April 24 , 2008

Recipes

Salmon Patties
Mandy Richardson, Alabama

1 can salmon
1 egg
1/2 cup corn meal
1/3 cup flour
1/8 teaspoon Greek seasoning
Mix well; shape into small cakes and fry in cast iron skillet. Makes about 15.

Rich Dream
Mandy Richardson, Alabama

Ritz crackers
1 1/2 cups pecans, chopped
1 1/2 cups dates, chopped
1 can condensed sweet milk
Mix all this and put in refrigerator over night. Take out and put 1/2 teaspoon on each cracker. Bake 8 minutes at 325º. Take off cookie sheet at once; put on plate. Let cool
Icing
1/2 cup powdered sugar
8 oz. cream cheese
vanilla
Mix well and spread a little on each cracker after it has cooled.

BLT Dip
Tina Isaacs, Irvine

2 cups (16 oz.) sour cream
2 cups mayonnaise
2 lb. sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
assorted crackers or chips
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Serve with crackers or chips. Yield: 6 cups

Mushroom Steaks
Doris Dixon

1 lb. stew meat or chuck roast, cut into cubes
2 slices white bread
1 small onion
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup green pepper
Assemble food grinder with fine grinding disc. Grind meat, bread, onion and green pepper, alternating ingredients. Combine with seasonings, shape into 6 patties, using 1/3 cup for each. Melt butter on medium-high heat. Brown patties on both sides.

Spinach Roll-Ups
Doris Dixon, Irvine

Ingredients:
1/2pkg. (9 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (3 oz.) cream cheese, softened
1/4 cup grated Parmesan cheese
1 pkg. (1.4 oz.) dried vegetable soup mix
1 tube (8 oz.) refrigerated crescent roll dough
Combine spinach, cream cheese, Parmesan and soup mix in a medium bowl; mix well, let stand 15 minutes. Preheat oven to 400º. Lightly coat a baking sheet with cooking spray. Unroll dough. Press perforations to seal. Spoon and spread filling evenly over dough to within 1/2-inch of edges. Roll up dough, starting with one long side. Pinch seam to seal. Cut into 1/2-inch slices. Place on prepared baking sheet. Bake until golden, about 15 minutes. Remove from baking sheet; place on wire rack, cool slightly. Serve warm.

Diabetic Creamed Turkey
Doris Dixon, Irvine

1/4 cup shortening
1 cup flour
3 cups milk (made from non-fat dry milk)
2 cups cooked turkey
1 can peas and carrots, drained
salt and pepper
Melt shortening; stir in flour slowly, add milk, stirring constantly. Cook over low heat until thick. Stir in turkey, vegetables and salt and pepper to taste. heat thoroughly. Serve over rice.

Diet Peach Pops
Anita Holliman, Irvine

1 1/4 cup vanilla soy milk
2 cups frozen slice peaches partially thawed
3 tablespoons honey
10 (3 oz.) paper cups
foil
10 flat wooden sticks with round ends (craft sticks)
Place the soy milk, peaches and honey in a blender. Cover and blend on High one minute, or until smooth. Place the paper cups in a rectangular pan. Pour mixture into paper cups. Cover the top of each cup with foil. Insert a stick through foil into each pop. Freeze for 2 or 3 hours until firm. Makes 10 servings. you choice of any kind of fruit will do.