Salmon with lemon pepper and cumin crust CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
salmon filet or steak cumin seeds — freshly ground
freshly squeezed lemon juice ground pepper — five spice blendsea salt
bay leaves (2-3 depending on size) butter

How to Prepare:
Preheat oven to 375 degrees
-place salmon in a baking dish and brush on melted butter.
-Sprinkle salmon with lemon, salt, pepper and cumin until completely
covered.
-Place two to three bay leaves on top and bake at 375 for 35-40 min.

This is an awesome way to prepare fresh salmon! It’s quick and easy
too.
The cumin combined with the lemon and pepper gives the salmon
a unique taste that’s both tart and spicy. I’ve found though that
with
this recipe, the longer you bake the salmon, the more cumin lemon
flavour you get. (For those of you who prefer very moist seafood,
try roasting the cumin before adding it to your salmon.)
SalsaTuna CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
2 cans tuna in spring water
1 dollop of sour cream to taste1 jar salsa (mild — medium or hot)

How to Prepare:
mix together and serve over bed of lettuce or use
as a dip for celery or pork rinds or just eat it out
of the bowl MMMMM tastes like hot shrimp!!
Seafood and Sausage Snack/Spread CarbsPerServing:3 total recipe Effort:Easy
Ingredients:
1 can Tuna 4 sausage links200 g shrimp — peeled
3 tablespoons mayonnaise

How to Prepare:
Cook sausage. Let cool and cut into bite size pieces. Mix all
ingredients in a bowl. Add seasoning to taste. Makes a great snack
or spread. Enjoy!

Tags: special recipes, cooking recipes, home cooking, soups and stews, healthy recipes

CHOCOLATE CREAM PEPPERMINTS.

Mix together two cups of granulated sugar and
half a cup of cream, boil until it holds well together
in cold water, or can be rolled between the fingers,
flavor with oil of peppermint, remove from the fire
and stir until the cream is stiff enough to mould into
balls. Use powdered sugar on the hands while
moulding. Melt an ounce of chocolate and dip the
balls, which should be as large as hazel nuts, in this,
using a long pin for the purpose, and lay them on
parafnne paper. Any flavoring may be used instead
of peppermint.

CANDY (to Pdl).

Two cupfuls of granulated sugar, half a cup of
water, one tablespoonful of vinegar, butter the size
of a walnut. Boil the sugar and water without stir-
ring until it is brittle when tried in cold water, add
the butter and vinegar just before it is done. Flavor
with any extract preferred, pour into buttered soup
plates, and when cool enough to handle pull until
white.

Tags: french cooking, weight loss, healthy cooking, healthy recipes, cooking light recipes

SAGO SOUFFLE.

A pint of rich milk, two and a half ounces of butter,
one ounce and a half of sugar, two ounces of pearl sago,
one ounce and a half of blanched almonds chopped
very fine. Mix all together, put over the fire and
let it cook for fifteen minutes, stirring constantly, re-
move from the stove and let it cool. Beat three eggs
and add a little at a time until all is used, flavor with
half a teaspoonful of almond extract, put in a pud-
ding dish and bake half an hour. Sift a little pow-
dered sugar over it and serve immediately in the dish
in which it is baked.

SEMOULINA PUDDING.

Put a pint and a half of milk on the fire to boil
#NAME? ounce and a half of sweet and two or three bitter
almonds blanched and chopped very fine, sprinkle
into it three ounces of semoulina or farina, and boil
until quite stiff, stirring constantly. Remove from
the fire and turn into a mould that has been wet in
cold water. Serve very cold with fruit sauce or
cream.

SIRNIKY (a Russian Recipe).

Put one ball of pot cheese, such as is sold at a
creamery for five cents, in a mixing bowl, break it up
with a spoon, and add to it a heaping tablespoonful
of butter, the well beaten yolks of four eggs, a little
salt, a heaping dessertspoonful of currants and two
slightly heaping tablespoonfuls of flour. Mix all well
together and let it stand an hour or more. Sprinkle
a pastry board thickly with flour, turn the mixture
out from the bowl, cut off pieces of it and roll with
the hands until about an inch and a half thick, cut in
pieces about two inches long, the ends bias. Have a
saucepan ready with boiling water, drop the pieces
into this without crowding and cook until they
float about five minutes^take them out with a
skimmer. Roll in dried bread crumbs, fry brown on
both sides in butter, and serve hot with cream and
sugar.

