Recipes - Dinner #1

Honey Salmon

1-1/4 lb. salmon fillet with skin on
2/3 C honey
2 T lemon juice
2 T hot water
1-1/2 t. grated fresh ginger or 1 t. dried ginger
1 garlic clove crushed (or equivilent)

Mix all above (except salmon) together and pour into bottom of baking dish. Place fillet in it to marinade for 20 minutes with flesh side down, skin side up.

Turn fish over after 20 minutes, sprinkle with 1/4 t. salt. Leave fish in same marinade with skin side down. Bake 7 minutes in 350 oven. Take out of oven and preheat boiler. Broil 7 minutes. Let rest a couple of minutes before serving.

Potato Cassarole

4 lb. russet potatoes, peeled and cubed
3 lb. sweet potatoes, peeled and cubed
2 cartons spreadable chive and onion cream cheese
1 C sour cream
1/4 C colby-monterey jack cheese
1/3 C milk
1/4 C parmesan cheese (shredded)
1/2 t. salt
1/2 t. pepper
Topping:
1 C shredded Colby-Monterey Jack cheese
1/2 C chopped green onions
1/4 C shredded Parmesan cheese

Cook russet potatoes and sweet potatoes (in separate pots) by boiling on stove until tender. Drain sweet potatoes and mash with half of cream cheese and sour cream and all of the Colby cheese. Drain russet potatoes and mash with the remaining cream cheese and sour cream. Add the milk, Parmesan, salt and pepper.

Spread 2-2/3 cups russet potato mixture into each of 2 greased 11x7x2 pans. Layer with 4 cups of sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.

Bake uncovered at 350 for 15 minutes or until heated through. Combine topping ingredients. bake 2-3 minutes longer or until cheese is melted.

Yield: 2 casseroles (10 servings each)

Asparagus

1 bunch washed of asparagus with ends trimmed

Combine:
1 T olive oil
1 T balsamic vinegar
1 t. minced garlic
1 t. kosher salt

Drizzle over asparagus laid out flat or baking sheet with sides. Bake at 450 for 10 minutes, roll to coat other side 1/2 way through baking time.

Strawberry Whipped Sensation

4 C fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 C lemon juice
1 tub whipped topping, thawed, divided
8 oreo cookies, finely chopped
1 T butter

Line 8x4 inch loaf pan with foil or plastic wrap. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice, and 2 cups of whipped topping. Pour into pan.

Top with combined chopped cookies and butter. Press into mixure. Cover

Freeze at least 6 hours. To serve, invert onto plate. Remove foil. frost with remaining whipped topping and strawberries.

Servings: 12

More to come...