Sunday, July 25, 2010

Salmon Patties

Simple, tasty and healthy. These salmon patties are great served with a number of things rice, potatoes, fries; whatever you please. They're also great as burgers.


Two 213g/7.5oz cans of salmon
2 Eggs
10 Soda Crackers
1 tablespoon. Parsley (optional)
Vegetable oil
1 cup flour

Wax paper


Empty canned salmon in bowl with its juices. Crush soda crackers with hands and add to bowl. Mix in 2 eggs along with parsley, salt and pepper (season to taste).

Form into patties.
Place strip of waxed paper on counter, pour 1 cup flour on it and powder each patty in it.
Pour vegetable oil in frying pan. Cook patties on medium heat for 6 minutes on each side.

Friday, July 9, 2010

Broccoli and Tortellini Salad

"Crisp, fresh broccoli and cheese tortellini with a creamy dressing are the basis of this salad. Sunflower seeds and red onion dress it up. This recipe is most requested at potlucks."


6 slices bacon

20 ounces fresh cheese-filled tortellini

1/2 cup mayonnaise

1/2 cup white sugar

2 teaspoons cider vinegar

3 heads fresh broccoli, cut into florets

1 cup sunflower seeds

1 red onion, finely chopped


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

In a large bowl, combine broccoli, tortellini, bacon, sunflower seeds and red onion. Pour dressing over salad, and toss.

Friday, July 2, 2010

Rainbow Salad

They say it's healthy to eat the colors of the rainbow but this salad is not only that it's delicious! It has the snap and Zest to say; bring on summer!


13 ounces Tri-Color Rotini noodles

The florets of a head of fresh raw broccoli (or as much as you desire)

The florets of a head of fresh raw cauliflower (again as much as you desire)

1 large sweet red bell pepper, sliced,

1 large sweet yellow bell pepper, sliced

1 bottle of 16 ounce Light Kaft Zesty Italian dressing,

1 Small jar of green olives (optional)

Optional: you could add cubed pieces of Cheddar or Mozzarella cheese.


Cook Tri-Color Rotini noodles according to the direction on package. Recipe is best when noodles are al dente. Drain and rinse under cold water.

In a large bowl, combine cauliflower, broccoli, red and yellow bell peppers and small jar of olives (without olive juice) cubed cheese and empty entire bottle of 16 ounce Light Kaft Zesty Italian dressing and mix together.

Serve chilled.