Brown Sugar Ginger Glazed Salmon & Grilled Asparagus by Ebonie McCoy


This succulent dish is submitted by our youngest lady, who is also a culinary school graduate!


  • Cooking Spray For Greasing
  • 3 Tablespoons Packed Light Brown Sugar
  • 1 tablespoon Grated Peeled Fresh Ginger
  • 1 Tablespoon Country-Style Dijon Mustard
  • 2 Teaspoons Reduced-Sodium Soy Sauce
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Tablespoon Old Bay
  • 4 Four 4-Ounce Salmon Filets


Line a broiler pan rack with foil. Spray the foil with cooking spray. Preheat the broiler. To make the glaze, whisk together the brown sugar, ginger, mustard and soy sauce in a small bowl. Season salmon with salt pepper and old bay Place the salmon on the broiler pan rack and spoon the glaze over the top. Broil, 6 inches from the heat, until the salmon is lightly browned and just opaque in the center, 4 to 5 minutes. Do not turn.

  • Garlic Asparagus
  • 3 Tablespoons Of Butter
  • 1 Bunch Of Asparagus
  • 3 Cloves Of Garlic
  • 1 Tablespoon Of Fresh Cracked Pepper
  • Salt To Flavor

Melt the butter in a large skillet over medium-high heat. Add the garlic and asparagus spears; salt and pepper, cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.



Dijon Garlic Salmon by Jackie Herbert

Healthy and Delish!



  • Olive oil
  • 4 (6 ounce) Salmon Fillets
  • 1-2 Tablespoons of unsalted butter
  • 1/3 Cup Dijon mustard
  • Capers
  • 4 large cloves garlic, thinly sliced
  • 1 white onion, thinly sliced
  • 1 Teaspoon dill
  • Salt and pepper to taste or salmon seasoning (Walmart)


  1. Preheat oven to 400 degrees F (200 degrees C). Coat 13×9 pan with olive oil.
  2. Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard mixture. Place the garlic and onion slices on the salmon fillets. Season with dill, salt, and pepper.
  3. Bake 30 minutes in the preheated oven, or until salmon is easily flaked with a fork.



Josette Sarden’s Homemade Pound Cake

This is a spin-off from my grandmother’s secret recipe
It is easy to make and has less sugar than a traditional frosted cake.
For a healthier option, pair sliced pound cake with fresh or frozen berries.


  • 3 Cups Granulated Sugar
  • 3 Cups All Purpose Flour
  • 1⁄2 Teaspoon Salt
  • 1⁄2 Tablespoon Baking Powder
  • 1 Tablespoon Vanilla Extract
  • 6 Eggs
  • 2 Sticks of Butter or Margarine Softened
  • 1 Cup of Milk
  • Salt and pepper to taste or salmon seasoning (Walmart)


  1. Pre-Heat Oven to 350 Degrees
  2. Combine and mix all ingredients until smooth
  3. Bake at 350 Degree for 1 1⁄2 hours
  4. Allow to Cool before Removing Cake from Pan



Broccoli and Cheese Casserole by Rev Barbara Samuels.

A Church Favorite!



  • Broccoli Spears…13lb bag
  • Fully Cooked Seasoned Chicken Breast
  • Strips (44oz bag)
  • (2) Cream of Chicken Soup…19 oz. cans
  • (2) Cream of Mushroom Soup…19oz. cans
  • Shredded Cheese (Cheddar)…13lb. bag
  • French’s Fried Onions
  • 9×13 Casserole Dish
  • Preheat Oven at 350 degrees


  1. 1st layer – Broccoli Spears
  2. 2nd layer – Seasoned Chicken Strips
  3. 3rd layer – Cream of Chicken Soup & Cream of Mushroom Soup
  4. Place soup in microwave so that it will be easy to spread
  5. 4th layer – Shredded Cheese
  6. Top with Fried Onions
  7. Bake in oven for 30-35 minutes
  8. Serve over Rice



Jambalaya by Deaconess Eleanor Johnson

This is Her Favorite Recipe!



  • 1 Cast Iron Pot
  • 1 Can French Onion Soup
  • 1 Can Beef Broth
  • 2 Cans Tomatoes with Green Chilies
  • 1 Stick Butter
  • 2 Cups Uncle Ben’s Rice
  • 2 Bay Leaves
  • 1 Bunch Green Onions
  • 1 lb Smoked Sausage Cut Up
  • 2 lbs Shrimp


  1. Cover and Bake in 350 Degree Oven for 1 Hour
  2. Remove Cover and Bake at 400 Degrees for 10 Minutes
  3. Enjoy