Mama Green's Cookbook

5 oz salmon filet

2 t butter

1/2 c chopped celery

1/2 c chopped onion

1/2 t minced garlic

2 c peeled, chopped potatoes, about 2 large (red bliss work well)

1 qt fish stock

1/2 c 2 % milk (I use skim and it works fine)

1/2 t black pepper

2/3 t salt

1. Break salmon fillet into thin small flakes and set aside.

2. In a large stock pot, melt butter and sauté celery, onions, and garlic until translucent

3. Add stock and potatoes. Bring to boil over high heat, then lower until potatoes are tender.

4. Transfer 1/2 of the soup to a blender and puree or use hand blender and blend about half.

5. Return pureed soup to stock pot and add salmon flakes and milk and slowly heat. Add salt and pepper.

Extras…. I throw in some corn (1/2 C), some white wine (about a T) and even some parsnip and some dill.

1 1/2 C flour (white)

1 T baking powder

1/2 teas salt

2/3 c milk

1 t vanilla

1 1/4 c blueberries

1/2 c cornmeal

zest from small lemon (optional but good)

1 t cinnamon

1/2 c plus 1 T sugar

1 egg lightly beaten

2 T melted butter

1.preheat 400

2.mix flour, corn meal, power, 3/4 teas cinnamon, salt and 1/2 c sugar (and zest).

3. mix milk, egg, van and stir that into dry ingredients just to moisten.  Add butter and blueberries.

4. spoon into tins. combine remaining cinnamon and sugar and sprinkle on top.

5. lightly brown about 20 minutes

yield…12 muffins

1 onion chopped fine

2 carrots chopped

2 stalks celery chopped

1 can small white beans

1 qt low sodium chicken stock

one tomato  chopped

either a hand ful of orzo or rice or small macaroni

salt, pepper to taste and couple of sprigs of tyme

saute onions and then add carrots and celery till soft.

Add chopped tomato and broth, pasta, and beans.

Simmer about 1/2 hour or so

1/4 c. sliced walnuts (toast 5 min @350)

1/4 C mini choc chips

1/4 lb butter melted

1 T oil

3/4 c sugar

2 large eggs slightly beaten

1 t vanilla

combine above and mix well

combine

2 c flour

1 t baking powder

dash salt (I never do)

1/4 cinnamon

Add to wet ingredients and blend well

Dough will be sticky. Wet hands and form into 2 narrow loaves (they spread) onto greased cookie sheet.

Bake @350 for 20-25 min (I keep it in closer to 30) or until lightly browned on top.

Remove from oven and slice while hot. Separate slices so that all slices can be toasted. Return to 350 oven for 10 minutes.