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Baked Salmon With Pineapple Salsa

From the Kitchen Of Kathy Absher

2 pounds of fresh salmon filet, cut into 4 – 8 oz. portions
Salt and pepper to taste
Olive oil
Pineapple Salsa (see recipe below)

  • Lay the salmon on a glass baking dish and sprinkle with salt and pepper.
  • Drizzle with olive oil. Bake at 350 degrees for 10-15 minutes, depending on the thickness of your filets.
  • Remove salmon from oven and let rest for 3-5 minutes in the pan to continue cooking.
  • To serve, top each portion with ½ cup of the pineapple salsa.

Pineapple Salsa:
2 cups fresh pineapple, diced into small cubes
¼ cup of green onions, chopped, green tips only
½ cup chopped fresh cilantro
1 medium red bell pepper, diced
Salt and Pepper to taste
Juice and zest of 1 lime
1 t. red chili flakes

Campfire Cones

From the Campsite of June Corley

Waffle cones
Mini marshmallows
Chocolate chips
Graham cracker pieces
Optional toppings: M&Ms, Rolos, peanut butter cups, bananas, strawberries, coconut, brown sugar, butterscotch chips, nuts, etc. - anything your imagination can come up with!
Heavy duty foil

  • Layer desired waffle cones with toppings and wrap in foil.
  • Toss in the campfire coals for 5-7 minutes or until everything is nice and melted.
  • They can also be baked in the oven at 400 degrees for 5-7 minutes.
  • Can be assembled ahead of time for a fun treat!

California Chicken

From the Kitchen Of Sheri Pedersen

3 chicken breasts, split
½ tsp. salt
¼ tsp. lemon pepper
2 medium sized tomatoes, wedged
½ cup sliced olives
1 medium sized onion, chopped
1 tsp. celery salt
¼ tsp. basil, crumbled
½ tsp. marjoram, crumbled
2 T dry sherry
1 T lemon juice
½ cup shredded cheddar cheese (after baking)

  • Arrange breasts on foil covered 9x13 inch baking pan
  • Sprinkle with salt and lemon pepper
  • Arrange tomatoes, olives, onions on top of chicken
  • Combine celery, salt, herbs, sherry, and lemon juice
  • Pour over chicken
  • Bake at 400 degrees for 1 hour
  • Sprinkle with shredded cheddar and bake until cheese is melted
I usually double the veggies and the sauce and serve it over orzo pasta tossed with olive oil and fresh basil. 

Rhubarb Cheesecake

From the Kitchen Of Kathy Absher

1 cup flour
¼ cup sugar
½ cup butter (cold, cut into small cubes)
½ cup chopped pecans (optional)
3 cups chopped Knutson’s rhubarb
½ cup sugar
1 T. flour
2 – 8 oz packages of cream cheese (room temperature)
½ cup sugar
2 – eggs (room temperature)
1 cup sour cream
2 T. sugar
1 t. vanilla

Preheat oven to 375 degrees. Butter a 9" springform pan. In small bowl cut butter into the rest of crust ingredients (adding pecans after butter is incorporated into flour and sugar). Lightly press into pan. Mix all of Rhubarb Layer ingredients. Spread on top of crust. Place another pan underneath (to catch leakage from pan) and bake for 15 minutes. Meanwhile, prepare filling. Beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Do not over beat (this can cause cracking in your cheesecake). Remove crust and rhubarb from oven and decrease oven temperature to 350 degrees. Pour filling over rhubarb and bake an additional 35-40 minutes. Remove from oven and let rest for 10 minutes. Pour Topping over the cheesecake, carefully spreading to edges and bake for 5 minutes more. Remove from oven and let cool to room temperature. Once completely cooled, cover and place in frig. For at least 8 hours. This is best if made the day before. Run a sharp knife around edge of cheesecake to loosen sides. Remove rim of springform pan. Serve and enjoy!