Friday, September 26, 2008

Mother & Daughter-in-Love Day!

This is a day each week I devote a day to time with my DIL and two grandbabies. It is a way that we stay connected even when things get busy and we make time to spend together.

I wrote an entire post on this and lost it one day --- and was so frustrated that I never wrote another. I am still not up to re-writing the whole thing but I'll try to post the recipes we try each week on our day:)

This week's menu:

Salmon Patties

Skillet Fried Potato Slices

Roasted Garlic


Tomato Gravy

Pumpkin Roll

Black Top Alaska Salmon Patties

(on the back of the Salmon can)

1 can Black Top Pink Salmon

2 cups soft bread vrumbs

1/3 cup finely minced onion

1/4 cup milk

2 eggs

2 T. minced parsley (I used sweet basil bec/ I'm out of parsley)

1 T. lemon juice

1/4 each salt and dill weed

Dash pepper

Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients including the 2 tablespoons of liquid. Shape into 8 [1-inch] patties. Pan-fry on both sides in 2 tablespoons of oil or butter until golden brown.

My grandgirl was SO adorable helping with this... smile. She added the bread crumbs and some of the other ingredients and then helped stir. We have a two step wooden stool handed down from Blake's grandmother and this is the biggest help with kids in the kitchen.

Emily peeled her first potato and ended up taking a little help from her mother!


Tomato Gravy

Scrape hot oil around a skillet (I use any skillet I've cooked meat in usually OR you can pour some oil, butter, or grease in skillet and heat that) --- sprinkle some flour into the skillet and stir or whisk until well mixed. Let cook for a minute or few and then add milk or water. Stir and add canned tomatoes. Let slowly cook until thickened and take off heat. Serve immediately.


Libby's® Pumpkin Roll with Cream Cheese Filling
Submitted by: Libby's®Rated: 5 out of 5 by 209 members
Cook Time: 15 Minutes
Ready In: 15 MinutesYields: 10 servings
"Delicious and easy to make."
1/4 cup powdered sugar (to
sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100%
Pure Pumpkin
1 cup walnuts, chopped
1 (8 ounce) package cream
cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or
margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Printed from 9/26/2008

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