Publisher's Desk...
Good morning! It looks like another gorgeous day here. One of you sent me a forecast for your local weather and I was even more grateful for the beauty we enjoy here daily. What many of you must endure even this late in the season is far worse than we would have in the throes of our worst winter storm. Snow, slush, sleet, etc are rarities in this part of Texas. Besides, folks around here drive badly enough in the clear, humid conditions. Inclement weather would make driving matters really bad, lol. Currently we are waiting for a huge band of rainstorms to hit our area. It has inundated areas west of us and we are ???on the menu??? for its movement. Let??™s hope there??™s no measurable affect on life and property.
What a great issue we have for you today. I say ???we??? quite proudly as Barbara from Chula Vista, CA did much of the ???footwork??? for this issue. Barbara enjoys her salmon and shares some salmon recipes, basics and cooking information with us. Along with her input you will find some information on the health benefits of consuming ???salmon oil??? whether it is from eating salmon or taking nutritional supplements. If the delightful flavor of salmon doesn??™t win you over, the undeniable health benefits should. I know Barbara joins me in welcoming you to what is offered today and in hoping it is something you can use. Even if you are not a ???salmon person???, you should find a great catch of grins in the Crazy Corner.
"It is a requirement that items sent for posting NOT be from other newsletters."
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Enjoy!
Ramblings...
More Salmon, Please.
Salmon? Yes! If you??™re committed to your health and want to live a long ???heart???
healthy life, then you better make sure you??™re eating plenty of fatty fish, or
taking a quality EPA and DHA supplement - DAILY!
Study after study demonstrates how the nutritional value of EPA and DHA can
reduce triglycerides, arterial plaque and blood clots plus lower the risk of
developing an irregular heart beat. It can also help reduce blood pressure and
arterial hardness. WOW!
In recently published research from the Harvard University Nurses??™ Health Study,
researchers found that those women with the highest risk of cardiovascular
disease, diabetics, were 64% less likely to develop heart disease if they ate
fish at least five times a week.
The incredible thing about this study is that even when the researchers removed
the influence of other risk factors, the relationship between eating fish and
reducing heart disease stayed the same. Actually, the women who ate fish at
least five times a week were less likely to die from ANY cause during the study
when compared to women who rarely ate fish.
Now, for most of us, buying, preparing and eating fresh fish five times a week
is both difficult and expensive. But don't lose heart (pun intended). Many other
studies have shown that fish oil supplements can have the same benefits.
For those of us who just can??™t seem to manage eating fish five times a week, my
recommendation is to take a pure EPA and DHA rich Salmon Oil. You will find the
best overall review of fish oils at www.fishoil.ws. There??™s a big difference in
fish oils and this website will help you to understand the important
distinctions for yourself.
Source: Moss Greene, Nutrition Host, BellaOnline
Note from publisher: I did some research not only on the value of Salmon Oil
supplements to the diet, but also the pricing of same. I found the best price on
Amazon (and is the safest type, "Wild Alaskan", which alleviates the worries of
dangerous chemicals - PCP's included - found in oils from other regions). You
may see the product I recommend here:
Wild Alaskan Salmon Oil 1000mg (sftgl) - 180
List Price: $20.95
Price: $12.57
You Save: $8.38 (40%)
Availability: Usually ships in 1-2 business days.
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Did You Know?...
ALASKA SALMON BASICS
Shared by Barbara, Chula Vista, CA
Purchase: Natural, wild Alaska Salmon is generally available in four convenient
cuts; whole dressed salmon, salmon roast (the center cut of a whole salmon),
salmon steak (a cross section of a whole salmon, usually about 1 inch thick) and
salmon fillet (the boneless side of a salmon, generally cut into 4-6 oz.
portions). Allow about 4-6 ounces for each serving.
Storage: For optimum quality, freshly thawed or fresh Alaska Salmon can be
stored in the refrigerator for 1-3 days. If purchased frozen, properly packaged
Alaska Salmon may be stored in the home freezer at ) F or lower for up to six
months.
Thaw: Defrost in the refrigerator 8-10 hours or overnight in a covered
container. Salmon may also be thawed in a microwave oven according to
manufacturer's directions.
