Fabulous Recipes

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GOLDEN CROWN

This is a very easy, but quite tasty
appetizer or snack.
1 8 oz. package baby gouda cheese
(at room temperature)
1 package Pillsbury crescent rolls
Dijon or sweet honey mustard

Peel wax from cheese. Unroll crescent rolls and press seams together to form a rectangle. Spread dough with mustard. Place cheese in center of dough. Draw up corners and press together to form a fairly attractive package, making sure seams are sealed. Place on baking sheet and bake for 12 - 15 minutes at 425’ F. or until pastry is puffy and golden. Serve on a tray with small knives for cutting individual wedges. Garnish with a selection of about three of the following: apple wedges, pear wedges, melon cubes or celery pieces.

A great spring salad. Sounds strange but always gets compliments!
Place approx. 10 oz. fresh cleaned spinach in a salad bowl. Arrange 1 lb. fresh
strawberries (hulled and sliced into halves or quarters) atop spinach and chill well.
Lemon Dressing:
Place 1/4 cup sugar in a medium mixing bowl. Add the juice of 1 large lemon
(3 scant tbs.) and whisk until almost all of the sugar is dissolved. Add 1 egg yolk and whisk until sugar is completely dissolved. Add 6 tbs. vegetable oil, 1 tbs. at a time, whisking constantly until the dressing is thick and creamy. Cover & refrigerate.To serve, re-whisk dressing if necessary. Pour over salad and toss gently.

4-6 chicken breasts, de-boned (remove
skin on chicken if desired)
1 egg, beaten
1 cup flour
1 cup butter
Sauce:
3 tbs. soy sauce
1 tsp. seasonings (Hy’s)
3 tbs. water
1/2 tsp. salt
3/4 c. white sugar
1/2 c. vinegar
Sprinkle with sesame seeds

Dip chicken in egg, then flour. Fry in butter until brown. Place in a shallow roasting
pan and pour sauce over chicken. Bake at 350 degrees F. for approx. 30 minutes.
YIELD: four to six servings.

This was a secret recipe from an Indian scout in the Rockies. His fishing trips were
made memorable by this dish alone.

8 - 10 lb. salmon 3 1/2-4 1/2 kg
1/2 cup vegetable oil 125 ml
2 Tbs. soy sauce 30 ml
1 Tbs. salt 15 ml
2 cloves garlic 2
1 Tbs. freshly ground pepper 15 ml
1 Tbs. sugar 15 ml
1/2 cup rye whisky 125 ml
1 Tbs. molasses 15 ml

Combine above ingredients except salmon for marinade. (It looks and smells like tar!)
Split backbone of salmon, place flesh side down in marinade and refrigerate for 2-6 hours.
On a covered barbecue, place salmon skin side down and cook till skin separates. Or wrap in heavy foil and place over coals for in 350 ‘F. oven for about 45 minutes to 1 hour. When done lift the backbone right out and enjoy the most heavenly salmon you’ve ever tasted.

Crust:
1/3 cup butter, melted
25 - 30 chocolate wafers, crushed
Filling:
2 cups softened cream cheese
1 cup granulated sugar
4 eggs, separated
2 tsp. vanilla
12 oz (350 g) semi-sweet chocolate chips, melted
1 cup whipping cream

Preheat oven to 325 degrees F. To make crust, add melted butter to crushed wafers
(about 1 2/3 cups) and press over bottom of a 10-inch springform pan. Bake 10 minutes.

To make filling, beat cream cheese (about 12 oz/375 g - I use 2 packages) and 1/2 cup
sugar until very creamy. Add egg yolks, vanilla and melted chocolate, beat until very creamy. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar.
Beat until egg whites from stiff peaks. Stir a third of the egg whites into the chocolate mixture. Gently fold in remaining egg whites. Spoon filling into springform pan. Refrigerate overnight or freeze until firm. Just before serving, whip cream, sweeten it if desired and spread over the cake. Decorate with shaved chocolate. Makes 16 servings.

Here’s a great way to use up all the zucchini the neighbors are giving away. This recipe freezes well.
Zucchini Cheese Pie

    ½ cup cheddar cheese, grated
3 cups shredded zucchini
   1 cup biscuit mix
   ½ cup oil
    1 tbsp. chopped parsley
    4 eggs
    salt & pepper to taste

Mix cheese, zucchini, biscuit mix, oil and parsley together. In a bowl beat eggs, salt and pepper, and mix with other ingredients. Pour into 9” pie plate and bake at 375 deg. F for 40 minutes. Cut into wedges and serve with a salad. Serves 6 to 8.