4 center-cut salmon fillets (each about 6 ounces and 1-1/4 inches thick), pin bones removed
Salt and ground black pepper
1 teaspoon canola or vegetable oil

Heat a 12-inch heavy bottomed skillet for 3 minutes over high heat. Sprinkle salmon with salt and pepper to taste. Add oil to pan; swirl to coat. When oil shimmers (but does not smoke) add fillets, skin side down, and cook without moving fillets until pan regains lost heat, about 30 seconds. Reduce heat to medium-high; continue to cook until skin side is well browned and bottom half of fillets turn opaque, 4-1/2 minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed; 3 minutes for medium-rare and 3-1/2 minutes for medium. Remove fillets from pan; let stand 1 minute. Pat with paper towel to absorb excess fat on surface if desired. Serve with warm balsamic vinaigrette with herbs.
Warm Balsamic Vinaigrette with Herbs
3 tablespoons balsamic vinegar
1 medium clove garlic
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1/4 teaspoon salt
Ground black pepper
1/3 cup extra-virgin olive oil

Whisk vinegar with garlic, parsley, thyme, salt and pepper; slowly whisk in olive oil. Set aside. Add vinaigrette to hot pan once fish has been sautéed and removed, and any juices in the pan set aside. Bring to simmer and continue simmering 1 minute. Pour in any reserved juices. Spoon warm sauce over fish and serve.
From the website, Americastestkitchen.com

3 slices high-quality sliced sandwich bread, crusts removed
4 ounces plain high-quality potato chips, crushed into rough 1/8-inch pieces (about 1 cup)
6 tablespoons chopped fresh dill
1 whole side of salmon fillet, about 3-1/2 pounds, pinbones removed and belly fat trimmed
1 teaspoon olive oil
3/4 teaspoon salt
Ground black pepper
3 tablespoons Dijon mustard

Adjust one oven rack to uppermost position (about 3 inches from heat source) and second rack to upper-middle position; heat oven to 400 degrees.

Pulse bread in workbowl of food processor fitted with steel blade until processed into fairly even 1/4-inch pieces about the size of Grape Nuts cereal (about 1 cup),. Spread crumbs evenly on rimmed baking sheet; toast on lower rack, shaking pan once or twice, until golden brown and crisp, 4-5 minutes. Toss together the bread crumbs, crushed potato chips and dill in small bowl; set aside.

Increase oven setting to broil. Cut piece of heavy-duty foil 6 inches longer than fillet. Fold foil lengthwise in thirds and place lengthwise on rimmed baking sheet; position salmon lengthwise on foil, allowing excess foil to overhang baking sheet. Rub fillet evenly with oil; sprinkle with salt and pepper. Broil salmon on upper rack until surface is spotty brown and outer 1/2 inch of thick end is opaque when gently flaked with paring knife, 9-11 minutes. Remove fish from oven, spread evenly with mustard, and press brad crumb mixture onto fish. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer.

Grasping ends of foil sling, lift salmon, sling and all, onto a serving platter. Slide an offset spatula under he thick end. Grasps the foil, and slide it under the fish down to the thin end, loosening the entire side of fish. Grasp the foil again, hold the spatula perpendicular to the fish and stabilize it, and pull the foil out from under the fish. Wipe platter clean with damp paper towel. Serve immediately.

From the website, Americastestkitchen.com This is delicious!

1-1/2 pounds ground beef
1 cup soft bread crumbs
1 10 ounce can Old El Paso Tomatoes and Green Chilies
3 tablespoons onion flakes
1-1/4 teaspoons salt
1/4 teaspoon garlic salt

Preheat oven to 375. Mix all ingredients thoroughly. With moistened hands, shape into loaf and place in shallow baking dish. Bake for one hour. Serves four.

3-1/4 cups flour
1 tablespoon sugar
1 teaspoon salt
1 package rapid rise yeast
1 cup hot water
1 tablespoon butter or margarine, softened
1/4 cup thousand island dressing
6 ounces thinly sliced corned beef
1/4 pound sliced Swiss cheese
1 8-ounce can sauerkraut, well drained
1 egg white, beaten
Caraway seed, optional

Set aside one cup flour. In a large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. On floured surface, knead four minutes. On greased baking sheet, roll dough to 14 x 10 inches. Spread dressing down the center third of dough length. Top with layers of beef, cheese and sauerkraut. Cut 1 inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough; place baking sheet over large shallow pan half-filed with boiling water for 15 minutes. Brush with egg white; sprinkle with caraway seed, if desired. Bake at 400 for 25 minutes or until done. Cool slightly. Serve warm. Refrigerate leftovers, reheat to serve. Recipe from Fleishmanns Yeast.

