Golden Poppies our State Wildflower

Wednesday, November 27, 2013


 Fresh Salmon-Pecan Loaf

feeds 4
if the Pilgrims ate this then I know why they would celebrate..this is fabulous, and can be made with any cooked flaked fish

3 cups cooked( grilled or poached) flaked salmon
1 cup cracker crumbs or dry bread crumbs
1/2 cup coarse chopped pecans ( walnuts or raw almonds)
1/4 cup minced onions
1/2 tsp salt
1/2 cup minced celery
2 tsp lemon zest ( optional)
1/4 cup minced parsley
1/4 tsp ground black pepper
1 large egg beaten
2/3 cup milk                                       

2 tbsp melted butter

Preheat oven 350F

Combine all the ingredients, lightly in a large bowl mixing well but do not beat.

Shape into a loaf in a greased oven proof dish/roasting pan .

bake middle oven until lightly browned  ( approx 35 mins)

serve with baked potatoes or potato salad

Baked chicken with pecan-cereal stuffing..easy and almost carefree for those who prefer chicken to turkey

feeds 4

Preheat oven 350F
1/3 cup butter
1 cup chopped onion
1 cup diced celery

saute for 5 mins then place into large bowl and add:
5 cups cornflakes
1 cup wheat germ( optional)
1 cup chopped pecans
1 cup minced parsley
1 tsp each dried sage and thyme
1 tsp paprika
1 tsp salt
1/2 tsp ground black pepper

Mix well together, the flakes will break up as it is mixed.
Then place 4 mounds on a greased roasting pan.

Cut a 3 1/2 - 4 pound chicken into 4 pieces  2 breasts with ribs and wings attached and 2 whole legs and thighs, wash well then season with salt and pepper and place each one, cut side down, over a cornflake mound.
press down slightly and bake middle oven  60-75mins until golden brown
remove from oven and wait 10 mins before serving

Happy Thanksgiving, be it either traditional or non-traditional fare.

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