Baked Salmon

by Merill Smith

Ingredients

C.Wirthy & Co. Salmon Fillets – 3lbs bag of vacumm packed fillets from Sam’s Club, Boneless, skinless center cut fillets.  Note: ½ to 1 fillet per person
4 Tbsp butter, softened and mixed with about 3 Tbsp of lemon juice
1 medium white onion
½ lemon, sliced
Fresh parsley (finely chopped)
3 to 6 ears of corn on the cob, husked
3-4 large tomatoes
Parmesan cheese
Salmon seasoning – 2 Tbsp smoked paprika, 2 tsp brown sugar, 1 tsp kosher salt, ½ tsp coarsely ground pepper, ½ tsp ground ginger, ½ tsp ground cumin, ¼ tsp ground cloves, ¼ tsp ground cinnamon, ¼ tsp cayenne pepper

Preheat DO to 350 degrees F.

Place 1 cup of water in DO.

Season salmon fillets with dry Salmon Seasoning (liberally) on both sides.  Add extra kosher salt and coarsely ground pepper to taste.  Place chopped unions over fillets, corn and water.  Sprinkle fresh parsley over fillets.  Baste salmon fillets with butter and lemon oil mixture. And bake for approximately 20 minutes over medium coals.  When fish is approximately  three-quarters done,  place quartered tomatoes over fillets and corn.  Sprinkle Parmesan cheese over fillets generously.  Bake for another 5 to 8 minutes. 

Butterscotch Coffee Cake Pull Apart

by Merrill Smith

A.K.A. Monkey Bread 

24 frozen Rhoades bread rolls (frozen food section, 12-36 balls per pkg.)
1 pkg. butterscotch pudding – dry (Cook and Serve, do not use instant)
1 stick butter
3/4 c. brown sugar
2  tsp. cinnamon

Chopped nuts (optional)

The night before:

1)      Melt butter; add brown sugar and cinnamon and cook until bubbly, stirring well.  Do not overcook (i.e. boil hard).  Stir in nuts if desired.

2)      Sprinkle 1/3 of dry butterscotch pudding in bottom of bundt cake pan (spray pan with no stick).

3)      Arrange 10-12 frozen rolls in greased tube pan.

4)      Spoon ½ butter/sugar syrup over rolls.

5)      Sprinkle 1/3 of dry butterscotch pudding over rolls.

6)      Arrange remaining 12-14 rolls in bundt pan.

7)      Sprinkle remaining 1/3 of dry butterscotch pudding over rolls.

8)      Spoon remaining butter/sugar syrup over rolls.

9)      Cover tightly with foil forming a tent so rolls do not touch foil when rising.

10)   Leave on counter overnight.

The next morning:

1)      Preheat DO (12” Deep) to 350 degrees. 

2)      Uncover rolls and bake for 30 minutes or done.

3)      Let stand 5 minutes. (Less than 5 minutes syrup runs all over.  After 5 minutes syrup begins to harden.)

Carefully turn out on serving plate.

Beef Enchilada Pie

by: Sheila Olsen

1 lb ground beef

1 medium onion, chopped (1/2 cup)

1 can (10 oz) red enchilada sauce

½ cup frozen corn, thawed & drained

1 can (4.5 oz) chopped green chiles, drained

1 teaspoon ground cumin

5 flour tortillas for burritos

1 cup shredded Mexican cheese blend

Cook beef and onion 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce, set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Simmer uncovered 5 minutes.

Place one tortilla in bottom of pan, top with about ¾ cup beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.

Bake 30-40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

Baked Beans & Italian Hot Sausage

by Merrill Smith

Ingredients

4 cans pork and beans
1 cup brown sugar
1 cup catsup
1 ½ Tbsp Worcestershire sauce
1 large green pepper, chopped
1 large onion, chopped
¼ lb bacon, sliced
1 small can crushed pineapple, drained (optional)
1 lb (19oz) Italian hot sausage (Johnson Ville brand)

Preheat DO to 350 degrees F.

Take 2 cans of pork and beans, drain and rinse in water lightly.  Mix all cans of pork and beans in bowl.  Mix other ingredients with pork and beans (Brown Sugar, Catsup, Worcestershire Sauce, Crushed Pinaeapple).  Brown Italian hot sausage links (stab links when hot to release excess juices in pan).  Remove links and saute onions and green peppers in suage juices.  Add cut up sausage, onions, and green peppers to mixture.  Stir mixture.  Bake at 350 degrees for 1 ½ hours or until hot.

Ham Fried Rice

by Leezanna Hill

Ingredients

1 cup frozen peas.  Bring to room temperature.
3 large eggs
½ cup dry rice, prepared per instructions
4 scallions or green onions.  Approximately ½ cup finely chopped.
8 oz cubed ham
Soy Suace
Salt and Pepper
Garlic Salt
Vetable Oil

Preheat DO to 350 degrees F.  Coals on the bottom only.

Cook rice the day before and refrigerate.  Place rice in container to be used the next day.

In DO with a little oil scramble eggs stir and finely chop.  Add Ham chunks with scallions in with the eggs and stir.  Add a little salt, pepper and garlic salt and stir for 2 or 3 minutes.  Add a little more oil (no more than a tablespoon).  Add peas to mixture and stir for a few minutes.  Add pre-cooked rice from the day before into the mixture, stir, add soy sauce to brown the rice and to taste.  Don’t add too much soy sauce but enough to brown the rice while stirring.  Add more salt, pepper and garlic salt to taste.   Stir mixture and keep from burning on the bottom.  

Strawberry Rhubarb Cake

by Merrill Smith

Serves 6-8

Ingredients:
2 cups rhubarb, finely cut (raw)
2-3 cups fresh strawberries, finely cut
¾ cup sugar
1 small package red strawberry jello
3 cups small marshmallows
1 cake mix and ingredients to prepare it (white or yellow)

Directions:

Spread strawberry and rhubarb mix over bottom of 12” dutch oven
Mix 1 cup sugar with 1 small package red strawberry jello
Shake evenly over strawberry rhubarb
Cover strawberry rhubarb and sugar/jello mix with small marshmallows
Prepare one cake mix according to package directions (white or yellow are probably best, but you could experiment with spice or something else).  Or use your favorite cobbler mix directions.
Pour prepared cake mix over top of marshmallows.
Bake at 350 degrees F for 30 to 60 minutes rotating every 15 minutes 45 degrees.  Check with tooth pick to make sure cake mixture is done (tooth pick should be clean…no batter).

Serve with ice cream or whipped topping, if desired.