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: cooking light magazine, low fat recipes, special recipes, easy recipes, free 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 Food, diabetic recipes, slow cooker recipes, camping recipes, Misc Recipes

Quick & Easy Shrimp Alfredo Serves:10,10 CarbsPerServing:14 total recipe
Effort:Easy Ingredients:
2 ounces cream cheese 1/2 teaspoon garlic — (wet is best)
2 tablespoons butter
2 Tablespoons Onion — chopped fine2 cups zucchini — peeled & shredded
1/2 cup grated parmesan cheese 1 pinch salt
1/2 pound small shrimp
How to Prepare:
Melt butter in frying pan. Add onion and cook until clear but not
browning. Add garlic, and shredded zucchini . Cook for 2 minutes

Cut cream cheese into small pieces and put in pan, and add parmesan
cheese. Add shrimp and salt and cook until shrimp are done.
Remoulade CarbsPerServing:15 total recipe Effort:Easy
Ingredients:
1/3 cup mayonnaise 1/4 cup dijon mustard
1/4 cup vegetable oil 1 tablespoon lemon juice
1 tablespoon horseradish — prepared, white 2 tablespoons minced fresh parsley
1 1/2 teaspoons tarragon — minced, fresh1 1/2 teaspoons gherkins —
minced, or sweet pickle relish 1 1/2 teaspoons capers — drained, chopped
1/2 teaspoon minced garlic 1/2 teaspoon anchovy paste
1 tablespoon paprika — sweet Salt and pepper Liquid hot pepper sauce

How to Prepare:
Combine mayo, mustard, oil, lemon juice & horseradish. Blend well.
Stir in parsley, tarragon, gherkins, capers, garlic, anchovy paste &
paprika. Season with salt, pepper & hot pepper sauce. transfer to
covered container, and refrigerate for 2 hours.
Keeps 4-5 days.

(Great over Salmon) Makes 1 1/4 cup

Tags: free online recipes, low fat recipes, low fat recipes, cooking light recipes, cooking recipes

NUT SANDWICHES.

Graham, rye, and Boston brown bread make very
nice sandwiches. Butter the loaf and cut in very thin
slices, sprinkle with chopped nuts and fold together.

WHOLE WHEAT BREAD AND PEANUT SANDWICHES.

Chop the nuts very fine, butter the bread before
cutting from the loaf, sprinkle the nuts thickly over
the butter, press two slices together. Boston brown
bread with raisins is also nice for these sandwiches.

OLIVE SANDWICHES.

Prepare the bread and butter as for other sand-
wiches. It may be cut in squares, rounds or tri-
angles to suit the fancy. Stone and chop as many
Queen olives as needed and mix with them enough
mayonnaise dressing to hold together, spread half
the number of bread slices with the mixture and
cover with the other half.

Brown, rye, whole wheat or white bread may be
used. Home-made is preferable, but it must be
twelve hours old. Sandwiches may be sweet or sa-
vory, may be cut round, square, or in triangles.

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FRUIT SAUCE.

Put a cupful of granulated sugar in a saucepan,
pour over it two and a half cupfuls of boiling water,
let it boil a few minutes, then add two heaping table-
spoonfuls of butter, two even teaspoonfuls of corn-
starch rubbed to a paste with a little cold water, then
add a cupful of canned fruit or a glass of any kind of
fruit or jelly liked and the juice of a lemon. Press
through a fine sieve and serve with fritters or pud-
dings.

FRESH FRUIT SAUCE.

Follow the above recipe, using a cupful of pure
juice of the fruit desired and the juice of either a half

or whole lemon.

ORANGE SAUCE.

Beat four egg yolks, three ounces of sugar, a tea-
spoonful of flour and the grated rind of one orange
together until light, add a pint of boiling milk and
stir over the fire until thick, taking care that it does
not curdle, remove from the fire and add a liqueur
glass of curagoa, and beat until light and foaming.

BANANA SAUCE.

Rub two bananas through a fine sieve. Put half
a cup of granulated sugar in a saucepan with one cup
of boiling water, add the banana pulp to it, let it
come to a boil, and skim if necessary. Rub a heaping
tablespoonful of butter with half a tablespoonful of
flour, stir into it a little of the liquid, and then add to
that in the saucepan; add the juice and grated rind of
half a lemon, and it is ready to serve.

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PUDDING OF STALE CAKE.

