213 g Canned pink Alaska salmon 750 g Old potatoes; thinly sliced 1 Leek - washed and thinly sliced 150 ml Skimmed milk 2 tb Low fat fromage frais 2 tb Sunflower oil Salt and pepper 50 g Cheddar cheese Preheat oven to 190 C; 375 F, Gas mark 5. Grease a shallow casserole dish. Drain can of salmon, flake and set aside. Arrange one third of potatoes and half of leeks in casserole dish. Add half the salmon then a further third of potatoes and remaining leeks and salmon. Sprinkle over the cheese and cover with remaining potato. Mix the milk, fromage frais and 1 tablespoon of oil. Season. Pour into casserole. Brush top layer with remaining oil, cover and bake for 45 minutes. Remove cover. Continue baking until brown. Serves 6. Approx. 260 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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Shrimp, crab, fish, and clams. When it comes to seafood, this is as good as it gets. Join Steve as he shares some easy-to-replicate seafood recipes on this Cooking Special.
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☺Evangelical missionary vs Orthodox Christian priest (Fr. Seraphim Cardoza)
Did Christ found a Church? Does it have a continuous history and can it be found today? What came first, the Bible or the Church? Did that Church have a name? The goal of Christianity: an honest and lovely conversation between an Orthodox Priest (Fr. Seraphim Cardoza) and an Evangelical Pastor (Perry Atkinson). Rev. Archpriest Seraphim Cardoza, is a former evangelical pastor who was drawn to Eastern Orthodox Christianity. In 1995 he was ordained and assigned to minister to the small ROCOR congregation in Medford, Oregon, US. Watch the full interview here:
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How To Cook Cod.Pan Fried,Skinless Cod Fillet
A Skinless Cod Fillet,Simply fried in olive oil butter and lemon juice.Cooked in real time,Only 7 minutes to the perfect cod fillet,tender white flakes of juicy Cod,super quick,healthy and delicious.Many thanks.