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May 4, 2013
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Recipe Index for December 2012
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Recipes for April 2013
Recipes for May 2013

Handcrafted Wood Carvings, Clocks and Cribbage Boards

Recipes for May 2 (More fish and cornbread recipes)

Salmon Recipes

Hi Nancy --this is another really good , easy Salmon recipe

Baked Dijon Salmon

1/4 cup butter, melted
3 Tblespn Dijon mustard
1-1/2 Tblespn honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 tspn chopped fresh parsley
4 (4 ozs fillets) salmon; salt & pepper to taste
1 lemon for garnish

Preheat oven to 400 degrees; In a small bow, stir together butter, mustard, and honey. Set aside. In another bowl , mix together bread crumbs, pecans, and parsley. Brush each salmon
lightly with honey mustard mixture , and sprinkle the tops of the fillets with the bread crumb pecan mixture. Bake salmon in preheated oven approx. 12-15 minutes or until it flakes easily with fork. Season with Salt & Pepper ( I just use pepper) and garnish with lemon wedge.
Enjoy! Dee/Fla & R.I.
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Salmon Casserole
Serves 12

28 oz canned salmon (drained, but remove any bones)
3 cups (12 oz) Cheddar cheese (grated)
14 slices bread (broken into pieces)
4 beaten eggs
2 cups mayonnaise
1 (12 oz) cream of mushroom soup
1 (12 oz) cream of celery soup
2 tbsp onion flakes
1 tsp dry mustard
1 tsp garlic salt
14 tsp pepper
4 oz sliced mushrooms

Place broken bread pieces in bottom of 10x15 greased baking dish. Spread flaked salmon over
bread, then add 1 1/2 cups of cheese. Mix together all the other ingredients and pour over
salmon/cheese layer; cover with remaining 1 1/2 cups of cheese. Bake in a 350 degree oven for
45 minutes to an hour, or until an inserted knife comes out clean.

TIP: Better if made ahead several hours or even the night before. Just refrigerate and allow a few
extra minutes of baking time next day. If refrigerated and baked next day, bake 25 minutes
before adding 1 1/2 cups cheese on top. Add cheese and continue baking until cheese melted and
casserole is bubbly.

TIP: Instead of bread, try cooking 14 ounces of shell macaroni for the bottom layer. Top the
casserole with the reserved 1 1/2 cups Cheddar cheese and crushed potato chips during the last
15 minutes of baking time.
Betty in MS
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Fish with Onion-Bacon-Olive Crumble

12 oz. to 1-1/4 lb. filets in serving size pieces
10 oz. can Cream of Mushroom soup (lower fat is fine)
2 T. white wine, chicken broth if avoiding alcohol
Good dash of garlic powder
1/2 c. shredded jack or jack & Colby cheese
5 scallions, both white & green parts, sliced
5 slices pre-cooked bacon, finely diced, I cut with scissors, it's quick
3 T. drained salad olives with pimentos
1/2 heaping c. Herb, Butter, & Garlic croutons, we use Chatham Village

Spray a baking dish that will hold the fish in one layer; cut into serving size pieces & arrange in
the dish. Heat oven to 350º. MIx soup, wine, & garlic powder; pour over filets. Toss together in
a 2 c. measure the cheese, scallions, & bacon. Scatter this on top of the fish. Bake uncovered
30 minutes, or till fish flakes to a fork. Top with olives, then croutons & serve. You can add 4
oz. drained canned 'shrooms to soup if you like.
Marilyn in FL
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Sharon in Mo., two fish in easy sauces. These are the last fish I'll send, Nancy must be tired of
them by now ! We eat it 2 or 3 times a week & I was raised on it, but I know not everybody

Ginny's Fancy Fish

2 to 4 thick white filets, about 5 - 6 oz. each & 5/8 to 3/4" thick
6 to 12 cleaned medium shrimp, 3 per filet
10 oz. can cream of shrimp soup
Fresh bread crumbs, from an old world bread like Italian is good

