Tuesday, March 30, 2010


If you've got salmon and crackers in your pantry, whip up a batch of these zesty, crunchy-crusted salmon cakes. The lemon and dill work to counteract the "fishy taste" that kids sometime complain about, so the nutritious cakes end up flavorful but mild.
Total time: 20 minutesYield: Serves 4
16 ounces canned salmon, drained, skinned, and boned1 cup cracker meal (about 1/2 sleeve Saltines, crushed fine)1/2 cup Hellman's or Best Foods mayonnaise (not low-fat)1 teaspoon Old Bay seasoning1 teaspoon hot pepper sauce (optional)The finely grated zest of 1 lemon, plus 2 tablespoons of its juice1/2 teaspoon kosher salt (or half as much table salt)Freshly ground black pepper1 stalk celery, finely chopped, plus some of the leaves, also chopped2 tablespoons fresh dill, finely choppedVegetable oil for fryingTartar sauce, purchased or homemade (see recipe below)Tartar Sauce (Makes a little more than 1 cup):1 cup Hellman's or Best Foods mayonnaise (not low-fat)2 tablespoon lemon juice1 tablespoon finely chopped fill1 tablespoon prepared horseradish1 teaspoon capers1/2 teaspoon kosher salt (or half as much table salt)
1. For the tartar sacue: Whisk ingredients together in a small bowl and chill until serving.
2. Flake the salmon with a fork, then add the cracker meal to the bowl and use your hands to blend it into the fish.
3. Whisk together the mayonnaise, Old Bay, hot pepper sauce, lemon zest and juice, and salt and pepper, then stir it into the fish mixture along with the celery and dill. The mixture should just hold together: Add more cracker meal if it's too wet, or a bit more mayonnaise if it's too dry. Use a 1/3-cup measure to form 8 patties around 3 inches wide and 1 inch thick.
4. Heat 1/4 inch of oil in a large nonstick skillet over moderate heat, until a pinch of the fish mixture sizzles when dropped in the pan. Fry the cakes in a single layer until golden, around 4 minutes per side. Drain on a paper-towel-lined plate and serve with tartar sauce.

New Recipes

Angel Hair Cannellini

Hands-On Time: 5 minutes
Ready In: 10 minutes
Yield: Serves 4 (for a light lunch)
Cost per serving: 75 cents
8 ounces angel hair pasta
1 large lemon, zested and juiced (2 teaspoons zest and 1/4 cup juice)
1 teaspoon garlic pepper
2 Tablespoons capers - rinsed well
1 (15 ounce) can cannellini beans, rinsed and drained
3 Tablespoons unsalted butter
Salt to taste
1. Cook pasta in several quarts of boiling water until al dente. Angel hair only takes 4-5 minutes to cook. Drain, set aside and keep warm.
2. Heat butter in a small saucepan over medium heat. Add lemon juice, zest and garlic pepper. Stir and cook until bubbling.
3. Stir in beans and capers and heat through briefly. Salt as desired. Toss with pasta and serve.
See more recipes from Anne Coleman (aka Short Order Mom).

Hawaiian Chicken
4-6 frozen skinless split chicken breasts, 20 oz can pineapple chunks, reserve juice, (1/3 cup brown sugar, 2 T Lemon juice, 1/4t ground ginger, 1/4c cornstarch) serve with rice (white or brown)

Place chicken breasts in crock pot. Sprinkle w/ salt, then arrange pineapple over chicken. Wisk pineapple juice, brown sugar, lemon juice, ginger and cornstarch. Pour over chicken. Cover, cook on low for 4-5 hours or high 2 1/2 -3 hours. Spoon chicken and sauce over white rice.

Serve also with steamed broccoli and flavor w/butter and salt. Crescent rolls.

Monday, March 22, 2010

From Joy :)

Quick Quiche
1 9 inch deep dish pie shell,
unbaked1/4 pound deli sliced ham (or cooked bacon)
1 small can mushrooms, drained (optional)
4 eggs1 cup milk
1 cup shredded cheese (cheddar, mozzarella, or swiss)
1-2 tablespoons floursalt and pepper

Heat oven to 350 degrees. Combine beaten eggs, milk, ham, mushrooms, and salt and pepper to taste. toss cheese in flour. Add cheese to egg mixture and combine. Pour into pie shell. Place on a cookie sheet lined with foil and bake 50-60 minutes. Let stand 5-10 minutes before serving.

Easy Meatloaf
1 lb. lean ground beef
1/4 cup finely chopped onion
1/4 tsp. pepper
1/4 tsp. salt
1 egg
1/2 cup uncooked quick or old fashioned oats
1/2 cup ketchup
additional ketchup for topping
Heat oven to 350 degrees. Combine all ingredients mixing lightly but thoroughly. Shape into a loaf. Place in baking dish lined with foil. Top with additional ketchup. Bake for about 1 hour or until no longer pink inside. Let stand 5 minutes before serving.

Cheeseburger Pie from Parents Magazine

Hands-On Time: 15 minutesReady In: 30 minutesMakes: 6 servingsCost Per Serving: $1.10 Ingredients
1 can crescent rolls
1 pound ground beef
1/4 cup finely chopped onion OR 1 teaspoon onion powder
1/3 cup chopped dill pickle slices
2 Tablespoons ketchup
1 teaspoon prepared mustard
2 Tablespoons flour
2 Tablespoons dill pickle juice
2 Tablespoons milk
2 cups shredded American cheese, divided

Preheat oven to 375°.
Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.
Cook ground beef in a skillet until browned. Drain well.
Stir in onion, chopped pickle, ketchup and mustard.
Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
Remove from heat and add 1 cup of shredded cheese.
Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.
Garnish with extra ketchup, mustard and pickle slices.