Salsa for Fish

Chop three tomatoes, 1 yellow pepper, and 1/2 sweet red pepper. Add 4 cloves garlic, 2 Tablespoons chopped fresh cilantro, 1 Tablespoon capers, 2 Tablespoons chopped fresh basil, 1 teaspoon salt, 3 slices jalapeño pepper, 1/2 shallot, and 2 Tablespoons chopped red onion. Add 3 Tablespoons red wine vinegar. Chill one hour.

Cook fish fillet 5 minutes on the first side. Turn, add salt and pepper to taste, and cook an additional 5 minutes or until fish becomes flaky.

Serve fish over rice with salsa on the top and 3 Tablespoons on the side.

Yield: 5 servings

Note: Add more jalapeños for spicier salsa.

Chicken Fettuccini Alfredo

Brown 3/4 pound chicken with salt and pepper to taste. Cook until almost done. Set aside.

Boil 8-10 ounces of fettuccini noodles according to package directions (boil about 9 minutes). Place cooked pasta in a strainer and keep the water hot. Place the strainer of fettuccini above the water to keep warm (but not immersed).

Melt 1 Tablespoon butter or margarine in skillet. Add 1 Tablespoon flour, and mix well, stirring for one minute. Add 1 1/3 cups milk and two cloves minced garlic, and stir for 2 minutes, until mixture is bubbly. Add 2 Tablespoons creamed cheese and stir 7 minutes, until mixed well. Add 1 cup shredded Parmesan and stir until mixed well. Add chicken and stir well. Place pasta on a plate and top with chicken mixture. Sprinkle fresh parsley and ground pepper on top.

Hint: If the pasta cools down or begins to clump together, use the strainer to dip it back into the hot water very briefly. Remove from hot water before serving.

Yield: 4-6 servings

Soft Turkey Tacos

Brown one pound ground turkey (or pieces of chicken) in a skillet. Add 1 Tablespoon chopped onion and one Tablespoon basil or taco seasoning.

In a small skillet, heat one corn tortilla, turning often, until hot but still soft.

Remove from heat. Add 2 Tablespoons turkey mixture to the center of the tortilla. Add chopped olives, onion, chopped chiles, lettuce, tomato, sour cream (optional), salsa, and shredded cheddar cheese to taste.

Yield: 4-6 servings

Sausage Stuffing

Brown 1/2 to 1 pound sausage (sweet or spicy, depending on your preference) in a large skillet. Remove sausage from skillet and add one stick butter or margarine. Add 1/4 cup chopped onion, 1/4 cup celery, and 1/4 cup chopped red or yellow sweet peppers. Add two bags stuffing mix and follow the package directions for the amount of water or broth to add. (See below for an easy vegetable broth.) Mix in stuffing. Place in a 9 x 13-inch baking dish. Cook at 350 degrees for 30 minutes.

Yield: 10-12 servings


Vegetable Broth
For your own vegetable broth, wash an onion. Cut in slices, adding the onion pieces with skin to 2-4 cups water. Cut up the remaining onion for use in the stuffing. If you have carrot and/or celery tops, wash them and add to the liquid. Also add two bay leaves. (The skin from the onion helps give the broth a deeper color.) Bring to a boil, reduce heat, and simmer 20-30 minutes. Remove bay leaves and toss. Strain remaining broth and save for use in the stuffing or for gravy.

Table Prayers

In his hand are the depths of the earth,
And the mountain peaks belong to him.
The sea is is, for he made it,
And his hands formed the dry land.
Come, let us bow down in worship,
Let us kneel before the Lord our Maker.


—Psalm 95:4-6


God is great, 
God is good.
Let us thank Him for our food.
Amen.

Quick & Easy Cream Scones

Mix together until well blended:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar

With a pastry blender, cut in 1/3 cup butter to the flour mixture until mixture is crumbly.

Add 1 cup whipping cream to flour mixture, stirring just until moistened.

Turn dough out onto a lightly floured surface and knead 5 or 6 times.
Divide dough into two halves. Shape each half into a circle, and roll
to at least 1/2-inch thickness. Sprinkle with sugar. Cut each circle
into 6-8 triangles and place on a lightly greased cookie sheet about 1/2 inch apart.

Bake at 375 degrees for 10 minutes (convection oven) or 15 minutes
regular oven or until just golden. Do not overcook.

Makes 12-16 scones.

These scones can be frozen and reheated in a toaster oven.

Idea: Place 6 scones on a foil-covered cardboard cake circle. Cover with colored cellophane and tie with a bow for a fun gift.

Golf Course Cupcakes

My daughter made this cupcake golf course for her dad's birthday. The idea is from the book "What's New, Cupcake?"

Here's a yummy vanilla cupcake recipe. The golf ball is a small round mint dipped  in corn syrup and then rolled in white nonpariels.

Preheat the oven to 350 degrees.

Line muffin tins with muffin papers.

Mix 1 cup butter until smooth and creamy. Add 2 cups sugar. Mix well. Add 4 eggs, mixing well after each egg.

In a separate bowl, combine 3 cups cake flour or all-purpose flour with 1/2 teaspoon salt and 3 teaspoons baking powder. Add to the batter a little at a time, alternating the four mixture with 1 cup milk, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla flavoring.

Pour batter into paper muffin liners. Bake for 15 minutes (20 minutes in a non-convection oven). Remove from pans to cool. Frost. The golf green is made by dipping the frosted cupcake in green sugar. The rough is made with green frosting piped with a pastry bag. The sand is made by dipping the frosted cupcake in crushed vanilla wafer cookies. (Place the vanilla cookies in a sealable plastic bag and crush with a rolling pin.) The hole is an upside-down chocolate kiss. We placed the cupcakes on green cardboard to add to the golf course design.

Yield: 24 cupcakes