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Charlie's Teriyaki Salmon

1 fillet Fresh Salmon
Jane's Cray Mixed Up Salt
Mrs. Dash Original Seasoning
Garlic Powder
Fresh Lemon Juice
1 1/2 cup Teriyaki Sauce
Lemon Wedges
Sauted Onions
Green Onions, chopped

Season fish with salt, Mrs. Dash and garlic powder. Pour lemon juice over fish and place in a foiled pan. Next, cover the fish with teriyaki sauce and top with lemon wedges. Preheat oven to 400 degrees F and bake fish for about 10 minutes. Remove from oven and add more teriyaki glaze, sauted onions and green onions on top and place back in the oven for 5 minutes more. Serve.

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Strawberry Guava Sherbert

1 can Condensed Milk (14-ounces)
1 can Lemon Lime Soda
1 can Guava Juice
1 can Strawberry Soda

Ice Cream Gelatin:
1 package Unflavored Gelatin
1/4 cup Water
3/4 cup Guava Juice
1 package Strawberry Gelatin (3-ounces)
1 tablespoon Sugar
1 cup Vanilla Ice Cream, softened

Start by preparing the sherbet. In a large mixing bowl, combine condensed milk, lemon lime soda, guava juice and strawberry soda. Mix well and pour into a baking pan or similar container and place in freezer for three hours. Occasionally stir sides as it freezes. Next, make the ice cream gelatin by mixing unflavored gelatin with warm water in a cup and let soak for a few minutes. In a saucepan, heat guava juice and bring to a boil. Turn off heat and add prepared gelatin. Stir. Mix in packet of strawberry gelatin and sugar. Add vanilla ice cream. Stir. Pour mixture evenly into 4 parfait glasses and place in refrigerator to set. When the ice cream gelatin is firm, layer sherbet onto the gelatin and fill to the top of the glass. Top with whipped cream if desired.