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Recipe Book Of The Week 8/18/2008
The recipes in the Classic Dessert Collection are the most requested, most popular and most memorable desserts. If you're looking for a cookbook with sure-to-please desserts this one is a winner.
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Baked Dilled Salmon On Rice
1 medium onion, chopped
3 cloves garlic, minced
3 medium tomatoes, diced
1/2 lb mushrooms, sliced
3 tablespoon fresh dill, chopped
3 tablespoon lemon juice
1 salt and pepper to taste
2 cup cooked brown rice
4 salmon fillets
1 olive oil spray
Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add lemon juice and fresh dill. Remove from heat.
Add salt and pepper totaste.
Spray a baking dish with cooking oil spray. Spread rice evenly
over bottom. Top rice with salmon. Cover each fillet with vegetable mixture. Cover pan with foil. Bake for 20 minutes at 350ºF.
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Answers
1)  Roux is made by cooking flour and fat together until they form a paste. Roux is used primarily as a thickener

2) The white interior of yucca.
Fresh yucca is available year round. Store whole yucca like potatoes, in a cool, dark, dry place for about 7 days.
Yucca can be used instead of potatoes, aontains contains a high amount of vitamin C and carbohydrates, 120 calories per 1 cup serving.
Is a good source of fiber

3) A sandwich without butter, mayonnaise, or dressing

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