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FLORENCE I DID NOT SEE YOUR MSSG UNTIL RIGHT NOW — SORRY — DON’T KNOW WHAT HAPPENED — BEEN BUSY THIS AFTERNOONE AND MAYBE I THOUGHT I SENT THEM SO SORRY LOVE ANN

RECIPES FOR JULY 31 2013

In a large skillet sauté in 1 tablespoon of vegetable oil and1 teaspoon of butter (butter optional.)

1 teaspoon minced garlic

2 tablespoons chopped onion

1 tablespoon minced jalapeno, optional

2 tablespoons chopped red bell pepper

Sauté until soft and add:

2 cups drained canned salmon dark pieces removed, or 2 cups of leftover salmon or halibut broken into small pieces

1 small can diced green chilies

1/2 teaspoon pepper

1/2 teaspoon each cayenne pepper, garlic salt, ground cumin, basil,

Remove from stove and fold in:

2 cups Monterey Jack cheese shredded

Fold until cheese is melted. Heat 4 to 6 tortillas.

Place 1/2 cup salmon or halibut, cheese mixture down one side of tortilla

Fold over two ends, then roll. Butter seam side and place on a heated grill.

Butter topside. Turn until all sides are lightly browned. Place on a warm plate. Sprinkle with garlic salt and cracked pepper. Serve on a bed of shredded lettuce. Pass the homemade salsa, guacamole, sour cream and chopped been onions. Serve with the following fast rice dish.

MEXICAN-IN-A-HURRY RICE

In a skillet, lightly toast 2 cups instant rice with 2 tablespoons butter

Add:

1 half onion chopped

1 half green bell pepper chopped

1 teaspoon minced garlic

1 teaspoon each chili powder, cumin, pepper, and garlic salt.

Quickly pour into cups chicken broth and place a tight fitting lid on skillet. Simmer on low 5 min. Turn off and let stand covered for 15 min. Serve as a side dish to the salmon or halibut Burrito’s.

SALMON OR HALIBUT TOSTADO’S

2 cups leftover halibut or salmon or 1 pint of canned salmon, drained,dark pieces removed.

1/2 cup or more sour cream

Mix slightly and stir in:

1- 4 ounce can diced green chili peppers

1 tablespoon chopped onion

1 teaspoon hot pepper sauce

Fold to blend. Fry six corn tortilla’s and drain well.

TOPPING:

4 cups shredded lettuce

1 cup chopped onion

1 large tomato chopped

Shredded cheddar cheese

Salsa

Sour cream

Avocado if desired

On six individual plates chopped onions tomatoes and cheese. Top with sour cream and shredded cheese and garnish with avocado and ripe olives. Serve with corn chips.

SALMON OR HALIBUT FIESTA CASSEROLE

2 to 4 cups salmon or halibut, cooked

OR cook in a skillet, fresh salmon or halibut until done with 1 cup chopped onion

Stir in gently:

1 cup stewed tomatoes or chunks style salsa (stewed Italian diced tomatoes are good too)

1 package taco seasoning

1/2 cup water

1 cup whole canned:

1/2 cup sliced black olives drain

Simmer until taco seasoning is blended through and mixture thickens. Fold in fish and spoon into an oiled 8 x 8” glass baking dish.

Prepare 1-8 ounce package cornmeal muffin mix according to directions, but adding:

2 tablespoons of whole corn

1/2 cup diced green chilies

1 cup shredded cheddar cheese

Spoon cornmeal muffin mix over fish mixture and sprinkle with 1/2 cup cheddar cheese and a sprinkle of pepper. Bake in a 350° oven for 35 to 45 min. until the topping test done and is golden brown. Cut in squares and serve with sour cream and salsa.

Serve with the following salad

MEXI-BEAN-CORN SALAD

∏  head shredded iceberg lettuce, place on chilled plate

Top with:

1 can Pinto beans rinsed and drained well

1 small can (the brand) Mexi-Corn, drained well

2 large tomatoes diced

1/2 cup diced onion

2 peeled sliced avocados

1 cup Monterey Jack cheese shredded

1 cup corn chips crumbled

Serve with your choice of dressings.

No dessert tonight! Sorry!

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