RECIPE EXCHANGE RECIPE REQUESTS: Does anyone have a recipe for a frozen pumpkin dessert? Also there is a request for curried shrimp. Send to the Recipe Exchange, if you can help these readers.

A leftover recipe from the gourmet group food feature of a few weeks ago had been sent by JILL ANDERSON of Rochester. Because salmon is such a popular fish, this is another easy way to prepare it.

Salmon with maple ginger glaze

1 cup maple syrup

1/2 cup balsamic vinegar

4 tablespoons fresh minced ginger


5 cloves garlic, minced

1 teaspoon hot red pepper flakes


4 pounds salmon fillets

5-6 tablespoons olive oil

High heat oil spray for the grill

In a small bowl mix together the maple syrup, balsamic vinegar, ginger, garlic and red pepper flakes, and salt to taste. Using a pastry brush, coat both sides of the salmon with the olive oil. Preheat a gas grill or prepare a charcoal fire for direct grilling over medium heat. Spray the grill with the high heat oil spray. Place salmon on the grill and cook for 7-8 minutes. Turn carefully. Spoon topping over cooked side of the fish. Continue to cook until topping becomes like a glaze and salmon flakes easily with a fork. Remove carefully from grill and serve immediately.



Pumpkin bread is always popular in the fall and JUDY SYRING of Rochester sent a recipe that has crushed pineapple as an ingredient in addition to the pumpkin.

Harvest pumpkin-pineapple loaf

2 1/2 cups sugar

3 1/2 cups flour

1/2 cup butter or margarine, room temperature

2 teaspoons baking soda

One 15-ounce can pumpkin

2 teaspoons pumpkin pie spice


One 8 1/4 ounce can crushed pineapple in juice, undrained

1 teaspoon salt

4 eggs

Powdered sugar (optional)

Heat oven to 350. Spray 2 loaf pans with cooking spray. Beat together sugar and butter until blended. Add pumpkin, pineapple and eggs and beat well. Set aside. Whisk together flour, baking soda, pumpkin pie spice and salt. Add to pumpkin mixture, mixing until dry ingredients are moistened. Put batter into loaf pans. Bake 55 minutes or until done. Cool 5 minutes. Remove from pans and cool completely on wire racks. Lightly sprinkle powdered sugar over tops, if desired.


Chicken soup is always a favorite, and here is a recipe that, in addition to chicken, has cream cheese as an ingredient. Different but delicious.

Cream cheese chicken soup


1 small onion, chopped

1 tablespoon butter

3 cups chicken broth

3 medium carrots, peeled and diced

2 medium potatoes, peeled and cubed

2 to 3 cups of chicken, cooked

2 tablespoons parsley, chopped

Salt and pepper to taste


1/4 cup flour

1 cup milk

One 8-ounce package cream cheese, cut into cubes

In a large saucepan sauté; the onion in the butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are soft. Add chicken, parsley, salt and pepper. Heat through. Beat milk and flour together until smooth, then add to soup. Raise heat and stir for 2 minutes. Reduce heat again and add cream-cheese cubes. Cook and stir until cheese has melted.


PAULINE UTZINGER of Rochester found this easy apple dessert in an Amish cookbook. The recipe does not specify which apples to use, but good flavor comes when you mix different types.

Apple strudel

1 1/2 cups flour


1/2 cup sugar

1/8 teaspoon salt

1/2 cup butter or margarine

5 cups apples, peeled and sliced

1/2 cup sugar

2/3 teaspoon cinnamon

2 tablespoons Minute Tapioca

In a bowl cut together the flour, 1/2 cup sugar, salt and butter together with a pastry blender. Save 3/4 of this mixture for topping. Press remaining crumb mixture on the bottom and sides of an 8- or 9-inch square pan. Mix apples, 1/2 cup sugar, tapioca and cinnamon. Spread over the crust. Bake at 425 for 20 minutes. Then sprinkle remaining crumbs over the top and bake another 20 minutes. Serve warm or cold with whipped cream or ice cream.

Do you have a special recipe you prepare and would like to share with others? Please send it to Recipe Exchange, attention Food section, Post-Bulletin, 18 First Ave. S.E., P.O. Box 6118, Rochester MN 55903-6118. You can fax your recipe to 285-7772. You also can e-mail recipes or requests to

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