BLTs

BLTs are the ultimate summer comfort food.  I love the ease of preparation and the fact that it contains bacon!  What is better than bacon.  I’m glad I am not kosher- I would have problems! I feel odd posting something as simple as BLTs on my blog.  I liked the marble rye that we used on our vacation on the beach.  It made for a very pretty presentation – which is why it is on my blog.

BLTs (Bacon Lettuce Tomato Sandwiches)

Serves 6

• 12 slices of bread, (any bread you like) toasted
• 12 tsp Mayonnaise
• 12 slices of bacon, cooked crisp
• 12 thin slices of tomatoes
• 6 leaves of lettuce

Toast your bread in the toaster and spread 1 tsp of mayonnaise on one side of each slice (two sides would be overkill).  Top 6 slices of toasted bread with two slices of crisp bacon, top with lettuce, two thin slices of tomato and top sandwiches with remaining slices of bread (mayo side down) on top of the tomatoes.  Ring the mess hall bell and watch them disappear!

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Pinapple Upside Down Muffins

Fresh Pineapple is so delicious and much better than that from a can.  After my kids had descended upon my poor pineapple like vultures I managed to save some for muffins.  Everyone in my family loves Pineapple Upside Down Cake, and these are a miniature version that is a great substitute unbelievably easy to make.  You can use canned if you don’t have fresh pineapple on hand, but fresh is extra good.

My friend Elizabeth who is also on the food committee for our church’s upcoming Christmas Tea came up with the idea of this treat and I decided to make a simpler version at home (without a caramel sugar glaze).  Next time I make them tough, I will use paper cups to line the muffins, they did not always come up nicely (tin ones would probably be even better)

Pineapple Upside Down Muffins – Serves 12

• 1 Yellow cake mix
• pineapple juice
• water
• eggs
• oil

prepared as indicated on box (but substituting the water for pineapple juice — I used the 6 oz can and added enough water to come to the correct measurement)

• Fresh Pineapple tidbits
• Fresh pitted cherries, sliced in halves

Line the muffin tin with foil cupcake liners.  Place a piece of pineapple in each muffin and add four cherry halves to each.  Pour the prepared cake mix on top, filling 3/4 of the way.  Bake 18-23 minutes at 350F.  (I had more batter left over and saved it for another use.

Place each muffin upside-down on a plate and remove the foil liner. Drizzle with a caramel sauce if desired, or skip that and save a few calories.  It is delicious without any sauce.

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Salmon Cakes

My family is not big on eating fish, but they always seem to enjoy these easy to make salmon cakes.  I have made these for years now.  I think I pulled it from an Chicken By the Sea advertisement in a magazine.  They are delicious.  I hope you try them sometime.  The recipe for sauce is also listed, but I often serve them with store bought tartar sauce and a cucumber tomato salad on the side (Chopped and seeded cucumbers mixed with sliced tomatoes and dressed with bottled Ranch Dressing).

Salmon Cakes – adapted from Chicken By The Sea

Ingredients

• 1/4 cup Red Bell, Pepper, finely chopped (or roasted red peppers from the jar, chopped)
• 1/4 cup Green onions, finely chopped
• 1/4 cup Mayonnaise
• 1 Tbsp Lemon Juice
• 1/4 tsp Lawry’s Seasoned Salt
• dash Cayenne Pepper
• 1 cup Bread Crumbs, Dry
• 1 large Egg, beaten
• 12 ounces Salmon, Canned
• 1 1/2 Tbsp Butter
• 1 1/2 Tbsp oil

Instructions

In a small mixing bowl, combine chopped red pepper (I use the roasted red peppers from a jar) , green onions, mayonnaise, lemon juice, seasoned salt, and cayenne pepper.  Taste and adjust seasonings to personal preference.  Stir in egg, well drained salmon and 4 Tbsp of the breadcrumbs.  Divide and form mixture into 6-8 balls (I use an ice cream scoop).  Roll Salmon balls in remaining breadcrumbs; flatten into cakes (about 1/2 inch thickness) Fry salmon cakes in melted butter and oil in skillet over medium heat for 3-4 minutes on each side.

Serve with Tartar sauce or:
Lemon-Herb Mayonnaise:

• 3/4 cup mayonnaise
• 1 Tbsp fresh lemon juice
• 1 Tbsp prepared horseradish
• 1 tsp dried thyme (or 2 1/2 tsp fresh if on hand)
• salt to taste
• pepper to taste

Combine ingredients in a small bowl and blend well.  Serve with Salmon cakes.

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