Salmon as a versatile staple from sea to shelf
Salmon ranks as a premier food fish described by Dr. D S Jordan for its beauty activity and quality. Pacific varieties Chinook Sockeye Coho Pink and Chum populate coasts from California to Alaska while Atlantic salmon span the North Atlantic coast and inland lakes. Canned salmon offers convenient low calorie protein with fully cooked meat suitable for salads casseroles and sandwiches.
MENTIONED IN THIS ARTICLE
D.S. Jordan
U.S
Autumn Salmon Pasta and Variations
Salmon pasta with eggplant green beans zucchini mushrooms and cream tossed with spaghetti serves two. Variations include Salmon Stuffed Green Peppers and Baked Salmon Squares with rice croutons and light mayo mixture, yields range from two to six servings.
Fresh vegetable dishes spice up meals and curb calories
Enliven seasonal produce with simple skillet combinations and light dressings. Recipes include Skillet Carrots and Zucchini with ginger and wine, Cauliflower with lemon juice and light mayo, and a yogurt mustard mix for zucchini and peppers, each yielding four servings and about 40 to 45 calories per serving.
International flair guides Cook’s experimental dishes
Dr. Evelyn Uhrhan Irving of Cedar Rapids describes her pantry improvisations. She swapped cream of mushroom with celery and curry powder in Adriatic Jewel, calling the result Bombay Bombshell. She notes curry as mixture and cites travel and teaching as sources of her varied menus.
MENTIONED IN THIS ARTICLE
Nancy Reebel
Aratte
Evelyn Uhrhan Irving
Glen Elm Drive
Bombay
Irving
University of Tennessee
Knoxville
Cedar Rapids
Rif
North
Africa
Also Mentioned on This Page
Cindy Cullen
Chapman Gazette
California
Alaska
Atlantic
America
Maine
New Hampshire
Vermont
Canada
Slim Gourmet
Barbara Gibbons
United Feature Syndicate
Iowa
Gazette
Tom Merryman
Evelyn Uhran Irving
Grandma Uhran
Cook