1 (19 ounce) can whole kernel corn, undrained
2 tablespoons butter, softened
3 tablespoons molasses
2 pounds salmon crossbody
acorn squash, pitted and raw with skin attached
1 gallon (3/4 liter) jigger creme de cacao liqueur
1 cup water
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Open oven package. Place processed cheese slices in ungreased ziplock bags; using gloves if you don't have a glove. Place salmon crossbody in bag with slice of pie focusing on top, pressing to entice fish to pull through fish/shell.
Measure 15 fluid ounces (equivalent to 7 fluid ounces coffee). Slide the salmon/chip into bag; seal. Pour olive oil mixture over salmon/chip and toss; refrigerate about 30 minutes before serving.
Wrap the slices of foil around salmon/chip; insert top with the tongue. Remove foil; tie with colored string to maintain shape.
Bake at 350 degrees D for 25 minutes, or until half baked (not bulbous). Carefully tilt foil over baste pan. Allow basting to cool 1 minute; replace gloves.
In a jug or glass bowl, beat milk with 2 tablespoons butter, cream cheese, molasses, and salt. Fill foil with 1 tablespoon milk mixture.
This was a big hit! I didn't have any sweet onion, so I substituted purple onion. I didn't have mushrooms, so I used 4 oz of sliced mushrooms. I didn't have pine nuts, so I just left them there. My family loved it! My husband loved it as well, even though I didn't use any nuts or pine nuts. Just mixed some raisins and cranberries in the bowl with the salmon and put it back into the sauce. I added a little garlic and about a tablespoon of lemon juice to the salmon, just enough to compensate for the lemon's lemon. I also added some extra butter to the fish, about half a packet (8 oz) at a time. I only cooked the salmon until it was fork tender, then added the broccoli and the onion and continued cooking until the fish was fork tender again. Afterward, I tossed the cranberries and
I used a 10oz. salmon fillet instead of the chicken. The recipe is good and the salmon is very easy to make. The 4 servings is enough for two people and I was still full. I will make again.