Recipes

Bobby and I enjoy having our family and friends over for dinner. One of our favorite things to serve them is grilled salmon, especially when it has been marinated in our favorite soy marinade. I found this recipe in my (now vintage!) Pillsbury Cookbook.  Give it a try with beef or chicken, too!

Soy Marinade

Bobby's true and faithful grill

Bobby’s faithful grill

Mix the following in a gallon size storage bag:

  • 1/2 teaspoon ginger
  • 1 chopped green onion
  • 1 minced garlic clove
  • 3 tablespoons of sugar

Next, add the following , close the bag  and mix well:

  • 3/4 cup of vegetable oil
  • 1/4 cup soy sauce
  • 2 tablespoons of lemon juice

 

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Salmon in Marinade

Add your salmon, chicken or beef and refrigerate for at least 2 hours. For the salmon I always use fresh salmon with the skin on. Be sure to ask for the portion cut from the head end of the fish.  Bobby, my expert grill master, cooks it skin side down for 6-8 minutes, rotates it 90 degrees and grills it for another 6-8 minutes.

 

Carefully wedge your spatula between the salmon and it’s skin lifting the salmon and placing it on the serving plate. Once the grill has cooled you can always come back and easily remove the skin. Bon appetite!

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Grilled Salmon Dinner

NOTE:This marinade works well for 1 pound of meat or fish.

 

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Company Pot Roast

This is my favorite meal to prepare on a busy day here around the farm. Like the Soy Marinade below, it comes from my (now vintage) Pillsbury Cookbook. It’s easy to prepare and always a hit when I serve it for my family or guests.

  • 1 tablespoon oil
  • 2 1/2 – 3 lb. pot roast
  • 1 medium onion, sliced
  • 2 tablespoons sugar
  • 1 cube of beef bouillon
  • 1 stick cinnamon
  • 1 1/2 cups water
  • 1/3 cup dry sherry
  • 1/4 cup soy sauce
  • 1 small bag of peeled petite carrots
  • 4 potatoes, peeled and quartered

Place the first three ingredients in a deep roasting pan and cook until the pot roast is browned on all sides. Add the remaining ingredients except the carrots and potatoes. Cover and simmer for 2-3 hours. (I usually turn the roast every hour.) Cook until the roast is tender.

When the roast is tender, add the carrots and potatoes. Set the roast on top of them to keep it warm. Simmer for 30 minutes. Occasionally return to spoon the juices on top of the vegetables and roast.

For gravy: Remove the cinnamon stick and place the meat and vegetables in their serving dishes. Mix 1-2 tablespoons of flour or cornstarch with 1/4 cup of cold water. Once mixed, slowly whisk into the meat juices. Season to taste with salt and pepper. Cook until the mixture thickens. Besides tasting delicious, while the roast is cooking your kitchen will smell great!

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I recently fixed a gluten free version of the Company Pot Roast at the Ozark Writer’s Retreat that tasted delicious! All I had to do was substitute one can of gluten free beef broth for the beef bullion cube and used the cornstarch instead of the flour in the gravy. Thank you Colleen, Linda, Susan, Janet, Carol and Lisa for being my taste testers!

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Below is one of my favorite things to fix for a women’s brunch or luncheon. It’s easy, quick and always a hit.  Just last night I even made it for a side dish for our evening dinner here at home. Thank you, Sherry Bollinger for sharing this recipe with me!

Quiche Lorraine

  • 1  9-inch unbaked deep-dish pie shell
  • 6 slices of bacon
  • 1/2 cup chopped onion
  • 1 1/2 cups shredded Swiss cheese
  • 1  12-oz can evaporated milk
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg

Preheat your oven to 350 degrees.

Cook bacon in a large skillet over medium heat. When the bacon starts to turn brown, add your chopped onion. Cook until the bacon is crisp. Drain and set aside.

Sprinkle the cheese into the bottom of your pie shell. Next, top the cheese with your bacon mixture.

Combine the evaporated milk, eggs, salt, pepper and nutmeg in a small bowl and blend well. Pour this mixture into the pie shell.

Bake for 35 – 45 minutes or until a knife inserted halfway between the center and edge of the quiche comes out clean. When finished, cool for 5 minutes on a wire rack before you cut and serve.

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Christmas brunch for my Bible study friends. It was a special treat this year to have my mom in our group!