Sunday, February 20, 2011
Friday, February 18, 2011
Thursday, February 17, 2011
Sunday, February 13, 2011
Friday, February 11, 2011
Wednesday, February 9, 2011
Tuesday, February 8, 2011
Sunday, February 6, 2011
Saturday, February 5, 2011
Crispy Salmon Patties
what you need
- 1 can (15-16 oz.) salmon
- 1 egg
- 1/3 cup onion, minced
- 1/2 cup flour
- 1-1/2 tsp. baking powder
- 1 cup oil
make it
Drain salmon, saving liquid. Place salmon in medium size mixing bowl and debone salmon. Add egg and onion to deboned salmon, blending well until mixture is sticky. Stir in flour, mixing well.
In small bowl, combine baking powder with 2 Tbsp. of the saved liquid, stirring until mixture is frothy. Pour baking powder mixture into salmon mixture, mixing well.
Form into small patties and fry in oil until golden brown (about 5 minutes).
In small bowl, combine baking powder with 2 Tbsp. of the saved liquid, stirring until mixture is frothy. Pour baking powder mixture into salmon mixture, mixing well.
Form into small patties and fry in oil until golden brown (about 5 minutes).
Notes
Serve while piping hot and pass the ketchup or Kraft Mayonnaise.
Cupcakes - Boston Cream
I found this recipe online from a lady's site:
The cupcakes may look complicated, but they’re actually quite easy, a simple box mix to make the cupcakes, a couple of ingredients whipped together, these are a great cooking project for parents and older children. The cupcakes can be cut with a simple butter knife so there’s no risk to fingers. My only tip is to cut the cupcake, place the bottom half on the tray where you’re going to want it for chilling (I can put all 24 on a large cookie sheet in rows of 4). Put your filling on the bottom, then top it, this reduces the need to move the cupcake before it’s fully set and keeps them looking fluffy and nice.
These cupcakes have been a big hit everywhere they’ve gone
http://www.kraftfoods.com/kf/recipes/boston-cream-pie-minis-105206.aspx
The cupcakes may look complicated, but they’re actually quite easy, a simple box mix to make the cupcakes, a couple of ingredients whipped together, these are a great cooking project for parents and older children. The cupcakes can be cut with a simple butter knife so there’s no risk to fingers. My only tip is to cut the cupcake, place the bottom half on the tray where you’re going to want it for chilling (I can put all 24 on a large cookie sheet in rows of 4). Put your filling on the bottom, then top it, this reduces the need to move the cupcake before it’s fully set and keeps them looking fluffy and nice.
These cupcakes have been a big hit everywhere they’ve gone
http://www.kraftfoods.com/kf/recipes/boston-cream-pie-minis-105206.aspx
Thursday, February 3, 2011
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