Almost any kind of stale cake will do for this
pudding. To three cups of the cake crumbs allow a
cup and a half of milk, three tablespoonfuls of melted
butter and two eggs beaten light. Pour the milk
over the crumbs and let them soak until soft, then
stir in the melted butter and the eggs, beat well and
pour into a mould that has been well buttered and
sprinkled with fine bread crumbs. Set the mould in
a pan of hot water in the oven, cover to prevent
browning and bake three-quarters of an hour. Serve
hot with fruit or -wine sauce.

BAKED TAPIOCA PUDDING.

Soak a cup and a half of pearl tapioca two hours
in a quart of rich milk, put it in a double boiler and
cook until the tapioca looks clear, remove from the
fire, stir into it two slightly heaping tablespoonfuls
of butter and a scant half cup of sugar. When cold
add four eggs beaten light and flavor with vanilla,
or the rind of a lemon grated and added when the
tapioca is cooking. Butter a mould, sprinkle with
dried bread crumbs, turn the mixture into it and
bake. Turn out on a platter and serve hot with a
foaming sauce.

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BAKING-POWDER BISCUIT.

One quart of sifted flour, three-quarters of a cup
of butter, two heaping teaspoonfuls of baking pow-
der, one teaspoonful of salt, enough milk to make a
soft dough. Do not handle any more than is neces-
sary. Roll thin, cut in small biscuits, prick with a
fork and bake in a quick oven.

CREAM BISCUIT.

One quart of flour sifted, two rounded teaspoon-
fuls of Cleveland’s baking powder, two cupfuls of
cream and a little salt. Mix, roll out about a quar-
ter of an inch thick, cut with a small biscuit-cutter,
prick with a fork and bake fifteen or twenty minutes
in a quick oven.

FRENCH ROLLS.

Two quarts of sifted flour, a pint of warm milk,
half a cup of butter melted in the milk, a quarter of
a cup of sugar, three or four eggs beaten light, a little
salt, a half cake of compressed yeast, dissolved in a
little warm milk. Make a batter of the milk and
flour, add the eggs and sugar, beat hard for fifteen
minutes. Cover the pan and set to rise, over night
if for luncheon, in the morning if for tea. Knead
well, but do not add any more flour. Make them
into shape and let them rise again until light. Bake
about fifteen minutes in a quick oven. For buns add
cinnamon. Sift the flour before measuring, and
measure lightly.

RAISED FINGER-ROLLS.

Half a pint of milk, half a pint of water, one-
third of a compressed yeast cake, one teaspoonful of
sugar, two teaspoonfuls of butter, one teaspoonful
of salt. Dissolve the yeast cake in a little tepid
water, mix as usual, make into a soft dough at night,
bake for breakfast or luncheon.

Tags: low fat recipes, crockpot recipes, free recipes, camping recipes, healthy recipes

LOBSTER BALLS.

Take the meat of a lobster with the coral and spawn, pound in
a mortar, add bread crumbs, about a quarter the proportion of
the lobster, and season with cayenne, white pepper, mace and
salt. Mix sufficient melted butter with the whole to form into a
mass, make into balls the size of small apples, egg well, dip in
bread crumbs, and fry a pale brown.

TO CANDY FRUIT.

After peaches, plums, citrons or quinces have been preserved,
take the fruit from the syrup ; drain it on a sieve ; to a pound
of loaf sugar put half a teacup of water ; when it is dissolved,
set it over a moderate fire ; when boiling hot, put in the fruit ;
stir it continually until the sugar is candied about it ; then take
it upon a sieve, and dry it in a warm oven, or before a fire ; re-
peat this two or three times if you wish.

PEAR MARMALADE.

To six pounds of small pears take four pounds of sugar; put
the pears into a saucepan with a little cold water ; cover it, and
set it over the fire until the fruit is soft, then put them into cold
water ; pare, quarter and core them ; put to them three teacups
of water, set them over the fire ; roll the sugar fine, mash the
fruit fine and smooth, put the sugar to it, stir it well together
until it is thick like jelly ; then put it into tumblers or jars, and
when it is quite cold, secure it in the same way as jelly.

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GENOESE PASTRY Warm half a cupful of butter until a little soft and beat
to a cream, with half a cupful of sugar. Break in an egg and beat until quite smooth ;
then add, one by one, three more eggs, beating hard, and then half a cupful of flour ;
pour it, half an inch thick, on a buttered tin and bake till done about ten or fifteen
minutes. Turn it upside down on a sieve to cool, and when cold, spread thickly with
apricot jam, and then with chocolate icing. Put it in the oven a moment, then cool and
cut into nice shapes.