Recipes Included On This Page Salmon Cakes the Right Way Seven-Up Lemon Cheesecake with Strawberry Glaze Spicy Shrimp Gumbo Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salmon Cakes the Right Way Recipe By :Chef Michael Lomonaco Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound poached salmon -- chilled boneless and skinless -- (or baked salmon) 1 sweet red pepper -- diced 1/2 small sweet onion 1 tablespoon vegetable oil 6 slices fresh white bread -- crusts removed 1 tablespoon finely chopped fresh garlic 2 jalapeno peppers -- seeded and finely chopped 1/4 cup chopped fresh cilantro leaves 1/4 cup mayonnaise 2 tablespoons Old Bay brand seasoning Salt and freshly ground black pepper -- to taste Vegetable oil for sautéing **Note: The "secret" of a perfect salmon cake is to use the finest, freshest salmon money can buy, and plenty of it! Poach or bake salmon. Remove all bones and skin. Cut into pieces. Sauté the diced sweet peppers and onions in the 1 tablespoon vegetable oil until wilted and set aside to cool. Place the bread in a food processor fitted with a metal blade, and process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the salmon cakes. Mince the salmon and mix with the sweet peppers, onions, garlic, jalapeno peppers, cilantro leaves, and mayonnaise. Add the seasoning powder, 2 tablespoons of bread crumbs, and salt and pepper. Mix well, then refrigerate 20 minutes before continuing. Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form 8 equal-sized portions of salmon. With the palm of your hand, pat each portion in to a disk-shaped cake approximately 1/4-inch thick. It is important for the salmon cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coast evenly on all sides. Refrigerate at leas t 1 hour to prevent the cakes from crumbling during cooking. Preheat the oven to 375 degrees. No more than 30 minutes before you plan to serve the salmon cakes, add enough vegetable oil to cover the bottom of an ovenproof sauté pan. Heat until just before it begins to smoke. Add the salmon cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the salmon cakes are well browned on both sides, bake them 6 minutes to ensure that they are fully cooked and hot at the center. Serve with Chili Mayonnaise or mayonnaise flavored with mustard or horseradish, and garnish with a small salad. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 3 April, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 15g Fat (89.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Seven-Up Lemon Cheesecake with Strawberry Glaze Recipe By : Patti Anderson Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CRUMB CRUST----- 2 cups graham cracker crumbs 1/2 cup butter -- melted 1/2 cup powdered sugar 1 teaspoon cinnamon -----7-UP FILLING----- 1 package unflavored gelatin 6 tablespoons sugar 1 1/2 cups 7-up -- divided 2 eggs -- beaten 1 small lemon pudding & pie filling -- not instant 3/4 cup water -----STRAWBERRY GLAZE----- 1/2 cup strawberry jelly -- melted Unsweetened frozen strawberries -- thawed Fresh strawberries -- OR 1 whole strawberries CRUST : Combine well the graham cracker crumbs, powdered sugar, cinnamon and melted butter. Press onto bottom and partway up sides of buttered 9-inch springform pan; chill. FILLING : Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1 1/4 cups 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping. TOPPING : Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them. Contributed to the FareShare Gazette by Cora; 14 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 12g Fat (35.5% calories from fat); 3g Protein; 45g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Spicy Shrimp Gumbo Recipe By :In the Kitchen with Bob Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon corn oil 1 tablespoon flour 2 slices bacon -- chopped 14 1/2 ounces stewed tomatoes -- (1 can) 8 ounces clam juice -- (1 bottle) 1 cup chicken stock 1 1/2 cups sliced fresh okra 1 teaspoon thyme 12 ounces medium shrimp -- peeled and deveined 1/2 teaspoon hot sauce [such as Jamaican Jerk Sauce] In a large, heavy pot, over medium heat, combine the oil and flour until it forms a "roux", or paste. Add the bacon. Stir until the roux turns a dark brown. Add the tomatoes, clam juice, chicken stock, okra, and thyme. Break up the tomatoes. Reduce the heat, cover and simmer until okra is tender (about 20 minutes). Uncover and add the shrimp and hot sauce, simmering until the shrimp is coral pink (about 5 minutes). Serve over cooked rice in a bowl and accompany with hush puppies. (See recipe elsewhere on this site.) Makes 6 servings. Contributed to the FareShare Gazette by Robin; 6 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 4g Fat (29.6% calories from fat); 13g Protein; 11g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 655mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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