This past week has been a humdinger for sure. I worked with my daughter-in-law, Shelley Ryan on a two day garage sale. It was highly successful but we were both very tired.
To add to the stress I have a good friend, Linda, that has lung cancer and is going through the problems that are associated with that.
Then I am still remodeling and got two more rooms carpeted and am trying to get them put back together. On Monday, we will have the old counter tops removed and new ones installed, new backsplash, sink, faucet and several other things. So if someone asks me how I am doing I have only one answer, “I am worn out.”
My new stove (oven) suddenly quit working and Mike W. came down and did something that fixed it. So I am back in business in the cooking part of my life.
I am eager to be able to totally use my new kitchen and that should happen sometime in the coming week. I believe in another week we will have things put away and I promise you I have a truly clean, new house.
Two bathrooms and one floor in the utility room and my house is all brand new. If we can beat the winter weather and get the siding done and the new deck on the front we can proclaim a brand new house. Only the roof is left to be redone sometime down the road.
So back to cooking and how much I will enjoy the new kitchen. I have suddenly found that many of my good old recipes are too large for one person so perhaps in the weeks ahead I can reduce some recipes. I am sure I am not the only one cooking for one person.
I was digging through a stack of cookbooks and found several put out by Bisquick. I love these books because they are simple and delicious. They are so easy to cook and make special meals and desserts.
1 cup soft bread crumbs
8 medium green onions, chopped ( 1/2 cup)
1/2 cup Original or Reduced Fat Bisquick
1 tablespoon Dijon mustard
1/4 teaspoon pepper
2 eggs, slightly beaten
1 can (14 1//2 ounces) red salmon, drained and flaked
2 tablespoons margarine or butter
1/2 cup dill dip
Stir together all ingredients except margarine and dill dip. Shape mixture into four patties, using heaping 1/2 cupful for each patty. Melt margarine in 10 inch non-stick skillet over medium heat. Cook patties in margarine over medium-high heat, 10 to 12 minutes turning once, until brown and cooked through.
Serve with dill dip. 4 servings
Two cans of tuna can be substituted for the salmon.
Peel and cut up enough potatoes for your diners. Boil until potatoes are tender, drain and add butter (enough to make the potatoes buttery) and then drop in a cup (more if desired) of shredded cheddar cheese. Mix well and allow butter and cheese to melt. Prepare a lettuce salad and enjoy.
For a dessert prepare a package or two of sugar-free, instant pudding and top it off with Cool Whip.
See you next week.
Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.