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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Nov. 21, 2015)
6 |2015 Home for the Holidays | Siuslaw News | November 21, 2015 Northwest Salmon Salad Nutrition Facts: 1 serving equals 305 calories, 18 g fat (4 g saturated fat), 67 mg cholesterol, 571 mg sodium, 13 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch. Ingredients 1 salmon fillet (1 pound) 1/2 teaspoon salt 1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided 2 tablespoons lemon juice, divided 4 fresh dill sprigs 1 cup chopped peeled cucumber 1/2 cup reduced-fat sour cream 1/4 cup finely chopped sweet red pepper 1/4 cup snipped fresh dill 3 tablespoons capers, drained 8 cups torn Bibb lettuce 1 medium peach, peeled and sliced 1/4 cup chopped hazelnuts 1/4 cup fresh blueberries 4 thin slices red onion, separated into rings Directions 1. Place salmon on a greased baking sheet; sprinkle with salt and 1/2 tea- spoon pepper. Drizzle with 1 table- spoon lemon juice; top with dill sprigs. 2. Bake, uncovered, at 425 for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces. 3. In a small bowl, combine the cucum- ber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice. 4. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing. Yield: 4 servings. ar g e n i V d l an i O y c i p S ip D d a e r B OUT ALL AB OLIVES et Stre 1411 Bay ove Gr Cottage 3174 541-997- nts: Ingredie Oil gin Olive ic Vinegar ir V a tr x 1 cup E Balsam aditional r T p u c 3 2/ ced arlic, min 3 cloves g oons dried basil lesp ano 1 1/2 tab ried oreg d n o o p s 1 table yme n dried th r salt o o p s a te 1 er oshe lack pepp b spoons k a d te n u 2 / o r 1 1 ly g oon fresh 1/4 teasp inegar, alsamic v b , il o e v li er. mix the o er salt, and pepp ith a lid, h s w o rnight. k e le , v tt e o o r m b In a urs, o o, thy o n h a g 8 e r e r o , tu sil r. erate mix frigerato garlic, ba and refrig g. Store in the re , le tt o b l S ea servin ll before Shake we ns: Directio PeaceHealth Peace Harbor Medical Center 541-997-8412 • www.peacehealth.org Sugar-Free Holiday Nog Nutrition Facts: One serving equals 107 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 187 mg sodium, 15 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 fat- free milk, 1/4 starch. Ingredients 1 package (1 ounce) sugar-free instant vanilla pudding mix 7 cups fat-free milk, divided 1 to 2 teaspoons vanilla extract or rum extract 2 to 4 packets sugar substitute 1 cup fat-free evaporated milk pe Th is reci by : ou y to t h g brou Directions Combine pudding mix, 2 cups of milk, vanilla and sugar substi- tute in a bowl; mix according to pudding directions. Pour into a half-gallon container with a tight-fitting lid. Add 3 cups of milk; shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill. Yield: 8 servings. PeaceHealth Peace Harbor Medical Center 541-997-8412 • www.peacehealth.org Ginger Spice Cookies Ingredients: 2 cups all purpose fl our 2 1/2 teaspoons ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3/4 teaspoon salt 3/4 cup chopped crystallized ginger 1 cup (packed) dark brown sugar 1/2 cup vegetable shortening, room temperature 1/4 cup (1/2 stick) unsalted butter, room temperature 1 large egg 1/4 cup mild-fl avored (light) molasses Sugar PREPARATION Combine fi rst 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fl uff y. Add egg and molasses and beat until blended. Add fl our mixture and mix just until blended. Cover and refrigerate 1 hour. Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.) Th is recipe brought to you by: BACKSTREET GALLERY 1421 Bay Street Florence, OR 541-997-8980
