Sweet and Tangy Glazed Salmon

This is a great glaze for grilled salmon. Very easy, and everyone loves it.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Makes: 4 servings

Ingredients
6 tablespoons butter
1 1/2 cups brown sugar
4 1/2 tablespoons lemon juice
2 1/4 teaspoons dried dill weed
3/4 teaspoon ground cayenne pepper
1 pound salmon fillets, with skin
lemon pepper to taste

Directions
1. Preheat an outdoor grill for high heat.

2. Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.

3. Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.

Recipes

Dill dip

1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
2 tablespoons finely chopped green onion (1)
2 tablespoons snipped fresh dill or 2 teaspoons dried dill
1/2 teaspoon seasoned salt or salt
milk (optional)
assorted vegetable dippers, crackers, or chips

1. In a medium mixing bowl beat cream cheese, sour cream, green
onion, dill, and seasoned salt with an electric mixer on low speed
until fluffy. Cover and chill for 1 to 24 hours. If the dip thickens
after chilling, stir in 1 to 2 tablespoons milk. Serve with vegetable
dippers, crackers, or chips.

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Chicken Burgers With Onion-Dill Sauce

Serves/Makes: 4

3/4 lb. Ground skinless Chicken
Breast
1/4 cup Unseasoned Bread Crumbs
2 Tbs. chopped fresh dill or
1 1/2 tsp. dried dill
1/2 tsp. fresh thyme or 1/4 tsp.
dried
4 light buns

Mix ground chicken, bread crumbs, dill,
thyme well and make into patties.
Grease and preheat George Foreman Grill.
Grill patties until desired doneness.
(about 5 or 6 minutes).

Onion-Dill Sauce

2 Tbs. mayonaise
2 Tbs. plain yogurt
1 Tbs. finely chopped onion
1 Tbs. finely chopped dill
pickle
1 Tbs. fresh dill or 1 1/2
tsp. dried dill

Mix all ingredients, cover and
refrigerate until ready to serve.

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Matterhorn Meatloaf

Ingredients

1-1/2 lb. ground beef
1-1/2 cups each fresh breadcrumbs; shredded aged Swiss cheese, divided
1 cup milk
1/2 cup each chopped onion, raisins
1 egg
1 tsp. salt
1/4 tsp. pepper
Directions
Heat oven to 350º F. Combine all ingredients except 1/2 cup
cheese; mix lightly. Place mixture in 9×5″ loaf pan. Bake at 350º F.
1 hour 30 minutes. Sprinkle with remaining cheese; return to oven
until cheese melts.
Makes 6-8 servings.

Meat Loaf

2 lb. lean ground beef
2 tsp. salt
14 tsp. ground black pepper
2 cups bread crumbs
2 eggs, beaten
1 green bell pepper, chopped
1 cup evaporated milk
Ketchup or Chili Sauce, for topping

Mix meat with seasonings, crumbs, eggs, chopped vegetables and enough evaporated milk to make
a moist mixture.

Pack meat loaf mixture into a loaf pan.

Bake in a preheated 350º F., oven for 60 minutes or until brown.

Note: If ketchup or chili sauce topping is desired, coat top about halfway through baking period.

Makes 6 to 8 servings.

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Easter Recipes

Spring Salad with Strawberry Vinaigrette

3 tablespoons sugar
3 tablespoons white wine vinegar
2 tablespoons chopped red onion
1/2 teaspoon dry mustard
3/4 teaspoon salt
1/3 cup olive oil
3/4 cup sliced strawberries
1 pound green or red leaf lettuce, rinsed and drained
1 cup sliced strawberries
1/4 cup thinly sliced red onion
In work bowl of food processor with knife blade, process sugar, vinegar, 2
tablespoons onion, dry mustard and salt. With machine running, slowly pour
in oil through feed tube, processing until thick. Add the 3/4 cup
strawberries; process until smooth. Chill several hours or overnight. In
large salad bowl, combine remaining ingredients; toss with dressing. Serve
immediately.
Makes 4 servings

GREAT PASTA SALAD

8 oz tube pasta, I prefer rigatoni
1 tbs olive oil
2 med cucumbers quartered and sliced
1 med onion quartered and sliced
1 c sugar
3/4 c water
3/4 c white vinegar
1 tbs mustard
1 tbs dried parsley or more
1 tsp salt
1 tsp garlic salt
1 tbs pepper

Cook past according to package directions, drain and rinse in cold water.
place in a large bowl. Stir in oil, cucumbers, and onion. Combine
remaining ingredients, blend well, pour over salad and toss. Refrigerate
3-4 hours, toss occasionally and serve.
*I like to do the pasta the night before and mix with the sauce then put in
the vegetables the next day.

Ranch Cheese Ball

16 ounces Cream Cheese — softened
1 package Ranch salad dressing mix
1 cup shredded cheddar cheese Bacon Bits Recipe

Combine salad dressing and cream cheese.
Form into a ball.
Roll in bacon bits.
Refrigerate until 10 minutes before serving.
Serve with crackers.

Creamed Peas And New Potatoes

1 pound new potatoes about the size of a walnut
1 cup boiling water
1 tsp. finely dliced green onion
2 Tbsp. butter
2 cans (10 oz.) or 1 1/2 cups shelled green peas
1/2 cup evaporated milk
1 1/4 tsp. salt

Scrape potatoes. put potatoes, shelled peas and onion in a sauce pan. Add
the boiling water and salt. Cover and cook for 15 to 20 minuts or until the
vegetables are tender. Add the milk and butter. Simmer very slowly until
liquid is somewhat thickened. Makes 4 servings.

Creme Brulee Cheesecake

48 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 tablespoons low fat sour cream
6 eggs
3/4 cup heavy cream
3 cups vanilla wafer crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)

Preheat oven to 325 degrees F.

In a bowl place the cream cheese, 1/2 cups of sugar and sour cream and beat on medium speed until mixture is
smooth.

Add the eggs, heavy cream and orange peel.

Beat until all the mixture is smooth.

In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar.

With fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture.

Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan.

Bake for 40 minutes or until set.

Remove very carefully the springform pan from water and let cool for 30 minutes at room temperature.

Refrigerate for 4 hours or until serving time.

Slowly unmold the cake from the pan, sprinkle with the remaining sugar and broil under broiler until sugar melts and browns (be careful not to burn the sugar).

To serve, place cheesecake on a serving platter and surround with fresh strawberries, raspberries and blueberries.

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