Spring Salmon Chowder Recipe

Yield: 8 Servings

Ingredients:

  • 2 cups cauliflowerets
  • 1 tablespoon water
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 8 green onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 4 cups 2% milk
  • 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
  • 1 package (9 ounces) frozen peas, thawed
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese

 

Directions:

  1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
  2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  3. Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

 

 
Originally published as Salmon Chowder in Taste of Home April/May 2004, p22

Chocolate Zucchini Cake with Coconut Frosting

Chocolate Zucchini Cake with Coconut Frosting
Photo by Taste of Home©

Yield: 12 to 15 Servings

Ingredients:

  • 1/2 c. butter, softened
  • 1/2 c. canola oil
  • 1 3/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1/4 c. baking cocoa
  • 1 tsp. baking soda
  •  1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 c. buttermilk
  • 2 c. shredded zucchini

Frosting:

  • 1 c. flaked coconut
  • 6 Tbsp. butter, softened
  • 2/3 c. packed brown sugar
  • 1/2 c. chopped walnuts
  • 1/4 c. milk

Directions:

  1. In a large bowl, beat the butter, oil and sugar until smooth.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition.  Fold in zucchini.
  2. Pour into a greased 13×9 inch baking pan.  Bake at 325 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 10 minutes.
  3. Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4 to 6 inches from heat for 2 to 3 minutes or until golden brown.  Cool completely.
 
Originally published as Chocolate Zucchini Cake in Taste of Home June/July 2006, pg.39

Southwestern Backyard Burgers – Taste of Home Recipe©

Yield: 8 servings.

Southwestern Backyard Burger

Photo by Taste of Home© magazine

Ingredients:

  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon hickory liquid smoke, optional
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 4-1/2 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • 1/2 pound bulk pork sausage
  • 8 slices pepper jack cheese
  • 8 sesame seed hamburger buns, split
  • Lettuce leaves and tomato slices
  • Toppings of your choice

 

Directions:

  1. In a large bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties.
  2. Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted.
  3. Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce, tomato and toppings.

 

Originally published as Southwestern Backyard Burgers in Taste of Home August/September 2007, p11