Recipe(tried): Bourbon-Basted Salmon, Grilled Peppers and Veggies, Creamed Corn, Wild Rice Salad, Sourdough Bread, Fruit Pizza with Lemon Sauce, White Cake with Buttercream Icing

Bourbon-Basted Salmon
Grilled Peppers and Veggies
Fresh Creamed Corn
Wild Rice Salad
Sourdough Bread
Fresh Fruit Pizza with Lemon Sauce
Box Mix White Cake with Buttercream Icing

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BOURBON-BASTED SALMON

1/2 cup bourbon
1/2 cup virgin olive oil
3 tbsp. soy sauce
3 (1-inch thick) salmon fillets or steaks (each about 8 oz.), floured

Preheat oven to 450 degrees.

For basting mixture, in small bowl, combine bourbon, olive oil and soy sauce and whisk until blended.

Wipe salmon with damp paper towels.

Line baking pan with aluminum foil and place salmon skin side down.

Brush salmon with basting mixture and bake, uncovered, basting 2 or 3 times, until fish flakes easily when tested with tip of small knife, 15 to 20 minutes.

In small saucepan, bring remaining basting mixture to a boil over medium high heat. Reduce heat and simmer 3 to 4 minutes.

With spatula transfer salmon fillets to dinner plates and serve basting mixture on the side.

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GRILLED PEPPERS AND VEGGIES

DRESSING:
3/4 cup olive oil
1/4 cup red wine vinegar
1 tbsp minced garlic
1 tbsp finely chopped rosemary
1 tbsp finely chopped basil
1 tsp fresh thyme leaves
1 tsp salt
1/2 tsp pepper
VEGETABLES:
1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
3 medium zucchini (we used yellow squash from the garden)
2 large onions
1 medium eggplant

Mix first 8 ingredients in a large bowl.

Cut bell peppers in half and then into large chunks, discarding seeds and membranes. Cut zucchini in half crosswise then lengthwise to get 4 pieces from each. Cut onions into 1/3 inch slices. Cut eggplant into 1/4 inch slices. Put vegetables in marinade and toss to coat. Let marinate for 2 hours at room temperature.

Remove from marinade, reserving marinade.

Grill over direct heat occasionally brushing with remaining marinade until tender and charred. Serve warm or chill for 24 hours and serve cold. (We are having them warm!)

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FRESH CREAMED CORN

8 ears fresh sweet corn, husked and silked
1/3 cup half and half
3 tbsp butter
salt and pepper to taste

Cut corn off ears and scrape ears with knife to get all the cream out.

Mix remaining ingredients with it and add water if mixture is too dry. Cook over medium heat 30 minutes stirring occasionally.

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WILD RICE SALAD

SALAD:
1 Box Zataran's Wild Rice, cooked and cooled
1 can water chestnuts, drained and chopped
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup frozen English peas, (do not use canned)
1/4 cup diced onion
1/4 cup minced fresh parsley
1/2 cup chopped pecans
DRESSING:
1/3 cup cranberry juice
1/3 cup vinegar
1 tsp olive oil
3/4 tsp dried basil
3/4 tsp sugar
3/4 tsp salt
1/4 tsp pepper

In a large bowl combine first salad ingredients.

In a small bowl combine remaining ingredients and mix well. Pour into rice mixture and toss to coat.

Chill overnight. Keep in the fridge for up to 1 week.

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SOURDOUGH BREAD

STARTER:
1/2 cup sugar, 2 tsp. instant flake potatoes, 2 cups warm water, 1 pkg. dry yeast. Mix well and let stay on cabinet for one week. Remove 1 cup to make bread.

STEP 1: (MORNING)
Sour dough starter must be fed every 3 to 5 days as follows: Remove from refrigerator and add 3/4 cup sugar, 3 tsp. instant potatoes, 1 cup warm water. Mix well and let stand out of refrigerator all day. Remove 1 cup to use in making bread and return rest to refrigerator as starter.

STEP 2: (EVENING)
Place 1 cup of starter in large bowl, add 1/4 cup plus 1 tsp. sugar, 1/2 cup corn oil, 1 tsp. salt, 1 1/2 cups warm water, and 6 cups flour. Make into stiff ball. Roll in corn oil and put into large greased dish pan. Cover lightly with saran wrap. Leave on counter overnight to rise.

STEP 3: (NEXT MORNING)
Punch down with fist. Divide into 3 parts. Knead each part on floured surface and put into 3 greased loaf pans, brush with corn oil. Cover lightly with saran wrap. Let stand and rise 6 to 12 hours.

STEP 4: (EVENING)
Bake on bottom rack at 350 degrees for 45 minutes or until brown. Cool; remove from pans after about 30 minutes. Brush with butter when removed from oven.

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FRESH FRUIT PIZZA WITH LEMON SAUCE

1 (18) oz pkg refrigerated sugar cookie dough
2 Tbsp seedless raspberry or strawberry jam
2/3 cup lemon sauce (recipe follows)
2 cups each raspberries, blackberries, sliced strawberries (I substituted blueberries for the blackberries since I don't eat blackberries.)

Press cookie dough into pizza pan, (I used a large cookie sheet and shaped it into a circle.) bake according to package directions and cool.

Meanwhile make lemon sauce.

Once cookie is cool, top with jam, then lemon sauce, then scatter fresh berries over lemon sauce. Serve immediately or refrigerate any leftovers.

LEMON SAUCE:
3/4 cup sugar
1 tbsp grated lemon zest
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
3 tbsp unsalted butter

Combine first three ingredients in saucepan over medium heat. Stir with a wire whisk cooking until sugar dissolves and mixture is light in color (about 3 minutes.)

Stir in lemon juice and butter cook 4 minutes or until mixture thinly coats back of spoon, stirring constantly with whisk. Cool covered in fridge, mixture will thicken as it cools.

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BOX MIX WHITE CAKE WITH
BUTTERCREAM ICING FOR DESSERT

BUTTERCREAM ICING

1 cup solid vegetable shortening
1 teaspoon clear vanilla extract
1 teaspoon clear butter flavored extract
1 t clear almond extract
1 pound sifted powdered sugar
2to 6 tablespoons water

Cream shortening with electric mixer. Add flavorings. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add 2 Tbsp water (adding more if too stiff) and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.