Finally, Some Recipes

I have been saying for quite some time that I am going to post some recipes that I have tried recently but then I never seem to get around to it.  I do like getting recipes from others so here is my contribution...at last =)!

This one is a favorite of ours for the grill:
SALMON PATTIES WITH SOUR CREAM DILL SAUCE
1 Large Egg
2 Tbs. Milk
1 can (14 3/4 oz.) red or pink salmon, drained, skin and bones removed and salmon flaked
2 medium green onions, chopped
1 cup of soft bread crumbs
1/4 tsp. salt (I don't add this)

Two things I do add that are not in the recipe:
Garlic Powder to taste
Chopped Parsley to taste

1.  Beat egg and milk in medium bowl.  Stir in remaining ingredients.  Shape mixture into patties.  The recipe says it should make 4.  I usually get 6 out of it.
2.  Grill!  (If you are making them indoors, you can cook them in a frying pan over medium heat.  Put about 1 Tbs. of vegetable oil in the frying pan first.  Cook patties in the oil, turning once until they turn a nice golden brown on the outside).

Sour Cream Dill Sauce (this is super yummy!)
1/3 cup sour cream
3 Tbs. mayonnaise
3/4 teaspoon dried dill weed

1.  Mix all ingredients together. 
2.  Refigerate until ready to use.


PASTA BEEF SOUP (I make it with ground turkey)
1 lb. ground beef (or turkey)
2 cans (14 1/2 oz. each) beef broth
1 16oz package of frozen pasta with frozen vegetables ( I have never used the frozen.  I usually partially cook my own pasta and then partially steam fresh vegetables to put in it).
1 1/2 cups of tomato juice
1 can (14 1/2 oz.) diced tomatoes, undrained
2 tsp. Italian Seasoning (I am not quite sure what "Italian Seasoning" is.  I usually make my own mix of garlic, oregano, dried basil, and parsley).
1/4 cup shredded Parmesan Cheese

1. In a large saucepan, cook the meat over medium heat, drain.
2. Add the broth, pasta and veggies, tomato juice, tomatoes and "Italian Seasoning"; bring to boil.
3. Reduce heat; cover and let simmer for about 10 minutes (or until whenever the pasta and veggies are tender if you used the frozen).
4. Sprinkle Parmesan Cheese on top to serve.

This was a favorite of mine last fall and winter!  It makes a lot!

TURKEY FLORENTINE WITH LEMON ANGEL HAIR PASTA
1 cup of seasoned bread crumbs
8 uncooked turkey breasts
2 Tbs. of vegetable oil
4 slices of Swiss Cheese, cut in half
1 package (10 oz) of frozen chopped spinach, thawed and squeezed dry
3 cups of spaghetti sauce

Place the bread crumbs in a large resealable plastic bag.  Add the turkey a peice at a time and shake to coat.  In a large skillet over medium heat, brown the turkey in oil.  Remove from the skillet.  Place half of the cheese slice and 2 Tbs. of spinach down the center of each turkey breast.  Fold turkey over filling; secure with toothpicks.  Place in a baking dish.  Top with the spaghetti sauce.  Bake, uncovered, at 400 degrees for 12-15 minutes until heated through.

Lemon Angel Hair Pasta
8 oz. of uncooked angel hair pasta
1/4 minced fresh parsley
3 tsp. grated lemon peel
2 tsp. minced garlic
6 Tbs. olive oil
3 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup Parmesan cheese

Cook pasta accoding to package directions.  Meanwhile, in a large skillet, saute the parsley, lemon peel and garlic in oil until the garlic is tender.  Drain pasta; add to the skillet.  Sprinkle with lemon juice, salt and pepper; toss to coat.  Top with Parmesan cheese.

TUNA STUFFED TOMATOES
4 Large tomatoes (When I make them I only do 2 tomatoes so they are "super stuffed")
1/2 cup mayonnaise
1/2 tsp. celery salt
1/2 tsp. dill weed
1/4 tsp. pepper
2 cans (6 oz. each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews

Cut a thing slice off the top of each tomato.  Scoop out the pulp leaving a 1/2 in. shell for each.  Invert the tomatoes onto paper towels to drain.  In a bowl, combine the mayo, celery salt, dill and pepper.  Stir in tuna, celery and cashews.  Spoon into tomato shells.

There are many, many more but this took me longer than I thought.  At least I feel like a made a contribution =).  I am always interested in recipes from others so feel free to share if you like!