EASY HOMEMADE SHRIMP COCKTAIL SAUCE MADE OF CATSUP – DIJON – HORSERADISH – LEMON JUICE – MINCED ONION

This has a good kick. . .

For 4:

–catsup (one-half cup, bottled)

–Dijon mustard (1 teaspoon, bottled)

–horseradish sauce (3 tablespoons)

–lemon juice (3 squirts, bottled)

–minced onion (dried, bottled, 2 tablespoons)

1 – First place horseradish in a small dish.  Slowly add catsup, beating the sauce vigorously.  Then add Dijon mustard, lemon juice, and minced onion.  Chill before serving.

–recipe inspired by packaging for seafood found at Kroger.

SALMON WITH TOPPING OF MILD HORSERADISH – HERB CORNBREAD STUFFING – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

–salmon (size of 4 decks of cards, 1 pound)

–horseradish (bottled, mild)

–herb cornbread stuffing (I used Pepperidge Farm herb cornbread)

–olive oil

–salt and pepper

–lemon juice (bottled)

–clam juice (bottled)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place 3 tablespoons of mild horseradish sauce and 2 tablespoons of herb stuffing.  Add a few drops of olive oil.  Stir very well.  Spread the topping on the salmon.  Microwave on high for 8 minutes (more because of the topping).

3 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

ITALIAN CHICKEN & MARINARA SAUCE WITH MILD HORSERADISH – ONION – GARLIC ATOP WHOLE WHEAT PENNE PASTA

–4 chicken tenderloins or breast strips

–marinara sauce (Italian spaghetti sauce, bottled)

–horseradish sauce (bottled, mild)

–onion (one-half, sliced)

–garlic powder

–salt and pepper

–olive oil

1 – Place one-half cup of whole wheat penne pasta in an uncovered baking dish.  Season with salt.  Add water to 1 inch above the pasta.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place 1 cup of bottled marinara sauce in a covered baking dish.  Add 3 tablespoons of horseradish sauce.  Slice one-half onion, and add to the dish.  Season with salt, pepper, and garlic powder.  Stir.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the sauce.  Season the chicken with salt, pepper, garlic powder, and a little olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken and sauce hot, atop the pasta.  I also served broccoli and beans (for recipes, see the search box on this blog).

–pasta sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

CRUSHED WALNUT SALMON SPREAD WITH HORSERADISH AND TOPPED WITH TARRAGON – CHIVES – PARSLEY / CHICKPEA SALAD WITH GREEN ONIONS

–salmon (size of 3 decks of cards, one-half pound)

–toasted walnuts (half a dozen, crushed)

–horseradish (bottled)

–tarragon (fresh if possible)

–chives (bottled)

–parsley (fresh if possible)

–chickpeas (canned)

–green onions (2 stalks, sliced)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Crush toasted walnuts by placing them in a plastic bag, and then hammering with the back of an ice cream spoon.  Season with salt and pepper.  Spread a generous amount of horseradish over the top of the salmon.  Sprinkle the crushed walnuts on top.  Season with tarragon, chives, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Rinse a can of chickpeas.  Place one-half can in a serving bowl.  Rinse and then chop 2 stalks of green onions.  Add to the chickpeas.  Season the dish with salt, pepper, and olive oil.

3 – Serve the salmon hot, with the chickpea salad as a side.  I also served small Dutch potatoes and broccoli (for recipes, use the search box on this blog).

–salmon adapted from real Alaskan seafood web site; chickpeas original.