Western Foods Recipes

Your Fish Filets Earp's Western Steak and Dinner Sauce

Rule of thumb at the Earp's home... Never, never cook fish... Threaten it! Total broiling time for 1" thick filets should be about 10 minutes. (ours is a gas broiler) Preheat broiler. Pat dry salmon filets and cut into serving portions. Place onto a broiling try that has been coated with butter, skin side down. Drizzle additional butter over fish, salt and pepper if you wish. Place under broiler for 5 minutes. Turn filets over and broil for an additional 3-4 minutes. Test with a fork for doneness. Just before fish is completely "threatened" brush on a coating of Earp's sauce.

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1ea. 4-5# Pork Roast (boneless) 1/3 Bottle Earp's Western Steak Sauce 1/4 Cup Apricot Preserves or Orange Marmalade 1 Small Handful of Golden Raisins 1 TBL. Brown Sugar

In a large zip-loc bag, mix all of the above ingredients. Place roast into bag, seal and marinate in the refridgerator at least six hours or overnight. When ready to cook, remove roast from marinade and reserve the remaining marinade for basting.set to a low temperature, 20 minutes per pound. Cooking on a grill or in an oven will work just fine too. Baste every 20 minutes with the reserved marinade until done to your liking.

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2 pastry pie shells (frozen) 8 oz. spinach (frozen) 16 oz. imitation crab meat (frozen) 1 pt. Half & Half Cream 12 oz. swiss cheese 4 eggs nutmeg 3 tsp. allspice

Pre-heat oven to 350 degrees. Drain and pat dry your spinach well. Chop up your crabmeat and swiss cheese into small pieces. Add all three ingredients to mixing bowl. Pour in Half & Half. In a separate bowl beat 4 eggs until fluffy. Add to mixing bowl. Stir well adding Allspice. Divide mixture into two frozen pie shells. Sprinkle top with Nutmeg. Place in oven on cookie sheet. Let cook for 45 min to 1 hour. Check for done-ness same as a cake, insert a toothpick and when it comes out dry they are finished.

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