them. Have ready a piece of wood that will
entirely cover them ; lay a cloth over the beans, and then put
on the piece of wood and a heavy weight to press them under
the pickle. Not more than twenty pounds of beans should be
kept in one crock, as they do not keep well in large quantities.
They keep crisp and good for seven months, if in a dry place.
About once a fortnight the cloth should be rinsed in boiling
water and then in cold, as a scum will often rise. When re-
quired for use, take out a sufficient quantity, soak them for six
hours, changing the water once or twice ; then cut them up for
table, and boil them like fresh beans. They are very acceptable
when vegetables are limited in quantity and poor in quality.

GERMAN YEAST.

This is only the ordinary beer yeast, kept fresh and fit for use
for several months, by placing it in a close canvas bag, and
gently and gradually squeezing out the moisture in a screw-
press, until the remaining matter acquires the consistency of
clay or soft cheese, in which state it must be preserved in close
vessels, or wrapped in waxen cloth,

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SOFT CORN BREAD Have one cupful of boiling water in which
one teaspoonful of salt has been melted, in a saucepan, and sprinkle slowly
into it, stirring all the time, one-half cupful of white cornmeal. Stir until
it is a thick mush and simmer for twenty minutes, then add one pint of
hot milk, or enough to make a thin batter, and stir until smooth, then cool. Have two
eggs well beaten, stir them carefully into the batter and pour all into a heated pudding -
dish in which a tablespoonful of butter has been melted. Give a last stir, and bake
until brown.

AUNT SALLY’S HOECAKE Scald one pint of white cornmeal with enough
boiling water to make a stiff dough. Have the water salted and one tablespoonful of
lard melted in it. Knead the dough a little and form it into flat cakes about a quarter of
an inch thick and six inches across. Cook these cakes on a griddle or in an iron frying-
pan without any grease, turning frequently, to prevent burning. In the South they are
cooked in the hot ashes in the open fire-place hence the name.

MANDARIN SHERBET Grate the rind of one dozen Mandarin oranges,
remove the peel, and squeeze ; add the juice of two dozen more and the juice of two
lemons, and enough water to make one quart of liquid. Sweeten well and partly
freeze, then open the freezer and stir in the whites of two eggs, beaten to a stiff froth ;
close the freezer, pack with ice and salt, and let stand for an hour.

LALLA ROOKH Whip the whites of five eggs to a stiff froth, also one pint
of thick cream ; beat the yolks of the eggs very light, and stir in one cupful of fine
sugar, the juice of two lemons, and one cupful of orange juice. When very light and
frothy, fold in the cream and then the beaten whites of the eggs ; pour into a mold,
cover tightly, pack in a bucket, with ice and salt, four hours before serving. The juice
of any berry or fruit may be substituted for the orange.

TURKISH SHERBET Boil two cupfuls of granulated sugar with three-
fourths of a pint of water to a clear syrup ; skim carefully, and when cold stir into it
three-fourths of a pint of lemon juice and one cupful of clear white stock, and freeze.

FIG ICE-CREAM Peel the stems and skins from two pounds of ripe figs;
mash through a colander, with nearly a pint of milk ; add the juice of one -half a lemon,
and sweeten well ; fold in one pint of thick cream, beaten stiff ; pour into a mold, cover
tightly, binding a piece of buttered muslin around the opening to keep the salt out, pack
in ice and salt in a pail, and let stand for three or four hours.

ITALIAN SHERBET Make a syrup of one pound of sugar and one cupful of
water. When cool, add one-half cupful of lemon juice, one cupful of orange juice, and
one quart of peach pulp (or any other fruit will do ) ; mix and rub through a sieve.
Pour in a tin, and pack in ice and salt until frozen from two to three hours.