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FareShare Gazette Recipes -- April 2002 - S's

 

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Recipes Included On This Page

Salmon Cakes the Right Way
Seven-Up Lemon Cheesecake with Strawberry Glaze

Spicy Shrimp Gumbo

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                       * 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
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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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