I am going to try this tonite for dinner....cross your fingers for me. I am not a very good cook, but am trying new things. DH is a great cook, but since I am not working, I am trying to ease the burden for him. I have made some homemade cole slaw to go with, and may cut up some tatoes and onions also to bake. Thanks for all your help, I have printed the recipe's and taped it to the inside pantry door with the rest of my new dinner fixes and helpful kitchen hints. Trin

Hey Jessy! Give these a try. They draw raves every time I make them and you can fill them with almost anything! You might try a special salmon salad or a salmon Newbuerd type thing if you want it hot. Alexa ****************************************************** Herbed Profiteroles 8 tbsp unsalted butter 1 cup milk ½ tsp salt fresh ground pepper to taste 1 cup all-purpose flour 5 large eggs ½ tsp baking powder 1 tbsp assÂt chopped fresh herbs (basil, parsley, thyme, tarragon) Preheat the oven to 375. Line a baking sheet with parchment paper. In a small saucepan over high heat, combine the butter and milk and whisk until the butter has melted and the mixture has come to a boil. Stir in the S&P. Add the flour all at once and stir vigorously until the mixture comes away from the sides of the pan and forms a ball of dough. Remove from the hear and turn the mixture into the bowl of an electric mixer. Beat in the eggs, one at a time, until each is well incorporated. Add the baking powder and herbs and beat until the herbs are thoroughly distributed. Using a pastry bag without the tip, squeeze 16 generous golf-ball sized blobs of the dough onto the baking sheet. Bake until golden brown, smooth on the bottom and dry inside, for about 25 to 30 minutes. Remove from the oven and allow profiteroles to cool on a rack before filling.

Heck, that would be good even without the salmon!

SO is quite the improvisational cook, he pretty much POOPed (pulled out of pantry) the cheesecake by adding a can of pineapple and some coconut I had laying around. He also added some cottage cheese that was hanging out in the fridge too. I thought it was slightly "unusual" but he loved it. I guess I am more of a traditionalist, although it was delicious. Mom left me a cheesecake recipe book and I'd be more than happy to bake my way through it! As for the soup, it was creamy without having a lot of fat since there were potatoes in it too. I added just a bit of half and half. It was a new kind of squash soup for me, my usual kind is more Italian with red onions, spinach, white beans and Italian seasoning. I also sometimes make that soup with chard with the stems added. Mom also left behind a whole passel of squash soup recipes in her recipe folder so I won't mind trying a few of those in her honor, although it does make me sad that I couldn't make them for her in person. I would always bring things over to the house when I visited that mom liked, vegetable-based things. Dad is such a picky, picky eater that mom could never make anything for the two of them that had much variety.