4 EASY COOKING METHODS
Allow 10 minutes of cooking time per inch of thickness, measuring fish at its
thickest part, or until salmon just flakes when tested with a fork. Salmon will
continue to cook slightly once removed from the heat. This rule applies to all
of the easy cooking techniques listed below.
BAKE: Place Alaska Salmon in a well-greased or foil-lined baking pan. Brush with
melted butter or oil. Bake at 400 F. It is not necessary to turn fish during
baking.
SAUTE: Heat 1/4 inch butter or oil in a hot, but not smoking skillet. Saute
salmon steaks or fillets in a single layer until golden brown on both sides,
turning once during cooking.
POACH: Fill a large skillet with tight-fitting lid with water. Season with 2
slices onion, 2 slices lemon, 1 sprig of parsley and a few peppercorns and bring
to a boil. Add Alaska Salmon, cover, reduce heat and simmer until done.
GRILL: Place salmon on hot, well-greased grill. During grilling, baste fish with
oil or basting sauce several times. Turn once.
5 VARIETIES OF NATURAL, WILD SALMON
KING: This is the largest of the five species, with an average weight of 20
pounds. Prized for its red flesh, rich flavor, high oil content and firm
texture, this is the salmon featured on upscale restaurant menus.
RED SOCKEYE: Alaska red sockeye salmon has a distinctive deep red color that is
retained when cooked. Its high oil content gives red sockeye a moist texture and
rich, complex flavor.
SILVER: The salmon most frequently found on restaurant menus, the silver or coho
is know for its orange-red flesh, superior texture and versatility. These salmon
tend to range from 8 to 12 pounds each.
CHUM: A delicately-flavored fish with a moderate fat content and firm, pink
flesh. Chum salmon average about 9 pounds.
PINK: Alaska pink salmon, the most abundant of the five species, is also the
best value. The smallest of the five varieties, the pink is known for its light
rose colored flesh and delicate flavor. Average weight: 2 to 3 pounds.
Compliments of Alaska Seafood Marketing Institute
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
Hello, I have been looking for a good simple sauce for a ???bloomin??™ onion???. Do you know of any?
Thank you, Joyce WV
Joyce,
Here is a recipe (copy cat) of it. Also, in the produce department of Wal-mart, they sell this in bottles. I have made this recipe and have purchased it bottled. Tastes just like the "real thing", either way. I use it on grilled chicken sandwiches, onion rings, French fries, chicken strips, etc.
OUTBACK'S BLOOMIN' ONION SAUCE
THIS IS A COPY CAT RECIPE OF OUTBACK'S BLOOMIN' ONION.
2 cups mayonnaise
2 cups sour cream
1/2 cup chili sauce
1/2 teaspoon ground cayenne pepper
1. MIX INGREDIENTS TOGETHER IN BOWL UNTIL WELL BLENDED.
2. REFRIGERATE.
Makes 1 BOWL
5 minutes prep time
Hope this helps!
Maggie
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America's Most Wanted Recipes Cookbook
Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Recipes Mom Used to Make
Did you swear by your Mom??™s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother??™s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the ???family??? here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother??™s Day, please send along your ???Recipes Mom Used to Make???. Now, here is the
NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for May's theme issue is Friday, April 30th.
Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
FISH AND FISHING
Shared by Barbara, Chula Vista, CA
Give a man a fish and he will eat for a day.
Teach a man to fish and he will sit in a boat and drink beer all day.
MORE FISHING FUNNIES
(Found while "fishing" on the internet)
10 Common Fishing Terms Explained
Angler
An obsessed individual who owns a house that is falling down due to neglect, a
truck whose color can best be described as Rust-Oleum, and a pristine boat that
he chamois' down methodically before and after each trip.
Knot
(1) An insecure connection between your hook and fishing line.
(2) A permanent tangle on your spinning reel which forces you to go out and buy
a bigger, better, much more expensive rig.
Landing Net
A net used to help drag a large wiggling fish, or an inebriated fishing buddy,
on board.
Live Bait
The biggest fish you'll handle all day.
Quiet Water
Your surroundings after you stop cursing your bad luck and fall asleep at the
reel.
Skunked Fisherman
One who returns to the boat ramp many, many hours after his buddies have gone
home so that there are no witnesses to his catch or lack thereof.