1/3 c. dry white wine, Chablis, chardonnay, pinot grigio, but not cooking wine, too acid, chicken
broth substitutes

1/4 c. heavy whipping cream

Spray a baking dish with garlic flavored spray; put in fish in a single layer. Mix soup, wine, &
cream. Place shrimp on top of fish & pour the sauce over everything. Top each filet with crumbs
& a dash of paprika. Bake at 400º for 20 to 40 minutes, uncovered, time depending on the
thickness of the fish. Serves 2 to 4. Delish with whips especially. Or add canned rinsed potatoes
or steamed cauliflower for a complete dinner. Nice to top with sliced scallions too.
Marilyn in FL
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Glazed Carrots (Microwave)

12 oz bag Carrots, Sliced
2 Tbsp Water
1-1/2 Tbsp Butter, Melted
1-1/2 tsp Brown Sugar
1/4 tsp Cinnamon
1/8 tsp Cloves

Cook on HI 3 min. Shake. Cook on HI 3 min 35 seconds. Drain. Combine brown sugar, cinnamon
and cloves and add to butter. You can add pecans). Mix well and pour over carrots. Cook 20
seconds on HI.

Bread crumbs (if you like)
Put crumbs on paper toweling. Cook on HI 2 min. Move crumbs around. 2 Min on HI. Move
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I don't think I have ever sent in this review but here it is. Janet in PA submitted a recipe for Spring Pea Salad quite some time ago. I want to tell Janet this is my favorite pea salad. I just finished making it for tonight's supper. Frozen peas work very well. Rinse them in hot water for a few seconds and place into the mixing bowl and mix with the other recipe items. My hubby doesn't like peas so I make it for myself. He doesn't know what he's missing. Of course, I make a reduced amount, but this recipe works well for that purpose.

Thanks for a recipe I have made several times and will continue to use in the future.
Barb in OKC

Oreo Rice Krispie Treats

6 cups Rice Krispie Cereal
20 Regular Oreos chopped
5 cups mini marshmallows
3 Tbsp. butter
White chocolate for drizzle optional

Spray a 9x13 dish with cooking spray. In a large bowl, pour measured Rice Krispie Cereal.
Chop and mash Oreos. I do this by putting them in a ziplock bag to help keep the mess under
control. You want the Oreos to be a variety of sizes from chunky to finely crushed.

Add Oreos to Rice Krispy cereal and stir to combine. In a medium sauce pan, heat butter and
marshmallows together over medium heat, stirring constantly, until they melt together.

Pour melted marshmallows over cereal and Oreos and use a spatula sprayed with non-stick
cooking spray to quickly combine all the ingredients.

As soon as all the cereal is combined, spread mixture into the prepared 9×13? dish. Use the
spatula to press the mixture around the dish, and flatten as needed.

Let sit until completely cooled. NOTE: When the Rice Krispie treats were cooled I drizzled mine
with some white chocolate and let it set until it hardened for a pretty finish.
Donna in Colorado
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Pineapple Breakfast Casserole
(Makes 2 pieces in a standard bread loaf pan.)

1 20-oz. can of pineapple chunks (packed in 100% juice)
1/4 cup brown sugar
3 tablespoons cheddar cheese , chopped or shredded
3 tablespoons unsalted butter, melted
½ cup fresh breadcrumbs (from 1 or 2 slices of fresh bread)

Preheat the oven to 350. If you’re using a metal loaf pan, line it with parchment paper. In a food processor, pulse the drained pineapple until some chunks remain. Reserve the juice for another use. In a small bowl, stir together the pineapple chunks and brown sugar. Pour the mixture into the loaf pan, then top it with the cheddar. Next, sprinkle on the breadcrumbs and drizzle the melted butter on top. Bake for 20 minutes, or until bread crumbs are golden brown and crispy.
Artemis in NYC
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Buttery Cabbage
Serves: 6

This is a very simple dish to prepare. The smoky bacon and nutritious cabbage will make you
come back for seconds. I made this last week and it disappeard right after we sat down to taste
it. No leftovers and there were only two of us!

