3 tb Melted butter
1 tb Lemon juice
1 tb White wine vinegar
1/4 ts Grated lemon peel
1/4 ts Garlic salt
1/4 ts Salt
4 4-6 oz. salmon steaks
Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt, and salt; stir thoroughly.
Generously brush both sides of the salmon steaks with mixture.
Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon.
Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4
4th of July Flag Cake
3/4 c butter
1 2/3 c sugar
3 eggs
1 t vanilla extract
2 c all-purpose flour
2/3 c cocoa
1 1/4 t baking soda
1/4 t baking powder
1 t salt
1 1/3 c water
Vanilla Buttercream Frosting
3 c powdered sugar
1/3 c butter or margarine, softened
2 T milk
1 1/2 t vanilla extract
Topping
1/2 pt blueberries
1 qt small evenly-sized strawberries
Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.
In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.
Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don't overmix).
Pour into the prepared baking pan.
Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that's been covered with foil.
Frost cake with the Vanilla Buttercream Frosting.
Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.
Arrange strawberries in rows to create the red stripes.
Vanilla Buttercream Frosting:
In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.
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