Posted by Trish | Under Dinner, Seafood
Wednesday Jan 18, 2012
Submitted by Bonita “Bunny” Mason
Serves 6-8, Depending on size of fish
Ingredients
1 Alaskan salmon, approximately 6 lbs., cleaned
1 med. red onion, thinly sliced
1 lemon, thinly sliced
4-5 sprigs flat leaf parsley
1 tsp dried thyme
freshly ground black pepper
sea salt
Directions
Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper.
Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully.
Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon.
Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices.
Remove skin if desired & served baked salmon at room temperature.
Posted by Trish | Under Beef, Dinner, Pork
Saturday Oct 29, 2011
Submitted by Gary Floyd
Serves: Depends how large you make the meatballs
Ingredients
2 lbs. ground beef (80/20 blend(
1 lb. ground pork sausage
2 eggs, gently beaten
½ c. seasoned bread crumbs
½ c. oatmeal (uncooked)
½ c. Parmesan cheese, grated
1 pkg. onion soup/dip mix
4-8 cloves garlic, minced
¼ c. fresh parsley
2 tbsp Italian seasoning
1-2 tbsp butter
cooking oil of choice
Directions
In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix the ingredients together. Take the mixture and form into balls. Set aside & cover with a towel.
In a large skillet, heat the cooking oil of your choice and butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown all sides evenly.
Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.
Chef’s Note: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.
Posted by Trish | Under Dinner, Sides
Tuesday Oct 4, 2011
Submitted by Stephanie Floyd
Serves 10-12
Ingredients
16 oz. hash brown potatoes, frozen
16 oz. diced potatoes, frozen
10¾ oz. Cream of Chicken soup
1½ oz. sharp cheddar cheese, shredded
½ c. butter, melted
½ c. onions, chopped
½ tsp garlic salt
½ tsp seasoned salt
2 c. corn flakes, crushed
2 tbsp butter, melted
Directions
Grease 9″x13″ baking dish. Preheat oven to 350°F.
In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine. Sprinkle on top of potato mixture in baking dish.
Bake for 30-45 minutes.
Chef’s Note: Frozen potatoes are a necessity for the baking times to be right. I actually use dry onion flakes reconstituted instead of fresh onion. You can also substitute the corn flakes for crushed Ritz crackers or potato chips. This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.
Posted by Trish | Under Dinner, Sides
Sunday Aug 28, 2011
Submitted by Gary Floyd
Servings Unknown
Ingredients
16 oz. large elbow macaroni
12 oz. evaporated milk
1 lb. sharp cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
1 lb. Velveeta cheese, cubed
3 eggs
1 stick butter
3 tsp salt
1 tsp black pepper
Directions
1. Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese.
2. Beat the 3 eggs.
3. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.
4. Cook at Low setting for 3-4 hours.
Chef’s Note: We tried this recently and it was terrific!
Preheat oven to 350°F. Grease a large casserole dish or 9″x13″ baking dish.
In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
