Lemon Grilled Salmon

1/2 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 salmon fillet(1-2/2 pounds)
3 tablespoons vegetable oil
1 small lemon, thinly sliced

Sprinkle dill, lemon pepper salt if disired and garlic powder over salmon. Place in a large resealabe plastic bag or shallow glass container. Combine green onions, pour over the salmon. Cover and refrigerate for 1 hour, turning once. Place salmon skin side down on grill over medium heat, arrange leamon and onion slices over the top. cover for 15-20 minutes or untill its easily forks threw fish.

Meatball Stew

The comination of tender meatballs plus potatoes, carrots and pearl onions in a golden gravy really hit the spot on a chilly day after your getting off of work or worked up an appetite.

1 egg, beaten
1 cup soft bread crumbs
1/4 cupfinely chopped oinons
1 teaspoon salt
1 teaspoon salt
1 teaspoon dried thyme
1-1/2 pounds ground beef
2 tablespoons vegetable oil
2 cans(14-1/2 ounces each) beef broth
2 cans(10-3/4 ounces each) condensed golden mushroom soup, undiluted
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar(16 ounces) whole pearl onions, drained
1/4 cup minched fresh parsley

In a bowl, combined egg, bread crumbs, chopped onions, salt margoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a dutch oven, brown meatballs in oil, drain add broth, soup, potatoes, carrots and pearl onions. bring to a bowl reduced heat simmer for 30 minutes or untill the vegetable are tender. sprinkle with parsley. yeild 8 servings.

Deviled Eggs

This lighter recipe still provides traditional deviled eggs flavor and appearance. A mashed potato mixture magically replaces the yolk filling

10 hard-cooed eggs
3/4 cup mashed potatoes(prepared with skim milk and mirgarine)
1 tablespoon fat-free mayonnaise
1 teaspoon mustard
2to 3 drops yellow food coloring, optional Paprika

sliced eggs in half lenghtwise, remove remove yolks and refrigate for another to set aside for a while. In a small bowl, combine mashed popatoes, mayonnaise,mustard and food coloring if desired, then mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigate until serving. 1 serving equals 35 calories, 118 mg sodium, trace chesterol, 3gm carbohydrate, 4gm protein, 1 gm fat.

Asparagus Roll-Ups

These roll-ups are simply divine. My Grandmother shared the recipe after a BIG family dinner, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.
16 fresh asparagus spears
16 slices sandwhich bread, crust removed
1 package (8 ounce) cream cheese, softended
8 bacon strips, cooked and crumbled
2 tablespoons minced chives
1/4 cup of butter or margarine, melted
3 tablesspoons grated Parmesan cheese

Place aspargus in a skillet with a small amount of water, cook untill crisp-tender, about 6-8minutes. Drain and set aside. Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives, spread 1 tablespoonfiul on each slice of bread. Top with an aspargus spear. Roll up tightly, place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan chees. cut roll-up in half. Bake at 400 dgrs for about 10-12minutes or untill lightly browned.