Let’s Cook! – June 12, 2025
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LINDA HOSKINS
This week I have a recipe that comes from Nona Moore, formerly of Mascoutah, IL. She states she and her husband were on a cruise in Alaska, and on a side trip on a sightseeing boat was served this Salmon dip. She was thrilled to find an easy recipe that compares to the dip she had in Alaska.
SALMON SPREAD RECIPE
(Submitted by Nona Moore)
■ 1 14-oz can wild Alaskan pink salmon
■ 16 oz Dean’s French Onion dip
■ 8 oz smoked salmon cream cheese
Drain and debone the salmon. Mix with the French onion dip and salmon cream cheese till well blended. Serve with crackers and or celery sticks.
Nona suggests having chopped jalapeno on the side for people to put on top of their dip. The recipe doesn’t say, but I recommend making this at least a few hours ahead of time, to give the flavors time to meld.
I was surprised when I read this recipe. I did not know that cream cheese came in salmon flavor. I looked it up, and sure enough Philadelphia has smoked salmon cream cheese. It’s the soft cream cheese that comes in a tub.
The other night I was prepared to make a favorite chicken recipe for myself. I had a potato in the oven, and I started to make the chicken when I realized I was out of a major ingredient needed for the recipe. I really did not want to run to the store for one thing. So I looked through my box of “recipes to try one day”, and came across one that caught my eye. It has roasted tomatoes, which I love. It turned out pretty good! I’ll be making it again. This recipe makes one serving, but it can easily be doubled or more.
ROASTED CHICKEN AND TOMATOES
■ 1 cup cherry or grape tomatoes
■ 2 cloves garlic, smashed
■ 1 sprig fresh thyme
■ 1 Tbsp olive oil, divided
■ kosher salt and pepper
■ 1 boneless, skinless chicken breast
Preheat the oven to 425 degrees. In a 10×6 sheet pan, toss tomatoes, garlic, thyme, a pinch of salt and a pinch of pepper with 1/2 Tbsp olive oil. Roast the tomatoes for 6 minutes.
Meanwhile, heat 1/2 Tbsp olive oil in a small skillet over medium-high heat. Season the chicken with 1/8 tsp salt and 1/8 tsp pepper. Cook the chicken 2 to 3 minutes pers side until golden brown. Nestle the chicken in the tomatoes, and roast 8 to 10 minutes more.
I did not have fresh thyme on hand, so I used a generous 1/4 tsp dried thyme. I followed the directions as written, but the next time I make this, I will not roast the tomatoes quite so long before adding the chicken. I thought the tomatoes came out just a little too mushy for my taste, but still good. I’ll try 4 minutes instead of the 6 minutes called for.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
