[Sca-cooks] Event foods
johnnae at mac.com
Thu May 21 16:00:34 PDT 2009
Doc's fish-filled Pop Tarts has quite a ring to it.
Pixel, Goddess and Queen wrote:
> The major success of the weekend was an adaptation of the salmon pie
> recipe here: http://www.medievalcookery.com/recipes/salmonpie.html The
> changes were to make individual pastries using 4-ounce chunks of
> salmon fillet, and I put dill, garlic powder, and a bit of mustard
> powder into the pastry. Wrapped snugly in foil and then frozen, they
> reheated in the coals of our neighbor's fire quite well.
> I had a leftover one for lunch yesterday and it actually fit into the
> toaster here at work, albeit a trifle on the snug side. If we were to
> mince the raw salmon a bit to make the final product a bit thinner,
> we'd have fish-filled Pop Tarts.
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