9-23-99 Off Topic Recipes

Kelly,WA (08:46:51) : Old Fashioned Peach Cobbler

8 cups Sliced fresh peaches
2 cups Sugar
1/4 cup Flour
1/2 tsp Cinnamon
1/2 tsp Ground nutmeg
1/3 cup Butter
Pastry for double-crust pie

Preheat oven to 475 degrees F.

Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to sit until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and add butter; stir in melted butter.

Roll out half the pastry as for a pie, but cut it into an 8-inch square. Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Spoon the remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Bake an additional 15 to 20 minutes or until browned.

There are people who do not consider the above recipe to be a bona fide cobbler. (Isn't it amazing how people manage to disagree about the most innocuous topics.) Those persons cling (no pun intended) to the "no pastry" school of peach cobblers. That recipe follows:

sara,ga (08:43:31) : FROZEN CHRISTMAS SALAD

3 oz. pkg. cream cheese
1 tbsp. mayonnaise
1/2 cup cut up red maraschino cherries
1/4 cup cut up green maraschino cherries
1/4 cup cut up orange sections (mandarin)
1 cup crushed, drained pineapple
1 cup chopped walnuts
1 cup Cool Whip

Soften cream cheese, blend with mayonnaise. Add cherries, fruits and nuts. Fold in Cool Whip. Spoon into loaf pan and freeze. To serve, unmold and slice 10 to 12 servings. I use 9 x 13 inch baking dish.

Gina,.Fla (08:43:24) : Tarragon Mustard Salmon - serves 4

2 tbsp dijon mustard
1 tbsp olive oil
1 tbsp brown sugar
3 tbsp fresh tarragon
salt and black. pepper to taste
1 salmon fillet about 1 1/2 lbs.
1 lime or lemon quartered

Combine the first 5 ingredients together and mix well. Place the fish in a glass dish and pour the marinade over and refrigerate covered with foil overnight. Can marinate for 2 days.
Preheat broiler and broil salmon about 5 minutes on each side or until cooked. Do not overcook or it will be dry. Serve with lemon or lime wedges.Kelly,WA (08:14:47) : Grilled Lemon-pepper Salmon

4 Salmon filets (steak or filets)
1/2 tsp Dried Thyme
1/2 tsp Lemon pepper
2 tbsp Prepared Garlic sauce
1 Lemon
4 tbsp Butter
1/2 cup White wine
1 tbsp Capers
1. Jar of marinated artichoke hearts, cut into bite-size slivers
4 cloves of garlic

Combine Thyme and lemon pepper. You may want to add more depending on the size of your salmon steaks. Coat them nicely and place in a dish. Slice lemon in half and reserve 1/2 for later. Squeeze juice from 1/2 lemon over salmon and add wine. Let marinade for 1/2 - 1 hour.

Prepare sauce by melting butter and sauté garlic. Once garlic is translucent, add garlic sauce, capers, chopped artichoke hearts. You may want to add a little of the artichoke marinade into the sauce or a Tablespoon of light olive oil. A splash of white wine before serving is nice as well. Allow sauce to simmer while grilling salmon.

Before placing salmon on the grill, allow wood chips to begin smoking. Grill your salmon. It is good to either use aluminum foil or a fish cooker to prevent the salmon from sticking.

Serve salmon with a few spoonfuls of the sauce poured over the fish.

Kelly,WA (08:12:31) : Teriyaki Salmon

4 salmon steaks (about 6 oz. each), skinned, or 1-1 1/2 lbs fillet, skinned
1 1/4 cups soy sauce
1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine), or sherry
6 Tbsp granulated sugar
3 garlic cloves, minced or pressed
1 Tbsp minced or grated ginger root
1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. To prepare the salmon: quickly rinse the salmon under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces.

Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let come to room temperature before cooking.

Prepare grill. Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings.

Susannahoh (02:01:49) : Orange Chicken

1 frying chicken, cut in pieces
4 tsp grated orange rind
3/4 cup orange juice
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp rosemary
3/4 cup flour
1 1/2 tsp paprika
1/2 cup oil or melted shortening
1/2 cup orange segments

Place chicken pieces in shallow dish. Combine 2 t. rind, orange juice, 1/2 t. salt, pepper and rosemary and pour over chicken. Marinate in the refrigerator 2-3 hours. Drain chicken, reserve marinade. Combine remaining rind, remaining salt, flour and paprika in a paper bag. Shake chicken pieces in flour mixture. Reserve remaining flour mixture. Heat oil or shortening in a heavy skillet, add chicken pieces and brown. Cover tightly reduce heat and cook until chicken is tender, about 30 minutes. Uncover and cook ten minutes to recrisp. Remove chicken to warm serving platter. Pour off all but 3 tablespoons drippings from skillet. Sprinkle with 3 T. reserved flour mixture and cook two to three minutes. Measure reserved marinade and make up to 1 1/2 cups by adding water. Stir into cooked flour mixture. Bring to a boil, stirring. Arrange orange segments over chicken and pour sauce over all.