7 1/2 oz canned alaska salmon
4 baking potatoes (about 7 oz. each)
1 cup monterey jack cheese (shredded)
1/4 cup milk
1 egg, beaten
2 tbsp margarine
2 tbsp minced onions
2 tbsp diced green chiles
1/8 tsp black pepper
Directions
Drain and flake salmon. Set aside. Pierce potato skins several times
with a fork. Place in microwave oven. Cook on HI power, 20 minutes,
or until tender, turning halfway through. Cut a slice off top of each
potato. Scoop out inside, leaving 1/4-inch shell; set aside. Blend
potato pulp with 1/2 cup cheese, flaked salmon and remaining
ingredients. Spoon mixture into potato shells. Microwave on HI power,
4 ~ 5 minutes, or until heated through. Sprinkle with remaining
cheese and microwave on HI power, 45 seconds, or until cheese is
melted.
Makes 4 servings.
Nutrients Per Serving:
Calories: 469 Protein: 24.3 g Carbohydrates: 52.8 g
Fat-Total: 18.1 g Cholesterol: 110 mg Sodium: 599 mg
Dietary Fiber: 4.86 g
Source: Light & Lively Recipes Reprinted by permission of Alaska
Seafood Marketing Institute Meal-Master compatible recipe format
courtesy of Karen Mintzias
Servings: 4 servings
Microwave Salmon Stuffed Potatoes Recipe brought to you by Recipe Ideas
Categories: Fish; Microwave; Potato; Salmon; Seafood
The History of Recipes
It is possible to follow the history of `recipes` back into the distant past, certainly as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial instructions for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history is a series of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the cooks of his times used a good variety of spices, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Later, there are a couple of interesting recipe books which appeared in the 14th Century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that appears on menues today, but rather recipes for the types of meals served to the rich and wealthy people of the time. Later on in the 1400s, the Crusaders brought back many foods and herbs from the Middle-East, such as basil and coriander. The introduction of these new culinary ideas prompted a surge in publications on food, some of which still exist in private libraries. For the decades that followed, the powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a result cooks and their recipe collections increased in prestige. However, it wasn`t until the 1800s that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications were in high demand, mostly as a result of increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Microwave Salmon Stuffed Potatoes recipe.
