Official FHC recipe book submission thread...

I copied it from allrecipes.com - some of the links embedded, couldn't delete them
Probably should have pasted to Notepad then pasted from txt file

not everyone has office suite - anyone with windows should have Notepad(under accessories) here it is fixed

Ingredients
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1 salmon fillet (1-1/2 pounds)
1/4 cup packed brown sugar
3 tablespoons chicken broth
3 tablespoons canola oil
3 tablespoons reduced-sodium soy sauce
3 tablespoons finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Directions
1. Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar,
broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once.
2. Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top.
Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

We keep the portion to 2 fillets and I'd add grill the salmon on a piece of aluminum foil near the size of the fillet if cooking on gas, for a better controllable grill you can forego the foil and indirect heat provided your racks have a good non-stick grilling surface.
Don't worry about fresh dill dry substitute is just fine, and the cooking time recommended is far too long for a hot grill

 

Office always presents hyperlink as well, note pad is superior.

 

I liked the orange print better, please repost!!




.

 

I like Libreoffice myself.

 

Grizz, how far are you from Debuque? (sp?)

 

A long ways, Debuque is at the Illinois/Wisky border and I am dead Center east-west 10 miles south of Minnesoder.

 

laffin my azz off !!!!!!!!!!!!!

 

Venison Burger, very juicy and tasty

• 6 slices bacon, minced
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 shallots, minced
• 2 pounds ground venison

• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 2 egg, beaten to mix
• 6 hamburger buns

Plus ½ cup oatmeal, ¼ cup buttermilk

• Prep 25 m
• Cook 15 m
• Ready In 1 h

1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

 

What suppose to do with oatmeal and buttermilk??? Did I miss something???

 

I just figured it went in with the meat?

 

You are probably right but guess he forgot to mention it.

 

Yeah, just throw it in there.
I'll have to try that one....sans the venison. It'll have to be burger, regular old cow burger.

 

I got venison but no oatmeal or buttermilk, having deerburg for supah tonight.