Salmon in Vodka Cream Sauce with Green Peppercorns

8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon fliets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives

Preheat oven to 350F. Combine
4 tablespoons butter and onion in large
Dutch oven. Cover and bake until
onion is golden brown, stirring
occasionally, about 45 minutes.

Stir spinach into onion and bake until just wilted,
about 3 minutes. Remove from oven; keep warm.

Season salmon with salt and pepper.
Heat oil in heavy large skillet
over high heat. Add salmon in batches
and cook about 3 minutes per side
for medium. Transfer to platter.
Tent with foil to keep warm. Pour
off excess oil from skillet.
Add cream and vodka and boil until slightly
thickened, about 4 minutes. Add
green peppercorns and remaining 4
tablespoons butter and stir until
butter is just melted. Mix in lime
juice, season with salt and pepper.

Divide spinach and onion mixture among plates.
Top each with salmon fillet.
Spoon sauce over. Sprinkle with snipped fresh chives.

Given to me by: 7of9 (Donna)

Shanghai Beef
1 lb. round steak, cut into thin strips
2 tablespoons oil
12 tablespoons corn starch
1 1/2 c. beef broth
1 can (8 oz) sliced water chestnuts
1 medium red pepper; coarsely chopped
3 tablespoons soy sauce
1/4 tsp. pepper
1 1/2 c. dry Minute Rice
Saute beef in oil in a large skillet until browned,
about 5 minutes. Add cornstarch and blend well.
Add broth, water chestnuts, red pepper,
scallions, soy sauce, and pepper.
Bring to a full boil, stirring frequently.
Stir in rice. Cover, remove from heat.
Let stand 5 minutes. Fluff with fork.
Makes 4 servings

Spaghetti Salad
2 lb. spaghetti
2 tbsp. olive oil
3 lbs. Mozzarella cheese, shredded
12 tomatoes, chopped
6 bunches watercress, finely chopped
5 garlic cloves, finely minced
2 1/2 lbs. fresh pea pods
3 (10 oz.) pkgs. frozen green peas,
thawed
Salt and freshly ground pepper
Freshly grated Parmesan cheese
Cook spaghetti in large pot of boiling water
with olive oil until al dente. Drain well.
Return to pot; add Mozzarella
and toss until cheese melts
(cheese will be very gummy and seemingly inseparable
but will break up as other ingredients are added).
Cook over low heat 15 minutes.
Remove from heat; add remaining ingredients except
Parmesan and toss gently but thoroughly
(using hands, if necessary).
Serve at room temperature lavishly
sprinkled with Parmesan cheese.
Pass a bowl of Parmesan separately, if desired.

German Potato Bake
6 large red potatoes
2 large sweet yellow onions, coarsely chopped
1 lb. bacon
1/3 cup butter
1 1/2 cans (~14 1/2 oz cans) chicken broth
1/2 tsp black pepper
1 1/2 tsp spicy brown mustard
1 tsp prepared horseradish
2 tsp white vinegar
1 1/2 Tlbs. sugar
1 tsp mustard seed
3 Tlbs. cornstarch
Preheat oven to 375* F.
Spray a 9x13 glass baking dish.
Cook potatoes with skins on until tender.
Cool, peel and slice. Cook bacon until crisp.
Drain. Wipe pan clean.
Add butter and saute onions 5-8 minutes.
remove. Add 1 can chicken broth, pepper, mustard,
garlic, horseradish, vinegar, sugar, and mustard seed to skillet.
Dissolve cornstarch in remaining 1/2 can of broth. Gradually add thickener to skillet.
Sir over medium heat until thickened. Set aside.
Arrange potato slices in baking dish and cover with onions.
Sprinkle with crumbled bacon.
Bake 30 minutes or until hot, bubbly, and browned slightly.
If browning too quickly, cover loosely with foil for the last 15 minutes.