Ingredients:


8 salmon steaks
3/4 cup dry vermouth
3/4 cup olive or vegetable oil
1½ tablespoons freshly squeezed lemon juice
1 tablespoon minced parsley
3/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/8 teaspoon sage
dash of freshly ground black pepper

Cooking Method
Place the salmon steaks in a large cooking pan.Mix the remaining ingredients and pour over the top.Allow to stand 3-4 hours,turning once.
Preheat the broiler.Remove the salmon steaks from the marinade,reserving the marinade.Place the fish on a greased broiler rack and broil until brown.Turn carefully and brown on the other side.Cook until fork tender,or about 5 minutes a side,brushing frequently with the reserved marinade.
Note: The salmon steaks may be grilled over charcoal.

Stuffed Egg Recipes

Olive-Stuffed Eggs

Mushroom-Stuffed Eggs

Salmon-Stuffed Eggs

Tuna-Stuffed Eggs

THE BEST RECIPES

Ingredients:

1 Basic Scrambled Eggs
1/4 teaspoon dried tarragon
2 tablespoons chopped green onion

Cooking Method:
Prepare Basic Scrambled Eggs,add tarragon to unbeaten eggs mixture.Beat until well blended.Stir in green onion.Continue according to recipe for making scrambled eggs.

Ingredients:

2 whole chicken breasts,split and skinned
2 cups water
1 onion quartered
2 stalks celery with leaves,coarsely chopped
1 bay leaf
1 teaspoon dried vegetable flakes
1 teaspoon dried parsley flakes
1/2 teaspoon salt-free herb seasoning

Cooking Method:
Preheat oven to 350 F.Place chicken breasts in a baking pan.Combine remaining ingredients.Pour over chicken breasts.Cover and bake 40-50 minutes until chicken is fork tender.Strain broth and refrigerate.Skim fat from broth and reserve for later use.
Note:This recipe freezers well.Use this recipe to prepare large quantities of cooked chicken breasts.
baking time will need to be increased when multiplying this recipe.When chicken breasts are tender,remove from broth and cool.Remove bones.Cut chicken inti strips.Package into single or multiple servings.Freeze for later use.

Ingredients:

Rinse chicken breasts and pat dry.Arrange in shallow bowl.Combine remaining ingredients.Pour over chicken breasts.Marinate 50 minutes to 1 hour or cover and refrigerate overnight.
broil 4 inches from heat source 6 to 8 minutes on each side.Brush with marinade while broiling.

• 2 tablespoons unsalted margarine
• 1 medium-size yellow onion,chopped
• 1 medium-size sweet green pepper,cored,chopped
• 2 cloves garlic,minced
• 2 whole chicken breasts,halved and skinned
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can low-sodium stewed tomatoes
• 1 teaspoon dried rosemary,crumbled
• 1/2 teaspoon dried marjoram,crumbled
• 1 bay leaf
• 1 tablespoon flour blended with 1/4 cup low-sodium chicken broth or water

Cooking Method:

1. In heavy 12-inch skillet,malt 1 tablespoon of the margarine over moderate heat.Add the onion,green pepper,celery,and garlic,and cook,uncovered,until the onion is soft-about 5 minutes.Transfer to a small dish.
2. Raise the heat under the skillet to moderately high and add the remaining margarine.While it melts,sprinkle the chicken breasts all over with paprika and cayenne pepper.Add the chicken to the skillet and cook about 5 minutes,turning occasionally.
3. Add half of the cooked vegetables to the skillet along with tomatoes,rosemary,marjoram,and bay leaf;reduce the heat,cover,and simmer for 20 minutes or until the chicken breasts are fork-tender.
4. Whisk in the flour-chicken broth mixture and cook,stirring constantly,until the sauce has thickened-about 3 minutes.Return the remaining vegetables to the skillet and heat for 3 minutes.Discard the bay leaf.Serve chicken breasts with fluffy boiled rice and steamed okra.