Courtesy of From A (Autistic Spectrum Disorders) to ZZZ (Insomnia)
Salmon with Dill Cream Sauce
half a pink grapefruit
1 lb salmon
⅛ tsp garlic salt
⅛ tsp salt
⅛ tsp dill weed
Dill Cream Sauce:
2 tbsp butter substitute
1 tbsp rice flour
½ tsp salt
¾ cup milk substitute
2 tbsp sour cream substitute
¼ tsp dill weed (or ¼ tsp Dill Delight gourmet seasoning)
Squeeze half a pink grapefruit over salmon. Season with garlic salt, salt,
and dill weed. Steam (skin side down) 10-15 minutes or broil 4-6 inches
from heat for 5-7 minutes on each side. (Salmon is done when it turns
pink.) Make dill cream sauce. Melt butter substitute over medium heat,
and blend in rice flour and salt. Combine milk substitute and sour cream
substitute and add to butter mixture, stirring until sauce thickens. Season
sauce with dill weed, and serve over salmon.
Sweet & Blue Potato Salad
¾ cup mayonnaise
½ tbsp apple cider vinegar
1½ tsp salt
½ tsp sugar
⅛ tsp black pepper
1 stalk celery, sliced
¼ small sweet onion, diced (about ¼ cup)
1 large sweet potato, cooked, peeled, and cubed (about 1½ cups)
4 small blue potatoes, cooked, peeled, and cubed (about 1 cup)
2 potatoes (we prefer red potatoes for this recipe), cooked, peeled, and cubed (about 1½ cups)
Combine mayonnaise, vinegar, and spices. Add celery and onion. Toss with potatoes. Serves 8.
Sweet Potato Salad – Omit blue potatoes, and add another ½ cup of sweet potatoes and another ½ cup of regular potatoes.
Grandma Katherine’s Raw Salad
1 tomato, diced
1 cucumber, diced
½ cup olives, sliced
2 carrots, diced
1 stalk celery, sliced
3 stalks green onions, tops only, sliced
½ red bell pepper, diced
Mix all ingredients, and chill. Serve with your choice of salad dressing.
Creamy Sweet Italian Dressing
2 tbsp mayonnaise
1 tbsp Hendrickson’s gluten-free Italian dressing
¼ tsp salt
⅛ tsp black pepper
Mix all ingredients, and chill.
(I made this dressing recipe after I published my book, so it is not in my book.)
