Potassium! & Smoked Salmon Mousse Spread

I've increased the potassium in my diet because all my reading says I need to if I have high blood pressure. When I was in the hospital back in May and June, I was very low in potassium and they fed me 3 huge pills of it 3 times a day.

I've started eating a lot more fruit because that is what is high in potassium... particularly bananas. The other day, I had a banana and some bologna (separately, not together -- ewww!) and slept better than I have for a while. I've been waking up every 45 minutes to 2 hours, tops. I didn't know if it was just a coincedence or had something to do with it, but yesterday, I ate the same snack before bed and slept for almost 3 - 3 hour stretches!

New Recipe:  It can be gluten and wheat free if your fish is.

Smoked Salmon "Mousse" Spread

1/4 cup smoked salmon, boned and flaked (check ingredients!)
1 - 8 ounce package cream cheese, softened
1/2 tablespoon lemon juice
1/4 teaspoon lemon pepper
1/4 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon paprika

Place all of the ingredients into a food processor (a blender won't work, trust me!), and process, gradually increasing speed until it is on "high." This will whip the cheese, making it light and fluffy. Serve on crackers or veggies. Makes about 8 servings.

c2008 Sharron Long, Adams Media Corp. all rights reserved.

More pretties, a salmon dip recipe, and great Blood pressure!

Hi,

Here's the latest "vintage-style" necklace set we've done. It is 16" long and the gemstones are hematite (gunmetal). It has aquamarine and clear crystals. I just love the fishy and the "clamshell" clamshells!

Also, my blood pressure was the best ever -- 133/72!! Woop Woop!!

Hubby caught another salmon -- that makes six as of tonight. It's been a real blessing since we've been so short on grocery money.

Here's another salmon recipe.  It is gluten free:

Creamy salmon dip

2 packages cream cheese (8 ounces each), softened

about 1 cup cooked salmon, smoked is great, but not required

1/2 cup montery jack cheese, shredded

about 1 tablespoon lemon juice

1/2 tablespoon minced garlic, dried

1/2 tablespoon minced onion, dried

1/2 teaspoon dill, dried

1 teaspoon worchestershire sauce

1/2 teaspoon Old Bay seasoning (if the fish isn't already seasoned with it)

1/2 tablespoon lemon pepper

2 to 4 tablespoons cream or milk

Mix all of the above ingredients in a mixing bowl with an electric mixer on medium speed until they are smooth, adding more cream if necessary.

Spread the dip into an 8" square pan and top with an additional

1/2 cup shredded montery jack cheese.

Sprinkle the top with

dried parsely

and bake at 325 F for about 20 to 25 minutes or until it is heated through.  Serve with celery sticks, rye crackers, etc.
Enjoy!

cSharron Long 2008, author of Extreme Lo-Carb Cuisine, published by Adams Media Corp., available where books are sold.