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                                   We have created this page to share our favorite recipes with you. Enjoy!


                                                               Teriyaki Salmon
   * Any size filet of Chinook King salmon
   * Yoshida Brand Teriyaki Sauce

  Marinate Salmon in sauce at least an hour, over night even better. In shallow baking pan,  season (salt , pepper,
  and garlic powder), then bake in over on 350 degrees for about 25 minutes- depending on how you like your fish.
  I like the salmon to pale pink to ensure it is done. Serve with white rice and fresh vegetable.

                                                                                                                                                   Salmon Dip


   * 1 cup of cooked Salmon, shredded ( you can use smoked salmon also)
   *  1 -  8 oz block of Cream Cheese, softened
   *  2 green onions ,  finely chopped
   *  Garlic powder, pepper , to taste
   * Couple dashes of  Tabasco sauce

    Blend all the ingredients together. Serve with your favorite crackers.
   Adding a few tablespoons of sour cream, will make the dip thinner in consistency, great with chips !

                                                                                                         Salmon Cakes
 * 2 or 3  cups of cooked Salmon, shredded ( you can use smoked salmon also)
 *  1 egg
 * 2 teaspoons of Garlic Powder
 * Saltine Crackers ( about 10  to 15 crackers, hand crushed)
 * 1 tablespoon of milk
 * Salt and pepper
 * Pan  with/ Canola Oil

    Flake salmon in a large bowl, add garlic powder, pepper, and salt. Add hand crushed saltine crackers, you should have an even
  amount of crackers and salmon.  Add egg and a liitle milk just to help bind mixture together.  Heat pan with oil.  The mixture should
  be fairly dry. Shape into small round patties, and  brown on each side. Let rest on a paper towel to absorb any excess oil, before
  serving. Can be served with any type of dipping sauce, tarter or ketchup taste great. This is a great way to get your kids to eat fish.
  Trust me, they will love it !


                                                                       Goose Flambe`

 The Goose Flambe` recipe is super easy and quick. You can use Duck, as well.

 A tip, let any, wild meat, sit in refrigerator, in packaging , making a small hole in package for blood to drain off, for a 
 few days, prior to cooking. This help take the strong, game taste out of the meat.
 Needed :
 * Goose breast or Duck breasts -  about 4
 * Flour - 1 cup
 * Butter  - 1/2 stick
 * Brandy
 *  1 -lemon- sliced in half
 *  green onions or yellow onions – about a half a cup
 * A lighter
 Take your duck or goose breast and pound it out lightly, and then cut into strips.
 Season with garlic powder, pepper , salt ( whatever seasoning you like ), the roll in flour.
 Get a pan hot with melted butter, where the butter is bubbly, add a little olive oil to it so butter doesn’t burn.
 Put in your strips. They will brown quickly , turn them, and add onions and Brandy, about a half cup.
 Takes about 6 to 8 minutes, depending on how you like meat cooked. I will cook just until I see no more blood. I add
 a little squeeze of fresh lemon juice as goose is cooking.
 Then when cooked to your liking, remove from heat. Add about a quarter cup of Brandy and light- Flambe`!
 Put flame out by squeezing your lemon half over meat.
 Serve with white rice and vegetables, or you can cut into bite size pieces and serve as an appetizer, with decorative
 toothpicks. The meat is so tender, I compare it to filet mignon. Even the kids will eat it !