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SALMON CARBONARA

A birthday recipe for my friend, Barbara, in Chula Vista, CA

8 ounces linguini pasta
6 slices bacon, diced
1/2 medium onion, chopped
3 large garlic cloves, finely minced
2 teaspoons dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
2 (14-ounce) cans diced tomatoes, undrained
3 tablespoons red wine vinegar
1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce) cans, drained and flaked
1/2 cup heavy cream
Freshly grated Parmesan cheese

Cook pasta according to package directions; drain and keep warm.

In 3 quart saucepan cook bacon until crisp. Drain, reserving about 2 tablespoons bacon fat. Add onion, garlic, basil, oregano, and the peppers; cook 5 minutes.

Add tomatoes and vinegar; cook over medium high heat 10 minutes or until slightly thickened. Stir in Alaska canned salmon and cream; heat through. Serve over hot cooked pasta. Garnish with Parmesan cheese.

Makes 4 servings.

BLUEBERRY-PINEAPPLE BUCKLE

~Submitted by Larry Holmes, Ontario, Canada

1 can (8 ?? ounces) crushed pineapple in syrup
1 ?? cups all-purpose flour
?? cup sugar
?? cup butter, softened
?? cup shortening
?? cup milk
1 ?? teaspoons baking powder
1 teaspoon grated lemon peel, if desired
?? teaspoon vanilla
?? teaspoon salt
1 egg
1 cup fresh or frozen (thawed and drained) blueberries
Crumb Topping (recipe follows)
Pineapple Sauce (recipe follows)

Heat oven to 350?° F. Drain pineapple, reserving syrup for Pineapple Sauce.

Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel, vanilla, salt and egg in large bowl. Fold in blueberries and pineapple.

Spread in ungreased square pan, 8x8x2 inches.

Prepare Crumb Topping; sprinkle over batter. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Prepare Pineapple Sauce. Serve warm buckle with warm sauce.

Crumb Topping
?? cup sugar
1/3 cup all-purpose flour
?? cup butter, softened
?? teaspoon ground cinnamon

Mix all ingredients until crumbly.

Pineapple Sauce
2 tablespoons packed brown sugar
1 teaspoon cornstarch
reserved pineapple syrup
?? teaspoon lemon juice

Mix brown sugar and cornstarch in 1-quart saucepan. Add enough water to reserved juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice.

Makes 9 servings:

Per serving: 360 calories; 3g protein; 49g carbohydrates; 17g fat; 25mg cholesterol; 260mg sodium; 110mg potassium



SAUTEED CHICKEN BREASTS with MADEIRA AND SPICED CHERRIES

~Submitted by Lillian, FL

Source: Good Food Fast, Anne Walsh and the editors of Food and Wine

4 large skinless, boneless chicken breast halves (about 6 oz. each)
4 Tbsp. unsalted butter
?? cup medium-sweet Madeira
salt and freshly ground pepper
spiced cherries (recipe follows)

Trim excess fat, remove the tendons and pound each chicken breast half lightly between waxed paper to flatten.

In a large skillet, melt the butter until foaming, but not browned. Add the chicken breasts and saut?© over moderate heat for about 4 minutes. Turn and saut?© 3 to 4 minutes longer, until lightly browned and just cooked through. Remove the chicken from the skillet and keep warm while preparing the sauce.

Pour off excess fat from the skillet, add the Madeira and simmer, scraping up any browned bits that cling to the bottom of the pan, until reduced by one-fourth, about 2 minutes.

Arrange the chicken breasts on a warmed serving platter. Season with salt and pepper to taste and spoon the Madeira sauce over them. Surround the chicken with the Spiced Cherries and serve hot.

SPICED CHERRIES

1 can (16 oz.) unsweetened, pitted red cherries in liquid
2 Tbsp. sugar
1 tsp. fresh lime juice
?? tsp. lime zest
?? tsp. ground ginger
1/8 tsp. cinnamon
1/8 tsp. ground cloves
2 tsp. cornstarch

Drain the liquid from the cherries, reserving ?? cup. Place the cherry liquid in a medium saucepan. Add the sugar, lime juice and zest, ginger, cinnamon and cloves. Dissolve the cornstarch in a small amount of the liquid and return to the saucepan. Bring to a boil over moderate heat, stirring constantly with a whisk until thickened.

