Mcalls garecipe cards

POACHED SALMON WITH GAZPACHO SAUCE

6 salmon steaks, 1 to 11/2 inches thick

2 bay leaves

4 peppercorns, or coarsely ground pepper

Gazpacho Sauce:

6 ripe tomatoes

1 large cucumber

2 cups mayonnaise

2 teaspoons lemon juice

1/2 teaspoon red wine vinegar

Salt & pepper to taste

To prepare sauce: Cut tomatoes in half lengthwise, cut cucumber into 1-inch pieces. Put in food processor or blender and blend until completely pureed. Pour into a sieve and push through with a spoon to extract all juices. Add mayonnaise and whisk until creamy. Add the rest of the ingredients. Cover and chill for 1 to 2 hours

To prepare salmon, add bay leaf, peppercorns and enough water to a medium skillet to fill to a 1 inch depth. Bring to a boil.

Add salmon. Reduce heat and cover. Simmer 5 minutes or until salmon flakes easily when tested with fork.

Remove salmon from liquid.

Put about 2 tablespoons of sauce on a serving plate. Place 1 salmon steak on top of sauce.Top with 4 to 5 tablespoons of sauce.

Garnish with finely chopped cucumber and seeded tomato.

BOBBI-JO THATCHER
Plymouth

Thanks but thats not the one!!!!

Hardly any cooking involved except broiling or barbqing the salmon tails. Tomatoes and English cucumbers are chopped on top at last. But I cant't remember some other key ingredients.

But thanks so much for looking!!

I looked through the grilling section (15) and found that I was missing numbers 29, 33, 42 and 49. If any of those are salmon recipes, then that's the one!

Great American Recipe Caed # 29 Group 11
Barbecuing Poultry and Seafood

Mini Salmon with tomato Relish

For 4 servings:

4 mini salamon steaks or tail, 1 inch thick

1/3 cup butter

1 Tablsp Worcestershire sauce

1/4 teaspoon paprika

Salt and Pepper to taste

2 Tablespoons grated onion

Relish:

2 large tomato finely chopped

1/2 cup peeled, finely chopped European Cucumber

1 Tablespoon finely chopped onion

1 Tablespoon lemon juice

1/2 teaspoon salt

Preparation:

1. Pat salmon dry.

Arrange in a shallow pan.

1. Melt butter in a skillet. Stir worcestershire sauce, paprika, and salt.

2. Pour mixture over steaks. Sprinkle with grated onion. Set aside at room
   temperature for 30 minutes.

3. Place salmon on well greased grill 4 inches from the heated coals.

4. Grill 7 to 9 mins, turning once or until done.

5. Meanwhile, combine all relish ingredients in a mixing bowl. Cover. Refregerate.

6. When ready to serve, place on a platter.
   Serve with the relish alongside or pour over the steaks..

Great American Recipe cards
Barbecuing Poultry and Seafood
Card 22 Gr # 11

West Coast Salmon

Four servings:

4 salmon steaks, 1 1/2 inch thick or 2 lbs

3 Tablespoons butter

2 Tablespoon green onions, finely chopped

2 Tablespoons soy sauce

2 Talbespoons lime juice

Salt, optional

White pepper optional

Lime Wedges or slices

1. Place salmon on baking dish or broilng pan.

2. In a small saucepan melt the butter.
   Add green onions. Cook over low heat for a few minutes.

3. Combine onions with the soy sauce and lime juice. Baste the salmon with the sauce.

4. Broil about 4 inches from the heat source for 4 to 6 mins. Turn

salmon carefully, Baste with more sauce.

1. Broil 4 to 5 mins longer.
   Season with salt and pepper, if desired.

2. Serve at once with lime wedges or slices.

*** Tips:
The salmon steaks can be grilled over charcoal or wood over a gas grill flame
or an electric element..

Great American Recipes Card # 33 Gr 11

Barbecuing Poultry and Seafood

Grilled Trout with Cajun Butter

For 4 to 6 servings:

3 lbs whole trout or whitefish
1 bunch parsley, fresh

Cajun Butter:

1/4 cup butter

1/4 cup olive oil or salad oil

1/2 Tablespoon paprika

1 teaspoon salt

1/2 teaspoon onion salt

3 cloves garlic minced

1/2 teaspooon cayenne pepper

1/4 teaspoon white pepper black pepper, thyme, oregano leaves

Tips:

To cookfish on barbecue without a cover, prepare bank then as #5
directs you.place fish on grill. Cover entire grill with a double layer of foil.
Cook time for whitefish is about 40 minutes..

1. Wash fish and pat dry. Wash parsley and spin dry in salad bowl.

2. Melt the butter. Add oil and remaining Cajun butter ingredients, stir to blend.

3. Brush inside of fish with cajun butter. Stuff fish with 3/4's of the parsley.
   Brush fish with cajun butter.

4. Cut foil 4 inches longer than fish. Fold lengthwise making a double pan for the fish.
   place remaining parsley on top in the foil. crimp ends of foil over fish.

5.Preheat charcoal in covered bbq cooker. Pile hot coals on two opposite sides of rack
leaving center free of coals.

1. Place fish on the sides of the rack, not directly over the coals.

2. Cook 12 to 15 minutes over indirect coals. Brush with Cajun butter.

3. Serve fish with remaining butter.

The Grilling/BBQ section is 11 not 15.
So exactly which section is the cards missing from?
Section 15 is from your home bakery.

SuzieQue

COULD SOMEONE PLEASE PLEASE HELP ME.

My mother used to collect recipes from the 3 ring binder of McCall's Cooking School back in the late 80's and early 90's.

Does anyone have the NEW ENGLAND BREAKFAST MUFFINS recipe?!