- This topic has 24 replies, 1 voice, and was last updated April 30, 2007 at 6:41 pm by .
- April 30, 2007 at 6:41 pm #251749Guest
freeze the spotted bananas and make smoothies or banana bread.
here are some more recipes:
salmon mousse1 (16 oz.) can red salmon, drain and remove skin and bones
8 oz. cream cheese
4 tbsp. ReaLemon juice or juice squeezed from 1 1/2 lemons
Pepper to taste
sour creamMix all ingredients except sour cream in food processor until smooth. Pour into low bowl. Flatten.
Cover with sour cream. Garnish with parsley. Chill before serving.
Serve with unsalted crackers. The mousse can be made the night before, if you add the sour cream shortly before serving.
1 can red salmon
Head of cauliflower, chopped into chunks and steamed( or sub 6 to 8 potatoes instead)
2 stalks celery
1/2 cup onion
1 cup lettuce chopped
salt and pepper to taste
1/2 tsp celery salt
1- 1/2 cups mayonnaise ( maybe a little more if you like it creamier)
In a medium size bowl put the cooked chopped cauliflower in then add the
celery, onion and lettuce all chopped. Take the salmon and pick all
the bones out and crumbled it on top of the other ingredients then
sprinkle with salt, pepper and the celery salt. Mix in the mayo and
let refrigerate for at least and hour so the flavors can blend.
>>>>another salmon salad recipe<<<<
1 package of organic green salad mixings or romaine lettuce chopped
1 salmon filet (sometimes I use the already cooked, in which case I
use a spicy one – smoked, peppered, blackened, or Cajun) or any type
of fish filet already cooked or cooked chicken or, if you eat pork
use that or if you eat shrimp or crab or lobster or scallops – cut or
4-5 boiled eggs (sometimes I chop, sometimes I use the food processor)
4-8 oz of cheese (sometimes I use feta, other times I use a spicy
cheese – if I don’t have any spicy kosher cheese I’ll take whatever
cheese I have, crumble it and mix it with Cajun spices or blackened
spices, or some cayenne pepper) – I have also used large curd cottage
cheese/drained which I had mixed dried veggie soup and let
it “marinate” overnight before adding
1 can black pitted olives
1 can chickpeas, rinsed and drained (if I’m out of chickpeas, I use 1
can of black beans, rinsed and drained)
In addition, I sometimes add, either together or not:
Artichoke hearts, and/or
Hearts of palm, and/or
red/yellow/green peppers, grilled or fresh chopped
sun dried tomatoes in oil
red peppers in oil
fresh Avocado, sliced.
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