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Wildlife Recipes
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SALMON FILETS
4 Salmon fillets
2 Tablespoons Butter
1 Small Onion, chopped fine
1 Small Can Mushrooms, chopped fine
1/4 Cup Lemon Juice
1 Tablespoon Dill weed
Sprig Fresh Parsley, chopped fine
Lemon pepper
Dash Salt
Mayonnaise, fat free, cholesterol free
Sprinkle Tarragon
Sauté onions, parsley & mushrooms in butter. Add lemon juice.
Spread mixture in foil lined pan.
Lay salmon on top, skin side down.
Spread mayonnaise on top and sprinkle with dill weed, lemon pepper and salt.
Bake @ 450° till salmon flakes in center.
THANK YOU Lorna Hrvatin of Tacoma, Washington |
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BAKED STUFFED CHICKEN
6-7 lb. chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking
pan with the neck end toward the back of the oven. Listen for the popping sounds.
When the chicken's ass blows the oven door open and the chicken flies across the room, it is done.
THANK YOU Lorna |
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