Enjoy some delicious recipes!

Program #656



Easy Orange Carrots

4-5 carrots
1 tbsp sugar
1 tsp cornstarch
dash salt
1/4 cup orange juice
1 pat margarine

Wash and slice carrots into coins. Add salt and cook covered in water until fork tender. Drain away water.

Add sugar, cornstarch, and juice to pot and boil until thickened. Stir in margarine.

Quick Salmon Patties

1 can skinless, boneless salmon
1 tbsp cornmeal
1 egg
4 tbsp olive oil
Drain salmon and stir in cornmeal and egg until thouroughly combined. Shape into 4 thin small patties. Pour oil into small, preheated skillet and cook salmon until golden, about 3 minutes per side. Place on paper toweling to drain before serving.

Super slaw

1 bag shredded slaw mix
2 tbsp finely chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper

Dressing:

1/4 cup fat-free mayonnaise
1 tbsp vinegar
3 packets artificial sweetener
1/4 tsp salt
1/4 tsp pepper

Place all dressing ingredients into bottom of large bowl and mix to blend thouroughly. Add vegetables to bowl and toss well to blend. Refrigerate until ready to serve. Can be made the night before.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!