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Wilderness Revelations

Tuesday, 15 September 2015. 2 x 125 g. canned salmon, drained and flaked. 2/3 cup steel cut oats, finely ground. 1/2 cup fresh, minced parsley. 1/4 cup egg whites. 2 green onions, chopped. 1 tsp salmon seasoning (or Old Bay seasoning). 1/2 tsp ground black pepper. 3 cloves garlic, minced. 2 Tbsp Worcestershire sauce. 2 Tbsp Dijon mustard. Mix together; let rest for 1/2 hour, then shape into 7 - 8 patties. Serve warm with a dollup of tartar sauce or dill sauce on top of each pattie. 1/4 cup egg whites.

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Wilderness Revelations | wildernessrevelations.blogspot.com Reviews
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Tuesday, 15 September 2015. 2 x 125 g. canned salmon, drained and flaked. 2/3 cup steel cut oats, finely ground. 1/2 cup fresh, minced parsley. 1/4 cup egg whites. 2 green onions, chopped. 1 tsp salmon seasoning (or Old Bay seasoning). 1/2 tsp ground black pepper. 3 cloves garlic, minced. 2 Tbsp Worcestershire sauce. 2 Tbsp Dijon mustard. Mix together; let rest for 1/2 hour, then shape into 7 - 8 patties. Serve warm with a dollup of tartar sauce or dill sauce on top of each pattie. 1/4 cup egg whites.
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Wilderness Revelations | wildernessrevelations.blogspot.com Reviews

https://wildernessrevelations.blogspot.com

Tuesday, 15 September 2015. 2 x 125 g. canned salmon, drained and flaked. 2/3 cup steel cut oats, finely ground. 1/2 cup fresh, minced parsley. 1/4 cup egg whites. 2 green onions, chopped. 1 tsp salmon seasoning (or Old Bay seasoning). 1/2 tsp ground black pepper. 3 cloves garlic, minced. 2 Tbsp Worcestershire sauce. 2 Tbsp Dijon mustard. Mix together; let rest for 1/2 hour, then shape into 7 - 8 patties. Serve warm with a dollup of tartar sauce or dill sauce on top of each pattie. 1/4 cup egg whites.

INTERNAL PAGES

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1

Wilderness Revelations: Recipes

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2

Wilderness Revelations: Rouladen with vegetable filling

http://wildernessrevelations.blogspot.com/2015/06/phase-2-rouladen.html

Wednesday, 24 June 2015. Rouladen with vegetable filling. For You, Ray. I made up this recipe today; it is very easy to make and quite delicious. Ideal for that ugly Phase 2. Or very thinly sliced round steak) I buy the steak already cut into the rouladen pieces. Spread each piece with a good mustard; I like Dijon but anything will work. Onion, Carrot, Cilantro, Garlic, liguid smoke, salt and pepper. Saute together in a non-stick frying pan some finely chopped onion and carrot (more onion than carrot).

3

Wilderness Revelations: Beet Salad

http://wildernessrevelations.blogspot.com/2015/08/beet-salad_5.html

Wednesday, 5 August 2015. 2 cups yellow beets, cooked and diced in medium sized pieces. 1/1/2 cups cooked rice or quinoa. 1 cup chopped lettuce. 1/2 cup diced zucchini. 1/2 cup diced red pepper. 1/2 cup diced cucumber. 1/4 cup sliced black olives. 1/4 cup finely sliced celery. 1/4 cup finely chopped onion. 1 Tbsp OLIV Blood Orange Extra Virgin Olive Oil. 1 Tbsp OLIV White Balsamic Vinegar. Lightly toss to coat. Subscribe to: Post Comments (Atom). View my complete profile.

4

Wilderness Revelations: June 2015

http://wildernessrevelations.blogspot.com/2015_06_01_archive.html

Wednesday, 24 June 2015. Rouladen with vegetable filling. For You, Ray. I made up this recipe today; it is very easy to make and quite delicious. Ideal for that ugly Phase 2. Or very thinly sliced round steak) I buy the steak already cut into the rouladen pieces. Spread each piece with a good mustard; I like Dijon but anything will work. Onion, Carrot, Cilantro, Garlic, liguid smoke, salt and pepper. Saute together in a non-stick frying pan some finely chopped onion and carrot (more onion than carrot).

5

Wilderness Revelations: Salmon Cakes

http://wildernessrevelations.blogspot.com/2015/08/salmon-cakes.html

Wednesday, 5 August 2015. 2 x 125 g. canned salmon, drained and flaked. 2/3 cup steel cut oats, finely ground. 1/2 cup fresh, minced parsley. 1/4 cup egg whites. 2 green onions, chopped. 1 tsp salmon seasoning (or Old Bay seasoning). 1/2 tsp ground black pepper. 3 cloves garlic, minced. 2 Tbsp Worcestershire sauce. 2 Tbsp Dijon mustard. Mix together; let rest for 1/2 hour, then shape into 7 - 8 patties. Serve warm with a dollup of tartar sauce or dill sauce on top of each pattie. View my complete profile.

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Wilderness Revelations

Tuesday, 15 September 2015. 2 x 125 g. canned salmon, drained and flaked. 2/3 cup steel cut oats, finely ground. 1/2 cup fresh, minced parsley. 1/4 cup egg whites. 2 green onions, chopped. 1 tsp salmon seasoning (or Old Bay seasoning). 1/2 tsp ground black pepper. 3 cloves garlic, minced. 2 Tbsp Worcestershire sauce. 2 Tbsp Dijon mustard. Mix together; let rest for 1/2 hour, then shape into 7 - 8 patties. Serve warm with a dollup of tartar sauce or dill sauce on top of each pattie. 1/4 cup egg whites.

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