1 lb Eggplants, pref.
Chinese

2 ts Salt

1 tb Oil

1 tb Finely chopped garlic

1 tb Finely chopped ginger root

2 tb Finely chopped scallions

2 tb Dark soy sauce

1 ts Dried chile bean sauce, OR

1 -dried red chile

1 tb Bean sauce

1 tb Granulated sugar

1 1/3 c Water

2 ts Chopped scallions (optional)

ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim and cut them into 1-inch cubes.
Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels.
Heat a wok or large skillet to a moderate heat.
Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together.
Now add the rest of the ingredients except for the scallions.
Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly.
Turn the mixture onto a serving dish and garnish with the chopped scallion tops.

213 g Canned pink Alaska salmon

2 tb Fromage frais

2 tb Mayonnaise

1/2 ts Finely chopped root ginger

-(fresh) 1/2 ts Ground cumin

1/2 ts Grated lemon rind

2 Garlic cloves; crushed

Salt and white pepper 213 g Canned kidney beans; drained

-OR- haricot beans, drained 100 g Cut French beans

– cooked, drained & cooled 100 g Iceberg lettuce

3 Tomatoes

6 Pitta breads

Drain the can of salmon and flake the fish.
Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans.
Shred the lettuce and chop the tomatoes.
Warm the pitta bread under a hot grill until the pockets puff up.
Split with a knife and fill with the lettuce and tomatoes.
Top with the salmon mixture and serve immediately.
Serves 6.
Approx.
290 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

1 1/2 lb Ground beef

1/2 lb Ground pork

1 md Green bell pepper

1 md Onion

1 sm Can jalapeno peppers

1 sm Pack Monterey Jack cheese

1 sm Can spicy tomato sauce

1 pk Meat loaf mix

In a large bowl,combine ground beef and pork.Cut up the pepper and onion in small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on package.Add to mixture and mix well.Place 1/2 of the mixture into a 9 x 12″ roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good size peppers on top of the mix in the pan.Cover with thin slices of Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350 degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour tomato sauce over top.Serve with mashed potatoes,gravy and a green salad and hot homemade bread.