Free Recipes:

potted shrimp - roasted salmon fillets with lentils - mandarin orange parfait

Potted Shrimp

1. 3/4 pound of butter
2. 1/2 tsp. mace
3. 1/2 tsp. ground nutmeg
4. 1/8 tsp. cayenne pepper
5. 1 tsp. salt
6. 2 and 1/2 cups canned tiny shrimp, drained

Slowly melt 1/4 pound of the butter over low heat. Skim off the surface foam and remove the butter from the heat for a couple of minutes. Spoon the clear butter on top into a skillet and discard the solids at the bottom of the pan. Reserve this clarified butter.

Melt the remaining 1/2 pound of butter over moderate heat. When is has melted, add the mace, nutmeg, cayenne pepper and salt. Add the shrimp and mix well. Spoon the mixture evenly into 8 individual custard cups or individual baking dishes. Seal each dish by pouring a thin layer of the clarified butter over each. Refrigerate for at least 8 hours before serving. Serve with hot toast.

Roasted Salmon Fillets with Lentils

1. 2 cups dried lentils, rinsed
2. 1 large carrots, diced
3. 1/2 cup turnip, diced
4. 1 stalk celery, diced
5. 1 small sweet onion, diced
6. 2 cloves garlic, minced
7. 1 bay leaf
8. 1/3 cup olive oil plus 3 Tbsp.
9. 4 cups water
10. 2 Tbsp. tarragon vinegar
11. 3 Tbsp. Dijon mustard
12. 4 - 6 salmon fillets 3 to 4-ozs. each
13. 1/2 cup fresh parsley, chopped

Rinse lentils and combine with carrots, turnips, celery, onion, garlic, bay leaf and 1/3-cup olive oil in a large saucepan. Saute for several minutes over medium heat, then add water and simmer over low heat for about 1 hour or until vegetables are tender. Remove from heat and stir in tarragon vinegar.

In a small bowl, combine Dijon mustard and 3 Tbsp. olive oil and whisk together. Spread mustard mixture on top of each salmon fillet. Spray a cooking rack with non-stick cooking spray and place fillets on rack. Cook fillets for 20 minutes at 425 degrees or until salmon is fully cooked. Stir parsley into lentil mixture. Place a serving of lentils on each plate and top with a serving of the salmon.

Mandarin Orange Parfait

1. 2 10-oz. cans mandarin oranges
2. 2 Tbsp. shredded coconut
3. 1 Tbsp. grated orange zest
4. 1 tsp. grated lemon zest
5. 1 Tbsp. Galliano liqueur
6. 1 tsp. grated fresh ginger
7. 1 9-oz. container whipped topping
8. Several fresh or maraschino cherries for garnish

Drain liquid from mandarin oranges and place oranges in a bowl. Add remaining ingredients and stir gently. Place servings in parfait glasses and garnish with cherries if desired.

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