Salmon and Pasta Primavera8 ounces uncooked linguine pasta2 cups sugar snap peas2 tablespoons butter1 pound salmon fillet or 1 (15 ounce) can salmon1 1/2 cups fresh mushrooms3/4 cup chopped onion1 cup chicken broth3 tablespoons all purpose flour1/2 teaspoo

Chicken Pot PieuCornmeal Pastry/u2 cups unsifted flour2/3 cup cornmeal1 1/2 teaspoons each paprika, dill and dry mustard1/2 cup chilled butter or margarine, cut into pieces2 tablespoons chilled vegetable shorteninguFilling/u1 1/2 pounds de boned and

Farmer`s HashAn original recipe from the kitchen of Linda Kilbride, Maricopa, ArizonaCottage cheeseGreen onions, mincedRipe tomatoes, dicedGreen bell pepper, dicedSalt, to tastePepper, to tasteAmounts of all ingredients are to your taste. For example, I

Southern Pecan Loaf3 cups all purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup butter or margarine1 1/2 cups granulated sugar4 eggs3/4 cup milk1 teaspoon orange extract1 teaspoon almond extract1 teaspoon orange rind1 cup chopped pecansIn

Salmon Gumbo1 medium green bell pepper, chopped3/4 cup finely chopped onion1 tablespoon butter or margarine1 (15 ounce) can tomato sauce1 tablespoon instant chicken flavor bouillon2 tablespoons parsley flakes1 (10 ounce) package frozen cut okra1 (12 1/2 ounce)

Tofu SticksFirm tofuWhite cornmealOlive oilMarinara sauceSlice tofu into sticks. Roll in cornmeal.Heat oil in pan. Cook sticks on all sides until golden brown. Drain on paper towels. Dip sticks into marinara sauce.

Ham, Egg and Potato Skillet1 tablespoon cooking oil3 cups refrigerated shredded hash brown potatoes    with peppers and spices1 1/2 cups diced cooked ham6 beaten eggs1/3 cup water3/4 cup Kraft Shredded Mexican Style CheeseCoat large nonstick