Add the cherries and poach them in the sauce over low heat, stirring, for 10 minutes.

Serves 4



TANGY MAPLE MUSTARD LAMB CHOPS

~Submitted by Larry Holmes, Ontario, Canada

?? cup maple syrup
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 ?? tablespoons chopped fresh rosemary
3 cloves garlic, minced
?? teaspoon grated orange peel
?? teaspoon pepper
8 loin lamb chops (1 ??-inch thick)

Combine first 7 ingredients. Add lamb. Cover and marinate at room temperature 1 hour or refrigerate up to 8 hours, turning occasionally.

Broil or barbecue meat, turning once, 4 to 6 minutes per side, or until desired doneness. Brush often with marinade.

Serves 4



FROZEN FRUITCAKE SALAD

~Submitted by Lillian, FL

Blend together:
1 cup sour cream
?? of a 4 ?? oz tub of Cool Whip, thawed
?? cup sugar
2 Tbsp. lemon juice
1 tsp. vanilla

Fold in:
1 (151/2 oz.) can crushed pineapple, drained
2 medium bananas, diced
?? cup red candied cherries, sliced
?? cup chopped nuts

Turn into a 4 ?? cup ring mold and freeze several hours or overnight. Unmold onto a lettuce leaf lined plate. Garnish additional cherries and lettuce. Let stand for 10 minutes before serving.

Serves 8



MEDITERRANEAN ROAST POTATOES

~Submitted by Larry Holmes, Ontario, Canada

4 potatoes (red or Yukon gold)
1 onion
3 plum tomatoes, seeded
1 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
salt and freshly ground pepper
3 tablespoons olive oil

Preheat oven to 400?° F. Cut potatoes in half, lengthwise, and each half into 3 pieces. Cut onion in half and cut each half into 4. Cut tomatoes
into quarters. Combine all ingredients with olive oil in a metal baking dish. Bake for 1 hour or until potatoes are browned and crisp.

Serves 4

Note: Excellent served with fowl.



SOFT GINGER COOKIES

~Submitted by Lillian, FL

This was a recipe from my Grandmother and I have no idea where it came from. I just always remember them and the wonderful smell of these cookies. We used to sandwich two cookies with butter, butter mixed with molasses or plain applesauce between them. The old black cookie jar always held these, as they were favorites.

1C. brown sugar
1 C. shortening
1 C. lukewarm water with 2 tsp. baking soda added to it.
1 tsp. ginger
1 C. molasses
1 egg
1 tsp. salt
?? tsp. cloves

Mix all together well. Drop onto greased cookie sheet and bake at 350 degrees for 15-20 minutes.

If you want the smell of Christmas all year long, these are for you.



BEEF FILET MIGNON WITH WILD MUSHROOM SAUCE

~Submitted by Larry Holmes, Ontario, Canada

4 beef filet mignon
2 tablespoons each butter and olive oil
6 ounces sliced mixed wild mushrooms (shiitake, oyster, cremini)
1/3 cup finely chopped shallots
2 cloves garlic, minced
1 tablespoon dried basil or thyme leaves
?? cup dry red wine
2/3 cup beef broth
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley

Heat half of the butter and oil in frying pan. Cook steaks to desired doneness. Remove; keep warm. Add remaining butter and oil to pan. Cook mushrooms on high, until golden. Remove. Add shallots, garlic and basil to pan. Cook, stirring in wine; cook until liquid is almost gone. Stir in broth and mustard. Cook, stirring until slightly reduced. Add mushrooms and parsley. Heat through. Spoon sauce over steaks and serve immediately.

Serves 4

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For Two...

LEMON VEAL WITH RICE

~Submitted by Jean, Syracuse, NY

1 tbs all-purpose flour
1 tsp beef-flavored bouillon granules
1/2 tsp paprika
1/2 tsp chopped fresh parsley
1/4 tsp dried rosemary
1/8 tsp pepper
1/2 pound boneless round rump veal, trimmed and cut into 1-inch cubes
Vegetable cooking spray
2 medium carrots, scraped and cut into thin strips
1/4 cup dry white wine
1/4 cup water
1 tbs lemon juice
2 cups hot cooked rice (cooked without salt or fat)

Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned. Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 2 servings