Sinker
(1) A weight attached to a lure to get it to the bottom.
(2) The nickname of your boat.
Thumb
A temporary hook holder.
Treble Hook
Triples the odds of your catching a fish. Quadruples the odds of your getting
the hook caught in your thumb (see above).
Trolling
What you do after you've lost a $500 rod and reel set-up overboard.
Q: What is the true definition of a fisherman?
A: A jerk on one end of a line waiting for a jerk on the other end of a
line.
A priest and an attorney parishioner decided to take a day off and go fishing
off the Farrallons for rock fish in the attorney's Boston Whaler. The attorney
got his line snagged on the bottom and as he was leaning over the gunnels to
free his line a wave hit broadside throwing the attorney overboard. Just as the
attorney surfaced the priest saw the fin of a large great white circling the
attorney with an rapidly increasing pace. Before the priest could even react,
the large great white grabbed the attorney in its cavernous jaws and began
swimming directly at the boat. Suddenly, with one swift movement of its head,
the great white threw the attorney back in the boat. "Oh my lord, I do not
believe what I have just witnessed. It is a miracle and the hand of god" said
the priest. "No father" said the attorney, "Just professional courtesy."
DID YOU HEAR ABOUT THE WANT ADD FOR A FEMALE PARTNER? GENTLEMAN LOOKING FOR
SPOUSE. MUST LIKE THE OUTDOORS , WOULD NOT MIND DIGGING FOR WORMS, CLEANING THE
DAYS CATCH, AND COOKING SAME. MOST IMPORTANT SHE MUST OWN A BOAT. ANY LADY
INTERESTED IN A RELATIONSHIP, PLEASE SEND ME A PICTURE OF THE BOAT !!
A man calls home to his wife and tells her to get his fishing rods, tackle boxes
and clothes ready. He's going on a once in a lifetime, 1 week fishing trip and
has to leave in a hurry. He also reminds his wife to pack his blue silk pajamas.
He rushes home, tells her goodbye, kisses her on the cheek and leaves. The
husband returns in a week, exclaiming its been the best fishing trip of his
life. They caught lots and lots of big fish all week long. But, he exclaims,
"you forgot to pack my blue silk pajamas". His wife promptly corrected him and
said she didn't forget to pack his blue silk pajamas...."They were in your
tackle box".
Man: Can I have a fly rod and reel for my son?
Fishing Shop Owner: Sorry sir we don't do trades.
Billy Bob and Jethro decide to go ice fishing. After arriving at the lake early
in the morning, they cut two holes in the lake and drop their lines in the
water. After fishing for a few hours, Billy Bob has caught dozens of fish while
Jethro hasn't even gotten a bite. Jethro asks, "Billy Bob, what's your secret?"
Billy Bob answers, "Mmu motta meep da mmrms mmrm."
Jethro asks, "What did you say?"
Billy Bob answers, "Mmu motta meep da mmrms mmrm."
Jethro again asks, "What?"
Billy Bob spits into his hand and says, "You gotta keep the worms warm!"
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Catalog #: 71910
Vitamins are substances that are vital to the maintenance of our bodies, yet so much is written concerning these invisible, potent elements in out food that few of us can tell fact from fiction.
There are many different vitamins, but we only need each in very small quantities, and if we maintain a well balanced and varied diet, the food we eat will generally provide us with more than enough vitamins for our daily needs. In certain circumstances, however, such as during pregnancy, illness or in old age, vitamin supplements may be required, and in these cases, professional advise should be sought.
Included in this book are many eye, and tummy pleasing recipes that are vitamin rich.
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Your Favorites...
CITRUS BROILED ALASKA SALMON
~Submitted by Barbara, Chula Vista, CA
2 oranges
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
Salt
1 teaspoon red wine vinegar
1/4 cup sliced green onions
1 teaspoon cracked black pepper
Slice peel and pith from oranges, slice crosswise into 1/4 inch rounds. Season
salmon fillets or steaks with salt. Broil fillets or steaks, 4-6 inches from
heat, allowing 10 minutes per inch of thickness, measured at thickest part.
Remove fillets or steaks just before they are cooked through. Sprinkle with
vinegar. Arrange orange rounds on top, and sprinkle with green onions and
cracked pepper. Broil 1 minute longer.
