Tasty and Easy Recipes

Ingredients:
15 1/2 oz canned alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tbsp lemon juice
1 black pepper, to taste
12 slice bread

Directions:
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.
Makes 6 sandwiches.

Ingredients:
2 cups uncooked wagon wheel shaped pasta
1 small sweet pepper, seeded and chopped fine
1/2 cup smoked salmon, flaked
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
Salt to taste

Method:
Cook pasta according to package directions. Drain and allow to cool to room temperature or just above.
Combine with pepper and salmon and mix well. In another bowl, combine remaining ingredients and adjust seasoning to taste. Pour dressing over pasta mixture, combine well, and chill for at least four hours before serving.

Serves: 4
Ingredients:
4 fresh long green chillies, seeded
2cm (1″) piece ginger, peeled and grated
1 onion finely chopped
1/2 tsp. ground black pepper
2 fresh coriander plants or cilantro
700g minced beef, chicken, or fish
1 egg
2 tbsp. vegetable oil
2 onions, thinly sliced
3 tbsp. curry paste
1 stick cinnamon
1 stalk lemon grass, crushed
8 fresh curry leaves
1 450g can of chopped tomatoes
Steamed Indian Basmati rice

Method:
Combine chillies, ginger, onion, pepper, and 1 coriander plant in a food processor and blend well until a paste forms.
Now combine minced meat, chicken or fish, egg, and salt to taste in a bowl and mix well.
Stir in blended paste and form into egg shaped patties and place on a tray. Cover and refrigerate for 1 hour.
Heat oil in pot and fry onion slowly until golden. Add all remaining ingredients except tomato and cook over low heat until well combined. This takes about 10 minutes. Add tomatoes and juice, remaining chopped coriander plant and cook over medium heat for a further 10 minutes.
Now add the kofta and cover leaving to set. Turn the heat down to low. Do not stir as the koftas will break up. Shake the pan or use a chopstick as I do pushing gently against the kofta to make sure that they do not stick to the bottom of pan.
Add enough water very slowly to reach the consistency you like (we like it dry so I add about 1/2 cup water) and continue cooking over low heat for 25 minutes or until the oil rises to the surface.
This is now ready to serve.

Ingredients:
9 lasagna noodles, cooked or oven ready ones
2 cloves garlic
2 onions
1 green pepper
3 tablespoons butter or margarine
3 7-oz. tins tuna, drained and flaked
2 10-oz. tins cream of mushroom soup
Salt and pepper to taste
2 cups mozzarella cheese, grated
1/4 cup parmesan cheese grated, plus extra for the top
2 cups ricotta cheese or cottage cheese
1 or 2 eggs

Method:
In a processor, chop garlic and onions. Chop green pepper either by hand or in the processor.
Sauté the garlic, onions, and pepper in butter for 5 minutes until golden. Add tuna, soup, and seasonings. Mix well.
In a clean processor bowl, place the parmesan cheese, ricotta cheese, and 1 egg. Process until smooth. Add second egg if mixture is dry.
Arrange 3 lasagna noodles in the bottom of a greased 9″x13″ baking dish. Spread with half of the tuna mixture. Add another layer of noodles. Spread ricotta cheese mixture on top. Add remaining noodles and then the remaining tuna mixture. Sprinkle with mozzarella and any other parmesan cheese you have on hand.
Bake at 350°F for 40 to 45 minutes. Let sit for 5 to 10 minutes before cutting.