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Good morning or afternoon. I’m not going to “reflect” in today’s column. When I thought about what recipes I would share with you today, I decided I would use recipes for a complete meal. Have you ever wondered what you should fix for a meal? Perhaps I can help you a bit.

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Let’s start with a salad.

TOSSED SALAD WITH CREAMY GARLIC DRESSING
1/4 c. red wine vinegar
1/4 c. water
2 T. minced onion
1 to 2 garlic cloves, minced
1/3 c. sugar
1/2 c. mayo
1-1/2 c. sour cream
1/4 t. pepper
8 c. torn salad greens
1 large carrot, shredded
3 T. bacon bits

In a small saucepan, combine first four ingredients; simmer until onion is tender, about five minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in next three ingredients. In a large salad bowl, toss green with carrots and bacon bits; gently fold in dressing. Makes eight servings. Note: Red wine vinegar may be found near regular vinegar.

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And the recipe for dinner.

SALMON LOAF
1-15 oz. can salmon, drained, skin and bones removed, flaked
2 eggs, slightly beaten
2 c. soft bread pieces, torn very small
2 T. snipped fresh parsley or 1 T. dried parsley flakes
3 T. diced onion
1/3 c. milk
1/2 t. Worcestershire sauce
1/8 t. pepper
1 T. lemon juice

Lemon Sauce:
3/4 c. milk
3 T. plus 1 t. flour
2 T. lemon juice
1/4 t. cayenne pepper

In a large bowl, combine all ingredients except lemon sauce; mix well. Place in a well greased or sprayed 8x4 or 9x5 inch loaf pan. Bake at 350 degrees for 50-60 minutes or until golden brown. Lemon sauce: In a saucepan, gradually stir milk into flour until smooth; bring to a boil over medium heat, stirring constantly. Cook for two minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice and cayenne pepper.

To serve, loosen edges of salmon with a dinner knife and lift out of pan. Cut into six slices; transfer slices to a serving plate. Serve sauce over slices or pass sauce. Makes six servings.

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RICE AND GREEN PEA SIDE DISH
1 c. uncooked long grain white rice
2 c. water
2 c. frozen peas
1 medium carrot, shredded
3/4 c. diced onion
1 t. chicken bouillon granules or low-sodium granules
1 t. seasoned salt
Pepper to taste

Place all ingredients in a three quart saucepan; cover and bring to a boil. Lower heat; simmer 15 minutes or until rice is tender, stirring occasionally. Makes six servings.

I’ll finish this menu idea with bread and dessert recipes in next week’s column. Stay tuned.

Thought for the Day: Lexophile is a word used to describe those that have love for words, such as “You can tune a piano, but you can’t tuna fish.”  So, “When fish are in schools, they sometimes take debate.”

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