-=> Quoting Ruth Haffly to Dave Drum <=-

 RH> It has been hot (low 90s) with humidity almost as high the past
 RH> week or so; I've not been running the oven. A few months ago
 RH> I'd made some spinach and ricotta stuffed shells, put them in
 RH> toaster oven size disposable pans with sauce and meat balls.
 RH> Last night I heated one of those for our supper. Tonight may be
 RH> Italian sausages with pepper and onions on the grill.

I consider it hot when it hits 80! And it was at least that hot for
about 10 days in a row (until today). I too stopped using the oven
and relied on the breadmaker, the toaster oven and the grill. I
also switched from soups to salads for my vegetable dishes (and
have been saving and freezing all my smokey, grilled meat bones for
a cooler day).

Starting a thread on things to do with mayo ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Salmon with Mustard-Yogurt Sauce
 Categories: Salmon, Chilies, Grill, Condiments, Sauces
      Yield: 4 Servings
 
    1/2 tb Lemon juice
    1/2 ts Salt
    1/8 ts Cayenne
      1 tb Vegetable oil
      1    Shallot; finely minced
    1/2 tb Dijon mustard
    125 ml Yogurt
      2 tb Mayonnaise
    1/2 tb Lemon juice
      1 tb Dill
           Salt and pepper
      4 x  150 g salmon steaks
      1 ts Salt
      1 tb Lemon juice
 
  Stir together 1/2 tablespoons lemon juice, salt, cayenne, and oil
  in a small bowl.
  
  In another bowl, stir till well-combined: shallot, mustard,
  yogurt, mayonnaise, additional 1/2 tablespoons lemon juice, dill,
  salt and pepper. Cover and store in refrigerator.
  
  Rinse the fish under cold water and dry with paper towels.  Cover
  and keep in refrigerator until ready to cook. When ready, rub salt
  and 1 tablespoon lemon juice into both sides of steaks. Let them
  sit for about 10 minutes. Dry the fish with paper towels. Stir the
  oil mixture and spread on fish. Grill till done, about 10 minutes,
  turning once.
  
  Recipe by:  Kaye Sykes
 
MMMMM
 


Cheers

Jim


... The complete list of edible fish is not "salmon, tuna."

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