Fishy Stuff

My family is not particularly fond of fish. OK, they really do not like fish at all. As a result, we rarely have it for dinner. That is until I discovered steelhead trout. This fish, related to salmon and freshwater trout, has an exceptionally light, non-fishy flavor. It filets cleanly, so there are very few/no bones.

I sampled this fish at a local market demo and discovered a great, easy way to prepare it. The secret is Colorado Spice Sweet Salmon Herb Rub. Rinse the chicken and generously rub the Herb Rub on the filets. Heat butter and garlic in a saucepan and add filets. Cook 5-7 minutes per side until golden brown.

Breakfast Casserole

This is a great casserole to make overnight and have ready for guests in the morning. It is easy to make for a large group. Our church served this for Easter Sunrise Services, which is how I got the recipe.

The homeless ministry where I have volunteered makes this casserole by using any available buns or bread broken up to cover the bottom of the pan, instead of bread slices. This seems to work just as well and is a good way to get rid of extra or dry bread.

Here is the recipe:

Cheese and Bacon Breakfast Casserole

Ingredients:

8 slices of bread (opt. remove crusts)

2 c. shredded mozzarella cheese

2 c. cheddar cheese (sharp give more flavor)

10 slices of bacon cooked and crumbled (sausage may be substituted)

6 eggs

 3 c. milk

½ tsp. sale

Dash of pepper

Soft Margarine

Directions:

Butter bread and arrange it in the bottom of a 9x13 pan. Top with cheese and bacon. Mix the rest of the ingredients and pour over bread, cheese and bacon. Set in refrigerator overnight. Bake at 350 degrees for 45-50 min. Serves 12.

Sour Cream Coffee Cake

This is a very moist coffee cake, and one our family has enjoyed for years. It also freezes well.

2 sticks of margarine
1/4 tsp. salt
1 tsp. butter flavoring
2. c. flour
12 oz. sour cream
2 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking powder

Topping:
6 Tbs. sugar
1/2 tsp. cinnamon
1 c. chopped pecan
Mix together thoroughly.

Cream  together margarine, sugar, salt and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together and add to margarine mixture. Add butter flavoring and fold in sour cream. In greased bundt pan or 9x13 or 10x10 pan, pour 1/2 of the coffee cake mixture. Sprinkle 1/2 of the topping over cake mixture. Spread the remainder of the cake mixture into the pan and top with remaining topping. Bake at 350 degrees for 50-60 min. Frost, if desired with white icing.

Ziploc Ice Cream

One of my students gave a speech on this in class. We tried it at home, and it works! This would be a great project for a Sunday School class or on a camping trip (I understand this is a favorite of Scouts).


Ingredients:
1 Tbsp. sugar (to taste)
1/2 of milk or half and half
1/4 tsp. vanilla extract
6 Tbsp rock salt (sea salt will also work)
1 quart size and 1 gallon size Ziploc bag
Ice

Directions:
Fill the gallon size bag up halfway with ice. Add the rock salt to the ice and seal the gallon-sized bag.
Combine the milk, sugar and vanilla in to the quart-sized bag and seal it.
Place the quart-sized bag into the gallon-sized bag and reseal.
Shake mixture until it becomes ice cream. It generally takes about 5 minutes.
Open carefully and enjoy.

You can also add other ingredients once the ice cream is finished, such as chocolate chips, cookies (I hear Girl Scout Thin Mint cookies are good in it), sprinkles, etc.

It looks to me like you could double the recipe and it would still work. If you try it doubled, let us know how it turns out!