Makes 4 servings.
Compliments of Alaska Seafood Marketing Institute
FIRECRACKER GRILLED ALASKA SALMON
~Submitted by Barbara, Chula Vista, CA
4 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1 1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon grated ginger
1/2 teaspoon red chili flakes (or more to taste)
1/2 teaspoon sesame oil
1/8 teaspoon salt
Place salmon steaks or fillets in a glass dish. Whisk together remaining
ingredients and pour over salmon. Cover with plastic wrap and marinate in
refrigerator 4-6 hours. Remove salmon from marinade and place on a well oiled
grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured
at thickest part, or until fish just flakes when tested with a fork. Turn
halfway through cooking.
Makes 4 servings.
Compliments of Alaska Seafood Marketing Institute
ALASKA SALMON BAKE WITH PECAN CRUNCH COATING
~Submitted by Barbara, Chula Vista, CA
2 tablespoons Dijon-style mustard
2 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 teaspoons chopped parsley
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
Salt and black pepper
Lemon wedges
Mix together mustard, butter and honey in a small bowl; set aside. Mix together
bread crumbs, pecans and parsley in a small bowl; set aside.
Season each salmon fillet or steak with salt and pepper. Place on a lightly
greased baking sheet or broiling pan. Brush each fillet or steak with
mustard-honey mixture. Pat top of each fillet or steak with bread crumb mixture.
Bake at 400 G for 10 minutes per inch of thickness, measured at thickest part,
or until salmon just flakes when tested with a fork. Serve with lemon wedges.
Makes 4 servings.
Compliments of Alaska Seafood Marketing Institute
CAJUN STYLE ALASKA SALMON
~Submitted by Barbara, Chula Vista, CA
1/3 cup butter
2 tablespoons Cajun blackened seasoning mix
1 tablespoon minced garlic
1/2 cup vermouth
1/4 cup finely chopped pecans or walnuts
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
Lemon wedges
Melt butter in large skillet over medium high heat. Stir in Cajun seasoning and
garlic. Cook for 2 minutes, stirring constantly. Add vermouth. Cook for 3
minutes, stirring constantly. Add Alaska Salmon fillets or steaks. Cook for 10
minutes per inch of thickness, measured at thickest part, or until fish just
flakes when tested with a fork. Squeeze lemon over salmon and serve immediately.
Makes 4 servings.
Compliments of Alaska Seafood Marketing Institute
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Heart Healthy...
CHOPPED SALMON SALAD
(See web version of newsletter for
photo!)
Ingredients
Nonstick cooking spray
3/4 cup flaked smoked salmon
1/4 cup thinly sliced green onions
1/2 cup coarsely chopped yellow sweet pepper
1-1/3 cups chopped seeded tomatoes
1/4 cup chopped onion
1 medium cucumber, coarsely chopped (2 cups)
2 teaspoons small capers, drained
1 recipe Lemon Vinaigrette (see recipe below)
Directions:
1. Coat four 6-ounce coffee cups with cooking spray. Equally divide and layer
ingredients in each cup in the following order: salmon, green onions, sweet
pepper, tomatoes, onion, and cucumber. Cover tops with plastic wrap and firmly
press mixture into cups with a soup can or similar object slightly smaller than
diameter of cup.
2. To serve, invert salads onto 4 salad plates; carefully lift off cups.
Sprinkle salads with capers and drizzle with Lemon Vinaigrette. Makes 4
servings.
Lemon Vinaigrette: In a screw-top jar combine 2 tablespoons olive oil or salad
oil, 2 teaspoons finely shredded lemon peel, 2 tablespoons lemon juice, 1/2
teaspoon sugar, 1/4 teaspoon salt, and several dashes bottled hot pepper sauce.
Shake well before serving.
Nutritional facts per serving:
Calories: 137, total fat: 9g, saturated fat: 1g, cholesterol: 8mg, sodium:
445mg, carbohydrate: 8g, fiber: 2g, protein: 8g, vitamin A: 8%, vitamin C: 77%,
calcium: 1%, iron: 5%, vegetables: 1 diabetic exchange, lean meat: .5 diabetic
exchange, fat: 1 diabetic exchange
Source: Better Homes and Gardens
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For Two...
