SALMON SCRAMBLE
~Submitted by Joyce, IL
(See web version of newsletter for
photo!)
1 (16 ounce) can pink salmon
2 tablespoons butter or margarine
1 tablespoon flour
1/4 teaspoon salt
6 eggs
1/2 cup milk
Drain and de-bone salmon. Put salmon in a heavy skillet with melted
margarine. Sprinkle flour and salt over salmon and stir well.
Beat eggs and milk together; pour over salmon. Cook over low heat,
stirring lightly, until eggs are set.
Serve over grits or toast.
BLUE BROCCOLI POTATOES AU GRATIN
Serves 6
~Submitted by Bev, FL
7 medium russet potatoes, parboiled, peeled, and sliced thin
2-1/2 tablespoons unsalted butter
1 garlic clove, crushed
2 shallots, minced
2 tablespoons flour
1-1/2 cups milk, at room temperature
1 cup buttermilk, at room temperature
1 teaspoon white pepper
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
2 ounces blue cheese, crumbled
3 cups sliced raw mushrooms
1 cup grated Monterey Jack cheese
1-1/2 cups coarsely crushed potato chips
1 10-ounce package frozen chopped broccoli, thawed
1 tablespoon diced pimiento
Preheat oven to 350 degrees F. Arrange half of the potato slices in
the bottom of a shallow buttered 2-1/2-quart casserole dish. Melt
butter in a medium saucepan over low heat. Add garlic and shallots;
saute 1 minute. Add flour; stir, and cook 3 minutes more. Add milk and
buttermilk all at once. Cook, stirring constantly, until sauce
thickens and bubbles. Remove from heat; stir in pepper, mayonnaise,
mustard, Worcestershire sauce, parsley, and 1 ounce blue cheese.
Layer mushrooms over the potatoes; top with half the sauce. Sprinkle
cheese over the sauce. Layer remaining potatoes over cheese; spoon
remaining sauce over. Sprinkle with remaining blue cheese. Bake 45
minutes. Sprinkle potato chips over top; bake 10 minutes longer.
Blanch broccoli. Arrange broccoli around outer edge of casserole;
garnish with pimiento. Bake 5 minutes longer.
STRAWBERRY CHOCOLATE SHORTCAKE
~Submitted by Jean, Syracuse, NY
I like to make this luscious layered dessert for Valentine's Day. It's simple to prepare but so elegant and impressive.
3-1/2 cups biscuit/baking mix
2/3 cup plus 2 teaspoons sugar, divided
1/2 cup baking cocoa
1 cup milk
1/3 cup butter or margarine, melted
1 egg white
2-1/2 pints fresh strawberries
2 cups whipping cream
3 tablespoons confectioners' sugar
1 cup chocolate syrup
In a bowl, combine biscuit mix, 2/3 cup sugar and cocoa. Stir in milk and butter; mix well. Drop by 1/3 cupfuls at least 2 in. apart onto a greased baking sheet. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar. Bake at 400 degrees for 15-18 minutes. Cool on wire racks. Set aside 10 whole strawberries; slice remaining strawberries. In a mixing bowl, beat cream and confectioners' sugar until soft peaks form. Just before serving, split shortcakes horizontally. Spoon half of the whipped cream and all of the sliced berries between cake layers. Spoon remaining whipped cream on top. Drizzle with chocolate syrup; top with a whole berry.
Yield: 10 servings.
BREAKFAST BRUNCH
~Submitted by Linda, CA
12 slices of bread
6 slices of Canadian bacon
1 pack of 12 oz. cheese, shredded (cheddar or longhorn)
6 eggs
4 1/2 cups milk
Remove crusts from bread and butter one side. Place them butter side down on buttered 9 by 13 pan. Cover with meat. Add the cheese then place the other 6 slices of bread butter side up over the cheese. Beat eggs with the milk and pour over the bread. Refrigerate 12 hours. Bake 45 minutes to 1 hour at 350.
BROWN SUGAR ICE CREAM
~Submitted by Ann, FL
4 whole eggs
1 lb. of dark brown sugar
1/2 C white sugar
2 Tbsp. cornstarch
1 quart milk, scalded
1 quart 'half and half' or milk
1/2 pint whipping cream
Beat eggs and add sugars and cornstarch. Add scalded milk and cook, stirring constantly, until it coats the spoon heavily. Let cool then add the rest of the milk and cream. This fills a 1 gallon freezer.
