favorite recipes

Mexican Chowder

1 lb. ground meat (we really like chicken for this recipe)
2 tbs. vegetable oil
1 envelope chili seasoning
2 2/3 cups cold water
1 (14.5-oz.) can diced tomatoes with liquid
1 (14.5-oz.) can red kidney beans with liquid
1 cup macaroni noodles
1 (16-oz.) can corn with liquid
grated cheddar cheese for topping

Brown the meat in the vegetable oil in a big pot. Add the chili mix, water, tomatoes, and beans. Bring the mixture to a boil, then add the macaroni and cook for another 10 minutes, until macaroni is tender. Add corn and heat again until the corn is warm. Serve hot, topped with cheese. Serves 4.


Oriental Honey Salmon

1/3 cup honey
3 tbsp. soy sauce
2 tbsp. lemon juice
1 tbsp. dijon mustard
4 (6-oz.) pieces salmon

In a small mixing bowl, mix all the liquid ingredients. Place the salmon pieces in a small glass baking dish, and pour about a third of the sauce over the fish. Turn each salmon piece over in the dish, so that the sauce will cover both sides. Place the dish in the refrigerator for at least two hours.

Butter the bottom of a frying pan. Cook the salmon over medium heat for 4 to 6 minutes on each side, until the meat is golden. Remove the meat from the frying pan and add the remaining cause to the pan. Cook mixture over low heat, stirring until the sauce comes to a boil. Return the salmon to the pan, heat for a few more minutes, and then serve immediately. Serves 4.