1/4 pound bacon (I userd 6 slices)
1 medium head cabbage, coarsely chopped
1/2 cup chopped onion
1/2 cup frozen peas (I added a little more)
2 zucchini sliced in 1/2" rounds
1/4 cup (1/2 stick) butter
1 teaspoon salt
1/4 teaspoon black pepper

In a large pot, cook the bacon over medium-high heat until crisp. Remove bacon from the pot; let
it cool, then crumble and set aside.

Add remaining ingredients to the pot. Reduce the heat to low, cover, and cook 20 to 25 minutes,
or until cabbage is tender, stirring frequently. (I stopped after 15 minutes to keep a little crunch
in the cabbage.) Sprinkle with crumbled bacon, toss, and serve.
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Hi, Nancy, I am sending one of our favorite rhubarb recipes.

Rhubarb Upside Down Cake

1/4 cup strawberry jello
3/4 cup sugar
4 cup rhubarb, cut in 1 inch pieces
3 eggs, beaten
1/2 tsp. baking powder
1/2 cup milk
1 14 cup sugar
1 cup miniture marshmallows
1 1/2 cup flour
1 tsp. vanilla
Preheat oven to 350 degrees. Combine jello and 3/4 cup sugar in bowl and mix well. Layer rhubarb, marshmallows and jello mixture in well-butter 9x13 inch cake pan. Combine eggs, milk
and remaining 1-1/4 cups sugar in a bowl and mix well. Add mixture of flour and baking powder,
mix well. Stir in vanilla. Spread over rhubarb. Bake for 40 minutes. May substitute 2 cups sliced
strawberries and 2 cups rhubarb for the 4 cups rhubarb.
Makes 15-18 servings.
Gloria in Wyoming
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Sour Cream Rhubarb Pie

1-1/4 cup cut rhubarb
1 cup sour cream
1 Tablesp. flour
1 (9 inch) unbaked pie shell
1-1/2 cup plus 2 tablesp. sugar
3 eggs, separated

Put rhubarb in the pie shell; mix sour cream, sugar, flour and egg yolks together. Pour over
rhubarb. Bake at 35o degrees for 1 hour. Cool slightly. Beat egg whites with 1/4 tsp. cream of
tartar until frothy. Beat in 6 tablesp. sugar gradually. Beat until mixture is thick and glossy and the sugar is dissolved. Swirl the meringue over the filling. Bake at 375 degrees for 8-10 minutes or at 300 degrees for 15-20 minutes for a crisper meringue.
Gloria in Wyoming
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Here is a favorite oatmeal cookie recipe.

Oatmeal Cookies

1 cup butter
1 cup shortening
3 Tbsp. oil
2 cup brown sugar
3/4 cup white sugar
2 large eggs
1 tsp. vanilla
2 cup flour
1tsp. salt
1 tsp. baking soda
1 tsp.cloves
1 cup nuts chopped
5 cup oatmeal
1 cup cornflakes
1 cup chopped raisins
1/4 cup water

Mix first seven ingredients together, plus the 1/4 cup water. sift flour, salt , baking soda, cloves
together and mix with the first seven ingredients. Stir in the nuts, oatmeal, cornflakes, and raisins. Drop spoonfuls on greased cookie sheets and bake at 350 degrees for 12 minutes.
Gloria in Wyoming
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Susie Indy, I have not yet tried freezing your Grammy's Overnight Lasagna from the 4/14/13
newsletter, as I already had two lasagnas in the freezer that I needed to use. My family also
questioned why I was considering changing the recipe I have used for years, when they like it so
much. I will try your recipe at some point, as well as the one that Elizabeth Australia
submitted. Thanks to both of you for all your delicious recipes. I look forward to your
submissions. also Susie, wishing you good health and a quick solution to your pain issues.
Never hesitate to ask for a second opinion, if you don't agree with what your doctor is
Robbie IN

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Lubbock, Texas 79499

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