What's cooking Suzanne?

By Staff
We are starting out this week with some seafood recipes . We are adding some other dishes to help you make a good meal. These seafoods are easy to acquire , and tasty to eat.
Enjoy the flavors in the Bean Combo and Corn Casserole. Taste the sweetness that stays with you in the Simply Fruit Salad and the Pineapple Lemon Pie. If they don't like the pie, give them Aunt Ann's Wacky Cake.
Fish Puffs
1 lb. fish fillets
Salt and pepper
1 egg white
1/4 c. mayonnaise
1 t. minced onion
1/2 t. Worcestershire sauce
Dash of hot sauce
Sperate fillets. Arrange skin-side down in a buttered 8 inch square dish. Season with salt an pepper. Beat egg white until stiff but no dry. Fold in other ingredients. Spread mixture on fillets. Bake at 425 for 18 to 20 minutes or until fish flakes easily and sauce is golden brown.
Quick and Easy Salmon Patties
1-15 oz. can can pink salmon
1 egg
1/3 c. minced onion
1/2 c. flour
1 and 1/2 t. baking powder
1 and 1/2 c. Crisco
Drain salmon. In a medium bowl, mix salmon, egg, an onion until sticky. Stir in flour and add baking powder to salmon mixture. Form into small patties and fry until golden brown(about 5 minutes)in hot Crisco.
Tuna Log
1-8oz. pkg. cream cheese, softened
1 oz. blue cheese
1 T. mayonnaise
2 T. celery, finely chopped
1 T. onion finely chopped
8 to 10 drops Tobacco sauce
1-7oz. can tuna
Pecans, finely chopped
Mix the above and shape in logs then roll in finely chopped pecans. May be frozen up to two weeks. Serve with crackers.
Bean Casserole
4 strips bacon
1 lg. can cut green beans
1 No. 2 can kidney beans
2 or 3 T. margarine
Fry bacon until crisp. Remove bacon and crumble. Drain green beans and add to hot grease. Add kidney beans and margarine. When heated thoroughly serve with crumbled bacon over top.
Corn Casserole
2 c. cream-style corn
1/4 c. evaporated milk
1 egg
1 small can mushrooms
1 T. chopped onion
1/2 c. chopped celery
1/4 c. bell pepper chopped (optional)
1/2 t. salt
Pinch of black pepper
Mix all together and bake at 325 until bown. About 30 minutes.
Simple Fruit Salad
2 or 3 oranges
2 or 3 bananas
2 or 3 apples
1/4 c. sugar
1/2 to 2/3 c. mayonnaise
Cut up all fruit and mix together. Put in refrigerator for 1/2 hour before serving.
Pineapple Lemon Pie
1 can Eagle Bran
5 T. lemon juice
20 oz. can crushed pineapple, drained
12 oz. Cool Whip
1/2 c. pecans
2 Graham Cracker Pie Crusts
Mix all ingredients and put in graham cracker pie shells. Keep refrigerated.
Wacky cake
1 and 1/2 c flour
1/2 t. salt
3 T. cocoa
1 t. soda
1 c. sugar
2 t. vinegar
1 t. vanilla
5 T. oil
1 c. water
Sift dry ingredients together right in a 9×13 inch cake pan. Make 3 holes in the dry ingredients. Put the vinegar in the first hole. Put vanilla in the second hole. Put oil in the third hole. Pour the cup of water over the whole thing and mix well. Bake for 25 to 30 minutes at 350 degrees.
Chicken Noodle Soup
For the soup:
Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped
1 medium onion, chopped
2 ribs celery, sliced
1 bay leaf
4 fresh thyme sprigs
3 quarts low-sodium chicken broth
5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
4 black peppercorns
Kosher salt
Grated Parmigiana-Reggiano, for garnish
For the meatballs:
1 medium onion, diced
Olive oil
6 links organic chicken-apple sausage meat
1 egg
1 teaspoon fresh thyme leaves
1 handful fresh parsley leaves
1/4 cup grated Parmigiana-Reggiano
2 pounds frozen cheese tortellini, store bought
Kosher salt and freshly ground black pepper
For the soup:
Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat.
For the meatballs:
Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls.