I think the leftover salmon is going to be good, and Kevin has promised to eat it even though he often will not eat leftovers - especially the next day. So last night I made Crab Louis with one of the King Crab legs (they were huge), and I froze the meat from the other two. To do that, I put the meat in a ziplock bag, wrapped that in a paper tower, and then put that into a Foodsaver bag. I plan to use it when my sister is here for Labor Day. Yesterday I did a search for Salmon Croquettes because Kevin requested them, and I found a recipe from Ina Garten that I plan to adapt. I've been watching her at lunch (now that Time Warner no longer shows People's Court on Channel 9 because of the war with CBS), and while I do not learn much from her, I have noticed that she cooks very similarly to me - which is why I do not learn much - I already make everything that she makes. She adds minced, sauteed yellow and red bell pepper to her salmon cakes, and so I thought I would try that. If you do a search for Salmon Croquettes on YouTube, you will find some entertaining videos - one from a woman whose show is called "Ghetto Cooking". I did not realize that Salmon Croquettes was Soul Food, but maybe it is just Southern. Another woman (who is in Southern Colorado) calls herself Grandma CheapCheap and sometimes calls the dish "Simon Croquet", pronounced like the mallet game. I put away more of the salmon stock in the freezer, but I saved enough to make a dill sauce for the croquettes that I plan to make this evening. I also bought some spinach so that I can make a spinach sauce for another dish. I might freeze some salmon to make salmon dip for later. I don't think cooked salmon freezes that well, but I think it would be okay for a dip. I bought bagels to have with it and cut my thumb when I was removing a bagel slice that had gotten stuck in my electric meat slicer. I always use that for slicing bagels, and I can get four slices from each bagel that way - I prefer the thinner slices, and my doctor told me to cut back on carbs. Lars

Someone posted this recipe a while back on a thread looking for recipes using Pillsbury crescent dough. In that recipe, you melted the butter, added the sugar and sprite and mixed, then just poured the mixture over the crescent-wrapped apples. Then sprinkle with cinnamon. I've made it this way several times, my family loves it. The dough on the bottom absorbs the liquid but doesn't become soggy, the dough on top becomes crispy. My only suggestion is to stop and buy the crescent rolls at a grocery store near your grandmother's house, then just put it all together & bake at her house. This doesn't take more than about 10 minutes to do, and everyone will get to enjoy the wonderful aroma as they bake. Don't know if that's a practical solution, but I think it's what I'd do.

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

1/2 pound large white mushrooms, sliced 1 teaspoon salt 1 teaspoon black pepper 6 tablespoons lemon juice 3 tablespoons olive oil 1 pound skinless and boneless salmon fillet 2 tablespoons chopped dill Chill 4 serving plates. Put the mushrooms in a mixing bowl and sprinkle them with 1/2 teaspoon of the salt and 1/2 teaspoon of pepper, 2 tablespoons of lemon juice, and 1-1/2 tablespoons of olive oil. Mix well, cover with plastic wrap and refrigerate. Slice the salmon very thinly (about the thickness of smoked salmon) and put it on the chilled plates. Sprinkle the salmn with the remaining salt, pepper, lemon juice and oil. Sprinkle the dill over the salmon. Refrigerate, covered with plastic wrap for at least 45 minutes. Serve each dish of salmon with a portion of the mushroom mixture. Here is a link that might be useful: Salmon w/ Mushrooms