FOOD/NUTRITION
Smok d Simon with Ginger-Butter
ume n
(ely:
-M rin te food only in the
refrigerator. I you intend to
your marinade 1 ter for b tin or
dip, rve a portion of it for th e
purpose before raw m t i pI ced
in it. Foods hould be marinated in
a non-me llic container.
-Remove vi ible Cat from meat
to avoid fl re-up and ch rrin .
-When parti lly cookin meat
or poultry before grilling, put the
food on the grill immediately fter
panial cooking is completed.
For we to other que tio
bout grilling and warm-weather I
food handling, call USDA' Me t
nd Poultry Hotline at 1-800-535-
4555 weekd ys 10 a.m. to 4 p.m.
HO OOD quickly
and onI y fter the food been �
toorougbly coo ed."
1 tabl spoon mlnc d
fre h glng r root
1 tea poon 11m z st
1 te poon fr h lim
juic
1/2 cup unsalt d butt r
t room temperature (1
tick)
6 Bay Engll h Muffins,
pllt
9 ounc s thinly sUc d
good quality smok d
salmon, Fr sh dIU
juice and butter. Set aside or store in
covered jar in refrigerator up to 5
days.
Lightly toast muffins in toaster or
bake at 400 degrees for 6 to 7
minutes. Spread each half with
ginger-lime butter. Arrange 2 or 3
slices smoked salmon on top. Gar­
nish with fresh dill sprigs.
Combine ginger, lime zest, lime
To serve as an hors d'oeuvre, cut
the muffin halves into 4 triangular
pieces, then bake on cookie sheets
and toast Proceed as above, using
only one slice salmon on each.
Ii 447 W� 9 Mile Road
�rndale, Michigan 48220
� . gboAQ
e Fresh Place to
Amish
Chicken Wings
, .