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April 23rd, 2009 by Temple City Tribune
My husband and several business partners were invited to go on a fishing trip down the Rogue River. I would say they certainly had fun though many stories have remained secret for quite a while now. Did they catch any fish?? I do not even know the answer to that question, but I know I got a treasured souvenir from this acclaimed fishing trip. My husband bought me The Rogue River Rendezvous cookbook published by the Junior Service League of Jackson County. This is one of those cookbooks that look so tattered from use that I hide it after I prepare a dish for company. I have tried almost every recipe and each is a new favorite though I know the smell and taste of fresh salmon grilled over a bed of coals would be beyond perfection.
1. Cheesy Artichoke Rounds
2. Garlic Tomato and Croutons
3. Grilled Lime-Sesame Salmon Steaks
4. Frozen Blueberry Pie
To begin with a savory and easy appetizer mix together the following ingredients as much as three days in advance:
¾ cup Mozzarella cheese, shredded
¾ cup Parmesan cheese, grated
½ cup mayo
1 can artichokes, finely chopped
1 can chopped green chilies, drained
When you are ready to serve spread this mixture on slices of French bread and place under broiler until the cheese is melted.
Your salad is as easy to prepare as the appetizer. You will need the following:
1 ½ lbs. ripe Roma tomatoes cut in large cubes
1 cup red onion, cut wafer thin
½ cup fresh basil, chopped
2 T fresh chives, minced
Stir together one third cup extra virgin olive oil with 1 ½ teaspoons red wine vinegar and pepper to taste. Pour over the salad when you are ready to serve and add homemade croutons. Cube some of your French bread used earlier and toss in a bit of olive oil and butter over medium heat until toasty.
The marinade for the salmon is equally as simple and flavorful. Combine the following ingredients and marinade the salmon for about 6 hours. Grill over medium coals for 5 to 7 minutes on each side.
½ cup fresh lime juice
½ cup corn oil
2 T soy sauce
2 T sesame oil
2 T honey
You may need to spray your grill with a non-stick coating. Be sure to apply before turning on the heat.
If all of these recipes are tempting you please try the pie!!
You will need the following and again this recipe can and really should be made in advance:
1 pound frozen blueberries
2 egg whites
1 cup sugar
1 T lemon juice
½ pint heavy cream
1 9-inch pie crust, cooked and cooled
Take two large chilled bowls, and in the first one combine berries, egg whites, sugar, and lemon juice. Beat on high speed until firm. This will take about 10 minutes. In the other bowl whip the cream until peaks form and fold it into the berry mixture. Spoon it into your crust and freeze at least eight hours.
This complete menu is one you will use over and over for friends and family. I can do it without even getting out the tattered and worn cookbook since I have served it so many times. Try it and let me know what you think!
By Deborah Ann Neely