Dilly Salmon Loaf

1 (15½ oz.) can salmon, drained and flaked

2 cups fresh bread crumbs (great to use up some of that leftover sourdough bread in the freezer)

2 eggs, beaten

¼ cup finely chopped onion

3 tbsp. butter, melted

2 tbsp. lemon juice

½ tsp. salt

½ tsp. dill weed

Preheat oven to 350º

Combine all ingredients in large bowl and mix well.  Shape into loaf (my mother always put it in copper fish casserole pan) and place in a greased baking dish.  Bake 40 minutes.  Let stand 5 minutes and top with lemon dill sauce before serving.

 

Lemon Dill Sauce

1/3 cup butter

¾ cup mayonnaise

1 egg

¼ cup lemon juice

1 tbsp. sugar

¼ cup chicken broth

¼ tsp. dill weed

Melt butter in sauce pan and stir in remaining ingredients.  Cook over medium heat until thickened.  Do not boil.  Refrigerate leftovers.

Just a side note: This is not one of my better recipes. I was struggling with something for D and Dill came to mind.  I thought of doing a dill egg salad sammich and probably should have went with that idea.  Sometimes when a thought comes to mind, stick with it... don't second guess yourself.  Tall Cool ☺ne said I had to include a disclosure with the post.  I told him salmon is an acquired taste and some people might like it.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

 

Quick & Easy Pork Loin - Feeding the Flock 23

 

Preheat oven 350º

1½ lb. pork loin

½ head cabbage (next time I will use the whole thing)

2 small pickling cucumbers, sliced (next time I will use 4-5)

2 tbsp. lime juice

1½ tbsp. onion flakes

2 tsp. garlic powder

salt & pepper

¼ cup mustard dressing

Place the cabbage and cucumbers in a greased baking dish.  Sprinkle with lime juice, onion flakes and garlic powder.  

Salt the pork loin and rub with honey mustard dressing.  Generously pepper the roast.  Cover and bake 1-1½ hours.  

I wasn't sure how I was going to serve this, but it worked splendidly on top of a garden salad.  Slice the pork and lay on top of salad.  Spoon the cabbage and baked cucumbers over the top.  Baked cucumbers are so good!!! Who knew?

Enjoy!

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Szechuan Beef & Broccoli

 

Szechuan Beef & Broccoli

½ lb. boneless tender beef steak

¾ cup beef broth or water

2 tbsp. cornstarch

3 tbsp. soy sauce

1 tbsp. sherry

1 clove garlic

2 tbsp. vegetable oil

½ tsp. red pepper flakes

2-3 broccoli crowns

1 medium onion, chunked

1 medium tomato, chunked

 

 

Slice steak into strips. Combine 1 tbsp. cornstarch, 1 tbsp. soy sauce with sherry and garlic in a small bowl; stir in beef and let stand 15-20 minutes.

 

In large measuring cup combine beef broth, 1 tbsp. cornstarch, 2 tbsp. soy sauce, and red pepper flakes.  Set aside.

 

Heat 1 tbsp. vegetable oil in wok or large skillet over high heat.  Add beef and stir-fry one minute; remove.  Heat remaining oil in skillet; add onion and broccoli, sprinkle with salt.  Stir fry 3-5 minutes or until broccoli is to desired doneness.  Add beef, soy sauce mixture and tomato.  Cook and stir until mixture boils and begins to thicken.

 

Serve over rice.

 

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