Crunchy Lemon-Dill Salmon --
.INGREDIENTS
1 1/3 cups FRENCH'S® Original French Fried Onions
1/2 teaspoon dill weed
1/2 teaspoon lemon pepper
6 (4 ounce) fillets salmon
2 tablespoons FRENCH'S® Spicy Brown Mustard
..DIRECTIONS
1.Mix French Fried Onions, dill and lemon pepper in plastic bag. Crush with hands or rolling pin.
2.Brush salmon with mustard. Coat top of salmon pieces with seasoned onion crumbs; press firmly to adhere.
3.Bake salmon on a foil-lined baking sheet at 350 degrees F for 20 minutes or until opaque in center.
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Mango Salsa Salmon --
.INGREDIENTS
4 (6 ounce) salmon steaks
3 tablespoons olive oil
1 large red onion, diced
2 cloves garlic, peeled and minced
2 tomatoes, diced
1 sprig fresh cilantro, chopped
2 mangos - peeled, seeded, and diced
..DIRECTIONS
1.Preheat the oven broiler. Line a broiler pan with foil.
2.Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
3.Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.
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Old Bay® Shrimp Fest --
.INGREDIENTS
1/2 cup Old Bay® Seasoning
2 tablespoons salt
4 quarts water
1 (12 fluid ounce) can beer (optional)
8 red potatoes, quartered
2 large sweet onions, cut in wedges
2 pounds lean smoked sausage, cut in 2-inch lengths
8 ears fresh corn, broken in half
4 pounds large shrimp in shells
..DIRECTIONS
1.In an 8-quart pot, bring Old Bay, salt, water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes.
2.Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add shrimp in shells, cook for 4 minutes.
3.Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on a paper-covered picnic table. Sprinkle with additional Old Bay if desired.
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Shrimp and Asparagus --
.INGREDIENTS
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
..DIRECTIONS
1.In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
2.Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3.In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4.Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5.Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
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Annie's Fruit Salsa and Cinnamon Chips -- You can also fry the chips.
.INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
..DIRECTIONS
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture
