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Grilled Salmon
Card 1 Front of recipe RCA0008-20260621-0150:
GRILLED SALMON BADCOCK CALENDAR 1992
1/3 cup butter, at room temperature
2 TB. lemon juice
2 TB. Dijon mustard
1/8 tsp. cayenne
1 TB. finely chopped parsley
6 large salmon steaks, 1-inch thick
salt and pepper to taste
Olive Oil
Beat the butter until creamy, gradually beat in
the lemon juice until mixture if fluffy. Beat
in the mustard, cayenne and parsley. Cover and
chill if made ahead; but, serve at room temper-
ature.
Card 1 Back of recipe RCA0008-20260621-0150:
Let coals burn for 30 minutes until a gray ask
forms. Spread coals out evenly. Lightly brush
salmon with olive oil; sprinkle with salt and
pepper. Set salmon on grill, 6 inches above
hot coals. Cook turning once with a wide
spatula until the fish flakes in center, about
5 minutes on each side.
Place steaks on serving platter, top each with
seasoned butter.
Serves 6.
---
# Grilled Salmon
*Badcock Calendar — 1992*
*Serves 6*
## Ingredients
### Seasoned Butter
- 1/3 cup butter, at room temperature
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1/8 tsp cayenne
- 1 Tbsp finely chopped parsley
### Salmon
- 6 large salmon steaks, 1-inch thick
- Salt and pepper to taste
- Olive oil
## Instructions
### Seasoned Butter
1. Beat the butter until creamy.
2. Gradually beat in the lemon juice until the mixture is fluffy.
3. Beat in the mustard, cayenne, and parsley.
4. Cover and chill if made ahead; but serve at room temperature.
### Salmon
1. Let coals burn for 30 minutes until a gray ash forms.
2. Spread coals out evenly.
3. Lightly brush salmon with olive oil; sprinkle with salt and pepper.
4. Set salmon on grill, 6 inches above hot coals.
5. Cook, turning once with a wide spatula, until the fish flakes in the center, about 5 minutes on each side.
### Assembly
1. Place steaks on a serving platter and top each with seasoned butter.
## Editor's Notes
- **Badcock Calendar** — this recipe originates from a promotional calendar issued by Badcock Home Furniture & More, a Florida-based furniture retailer known for producing annual recipe calendars. -
Buttermilk Master Baking Mix
BUTTERMILK MASTER BAKING MIX–THE TAMPA TRIBUNE
4½ cups flour ½ tsp. cream of tartar
2 TB. + 2 tsp. baking powder
1½ tsp. salt 1 c. solid vegetable
shortening
Blend together all ingredients until mixture
resembles cornmeal.
Measure the same ¼ or ½ cup for recipes calling
for buttermilk baking mix.
NUTRITION DATA PER SERVING:
Calories – 195; Protein – 3 g; Sodium – 259 mg;
Fat – 11 g; Fiber – 0 g; Carbohydrates – 22 g;
Cholesterol – 0 mg; Calories from fats – 49%.
Card 1 Back: blank
---
# Buttermilk Master Baking Mix
*The Tampa Tribune*
## Ingredients
- 4 1/2 cups flour
- 2 Tbsp + 2 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 cup solid vegetable shortening
## Instructions
1. Blend together all ingredients until mixture resembles cornmeal.
2. Measure the same 1/4 or 1/2 cup for recipes calling for buttermilk baking mix.
## Nutrition Data Per Serving
-
Honey-Mustard Glazed Catfish
HONEY-MUSTARD GLAZED CATFISH THE TAMPA TRIBUNE
1½ tablespoons butter, melted
1 tablespoon Dijon mustard
1½ tablespoons honey
½ teaspoon ground ginger
½ teaspoon salt
Freshly ground white pepper
2 (5-6-ounce) catfish fillets
Lemon wedges
Stir together melted butter, mustard, honey,
ginger, salt and pepper to taste in bowl. Place
catfish on foil-lined broiler pan. Spread gen-
erously with mustard glaze. Broil 4 inches
Card 1 Back:
from heat for 6-10 minutes, or until fish is
done, basting once. It isn't necessary to turn
fish over.
Serve with lemon wedges.
Makes 2 servings.
---
# Honey-Mustard Glazed Catfish
*The Tampa Tribune*
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp butter, melted
- 1 Tbsp Dijon mustard
- 1 1/2 Tbsp honey
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Freshly ground white pepper
- 2 (5–6-ounce) catfish fillets
- Lemon wedges
## Instructions
1. Stir together melted butter, mustard, honey, ginger, salt, and pepper to taste in a bowl.
2. Place catfish on a foil-lined broiler pan.
3. Spread generously with mustard glaze.
4. Broil 4 inches from heat for 6–10 minutes, or until fish is done, basting once.
5. It is not necessary to turn fish over.
6. Serve with lemon wedges. -
Oriental King Mackerel Steak
ORIENTAL KING MACKERAL STEAK
2 lbs. King Mackerel Steak or other fish steak
¼ cup orange juice
¼ cup soy sauce
2 tablespoons catsup
2 tablespoons melted fat or oil
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 clove garlic, finely chopped
½ teaspoon oregano
½ teaspoon pepper
Card 1 Back:
Cut into serving portions and place in a single
layer in a shallow baking dish. Combine re-
maining ingredients. Pour over fish and let
stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting. Place
fish in well-greased hinged wire grill or on
foil paper. Cook about 4" from moderately
hot coals for 8 minutes. Baste with sauce;
turn and cook for 7-10 minutes longer or until
fish flakes easily when tested with a fork.
Serves 6.
---
# Oriental King Mackerel Steak
*Serves 6*
## Ingredients
- 2 lbs. King Mackerel Steak or other fish steak
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 Tbsp catsup
- 2 Tbsp melted fat or oil
- 2 Tbsp chopped parsley
- 1 Tbsp lemon juice
- 1 clove garlic, finely chopped
- 1/2 tsp oregano
- 1/2 tsp pepper
## Instructions
1. Cut fish into serving portions and place in a single layer in a shallow baking dish.
2. Combine remaining ingredients and pour over fish. Let stand for 30 minutes, turning once.
3. Remove fish, reserving sauce for basting.
4. Place fish in a well-greased hinged wire grill or on foil paper.
5. Cook about 4 inches from moderately hot coals for 8 minutes.
6. Baste with sauce; turn and cook for 7–10 minutes longer, or until fish flakes easily when tested with a fork. -
Breading, Fish/Poultry
BREADING, FISH/POULTRY BAKERS & CHEFS FLOUR
LARGE BATCH:
25 pound all purpose flour
1 pound, 4 ounces seasoned salt
4 ounces pepper
1 pound paprika
Mix flour, salt, pepper, and paprika. Coat
fish or poultry with flour mixture.
Card 1 Back: blank
---
# Breading, Fish/Poultry — Bakers & Chefs Flour
## Ingredients
- 25 pounds all-purpose flour
- 1 pound, 4 ounces seasoned salt
- 4 ounces pepper
- 1 pound paprika
## Instructions
1. Mix flour, salt, pepper, and paprika.
2. Coat fish or poultry with flour mixture. -
Burgers, Hidden Valley Ranch
BURGERS, HIDDEN VALLEY RANCH HIDDEN VALLEY
Add 1 packet (1 oz.) of Hidden Valley Ranch,
Original Ranch Salad Dressing Mix to 1 pound of
ground beef. Mix well. Form into 4 patties
and grill or broil until done.
Serves 4.
Card 1 Back: blank
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# Burgers, Hidden Valley Ranch
*Recipe from Hidden Valley*
*Serves 4*
## Ingredients
- 1 packet (1 oz.) Hidden Valley Ranch Original Ranch Salad Dressing Mix
- 1 lb ground beef
## Instructions
1. Add the Hidden Valley Ranch Original Ranch Salad Dressing Mix to the ground beef.
2. Mix well.
3. Form into 4 patties.
4. Grill or broil until done. -
Cheesecake & Raspberry Sauce
CHEESECAKE & RASPBERRY SAUCE (Cooking Time: 10-13½ min.)
3/4 c. graham cracker crumbs
3/4 c. granulated sugar, divided
3 TB. butter or margarine
2 TB. Brown sugar
1 tsp. cinnamon
1 pkg. (8 oz.) cream cheese, cut in quarters
2 eggs
1 tsp. vanilla
1 c. dairy sour cream
Raspberry Sauce
Combine crumbs, 2 Tbs. granulated sugar, butter,
brown sugar, and cinnamon into 8" round microproof
cake dish. Cook on High for 1½-2 min. Stir to com-
bine. Press crumbs evenly over bottom and sides of
Card 1 Back:
cake dish.
Place cream cheese in small microproof bowl. Cook
on 50 (defrost) 1 min, or until softened. Gradually
beat in ½c. sugar until dissolved. Add eggs and va-
nilla; mix well. Pour into prepared crust. Cook on
High 6-8 min. or until nearly set in ceter, rotating
dish if cake is cooking unevenly.
Combine sour cream and remaining 2 Tbs. gran. sugar.
Blend well. Spread carefully and evenly over filling.
Cook on High 1½-2½ min., rotating after 1 min. Edges
should be set and center soft. Cool to room temp. Re-
frig. at least 12 hours. Serve Raspberry Sace with
sliced cake (6-8 servings.)
Card 2 Front:
RASPBERRY SAUCE (Cooking Time - 9-9½ minutes)
1 pkg. 10 oz. frozen raspberries
2 tsp. cornstarch
1 tsp. lemon juice
Place frozen berries in a 4-cup glass measure.
Cook on 50 (defrost) 3-3½ min. or until thawed. Drain
juice and reserve.
Combine cornstarch with 1 TB. raspberry juice; mix
to make a paste. Stir in remaining juice. Stir in
berries. Cook on High for 6 min., stirring every
1 min. Stir in lemon juice. Chill before serving.
Serve over ice cream, cheesecake, pudding, or butter
cake.
Yield: 3/4 cup
Card 2 Back: blank
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# Cheesecake & Raspberry Sauce
*Makes 6–8 servings*
## Ingredients
### Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 2 Tbsp granulated sugar (from the divided 3/4 cup)
- 3 Tbsp butter or margarine
- 2 Tbsp brown sugar
- 1 tsp cinnamon
### Cheesecake Filling
- 1 pkg (8 oz) cream cheese, cut in quarters
- 1/2 cup granulated sugar (from the divided 3/4 cup)
- 2 eggs
- 1 tsp vanilla
### Sour Cream Topping
- 1 cup dairy sour cream
- 2 Tbsp granulated sugar (remaining from the divided 3/4 cup)
### Raspberry Sauce
- 1 pkg (10 oz) frozen raspberries
- 2 tsp cornstarch
- 1 tsp lemon juice
## Instructions
### Crust
1. Combine graham cracker crumbs, 2 Tbsp granulated sugar, butter or margarine, brown sugar, and cinnamon in an 8" round microproof cake dish.
2. Cook on High for 1-1/2 to 2 minutes. Stir to combine.
3. Press crumbs evenly over bottom and sides of cake dish.
### Cheesecake Filling
1. Place cream cheese in a small microproof bowl. Cook on 50 (defrost) 1 minute, or until softened.
2. Gradually beat in 1/2 cup sugar until dissolved.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
5. Cook on High 6–8 minutes, or until nearly set in center, rotating dish if cake is cooking unevenly.
### Sour Cream Topping
1. Combine sour cream and remaining 2 Tbsp granulated sugar. Blend well.
2. Spread carefully and evenly over filling.
3. Cook on High 1-1/2 to 2-1/2 minutes, rotating after 1 minute. Edges should be set and center soft.
4. Cool to room temperature. Refrigerate at least 12 hours.
### Raspberry Sauce
1. Place frozen berries in a 4-cup glass measure. Cook on 50 (defrost) 3 to 3-1/2 minutes, or until thawed. Drain juice and reserve.
2. Combine cornstarch with 1 Tbsp raspberry juice; mix to make a paste. Stir in remaining juice. Stir in berries.
3. Cook on High for 6 minutes, stirring every 1 minute.
4. Stir in lemon juice. Chill before serving.
### Assembly
1. Serve raspberry sauce over sliced cheesecake.
2. Raspberry sauce may also be served over ice cream, pudding, or butter cake. Yields 3/4 cup sauce. -
Cranberry Sauce
CRANBERRY SAUCE (Cooking Time: 8-9 min.)
1 pkg. (12 oz.) fresh cranberries, about 3 cups
½ cup sugar
1/3 cup water
1/8 tsp. almond extract
Combine all ingredients except almond extract in a
2 quart microproof bowl. Cover with plastic wrap.
Cook on High 8-9 min., or until berries pop. Stir
in almond extract. Let stand until cool. Cover
and refrigerate until ready to serve.
Yield: 2 cups
Card 1 Back: blank
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# Cranberry Sauce
*Yields 2 cups*
## Ingredients
- 1 pkg. (12 oz.) fresh cranberries, about 3 cups
- 1/2 cup sugar
- 1/3 cup water
- 1/8 tsp. almond extract
## Instructions
1. Combine all ingredients except almond extract in a 2-quart microwave-safe bowl.
2. Cover with plastic wrap.
3. Cook on High for 8–9 minutes, or until berries pop.
4. Stir in almond extract.
5. Let stand until cool.
6. Cover and refrigerate until ready to serve. -
Spam Sandwiches
SPAM SANDWICHES THE TAMPA TRIBUNE
! CAN Spam, grated
Pickle relish
Celery, diced
Chopped, hard-cooked egg
Mayonnaise
Mix ingredients in proportions to personal
taste. Mix with mayonnaise. Spread on
toasted bread. Add lettuce and tomatoes.
Card 1 Back: blank
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# Spam Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam, grated
- Pickle relish
- Celery, diced
- Chopped hard-cooked egg
- Mayonnaise
## Instructions
1. Mix Spam, pickle relish, celery, and hard-cooked egg together in proportions to personal taste.
2. Mix with mayonnaise.
3. Spread on toasted bread.
4. Add lettuce and tomatoes. -
Broiled North Sea Kabobs
broiled North Sea kabobs
2 pounds frozen cod or 1 tablespoon brown sugar
haddock fillets 2 tablespoons minced onion
1/3 cup butter or margarine 1 teaspoon dry mustard
1/3 cup lemon juice Freshly ground pepper
Let frozen blocks of fish stand at room temperature for 20 minutes. Cut each
block in half the long way, then crosswise into eight two-inch cubes. Thread
four squares on each of four skewers, leaving space between. Place on lightly
oiled rack in broiling pan. Melt butter; combine with remaining ingredients.
Brush fish with butter sauce; broil about eight inches from heat for 20 minutes;
every five minutes give skewers a quarter turn and baste with butter sauce.
Serve with any remaining sauce. Makes four servings. FROM PARADE'S TEST KITCHEN
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# Broiled North Sea Kabobs
*Parade's Test Kitchen*
*Makes 4 servings*
## Ingredients
- 2 pounds frozen cod or haddock fillets
- 1/3 cup butter or margarine
- 1/3 cup lemon juice
- 1 Tbsp brown sugar
- 2 Tbsp minced onion
- 1 tsp dry mustard
- Freshly ground pepper
## Instructions
1. Let frozen blocks of fish stand at room temperature for 20 minutes.
2. Cut each block in half lengthwise, then crosswise into eight 2-inch cubes.
3. Thread four squares on each of four skewers, leaving space between pieces.
4. Place skewers on a lightly oiled rack in a broiling pan.
5. Melt butter; combine with remaining ingredients to make the basting sauce.
6. Brush fish with butter sauce; broil about 8 inches from heat for 20 minutes, giving skewers a quarter turn and basting with butter sauce every 5 minutes.
7. Serve with any remaining sauce. -
Grilled Vegetable Trio
Grilled Vegetable Trio
1 med. onion, sliced thin 1/2 clove garlic, minced
2 med. zucchini, 1/8-in. slices dash pepper
1/4 C. Parmesan cheese 2 Tbsp. butter, cut into bits
1/2 tsp. thyme leaves 2 med. tomatoes, quartered
Tear off a length of Heavy Duty Reynolds Wrap. Place onion in cen-
ter of foil in single layer; top with zucchini, cheese, seasonings, and
butter. Bring four corners of foil up together in pyramid shape. Fold
openings together loosely for heat circulation and expansion. Seal
by folding over ends and pressing to package. Grill over medium-
hot coals 20 minutes. Carefully open bundle; add tomatoes; reseal.
Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes
heated through. Makes: 4 servings.
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# Grilled Vegetable Trio
## Ingredients
- 1 medium onion, sliced thin
- 2 medium zucchini, 1/8-inch slices
- 1/4 cup Parmesan cheese
- 1/2 tsp thyme leaves
- 1/2 clove garlic, minced
- Dash pepper
- 2 Tbsp butter, cut into bits
- 2 medium tomatoes, quartered
## Instructions
1. Tear off a length of Heavy Duty Reynolds Wrap aluminum foil.
2. Place onion in center of foil in single layer; top with zucchini, cheese, seasonings, and butter.
3. Bring four corners of foil up together in pyramid shape.
4. Fold openings together loosely for heat circulation and expansion.
5. Seal by folding over ends and pressing to package.
6. Grill over medium-hot coals 20 minutes.
7. Carefully open bundle; add tomatoes; reseal.
8. Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes are heated through.
Makes 4 servings. -
Festive Broccoli Casserole
FESTIVE BROCCOLI CASSEROLE
½ cup chopped onion
½ cup chopped celery
2 tablespoons butter
1 (10-ounce) package chopped
broccoli
1 (10½-ounce) can cream of
mushroom soup
1 cup cooked rice
½ cup Cheese Whiz
½ cup grated Cheddar cheese OR
½ can french-fried onion rings
In a 1½-quart casserole, combine cel-
ery, onion, green pepper and butter. Mi-
crowave 3 minutes on high. Add broccoli
and microwave 5 minutes on high, stir-
ring once during cooking. Add rice, soup
and Cheese Whiz. Microwave 8 minutes
on high. Garnish with Cheddar cheese or
with onion rings. Microwave 1 minute on
high or until cheese melts or onion rings
are heated through.
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# Festive Broccoli Casserole
## Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 Tbsp butter
- 1 (10-ounce) package chopped broccoli
- 1 (10 1/2-ounce) can cream of mushroom soup
- 1 cup cooked rice
- 1/2 cup Cheese Whiz
- 1/2 cup grated Cheddar cheese OR 1/2 can french-fried onion rings (for garnish)
## Instructions
1. In a 1 1/2-quart casserole, combine celery, onion, green pepper and butter.
2. Microwave 3 minutes on high.
3. Add broccoli and microwave 5 minutes on high, stirring once during cooking.
4. Add rice, soup and Cheese Whiz.
5. Microwave 8 minutes on high.
6. Garnish with Cheddar cheese or with onion rings.
7. Microwave 1 minute on high or until cheese melts or onion rings are heated through.