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 Lunch, Soups
Saturday Nov 19, 2011
Submitted by Gary Floyd
Serves 8
Ingredients
13 oz. clams, minced (2 cans; reserve juice)
1 c. yellow onions, chopped
1 c. celery, diced
2½ c. potatoes, diced
¾ c. all-purpose flour
¾ c. butter
1 qt. half & half
½ tsp granulated sugar
1½ tsp salt
Dash black pepper
Directions
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Posted by Trish | Under Lunch, Salads
Saturday Nov 5, 2011
Submitted by Alethea Bezuidenhout
Serves 6-10
Ingredients
6 eggs
6-10 white potatoes
¼ c. fresh flat-leaf parsley, finely chopped
1 sm. jar sweet pickles
Mayonnaise
Salt
Black Pepper
Directions
Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
Preheat oven to 350°F. Butter or spray 9″x9″ baking dish (or other appropriate sized casserole dish).
In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk. Pour mixture into the prepared baking dish.
Slice the butter in half & place the slices on top, separated. Bake for 1 hour or until golden brown on top. The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
Server warm.
Chef’s Note: May also be prepared ahead of time and re-heated before service.
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes). 
