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Menu Plan for Fall II: Week 13, Friday

Tomato Cannellini Soup
Salmon Patties with Caper Tarter Sauce
Macaroni and Cheese

Cooking time: 30 minutes for menu           Cooking schedule: see below for instructions

     This is a very retro  dinner, reminiscent of the '50's.  I just thought it would be fun to do something a bit different.  It's an easy dinner for the start of the busy holiday season.  Once again, the vegetable is in the first course.  Both the Salmon and the Pasta will go into a warm oven while you have the soup.

Tomato Cannellini Soup

Total time: 20 minutes
     Another pantry soup: easily put together from staples.  Using whole tomatoes gives the soup a fresher taste - like summer in a bowl.

Tomato Cannellini Soup Ingredients: 

 Instructions:

Salmon Patties with Caper Tarter Sauce

Total time: 20 minutes
   Canned salmon and tuna have long been pantry staples. especially in areas that run the risk of being snowbound in the winter months.  I normally remove the skin from the salmon, but not the bones.  They're very soft from being cooked, and are an excellent source of calcium.  Mash them a bit with a fork if needed.

Salmon Patties with Caper Tarter Sauce Ingredients:

Tarragon Caper Tarter Sauce Instructions:

Macaroni and Cheese

Total time: 25 minutes
   In my youth, Mac and Cheese came from a box and was very yellow.  This is not a fancy, adult version made with 6 different cheeses - although you could.... Use any cheese you like, just make certain it's one that melts and doesn't turn to string. To find out more:  The Rules of Melting Cheese

Macaroni and Cheese Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium saucepans, one lid, oven-safe bowl for
pasta and plate for salmon, covers or foil, large
nonstick skillet, pot, colander for pasta, medium
bowl, small bowl, whisk
Turn the oven on, 200F (90C), just warm
Put water on high heat for pasta
Chop onion, sauté
Open tomatoes, roughly chop
Open, drain, rinse beans
Open, drain salmon
Remove salmon from can, remove skin, bone
Put salmon in bowl, breaking up as needed
Add tomatoes, stock, beans, herbs to onions
Cover, simmer
Chop all capers, dill pickle
Make tarter sauce, refrigerate until needed

Shred cheese
Start to cook pasta
Whisk eggs
Add crumbs, mustard, capers, chives, mix
Combine egg mixture and salmon, divide
Sauté salmon patties
Melt butter
Whisk in flour
Slowly add milk, whisking
When hot and thick, stir in cheese
Turn salmon patties
When Béchamel is done, cover, set aside
When pasta is done, drain, put into bowl
Add Béchamel to pasta, stir, add pepper, cover
Put salmon patties on plate, cover
Put pasta, salmon in oven to keep warm
Serve soup
Done? Serve salmon, pasta
Don't forget the tarter sauce