Tags: german recipes, easy recipes, campfire cooking, Healthy Food, food recipes

PRINCESS PUDDING.

Melt two and a half ounces of butter in a quarter
of a cup of rich milk over the fire, stir an ounce and a
half of flour into half a cup of milk and add to the
boiling milk, stirring constantly until it becomes a
smooth paste and no longer adheres to the pan. Re-
move from the fire ; when cold stir in one good ounce
of sugar, an ounce of almonds blanched and pounded
very fine with a dozen cardamom seeds, three well
beaten eggs, a little at a time, half a teaspoonful of
almond extract. Beat well, turn into a buttered
pudding mould sprinkled with fine bread crumbs, set
the mould covered in a pan of boiling water in the
oven, and if the mould has a pipe in the center bake
from thirty to thirty-five minutes. Turn it out and
serve immediately with a fruit or wine sauce.

ENGLISH PLUM PUDDING.

Two pounds of raisins, one pound of currants,
one pound of citron, half a pound of almonds, one
pound of butter, one pound of flour, one pound of
brown sugar, one teaspoonful each of ground cinna-
mon, cloves, allspice, ginger and nutmeg, half a pint
of brandy and wine mixed and one dozen eggs. Boil
six hours. Keep water boiling by the side of pudding
boiler all the time and continually refill as the water
evaporates. In preparing the pudding have all the
fruit stoned and cut, but not too fine, the almonds
blanched and chopped. Incorporate all the ingredi-
ents well together before adding the eggs and spirits
and beat the mixture well together for at least an
hour the longer the better.

Tags: camping recipes, cooking school, healthy recipes, home cooking, food recipes

STEWED DATES

Break the dates apart, wash in cold, then in hot
water, drain them and cover with cold water ; cook
until tender a very few minutes take out the fruit,
add a little sugar to the water and boil five minutes,
pour over the dates and set away to get cold.

STUFFED DATES

Wash the dates as in the other recipes, drain in a
colander and shake from time to time until they are
dry. Stone them and fill with blanched almonds, or
chopped nuts or cocoanut grated.

TAPIOCA AND APPLE PUDDING

Six good, tart cooking apples, three-quarters of
a cup of pearl tapioca, sugar to taste and one quart
of water. Soak the tapioca in the water two hours,
then put in a double boiler and cook until clear,
sweeten to taste. It may be flavored with the rind
of lemon cut very thin and removed when the tapioca
is done. Peel and core the apples and fill the holes
with sugar, arrange them in a pudding dish and pour
the tapioca over them, bake until the apples are
tender. A few tiny bits of butter on the top will
make it brown a little. Serve hot or cold with cream
and sugar.

Tags: crock pot recipes, low carb recipes, Misc Recipes, low fat recipes, weight control

MOCK CHICKEN CROQUETTES.

Two cups of rye bread home-made is the best-
chopped fine, one cup of chopped English walnuts.
Mix together and chop again with a tablespoonful
of butter, an even tablespoonful of grated onion, a
scant teaspoonful of ground mace. Melt a heaping
tablespoonful of butter in a saucepan with half a
tablespoonful of flour and add gradually to it a cup-
ful of rich milk ; when this comes to a boil add the
other ingredients, salt and pepper to taste, then stir
in two well-beaten eggs, remove from the fire and
add a tablespoonful of lemon juice; turn out on a
platter to cool, form into cylinders, dip in egg and
bread crumbs, as usual, and fry in boiling fat.

Tags: cooking light magazine, camping recipes, french cooking, soups and stews, Cooking

MOCK COD FISH BALLS.

