recipes 020304

February 04, 2004

Salmon with Brown

Sugar Glaze

1/4 cup packed light brown sugar

2 tablespoons Dijon mustard

2 tablespoons chopped fresh dill or 2 teaspoons dried

4 (6-ounce) salmon fillets, skinned

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1. Spray rack of a broiler with nonstick spray; preheat the broiler.

2. Whisk together the brown sugar, mustard and dill in a small bowl. Sprinkle both sides of the salmon with salt and pepper. Place the salmon in the broiler rack and spoon the brown sugar glaze on top.


3. Position 7 inches from the heat and broil until lightly browned and just opaque in the center, about 6 minutes.

Note: Steamed broccoli and rice go well with this dish.

Beef Stew with Potatoes

1 pound stewing beef cut into 1/2-inch pieces

1 large onion, sliced

2 tablespoons butter or drippings

1 teaspoon salt

1 bay leaf

1 clove garlic, crushed

Dash of paprika

3 tablespoons flour

2 tablespoons vinegar

2 quarts hot beef broth

3 medium potatoes, peeled and diced

Saut beef and onion in butter or drippings until well browned. Add salt, bay leaf, garlic and paprika. Sprinkle with flour. Stir and cook over low heat until flour is absorbed and browned. Sprinkle with vinegar and stir thoroughly over low heat. Add hot broth and simmer 45 minutes. Add potatoes and cook slowly for an hour. Sprinkle with cheese.|2/4/04***

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