Salmon cakes

2 cans drained salmon

1 cup bread crumbs

4 green onions chopped

1/2 cup mayo

2 eggs

4 tbsp dill

1/2 tsp black pepper

Mix ingredients together. Oil hands make patties and cook on a medium high pancake griddle or frying pan.  About 3 min per side

Red pepper mayo:

1 red pepper

6 tbsp mayo

1/4 tsp hot sauce

4 tbsp gherkins pickles or relish

Mix in a blender or food processor. 

Shrimp & Chorizo Skewers

Make paste:

1 tbsp garlic powder or 2 garlic cloves minced

2 tsp kosher salt

2 tsp fennel or caraway seeds

2 tbsp chili powder

1/4 cup canola or grapeseed oil

2 lbs (20) large shrimp shelled

Chorizo sausage (5 small cooked) I could only find it precooked

Stir shrimp in paste with oil then put on skewers alternating with the sausage.  

The sausage is quite spicy but is delicious with the shrimp and seasoning. 

Grill on the BBQ 5 min rotating regularly

5 stars

I served it with salad.  

Blueberry muffins

2 cups white sugar

3 eggs

1 1/2 cups veggie oil

1 cup milk

3 tsp vanilla

3 3/4 cups flour 

3 tsp baking powder

1 tsp salt

1 1/2 cup sour cream

3 cups blueberries

Bake at 350 for 30 min for regular muffins. 

Apple Rhubarb Crumb Pie

Pie crust:

1/2 cup shortning

1 1/2 cups flour

1/2 tsp salt

1/2 cup soft butter

Mix together.  Flour counter and roller and roll it out and cut to size for pie crust. 

Filling:

5 cups thinly sliced apples

2 cups fresh or frozen rhubarb

1/2 cup sugar

3 tbsp flour

1/2 tsp cinnamon

Mix together and put in pie crust

Topping:

1/3 cup flour

1/4 cup sugar

1/4 cup quick oats

1/8 tsp salt

1/8 tsp cinnamon

2 tbsp melted butter

Mix together and pour on top

Bake at 375 for 30-40 min

Pickled beets

Wash beets with metal scour pad

Boil beets in giant pot (I used my canning pot) for 60 min

Place beets in a sink of cold water then use gloved hands to peel them. 

Start boiling water in the canning pot and start the canning lids in a pot of water on medium heat. Place jars in the oven at 200 to sterilize them. 

Chop up beets into bite sized pieces.  

Boil:

5 cups vinegar

5 cups water

5 cups sugar

Bring to a boil and reduce to medium heat. 

Use canning funnel and put the beets in the jar followed by the brine you just boiled.  Leave 1/4inch space from the top of the jar.  Seal with lid and rim then boil in the canner for 20 min. 

I canned 30 lbs of beets and made the brine twice. 

No bake cookies

Bring 1/2 cup milk, 1/2 cup butter, 4 tbsp cocoa powder and 1 3/4 cups sugar to a boil on medium heat for 1 whole minute.  Remove from heat and add 3 1/2 cups oats,1/2 tsp salt, 1 tsp vanilla and 1/2 cup peanut butter and stir.  Spoon mixture onto wax paper and allow to cool 30 min. 

Mexican Pizza

Dough: 

1 tbsp yeast

1 1/4 cups hot water

1 tbsp sugar

Allow to sit 10 min then add:

2 tbsp olive oil

3 cups flour

1 tsp salt

Allow to rise up to an hour for fluffy crust

Roll onto greased pizza pan with cornmeal sprinkled on top

Spread refried beans on pizza. I use 1 can. 

Cook 1 lb ground beef and spread on top of refried beans

Add jalapeños or chili’s if desired. 

Spread salsa on top to taste and sprinkle with cheese. 

Bake at 350 for 30 min