here are some more recipes!

Hi Candace!
 
These are some more of my favorite recipes which I am just now remembering to share:)  forgive me if I've resent some recipes to you as I do not remember if some are already posted.  Thank you again for posting these!
 
Warmly,
 
Pearl

Salmon & Roasted Vegetable Salad

From EatingWell.com

INGREDIENTS

• 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, 
• turnips, carrots and beets
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon salt, divided
• 2 tablespoons sherry vinegar or red-wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon whole-grain mustard
• 1 teaspoon minced anchovy fillet or paste
• 8 cups mixed salad greens
• 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, 
• drained and flaked
• 2 scallions, sliced

PREPARATION

1. Preheat oven to 450°F.
2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 

teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer 

on a large rimmed baking sheet. Roast for 15 minutes. Stir and 

continue roasting until soft and golden brown in spots, 13 to 15 

minutes more.

3. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, 

mustard, anchovy and the remaining 1/4 teaspoon each pepper 

and salt in a large bowl. Reserve 2 tablespoons of the dressing in 

small bowl. Add the salad greens to the large bowl and toss to 

combine; divide among 4 dinner plates.

4. When the vegetables are done, transfer them to the large bowl 

and gently combine with the reserved dressing, salmon and 

scallions. Top the greens with the salmon and vegetables.

TIPS & NOTES

• Make Ahead Tip: Prepare the dressing (Step 3), cover and 
• refrigerate for up to 1 day

Homemade Cinnabon Cinnamon Rolls

Homemade Cinnabon Cinnamon Rolls (this is from my friend Jennifer Edinger)

• 1 (1/4 ounce) package dry yeast

• 1 cup warm milk

• 1/2 cup granulated sugar

• 1/3 cup margarine

• 1 teaspoon salt

• 2 eggs

• 4 cups flour

FILLING

• 1 cup packed brown sugar

• 2 1/2 tablespoons cinnamon

• 1/3 cup margarine, softened

ICING

• 8 tablespoons margarine

• 1 1/2 cups powdered sugar

• 1/4 cup cream cheese

• 1/2 teaspoon vanilla

• 1/8 teaspoon salt

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.

1. Add sugar, margarine salt, eggs, and flour, mix well.
2. Knead the dough into a large ball, using your hands dusted lightly with flour.
3. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
5. It should be approx 1/4 thick.
6. Preheat oven to 400 degrees.
7. To make filling, combine the brown sugar and cinnamon in a bowl.
8. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
9. Working carefully, from the long edge, roll the dough down to the bottom edge.
10. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
11. Bake for 10 minutes or until light golden brown.
12. While the rolls are baking combine the icing ingredients.
13. Beat well with an electric mixer until fluffy.
14. When the rolls are done, spread generously with icing.

Chinese Pepper Steak

Chinese Pepper Steak

By: Joy Boudreau

1 lb. beef steak cut into thin strips
1 Tblsp oil + 1 Tblsp
1 tsp. soy sauce + 2 Tblsp
1 tsp freshly grated ginger
2 cloves garlic
1 tsp salt
1/4 cup chopped onion
2 whole green peppers
6 oz. mushrooms
1 Tblsp cornstarch
1/2 tsp. coarsely ground peppercorns
additional salt to taste
buttered white rice


Marinade beef strips in oil, 1 tsp soy sauce, ginger, garlic, and salt. In a hot skillet or wok add
additional oil and sautee onion until limp. Add green pepper, mushrooms, and cornstarch, and
sautee until edges are darkened, then add additional soy sauce until combined. Add peppercorns
and beef with marinade and stir-fry until beef is medium-done Salt to taste. Top over cooked
buttered rice.

CHEESY CHICKEN CHOWDER

CHEESY CHICKEN CHOWDER

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups (about 8 ounces) shredded Cheddar cheese
2 cups diced cooked chicken

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through. 6 TO 8 SERVINGS

Tar Heel Pie - Joy Boudreau

Tar Heel Pie

1 cup chocolate chips
1 stick butter, melted
1 tsp. Vanilla
1/2 cup plain flour
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten

Pour warm butter over chocolate chips and stir. Belnd all remaining ingredients and stir into chocolate chip mixture. Pour into unbaked pie shell. Bake in 350* oven for 30-40 minutes. From the kitchen of Natalie Morgan

Caramelized Onion & White Bean Flatbread

from Eatingwell.com (link above)
6 servings

Active Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced lengthwise
• 1/4 teaspoon salt
• 20 ounces prepared whole-wheat pizza dough, (see Note), thawed if frozen
• 2 tablespoons minced fresh oregano, or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1 15-ounce can white beans, rinsed (see Note)
• 3 tablespoons water
• 2 teaspoons white-wine vinegar
• 2 plum tomatoes, thinly sliced
• 1 cup finely shredded smoked Gouda, or Cheddar cheese
• 2 tablespoons pepitas, (see Note), optional

Preparation

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.
2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Tips & Notes

• Notes: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils. Or visit eatingwell.com for an easy pizza-dough recipe.
• While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. You'll find our Bean Cooking Guide at eatingwell.com/guides.
• Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the natural-food or bulk sections of many supermarkets.