Salmon & spinach cakes

Potatoes, Yukon gold	1 ½ pounds
Spinach, baby	5 ounces
Mayonnaise	½ cup
Jalapeños, seeded, minced	1
Dill, chopped	3 tablespoons
Salt
Salmon fillets, skinned, boned, ½-inch pieces	1 ½ pounds
Cream, heavy	¼ cup + 2 tablespoons
Onion, minced	¼ cup
Vegetable oil for frying

1. In a medium saucepan, cover the potatoes with water; 
2. Simmer over moderately high heat until tender, about 30 minutes.
3. Drain and let cool.
4. Peel potatoes, and cut them into ¼-inch dice.
5. Transfer to a large bowl.
6. In a large skillet, heat 2 tablespoons of water over moderately high heat.
7. Add the spinach in batches; cook until wilted.
8. Drain, squeeze dry, and coarsely chop.
9. In a small bowl, mix the mayonnaise, jalapeños, and dill; season with salt.
10. In a food processor, pulse the salmon a few time, until chopped; pulse in cream.
11. Add salmon to potatoes, stir in spinach and onions; season with salt.
12. Form into 12 patties.
13. In a large, nonstick skillet, heat 1/8 inch of oil until it shimmers.
14. Add half of the cakes, and fry over high heat until lightly browned on the bottom, about 1 minute.
15. Reduce heat to moderately high and cook until well browned, about 2 minutes.
16. Turn and cook for 3 minutes, until browned.
17. Repeat with remaining cakes; add more oil to the skillet as needed.

Garnish with dill springs, and serve with mayonnaise sauce.

Time: 1 hour total (40 minutes active) • 12 servings
Recipe from Food & Wine magazine, January 2001.

Sautéed squash & zucchini

Flour, all-purpose	¾ cup
Chili powder	1 tablespoon
Black pepper, freshly ground	1 tablespoon
Salt	2 teaspoons
Plastic Ziploc™ bag	1
Butter	3 tablespoons
Olive oil	1 tablespoon
Yellow squash	1
Zucchini	1

1. Combine the flour, chili powder, pepper, and salt in the plastic bag.
2. Add the squash and zucchini, and shake it silly.
3. In a medium saucepan, melt butter with olive oil until it foams.
4. Add squash and zucchini, and fry in large skillet until browned.

Recipe from my Momma's kitchen.

Buttermilk cranberry scones

Flour, all-purpose	2 cups
Sugar, granulated	¼ cup
Baking powder	1 ½ teaspoons
Baking soda	¼ teaspoon
Salt	½ teaspoon
Butter, unsalted, cut into small chunks	½ cup
Buttermilk	½ cup
Egg	1
Cranberries, dried, sweetened, finely chopped	1/3 cup
Lemon zest	2 teaspoons
Cream, heavy (optional)	2 tablespoons

1. Preheat oven to 425°F.
2. In a medium bowl, whisk or sift together flour, sugar, baking powder, soda, and salt; add butter, and toss lightly in flour mixture; place bowl in refrigerator.
3. In a small bowl, whisk together eggs, buttermilk, and zest; place bowl in refrigerator.
4. Prepare:
   •  Line baking sheet with parchment paper; set aside.
   •  Lightly flour a surface.
   •  Ready heavy cream in a bowl with a pastry brush.
5. Fetch the flour mixture bowl, and cut the butter in using a pastry blender or fingertips until it resembles coarse crumbs; stir in cranberries.
6. Fetch the buttermilk mixture bowl, and pour all at once into the flour mixture; stir until it clumps together.
7. Dump mixture onto floured surface, gather together with floured hands, and kneed a couple of times to combine.
8. Pat into a circle about ½ inches thick.
9. Cut as desired, and place on baking sheet.
10. Brush lightly with cream, and bake for 13 to 15 minutes.

Recipe from Pinch My Salt.

Kay's meatloaf

Beef, ground	2 pounds
Eggs	2
Evaporated milk	6 ounces
Onion soup, dry mix	1 package
Tomato sauce, halved	16 ounces
Bell pepper, chopped	1
Soda cracker, crushed	1 package

1. Preheat oven to 350°F.
2. In a large bowl, mix everything together except the crackers and half of the tomato sauce.
3. Add crackers to the mixture until it becomes firm.
4. Place into one large or two small loaf pans.
5. Top with remaining tomato sauce.
6. Bake for 1 to 1 hour 30 minutes, depending on the thickness.

Notes: Feel free to mix up the ingredients. For example, sometimes I go half beef and half pork or buffalo meat.

Recipe from my aunt Kay (a favorite of my uncle John); special thanks to Mom for the new baking dishes!

Mom's oatmeal cake

Cake
Water, boiling	1 ¼ cups
Oats, quick cooking	1 cup
Butter	1 stick (8 tablespoons)
Brown sugar	1 cup
Eggs	2
Flour, all-purpose	1 ½ cups
Baking soda	1 teaspoon
Cinnamon	½ teaspoon
Sugar	1 cup
Frosting
Coconut	1 cup
Pecans, chopped	1 cup
Sugar	½ cup
Butter	1 stick
Vanilla extract	1 teaspoon
Evaporated milk	¼ cup

1. Preheat oven to 350°F.
2. Pour boiling water over oats and butter; let stand 20 minutes.
3. Add remaining ingredients; mix by hand.
4. Pour into 8x13 baking pan; bake 35 minutes.
5. For frosting, combine all ingredients, and bring to a light boil.
6. Pour over cake; place under broiler for 3 minutes to caramelize sugar and toast the coconut and pecans.

Notes: Tried this one again, but replaced 1/2 cup of the all-purpose flour with almond flour. Like my Mom, I seldom prepare a dish the exact same way twice.

Recipe from Mom, as part of the Great Grater Gadget Giveaway!