Salmon and Sweet Potato Hors d'oeuvres

These make great appetizers; or if you want a light meal, add a salad, and you've got lunch or dinner. I have made salmon cakes with parsnip and potato (also delicious), but the sweet potato is the ultimate complement to the salmon.

6 ounces of cooked salmon (or crab meat)

1 tablespoon lime juice

1 cup cooked, mashed sweet potato

1/2 cup soft butter

1/2 cup bread  crumbs

1 cup mashed potato flakes

1 large egg (2 medium)

1 rounded tablespoon sautéed garlic

1/2 teaspoon salt

Mix ingredients thoroughly with a mixing fork.

Divide into 12 portions and form small patties on a well oiled baking sheet.

Bake at 350 degrees for 15 minutes. Flip, and bake for 10 more minutes on the second side.

Spicy Sauce:

1/3 cup mayonnaise

1 tablespoon yellow mustard

1/2 teaspoon crushed red pepper

1 teaspoon dill weed

2 tablespoons finely minced dill pickle

If you don't want the heat, leave out the red pepper.

Contrary to the cliche, it isn't the thought that counts, but the effort. Oliver Burkeman

Winter Squash Safety Tip

Our family loves winter squash, but I don’t like trying to cut a hard, rolling object with a large, sharp knife. So I stick them into the oven whole and then cut and remove seeds later when they are soft and not so dangerous and unwieldy.

I put them into the oven at 350 for about 45 minutes to an hour depending on what I want to do with them later. If you'd like to peel them and chop them into cubes for roasting, pull them out a little earlier. If you want to mash them, leave them in until they are soft and well cooked. Either way, you will be able to cut them, peel them, and scoop out the seeds with no danger to your fingers or your counter tops.

Science is magic that works. Kurt Vonnegut