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Salmon in Ginger Sauce

Salmon in Ginger Sauce (The National Kidney Foundation of Hawaii) (Calabash Cookbook for Kidney Health) 

Total Servings: 4

2 and one half lbs. salmon filet, half pound each (2 ½ pounds)
3 Tbsp. sherry, dry
2 Tbsp. soy sauce (low sodium)
1 Tbsp. oriental sesame seed oil
1 Tbsp. ginger, finely minced
2 Tbsp. Chinese parsley, chopped
3 tsp. margarine

Combine sherry, soy sauce, and oil.
Baste fish with the marinade.
Sprinkle with ginger and parsley.
Dot with margarine (approx. one and one half tsp. per filet)
Refrigerate until ready to cook.
Preheat oven to broil.
Put in broiling pan and place below broiler.
Broil salmon until easily flakes with a fork (approximately 5 minutes)

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Mahimahi To Go

Mahimahi To Go (The National Kidney Foundation of Hawaii) (Calabash Cookbook for Kidney Health) 

Total Servings: 8

2 lbs. mahimahi
1 Tbsp lemon juice (one half of a lemon)
1 pinch black pepper, ground
One half cup low fat mayonnaise (1/2 cup)
2 Tbsp sweet pickle relish
One half cup onion, finely chopped (1/2 cup)
One quarter cup parsley, chopped (1/4 cup)

Pat fish dry.
Sprinkle with lemon juice and ground black pepper.
Mix the mayonnaise, relish, and chopped onions.
Spread mixture over fish.
Cook under broiler for approximately 10 minutes until texture is flaky.
Garnish with parsley.

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Minted Lamb Chops

Minted Lamb Chops (The National Kidney Foundation of Hawaii) (Calabash Cookbook for Kidney Health) 

Total Serving: 8

one half cup dry white wine (1/2 cup)
one quarter cup water (1/4 cup)
2 Tbsp oil
One third cup onion, finely chopped (1/3 cup)
2 cloves garlic, minced
1 Tbsp fresh mint, chopped
1 tsp rosemary, crushed
One quarter tsp black pepper, crushed (1/4 teaspoon)
8 pieces shoulder lamb chops

In a small bowl, combine wine, water, oil, onion, garlic, mint, rosemary, and pepper.
Place chops in a shallow dish, pour in marinade.
Cover and refrigerate overnight, turning occasionally.
Drain; reserve marinade.
Grill chops over medium heat for 20-25 minutes.
Turn over and glaze with marinade.

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Cranberry Lemonade Punch


Cranberry Lemonade Punch (The National Kidney Foundation of Hawaii) (Calabash Cookbook for Kidney Health) 
Total Serving: 22

1 (12 oz.) can frozen lemonade concentrate, thawed
32 oz. seltzer/sparkling water, chilled
4 cups cranberry juice cocktail, chilled
1 (12 oz.) can gingerale, chilled

Combine lemonade concentrate, seltzer/sparkling water, gingerale and cranberry juice cocktail in a large punchbowl. Garnish with slices of lime.