SMOKED SALMON CLUB SANDWICHES
(See web version of newsletter for
photo!)
Ingredients:
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel)
1 small carrot, very finely chopped
1 small zucchini, seeded and very finely chopped
1 small red or yellow sweet pepper, seeded and very finely chopped
2 tablespoons snipped fresh chives
Salt
Ground red pepper
12 slices sesame sourdough bread
2 tablespoons dairy sour cream
6 ounces thinly sliced smoked salmon
1-1/2 cups baby spinach leaves
1 large cucumber, thinly bias-sliced
Directions:
1. For vegetable spread: In a bowl, stir together cream cheese, carrot,
zucchini, sweet pepper, and chives. Add salt and ground red pepper to taste.
Cover and chill for at least 1 hour or up to 24 hours.
2. Spread 4 slices of the bread with dairy sour cream. Arrange salmon on top of
sour cream. Add spinach leaves. Spread 4 more slices of the bread with vegetable
spread; set on top of sandwich bases, spread side up. Arrange cucumber slices on
spread. Top each sandwich with another slice of bread. Cut sandwiches into
quarters. Makes 2 club sandwiches or 8 side-dish servings.
Nutritional facts per side-dish serving:
Calories: 194, total fat: 6g, saturated fat: 3g, cholesterol: 18mg, sodium:
690mg, carbohydrate: 26g, fiber: 2g, protein: 10g, vitamin A: 26%, vitamin C:
19%, calcium: 6%, iron: 12%
Source: Better Homes and Gardens
LEMON GARLIC ALASKA SALMON
~Submitted by Barbara, Chula Vista, CA
2 tablespoons butter
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 (4 to 6 oz. each) Alaska Salmon fillets, or steaks, thawed if necessary
Lemon wedges
Melt butter in large skillet over medium-high heat. Stir in garlic. Season
salmon fillets or steaks on both sides with lemon pepper. Place fillets or
steaks in pan and cook for 10 minutes per inch of thickness, measured at
thickest part, or until fish flakes when tested with a fork. Flip fillets or
steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice
before serving.
Makes 2 servings.
NOTE: Recipe may easily be doubled.
If desired, olive oil may be substituted for butter.
Compliments of Alaska Seafood Marketing Institute
PAN POACHED ALASKA SALMON PICCATA
~Submitted by Barbara, Chula Vista, CA
1/2 cup water
2 teaspoons lemon juice
1/8 teaspoon chicken broth granules
2 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
1 tablespoon butter
1 tablespoon capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optional
Bring water and lemon juice to a boil in medium sized skillet. Stir in chicken
granules. Reduce heat to a simmer and place salmon steaks or fillets in pan.
Cover and simmer over low heat, 10 minutes per inch of thickness, measured at
thickest part, or until fish flakes when tested with a fork. Remove salmon from
pan, keep warm. Boil remaining liquid in pan until it reduces to approximately
1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with
pepper and sprinkle with parsley. Serve on a bed of cooked noodles, if desired.
Makes 2 servings.
NOTE: Recipe may easily be doubled.
Compliments of Alaska Seafood Marketing Institute
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Publisher's Choice...
SALMON PIZZA
(See web version of newsletter for
photo!)
Combine these topping suggestions with your favorite crust.
1 can (213 g/7.5 oz) salmon, drained
1/3 cup oil
1 2/3 cups diced onions
?? cup minced fresh herbs (basil, rosemary)
1 10??? pizza crust
?? cup grated Parmesan cheese
1 lb. grated mozzarella cheese
salt and pepper, to taste
Heat the oil in a skillet.
Add the onions, salt and pepper and saut?© until the onions are soft and golden,
about 10 minutes. Remove from heat and stir in 2/3 of the herbs.
Preheat the oven to 375?°F (190?°C).
Set the crust on a baking sheet. Spread the onion mixture over the dough.
Scatter on the Parmesan cheese and 250 g (?? lb.) of the mozzarella.
Bake the pizza for 15 minutes. Arrange the salmon on the pizza and top with the
remaining mozzarella. Bake 10 minutes more.
Dust with remaining herbs. Serve at once.
Makes 4 servings
Recipe and image courtesy of
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Sassafras 15-Inch Round Clay Pizza Stone with Rack and Cutter
Price: $29.99
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