Six medium sized potatoes, washed, peeled and
boiled for ten minutes in salted water. Drain and
grate them while hot and stir in two heaping table-
spoonfuls of butter; mix thoroughly. Season with
salt, cayenne pepper to taste, and add a teaspoonful
of grated onion and a saltspoonful of mace. Beat
two egg yolks light and stir well into it with two
heaping tablespoonfuls of cracker crumbs. Fry brown
in small balls in boiling fat without crowding them
in the basket, drain on kitchen paper and serve very
hot on a platter, garnish with parsley.

MOCK FISH BALLS IN CURRY OR CREAM SAUCE.

Five ounces of plain boiled potatoes put through
a patent vegetable strainer or mashed very fine. Add
three ounces of butter and a slightly heaping table-
spoonful of Groult’s potato flour, two eggs slightly
beaten and stirred in a little at a time a few drops
of onion juice and salt and pepper to taste. Have a
saucepan of boiling salted water over the fire, dip a
tablespoon in cold water and then into the mixture
and take out in oblong balls as nicely and uniformly
shaped as possible, and drop them carefully into the
boiling water, which must not boil too violently as
the mixture is tender and would cook to pieces. Put
them in without crowding and let them cook three
minutes, taking them out one after another as they
are done. Put in a colander to drain while prepar-
ing the curry sauce. Melt in a saucepan a heaping
tablespoonful of butter and add to it a heaping tea-
spoonful of flour, an* even teaspoonful of curry pow-
der, stir well and add milk until of the consistency
of cream sauce. Put the balls into the sauce and let
it come to a boil, remove from the fire, and add a
tablespoonful of good Madeira. Serve on a platter,
garnish with parsley and serve. The curry powder
and wine may be omitted if not liked, and the balls
served in plain cream sauce.

Tags: campfire cooking, super foods recipes, german recipes, southern cooking, Misc Recipes

WINDSOR ROLLS.

Melt half a cup of butter in three-quarters of a
pint of warm milk, dissolve one cake of compressed
yeast in a little tepid milk, stir together and add a
teaspoonful of salt and enough flour to make like
bread dough, set to rise in a warm place. It will rise
in about two hours. Roll out the dough, using as
little flour as possible to keep it from sticking, and
cut with a biscuit-cutter, or mould with the hands
into rolls, put them in pans, and set on the shelf over
the range to rise about ten or fifteen minutes. Bake
fifteen or twenty minutes.

ELIZABETTI ROLLS.

One cup of sweet milk, half a yeast cake, an even
tablespoonful of butter, two teaspoonfuls of sugar,
and one of salt, and flour enough to make as stiff as
bread dough. Scald the milk and melt the butter in
it, when lukewarm dissolve the yeast cake, sugar and
salt and stir the flour in until as thick as bread
dough. Set to rise over night. In the morning roll
thin, cut with a biscuit-cutter, put a tiny lump of
butter on each biscuit, fold in half, set to rise again,
and when light bake about twenty minutes in a
moderate oven. This quantity -will make twenty-
four rolls.

Tags: cooking recipes, soup recipes, free recipes, crock pot recipes, southern cooking

Bread, Biscuit, and Rolls.

BEATEN BISCUIT.-No. J.

One quart of flour, two teaspoonfuls of baking
powder sifted with the flour, a quarter of a tea-
spoonful of salt, a large heaping tablespoonful of but-
ter, milk enough to make a stiff dough. Beat with
a rolling pin or in a biscuit-beater for ten or fifteen
minutes until the dough blisters. Roll out about
half an inch thick or less, prick well with a fork and
bake in a quick oven.

BEATEN BISCUIT.-No. 2.

Two quarts of flour, three ounces of butter, a
little salt and enough water to make a stiff dough.
Beat with a rolling pin or in a biscuit-beater twenty
minutes until the dough blisters or snaps. Roll out
about half an inch thick, prick well with a fork and
bake in a quick oven. This dough rolled very thin,
cut with a large cutter, pricked -well and baked in a
quick oven makes delicious wafers to serve with tea
or chocolate.

Tags: diabetic recipes, dutch oven cooking, super foods recipes, southern cooking, webkinz recipes