What’s Cookin’?

October 11, 2017

A Taste of Heaven
PMH Auxiliary

Crab Cakes
Lynda Ricottilli
1 ½ cup crab meat
2 eggs
¼ cup diced red pepper
½ cup chopped onion
¼ cup salad dressing
Mix crab meat, eggs, pepper and onion together.
Pat into shape of small cakes.
Fry in oil until brown on each side.

Salmon Filets in
Lemon Sauce
Virginia Callison
¾ cup white wine
¾ cup water
1 Tbsp. chopped parsley
Pinch of rosemary
1 thinly sliced lemon
1 Tbsp. butter
Salt
Pepper
4 fresh salmon filets
Combine the first 7 ingredients in a large electric skillet.
Heat until gently boiling.
Add salmon.
Cover and simmer 15 minutes until fish flakes easily.
Serve – spoon lemon and pan juices over the salmon.

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