BEST FISH CROQUETTES EVER!
from Silversmith Farm Boarding Kennel
Elena Smith Lamberson
Makes 4 servings of 2 each

14-16 oz  thawed frozen fish filets of choice (I use Cod, Snapper, Tilapia,
or Salmon filets from Costco)
1 medium onion  diced
1 teaspns minced garlic  or 1 large clove diced
A  small bottle of capers (drained) - don't leave this out - lots of flavor!
1 tablespn lemon juice
2 tablespoons fresh dill chopped fine and stems removed
2 tablespns fresh Parsley chopped & stems removed
1/2 cup sour cream
1 egg
few dashes of Tabasco to taste
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1/2 cup Panko Bread crumbs (do not use any other type!)
canola oil and butter for cooking
Panko crumbs for coating

 Put first 10 ingredients in a food processor or blender and pulse to blend until   fairly smooth. Place in a bowl and hand mix in the 1/2 cup Panko bread crumbs.

Meantime, in a large saute pan, heat the about 1" canola oil and add 1-2  tablespns of  butter for flavor.

Using an ice cream scooper, scoop out portions, flatten to about 1 - 1 1/2" thick and roll in Panko bread crumbs.   When you get them all breaded, place them in the frying pan, being careful not to let them touch each other.   Brown and then carefully turn them over until both sides are golden brown.
Place on paper towels until they are all done. 

Serve with tartar sauce if desired.

 

SENSATIONAL SALSA!
from Silversmith Farm Boarding Kennel
Elena Smith Lamberson

We get nothing but raves about our home made salsa.  So, make some for your family.

6 medium - large ripe tomatoes
1 large purple onion finely chopped 
2 cans chopped mild chilies
1/2 cup corn (frozen yellow is nice)
1 bunch of finely chopped fresh cilantro
1 tablespoon chopped garlic (from a jar)
1 tablespoon sugar (or to taste)
1-2 tablespoons Balsamic vinegar (or to taste)
juice of 3-4 limes
salt & pepper to taste
optional - hot stuff (tobasco, jalepenos, etc)

First - with a sharp serrated knife, cut up the tomatoes into small pieces and put in a colander to drain (this is important or the salsa will be too watery).  Meanwhile, chop the onion and cilantro and put in a medium sized plastic bowl (which has a tight fitting lid), then add all the rest of the ingredients and mix well.  When the tomatoes finish draining (about 20 minutes), add them to the bowl and adjust for salt, pepper, sugar, vinegar.  Put top on, shake well, and refrigerate for several hours or overnight.
Serve with corn chips (we like the Tostitios with Lime - or for a terrific chip, get a bag  of home made chips from Savory Market on Maybank Hwy)

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EASY ORANGE CRANBERRY SCONES
from Silversmith Farm Boarding Kennel
Elena Smith Lamberson

When you have company coming, make a batch of these and put in the freezer. Reheat and your guests will love them! Serve for breakfast with homemade jam or cream cheese

Preheat oven to 400F

In a small bowl mix and set aside.
1 egg
½ Cup buttermilk
1 ½ teaspn vanilla

In a large bowl mix these dry ingredients:
2 cups all purpose flour
1/3 cup sugar
½ teaspn baking soda
1 ½ teaspn baking powder
1/4 teaspn salt
2/3 cup Craisins (dried cranberries)
1 tablespoon orange zest

Cut in 6-8 tablespoons butter with a pastry cutter into the dry ingredients, until mealy.

When finished, add the wet ingredients and mix. Form into 8-12 balls and place on ungreased cookie sheet. Flatten each ball slightly; bake at 400F for 15-20 min.

This recipe can be changed to: lemon/poppy seed, blueberries, etc.

The scones can be frozen and reheated with no loss of fresh taste.

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When you get two medium bananas with lots of brown spots on them make this fabulous bread. Serve it for breakfast with cream cheese. It freezes well.

Preheat oven to 350F. Grease and flour bottom only of a 9 x 5 loaf pan (or use a teflon paper for the bottom- this is the easiest!)
In a large bowl:
1 cup sugar
½ cup cooking oil
2 eggs
½ cup sour cream
1 teaspoon vanilla
½ teaspoon cinnamon
1 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt

Mix together and set aside

In a small bowl mash the two very ripe bananas (I use a pastry cutter for this)
add to the batter
add 1 cup chopped walnuts
pour into the 9x5 loaf pan

sprinkle a mixture of sugar and cinnamon on top

Bake at 350F for 50-60 min or until a toothpick inserted in center comes out clean. Cool 5 minutes, remove from the loaf pan. Wrap tightly in plastic wrap and store in refrigerator.

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Preheat oven to 375. Read entire recipe before starting.

 3 lbs ground round & 1 cup cracker or dry bread crumbs– put in a large bowl

 In a small bowl mix these ingredients together:

2 eggs
2 pkgs  Lipton Onion soup
1 tablespoon ground ginger (from a jar)
¼ cup ketchup
1 tablespoon yellow mustard
1 tablespoon brown sugar
couple squirts worcestershire sauce

Mix together with meat & crumbs.  Form into a loaf by pressing and slapping the meat (gets air bubbles out).

SAUCE. In another small bowl mix well:

½ cup ketchup

½ cup brown sugar

1 tablespoon yellow mustard

Place several tablespoons sauce in bottom of a loaf pan.  Put meat loaf in pan, pressing to fill corners.  Spread another couple tablespoons sauce on top.  Bake uncovered for 45 min at 375.