SHE SELLS SEASHELL SALMON SALAD DOWN BY THE SEASHORE

Say "She sells seashell salmon salad down by the seashore" 3 times fast.......

We are blessed to have amazing friends in the beautiful state of Alaska who generously supplied us with some beautiful red, river-washed salmon. There's nothing else like it out there that I have ever seen. Thank you so very much, Eb & Lorie Pope.

So what is a girl to do with all of this salmon??? Salmon salad literally jumped through my mind.

Next, I baked a nice slab of it in the oven, just until done and then proceeded to shred it with a fork.

1 (1 lb.) box small seashell multi-grain pasta

2 cups flaked cooked salmon

1/2 cup mayonnaise

1/3 cup chopped green pepper

1/4 cup chopped sweet onion

1/4 cup chopped icicle pickles

1/4 cup chopped bread & butter pickles

1 Tbsp. fresh lemon juice

1/4 tsp. each of salt and pepper

a sprinkle of sugar

a couple shakes of hot sauce

Cook pasta just to al dente. Do not over cook! Drain well and place in large bowl. Combine remaining ingredients mixing until blended; cover and allow to chill well. Serve on a bed of lettuce or on Club or Ritz crackers.

COOKS NOTE:

You may also cook the large seashell pasta and ladle the salad into the shells and serve on lettuce.

"I never met a salmon pasta salad that I did not like."~Adele Forbes

SALTY DOG FUDGE

The "Random House Dictionary" describes the word 'fudge' as: "a candy made of sugar, butter, milk, chocolate and flavoring".........I beg to differ with them as in my time I have made many different kinds of fudge and they certainly did not all contain chocolate. Not there's anything wrong with chocolate, my goodness, I have been a self-professed chocoholic for most of my life. When it comes to fudge though, I tend to prefer peanut butter without chocolate in it.

So naturally when a friend slid a copy of this recipe across the kitchen counter to me I had to try it. She said, "There's a secret ingredient", in a slow whisper, which turned out to be an entire sleeve of Saltine crackers.

My brain and tongue both immediately went to flapping....salty&sweet....sweet&salty....oooh Yes!

2 cups sugar
2 Tbsp. butter
1/2 cup milk
1 cup creamy peanut butter
1 sleeve Saltine crackers, crushed
1 tsp. vanilla extract

Bring sugar, butter and milk to a boil over medium heat, stirring.

When it comes to the actual boil, only let it boil for 1 minute and then remove it from the heat. Add remaining ingredients, stirring until well blended. Pour into a butter greased glass 8X8 baking dish. Refrigerate until well chilled then cut in pieces. 

'I never met a fudge of any description that I did not love!"~Adele Forbes

SOUTHWEST LAYERED CORNBREAD SALAD

In my profession I am always searching for new recipes that 'flip-my-trigger'; here is just such a creation. Lovely layers of my Mama Joe's cornbread stars with more layers of lettuce, corn, black beans, tomatoes, onion and shredded cheddar cheese.

You can make a cake of your favorite cornbread to use in this recipe or here is a link for Mama Joe's Cornbread...http://inmamajoesshadow.blogspot.com/2009/12/mama-joes-cornbread.html.....

1 cake of your favorite cornbread (you won't need all of it)
2 cups mayonnaise
1/2 cup 1000 Island dressing
1 Tbsp. chili powder
1/2 tsp. salt

Crumble the cornbread, set aside. Mix the mayonnaise through the salt together. 

2 heads chopped Romaine lettuce
1 (14 oz.) can yellow corn, drained
1 (14 oz.) can black beans, rinsed and drained
6 to 8 Roma tomatoes, chopped
2/3 cup finely chopped onion, red or sweet
2 cups shredded cheddar cheese

In a 4-qt. glass dish (a clear glass dish works best here so that you can see the pretty layers), place half of the lettuce, then top with half of the cornbread crumbs. Spread half of the mayonnaise mixture over the cornbread layer. Layer half each of the corn, beans, tomatoes, onions and cheese. Repeat layers with the remaining ingredients. Refrigerate for 2 hours before serving.
Serves 6 to 8

“Her corn-cake, in all its varieties of hoe-cake, dodgers, muffins and other species too numerous to mention, was a sublime mystery to all less practised compounders.”
Harriet Beecher Stowe, 'Uncle Tom's Cabin' (1852)

MISSISSIPPI SIN

Every time I hear the word 'Mississippi', my mind drifts off to the fabulous appetizer that shares the same name, only with the word 'Sin' attached at the end.....oh yes.....that would be 'Mississippi Sin'. 

1 Mississippi~2 Mississippi~3 Mississippi...you'll need a round 1 lb. loaf of that good old sweet Hawaiian bread, 2 cups shredded cheddar cheese, 8 oz. pkg. softened cream cheese, 1 1/2 cups sour cream, 1/2 cup chopped cooked ham, 1/3 cup chopped green chiles and 1/8 tsp. Worcestershire sauce.

Combine the shredded cheddar, cream cheese, sour cream, cooked ham, green chiles and Worcestershire sauce, stirring well. 

Cut a thin slice from the top of the loaf of bread; set aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of loaf, 1/2-inch from edge. Lift out center of loaf; cut into 1-inch cubes and set aside.

Fill hollowed loaf with dip; cover with reserved top slice of bread loaf. Wrap with aluminum foil. Bake at 350 degrees for 1 hour.

Serve with reserved cubes of bread, crackers and or chips. Whatever you like. We're not picky around here. If it's in front of us, we'll eat it!


"Women keep a special corner of their hearts for sins they have never committed." ~Cornelia Otis