All-American Salmon Sauté with Mushroom Sauce

[nverland]

All-American Salmon Sauté with Mushroom Sauce

1 can chicken broth, (14 1/2 oz)
6 c sliced mushrooms
2 Tbl Olive oil
2 Garlic cloves, minced
Freshly ground pepper to taste
1/2 c Non-fat plain yogurt
2 tsp Cornstarch
4 Salmon steaks, 6 to 8 oz each

Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup; set aside.
Meanwhile, sauté mushrooms in oil in a large skillet over high heat 5 minutes, or until golden
brown. Reduce heat to medium and stir in garlic. Sauté 1 to 2 minutes. Season with pepper. Add
yogurt and cornstarch to reduced broth and whisk to blend. Whisk yogurt mixture into
mushrooms. Bring to a boil, stirring constantly until thickened. Remove from heat and keep warm.
Season salmon steaks with salt and pepper and sauté in a lightly oiled non-stick pan over
medium-high heat 10 minutes per inch of thickness, or until fish just flakes when tested with a
fork. Turn once while cooking.
Arrange each salmon steak on a dinner plate with reserved sauce.

Baby Lima Beans and Corn

[alexcat.livejournal.com]

This is one of my favorite non chocolates.

Baby Lima Beans and Corn

Servings: 4-6


Ingredients:

2 cups frozen baby lima beans
1 (10 ounce) can corn kernels, drained
2 tablespoons bacon drippings
5 cups water
1/2 teaspoon salt
black pepper

Directions:
In a medium size saucepan bring water to a boil.
Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
Serve and enjoy!