Salmon Bisque

1/2 pound fresh salmon- (I used frozen that I roasted in a 375 degree oven until cooked)
4 Tablespoons butter
1/4 cup minced green onions
1 clove garlic, minced- (I used 4 cloves)
1/4 cup all-purpose flour
2 cups milk
3 cups half and half
1/2 cup tomato puree- (I used a 14 ounce can stewed tomatoes chopped fine)
2 Tablespoons dry sherry- (I used dry white wine)
1 tsp salt
1 Tablespoon minced fresh dill
1/4 tsp ground pepper

Garnish: Fresh dill

6-8 servings
Poach Salmon. Cool, Flake and set aside. In a large saucepan, melt butter, stir in green onions and garlic, and saute until onions are transparent. Blend in flour. Cook, stirring constantly, for 5 miutes. Slowly whisk in milk and half and half, stirring until thickened. Add flaked salmon, tomato puree, sherry, salt, dill weed and pepper. Simmer covered for 15 minutes. To serve, garnish with fresh dill.

"Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name. For the Lord is good and his love endures forever, his faithfulness continues through the generations"
Psalm 100:4-4

Baking: SNAP-OODLE

Here is a great little recipe that is so easy to make and quick. I made it this morning for the boys. It smells great while it bakes. It is kind of like a giant cinnamon sugar biscuit or coffee cake. We were intrigued by the name - SNAP-OODLE- the boys could not stop saying it. I could not find any other recipes for it- I found this one in the Daughters of the Nile cookbook.

SNAP-OODLE

1 egg
1/2 cup sugar
1 cup rich milk
2 cups flour
3 tsp baking powder
Dash salt

Spread in a pan 1/2 inch thick. Dot Generously with butter and spread generously with brown sugar and sprinkle with cinnamon. Bake at 375 degrees 10 to 15 minutes or until done.

Johnny Mazetti: A Casserole from a vintage cookbook

We had this homey casserole dish for dinner last night- kind of like spaghetti or Lasagna.. I found the recipe in a 1965 cookbook from Hastings Nebraska called Daughters of the Nile.

What is the Dish Johnny Marzetti, I wondered?


Wikipedia says this:


Johnny Marzetti is a baked pasta dish, or casserole, consisting of noodles, tomato sauce, ground beef, and cheese. Other ingredients and seasonings may be added to adjust the taste. The dish originated in Columbus, Ohio, at the Marzetti restaurant, and spread to other parts of the United States as variations of the recipe were published in magazines and cookbooks during the mid-20th century. The dish is still served in Ohio, especially at social gatherings and in school lunchrooms.

Johnny Marzetti also gained a great deal of popularity in the Panama Canal Zone, where it was served at social occasions and on holidays since at least the early WWII era. The Canal Zone version of the dish typically includes celery and green olives, and is almost always spelled "Johnny Mazetti" by Zonians. The importance of Johnny Mazetti to the culture of the Canal Zone was such that most Zonians are unaware of the origin of the dish and are surprised to learn that it did not originate there.


Johnny mazetti

1/2 pound chopped onion
1/2 pound chopped green peppers
1/2 clove garlic
1/2 cup diced celery
2 pounds ground beef
1 can tomatoes
1 can tomato paste
salt, pepper, and favorite herbs
1 can spaghetti sauce
1 can mushrooms
1 small jar stuffed green olives
1/4 pound grated yellow cheese
1 pkg wide noodles


Fry onions, peppers, celery and garlic in oil. Then add and fry ground beef and seasonings. Add sauces and tomatoes, mushrooms and diced olives. Simmer 15 minutes. Add cooked noodles. Mix. Put in a large flat pan and cover with grated cheese. Bake in a slow oven 30 minutes.

Coconut Chicken Chili

Coconut Chicken Chili

This is a great recipe - very Thai like dish-
Adapted from Better Homes and Gardens and Noble Pig

12 oz. skinless, boneless chicken breasts, cubed (smaller pieces are best)
1 large onion, chopped
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
1 Tablespoon olive oil
1 Tablespoon all-purpose flour
1 14 oz. can unsweetened coconut milk
1 Tablespoon peanut butter
1 15 oz. can cannellini beans, rinsed and drained
3 medium carrots, shredded with a box grater on the biggest holes
1 stalk celery, sliced
2 green onions, sliced
5 cloves garlic, minced
2 Tablespoons chopped fresh basil
Garnish with fresh basil, peanuts and sliced pickled jalapenos, optional
Serve over hot cooked jasmine rice

In a large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes or until chicken is no longer pink. (Do not over cook the chicken here, you just don't want to see pink.) Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter and 1 cup water. Bring to boiling, stirring occasionally.

Stir in beans, carrots, celery, green onion, garlic and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves.

This chili is not overly salty. When served over jasmine rice prepared with a little salt, it has the perfect seasoning.

Baking: Cheesecake Factory Key Lime Cheesecake

Cheesecake Factory Key Lime Cheesecake
Ingredients

* 1 3/4 cups graham cracker crumbs
* 5 tablespoons melted butter
* 1 cup sugar
* 1 tablespoon sugar

* 3 (8 ounce) packages softened cream cheese
* 1 teaspoon vanilla
* 1/2 cup lime juice- half as much if using Key Limes- they are very strong
* 3 eggs

Directions

1.

Preheat oven to 350°F
2.

Make crust by combining the graham crackers with the butter and 1 tbs sugar.
3.

Stir so that all is coated with butter, but keep it crumbly.
4.

Press the crumbs onto the bottom and about half way up the side of an 8 inch spring form pan. You don't want the crust to form all the way up the back of the cheesecake slices.
5.

Bake for 5 minutes and set aside until you are ready to fill.
6.

In large mixing bowl, combine sugar, vanilla, and cream cheese and blend with electric mixer until smooth.
7.

Add lime juice and eggs and continue to beat until smooth and creamy.
8.

Pour the filling into the pan and bake for 60-70 minutes. If you notice top of cake turning light brown, cheesecake is done. Remove from oven and cool.
9.

When cheesecake has cooled to room temperature, put it into the refidgerator. Once cheesecake has chilled (approx 45 minutes later), remove the pan sides and cut cake.
10.

Serve with whipped cream if desired.
11.

Enjoy!