Salmon Steaks with Wine Sauce: SUBMITTED BY MARY INMAN
Ingredients–
4 salmon steaks, 4 oz., fresh or frozen
1 T. margarine
1 T. cornstarch
1/2 t. instant chicken bouillon granules
dash of white pepper
1 c. milk
1 egg yolk, beaten
1/2 c. seedless green grapes, halved
3 T. dry white wine
Directions: Thaw salmon steaks, if frozen. Rinse and pat dry. Place in a shallow microwave-safe dish. Cover with vented microwave- safe plastic wrap. Microwave on high for 4-8 minutes, or until salmon flakes easily when tested with a fork. Let stand, covered, while preparing sauce. In a 4 cup glass measuring cup, heat margarine, uncovered, on high for 45-60 seconds, or until melted. Stir in cornstarch, bouillon, and white pepper. Cook, uncovered, on high for 3-4 minutes or until thickened and bubbly, stirring every minute. In a small mixing bowl, beat egg yolk. Stir half of the hot mixture into the beaten egg yolk. Return mixture to the glass measuring cup. Cook, uncovered, on high for 30 to 40 seconds, stirring every 15 seconds. Continue stirring until the mixture is smooth. Stir in grapes and wine. Serve sauce over salmon.
Asparagus with Lemon Butter: SUBMITTED BY RUBY FARRAR
Ingredients–
1 bunch asparagus
3 qts. water
4 1/2 t. salt
1/4 c. unsalted butter 1 T. lemon juice
1/8 t. black pepper sliced lemon for garnish
Directions: Trim 1/2 inch from the bottom of the asparagus. Using a vegetable peeler, peel stalks. In a saucepan, bring water to a boil. Add salt. Add asparagus and bring water back to a boil. Boil until tender. Drain; transfer to a paper towel to drain completely. Melt butter in a small saucepan over medium heat. Stir in lemon juice and pepper. To serve, arrange hot asparagus on a serving platter. Pour the warm lemon sauce over the asparagus. Garnish with lemon slices.
Kahlua® Chocolate Cake: SUBMITTED BY JUDITH MCLEAN
Ingredients–
3 eggs, separated
3/4 c. sugar
1/2 c. butter
1c. light brown sugar, packed 21/4c.APflour
1/2 c. cocoa, unsweetened 1 1/2 t. baking soda
3/4 c. strong cold coffee 3/4 c. Kahlua®
Kahlua® frosting
Directions: Grease and flour two 9” cake pans. Preheat the oven to 350°. In a medium mixing bowl, beat egg whites until frothy. Beat in sugar until soft peaks form and set aside. Cream the butter and brown sugar until fluffy in a large mixing bowl. Beat in egg yolks one at a time. In a medium mixing bowl, sift flour, cocoa, and baking soda together. Add flour mixture to the creamed mixture, alternating with coffee and Kahlua®. Blend well. Fold in egg whites into batter. Pour into prepared pans. Bake for 30-35 minutes or until done. Cool 10 minutes, invert on wire rack; remove pans. Cool cake before frosting. -GN