Slice two large portobello mushrooms on the diagonal.
Halve two plus tomatoes lengthwise.
Brush mushrooms and tomatoes with olive oil and season with freshly ground black pepper.
Place on baking tray and broil 5 minutes. Set aside.
Halve two French rolls.
Mix 1 Tbsp. olive oil with 1 Tbsp. chopped fresh basil and 1 tsp minced garlic. Brush on rolls.
Add to baking tray.
Broil for 2 minutes until bread browns. Remove
Build sandwiches with ingredients. Top with sliced Provolone cheese. Serves 2 with tossed salad.

8 small Portobello mushroom caps
4 2-inch slices of fresh Mozzarella cheese
2/3 cup seasoned flour
1 egg, slightly beaten with 2 tablespoons milk
1/4 cup finely chopped mild herbs
1 cup fine bread crumbs
2 tablespoons basil
Salt and pepper

Preheat frying pan. Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of mozzarella cheese between two portobello caps. Mix the herbs with the bread crumbs and season with basil. Dredge each sandwich in seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2-3 minutes or until the sandwich is golden brown. Remove from frying pan and drain on paper lined plate. Season with basil. Makes 4 sandwiches.

Meat filling:
2 tablespoons vegetable oil
1/2 cup pine nuts
1-1/2 cups finely chopped onion
2 pounds ground lamb or beef
2 medium tomatoes, peeled, seeded and finely chopped
1/2 cup finely chopped green pepper
1/3 cup snipped parsley
1/3 cup lemon juice
3 tablespoons red wine vinegar
1-1/2 teaspoons salt
3/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
Dash of pepper

Heat oil in 10-inch skillet over medium heat. Add pine nuts and onion; cook and stir until pine nuts are brown and onion is tender. Add meat. Cook and stir until brown. Drain. Stir in remaining ingredients. Cook uncovered over low heat until liquid is absorbed. Use to stuff pita bread.

1 2-1/2-3 pound broiler fryer chicken, cut up
1 large green pepper, cut into 3/4 inch squares
3/4 cup catsup
1/4 cup bottled salsa
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 tablespoon grated onion
1 teaspoon celery salt
1 teaspoon soy sauce

Place chicken and pepper in plastic bag. Combine remaining ingredients; mix well. Pour into bag and fasten securely. Refrigerate at least 4 hours or overnight, as desired, turning occasionally. Pour contents of bag into 12 x 8 inch baking dish. Bake at 350 degrees for 1 hour or until tender, occasionally spooning sauce over chicken. Serve with hot cooked rice, if desired. Makes four servings. From The Arlington Journal, May 8, 1985.

3 quarts water
1 cup sliced carrot
1 cup dried tomatoes, cut into fourths
1 16-ounce package linguine
2 yellow squash, cut into thin strips
1 red bell pepper, cut into thin strips
1/3 cup Pesto
Pine nuts

Bring water to boil in a large Dutch oven; add carrot, tomato fourths, and linguini, and cook 8 minutes. Add squash and bell pepper; cook 2 minutes. Drain well and stir in 1/3 cup pesto. Sprinkle with pine nuts and serve immediately. Makes four servings.

Pesto:
4 cups loosely packed fresh basil leaves
1-1/2 cups olive oil
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts
3 cloves garlic
1/4 teaspoon pepper

Process all ingredients in an electric blender or food processor until mixture is smooth, stopping once to scrape down sides. Makes 2 cups. Note: Pesto may be frozen in 2-tablespoon portions in sections of ice cube trays. Allow 1 cube per 1 ounces of pasta. From Southern Living magazine, July, 1996.

3 cups hot cooked rice
1 pound lean beef round steak, cut in 1/2 thick slices
1 tablespoon paprika
2 tablespoons butter or margarine
2 cloves garlic, crushed
1-1/2 cups beef broth
1 cup sliced green onions, including tops
2 green peppers, cut into strips
2 tablespoons cornstarch
1/4 cup water
1/4 cup soy sauce
2 large fresh tomatoes, cut into eighths

While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet or wok, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water, and soy sauce. Stir into meat mixture. Cook, stirring until clear and thick, about 2 minutes. Add tomatoes and stir gently. Makes six servings.