I have been so very busy lately I haven't checked in since last Monday.
This weekend was soooooooooooo beautiful I couldn't bring myself to sit in front of my laptop.
We had to pick up my car at Anderson Nissan this afternoon so I was running a bit late getting home. I needed something quick for supper and salmon always fits the bill. Supper would have been really quick but I decided at the last minute that I wanted the creamed corn casserole.
If I haven't mentioned it lately it sure is nice to cook for a husband that enjoys everything. I have also been blessed with a daughter that loves most food. Even as a toddler she liked everything but olives and apricots, go figure.
Have you completed your Thanksgiving menu yet? I will be posting mine in the next few days and I would love to see yours, please share.
So, supper tonight looked like this:
Oven Baked Salmon*
Teriyaki Noodles
Creamed Corn Casserole*
Baked Sweet Potatoes w/ Cinnamon Brown Sugar
Oven Baked Salmon
1 lb salmon fillet
1 tablespoon apple cider vinegar
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon whole grain mustard
1/8 teaspoon pepper
1/2 cup unsalted butter, melted
1/4 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 425*. Arrange fillet(s) in a shallow baking dish.
Mix together the remaining ingredients, & pour half of this mixture over the fish.
Bake 15-20 minutes, basting with the remaining sauce.
When fish flakes easily sprinkle with paprika and chopped parsley.
Creamed Corn Casserole
1 can whole kernel corn - drained
1 can creamed style corn
1 (8 ounce) carton sour cream
1 package Jiffy cornbread mix
1/2 cup butter - melted
2 eggs - beaten
1 tsp. sugar
1/4 tsp. salt
Mix all ingredients in a buttered oblong baking pan (glass pans work best).
Stir until all ingredients are mixed well.
Bake 1 hour at 350 degrees *.
So, Until Tomorrow............
S~~~
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Hi Susan--Thanks for the interest in my Thanksgiving traveling foods. But, the Red Velvet Cake is coming from a lady that makes it for me. The secret to the freshness and the cake being so moist is she freezes it for 2 days before she sells them. The green beans and macaroni & cheese, no bother. The tropical fruit salad is really pretty and
ReplyDeletedelicious. But so simple and looks like a lot of hard work. I try to keep the dieters and diabetics in our family in mind when i prepare it.
TROPICAL FRUIT SALAD
2 large cans , Unsweetened Del Monte Tropical
fruits chuncks. (Has mango in it too)
1 large can of regular unsweetened fruit cocktail
1 small can of mandarine oranges
1 small jar of cherries, ( i usually half mine to give it more color)
1 cup of coconut
1/2 cup of raisins
2 teaspoons of splenda
NO MAYONAISE
Drain all the fruit and mix togeter with coconut and raisins, let it set in the refrigerator about 2 hours before serving.
A few miniature marshmallows on top before serving adds a little extra touch and won't get gooey. Will last for about 5 days if you keep it cold.
Susan--I have a question---How do yo chamge the color of your font when you are printint your recipes?--Thanks--Nonnie
ReplyDeleteToni:
ReplyDeleteThanks so much for the Tropical Fruit Salad recipe. I am going to make it for everyoneto help themselves to Thanksgiving morning for breakfast.
To change the color of the font for printing just go to preferences, then color and click gray scale. This should take care of thr color issue.
Thanks bunches for your comments!!
S~~