Supreme Recipes

Ingredients

1 head Cauliflower
300 ml White Vinegar
100 g Sugar
40 g Salt
1 Table spoon Pickled Capers
150 g White Onions

Method

Break up cauliflower into small rosettes
Bring to boil all other ingredients
Add cauliflower, bring back to boil and remove from pot immediately as cauliflower will overcook when left in the hot pot
The pickled cauliflower can be an antipasto item or a component in a salad, served with meat dishes or is just a great tasting snack in itself.
Keeps for ages in the refrigerator provided you leave it covered with the pickling liquid.

Ingredients

1 2-pound wild salmon fillet
2 tablespoons olive oil
3 cloves garlic, crushed
Juice of one lemon
1 teaspoon Worcestershire sauce
1/4 cup soy sauce
Mrs. Dash or lemon pepper seasoning


Method

Preheat barbecue grill.
Rinse salmon fillet and pat dry with paper towel.
Cut a piece of foil 4 inches longer than the length of the salmon. Brush it with olive oil.
Lay fillet, skin-side down, on foil. Curl edges of foil up around salmon to prevent juices from running out, leaving the top uncovered.
Spread garlic evenly across salmon.
Combine lemon juice, Worcestershire sauce, and soy sauce, and pour over fillet.
Sprinkle liberally with seasoning.
Place salmon fillet on foil about 6 inches from coals or gas flame. Indirect heat is best.
Cover grill. Cook 15 minutes. Do not turn.
Check salmon.
Salmon is done when flesh has turned paler pink and flakes with a fork.
Do not overcook.

Ingredients

100 gms Chopped Spinach
6 slices cheese
8 eggs, beaten
1 cup milk
½ teaspoon salt
¼ teaspoon pepper

Method

Arrange cheese slices to cover bottom of a buttered 9" pie pan.
Beat together eggs, milk, salt,and pepper with a fork.
Add Chopped Spinach and mix. Pour over cheese.
Bake, uncovered, at 350º for 40 minutes. Let stand 5 minutes before cutting.
Serves 3 or 4

Ingredients

1 package (12 oz.) fresh cranberries
1 ½ cups sugar
3 cups boiling water
3 packages (3 oz. each) orange jello
2 cans mandarin oranges, drained and cut in
small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained
Topping
1 cup frozen or fresh cranberries, roughly chopped
Fresh mint leaves

Method

Grind cranberries in food grinder, stir in the sugar to blend. Set aside.
Dissolve gelatin in water; cool until mixture begins to thicken.
Add to cranberry mixture. Add oranges, nuts, and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve with toppings of roughly chopped cranberries and fresh mint leaves.

Ingredients

3 cups canned sweet potatoes
½ cup milk
2 eggs
½ cup butter
½ cup sugar
Topping:
1 cup brown sugar
½ cup flour
1/3 cup butter
1 cup pecans

Method

Mix topping ingredients in a small bowl; set aside.
Mix all other ingredients with blender (or with hand mixer on high) until smooth.
Spread in greased 9 x 13 baking dish.
Bake at 350º for 35 minutes. Remove and stir.
Then sprinkle topping over and bake for an additional 10 minutes.