Baked Salmon ~ For Your New Year's Day The Good Luck Menu!

Baked Side of Salmon

Preheat over 350º

Approximately 3 to 5 pound side of Salmon.

Total cook time approximately 35 minutes for about a 5 pounds of Salmon - And always be sure to check for doneness a few minutes a head of end of cooking time.

Ingredients

4 Tablespoons of butter or margarine

Sheet of Foil

Baking sheet

3 to 5 pound side of Salmon Regular Salt & Pepper to Taste

Place Salmon on foil sheet on top of baking sheet.

Place 4 tablespoons of butter on top of salmon and sprinkle with salt & pepper to taste.

Place backing sheet in oven and bake in a preheat oven at 350º for approximately 35—be sure to check minutes before end time for doneness.

Optional—Sprinkle top with a fine light mist of Cayenne Pepper & 1 Thinly sliced lemon for garnish

Serving suggestion: Great with Mix-Green Salad,

Fresh Spinach Salad, Green Beans, or Asparagus.

1st Recipes ~ The Appetizers! Low Country Spicy Shrimp & Spicy Cheese Spread!

Low Country Spicy Shrimp

Serve 8 to 12

Pounds Jumbo, peeled and deveined shrimp

3 Tablespoons of olive oil

1 tablespoon of butter or margarine

2 cup finely chopped onions

1 cup finely chopped bell pepper

1 cup finely chopped celery

¼ cup finely chopped parsley

1 tablespoon minced garlic

1 tablespoon lemon juice

Salt & black pepper to taste ½ teaspoon Cayenne pepper

2 tablespoons Frank’s Louisiana Hot Sauce

Over medium heat, heat the olive oil and onions, celery, bell pepper and sauté until tender. Add the parsley, garlic, and then lemon juice. Add the shrimp and dry seasonings, then add 1 tablespoon of butter as it melts stir in the Louisiana hot sauce and cook shrimp until opaque - do not overcook.

Serving suggestions: Serve over rice or grits.

Spicy Pimento Cheese Spread

2 Cups grated sharp cheddar cheese

8 ounces softened cream cheese ¼ cup of mayonnaise

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

¼ teaspoon onion powder

1 teaspoon of Worcestershire sauce

1 teaspoon Frank’s Louisiana Hot Sauce

½ teaspoon Dijon Mustard

1 (4 ounce jar) of drained chopped pimentos

Optional 1 chopped seeded jalapeno pepper

Salt & Pepper to Taste

In a bowl mix together all ingredients.

Mix well. Refrigerate until ready to serve.

Serving suggestions: Assorted variety of crackers.

Here is my The Good Luck ~ NEW YEAR DAY 2015 Menu!

The Good Luck Menu!

NEW YEAR DAY 2015 Menu

Champagne

Non Champagne Punch

Appetizers

Low Country Spicy Shrimp

Spicy Pimento Cheese Spread & Crackers

Main Course

Smoke House Ham

Baked Salmon

Sides

Spinach & Mixed Green Salad

Money Rice

Sweet Dinner Rolls

Dessert

Pecan Squares

Old Fashioned Chocolate Cake

Watch Daily for Recipes Updates to Discover What It Takes to Prepare These Great Dishes!

Or email me at jerreecejackson@gmail.com if you need you don't see your recipe.

Wishing You Happy Holidays!

Author J. A. JACKSON Wishes You Happy Holidays to our Friends, Family, Readers, and Fans on Facebook! #Hashtag #Facebook #Writers #Readers #We #Love #You Wishing you the very best in the New Year!

Corn Bread Dressing

Corn Bread Dressing (Jiffy)

Make ahead of time 1 box of Jiffy Cornbread

½ Cup butter or margarine

1 Cup chopped onion

1 Cup chopped celery

1 Cup chopped Bell pepper

2 eggs lightly beaten

4 slices of TOAST

1 CAN CREAM OF CELERY SOUP

½ teaspoon poultry seasoning

½ teaspoon black pepper (To Taste)

1 1/4 Teaspoon Sage

½ teaspoon salt

½ cup of chicken broth

2 tablespoons olive oil

Sauté onions, celery and bell peppers in approximately 2 tablespoons of olive oil until tender.

In a large bowl Mix cornbread, and seasonings. Add Sauté vegetables, cream of celery soup, butter, 4 slices of toast and chicken broth as needed tossing lightly until well blended. Add beaten eggs last. (Remember Season to Taste—Before adding eggs)

Pour into a greased baking dish.

Bake in greased baking dish or pan in a Preheat oven at 350º for approximately 45 minutes until golden brown.

Serving suggestion: Great with Baked Chicken, Turkey or Duck.

VARIATIONS:

***To make this dish Cajun Style add Cayenne Pepper to Taste***

*** To make this dish Southern Style Add More Black Pepper to Taste***

Powdered Sugar Box Pound Cake

Powdered Sugar Box Pound Cake

1 ½ Cups of butter or margarine =(3 sticks)

1 lb. BOX Confectioners Sugar

6 large eggs

2 ½ cups all-purpose flour

1 teaspoon vanilla extract

1 tablespoon of lemon juice

Preheat oven to 350º Grease and flour a 10 inch angel food cake pan.

In a large bowl using an electric mixer, thoroughly beat the butter/margarine until mixed well and then and in powdered sugar and beat until fluffy. Add eggs one at a time beating well after each.

Add flour in sections mixing each section of flour thoroughly.

Beat in vanilla and lemon juice.

Pour into a greased & floured 10 inch pan Angel Food Cake pan

Bake for approximately 45 to 55 minutes. - can insert a toothpick into center if it come out clean it is done.

Let cool completely and then decorate with sprinkle powder sugar on top.

Serving suggestion: Serve a with a scoop of your favorite ice cream and berries.

The Best Pecan Praline Sauce!

Pecan Praline Sauce

Ingredients:

¼ Cup Honey

1 ½ Cups Water

2 Cups brown sugar

2 Cups pecan pieces

½ teaspoon vanilla extract

Mix: All ingredients in saucepan cook on medium heat stirring constantly until mixture thickens.

Serve immediately.

Great over ice cream.