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Salmon in a Blanket
Ta-da! Here it is folks. The "quick, what'll I make, good ol' stand by" recipe. We've always got canned salmon on hand. If you use Bisquick, the recipe is even faster!
1 jar salmon
1 T lemon juice
1/4 tsp salt
2 T chopped parsley
1/4 Cup Mayonnaise
1 T minced onion
1/4 tsp pepper
1/2 Cup grated Cheddar cheese
1 recipe biscuit dough
Mix first 7 ingredients. Roll dough thin in a 7 X 15 inch rectangle. Spread salmon mixture down the center - sprinkle cheese over salmon mixture. Seal edges together over top and slash to allow steam to escape. Bake at 425o for 12 - 15 minutes
Saucy Skillet Fish
Thank you, Dorothy Sine for a recipe to help me use my Halibut. You know, I had this at their house and it's really good, and now that I've seen the recipe, it looks like one of those that can be used to make a very good meal in very little time. Oh boy!
1/2 c. flour
1-1/4 t. salt
1 t. paprika
1/8 t. black pepper
2 lbs. halibut, haddock or salmon fillets or steaks
1 med. onion, sliced
1/3 c. butter or margarine
1-1/2 c. sour cream
1 t. dried basil
1 T. minced fresh parsley
In a large ziploc bag combine flour, salt, paprika and pepper. Add fish and shake to coat (if using fillets, cut to serving size first). In a skillet saute onion in butter or margarine until tender; remove and set aside. Add fish to the skillet; cook over medium heat for 3-5 minutes on each side or until fish flakes easily with fork. Remove fish to a serving plate and keep warm. Add sour cream, basil and onion to the skillet; heat through (do not boil. Serve over fish. Garnish with parsley. Yield 6-8 servings.
Notes: I've used regular and non-fat sour cream with excellent results.
Thin & Crispy Pizza Crust
For years we've searched for a way to make a thin, crisp pizza crust. The secret, I've found, is not in rolling the dough thin, but in eliminating the rising! Instead of pizza pans, I prefer a baking stone (no greasing, easy clean-up)
2 3/4 - 3 1/4 Cups flour
1 package yeast
1 cup warm water
2 Tble olive oil
1/2 tsp sugar
1/4 tsp garlic salt.
Preheat oven to 425o. In a large bowl, combine 1 1/4 cups of the flour, the yeast, the sugar, and the garlic salt. Add warm water and olive oil. Beat with an electric mixer on low speed for 30 seconds. Beat on high for 3 minutes.Knead in enough remaining flour to make a moderately stiff dough that is smooth (6 - 8 minutes). Divide in half. Cover and let rest 10 minutes. Grease two 12-inch pizza pans or baking sheets. On a lightly floured surface, roll out each half. Transfer to baking pans or sheets; build up edges slightly. DO NOT LET RISE. Bake 12 minutes. Spread pizza sauce over hot crust. Sprinkle with toppings. Bake 10 - 15 minutes more or until bubbly
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