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Grains Portuguese Ceideburg 2, Condiment, Portugal 1 Servings

INGREDIENTS

2 c Vinegar
4 c Water
2 t Cinnamon
4 t Ground cumin seed
6 Cloves of garlic, mashed
Salt and pepper to taste

INSTRUCTIONS

Mix all of the ingredients in a large kettle and stir well.  Add
salmon slices and stir well so each slice will absorb the spices and
garlic. Leave in brine over night, but not longer than 24 hours, as
salmon tends to get mushy.  Remove from brine, roll in cracker crumbs
or meal and fry in hot oil.  This recipe can be cut down depending on
how many salmon slices you wish to prepare, but make sure you use 2
parts of water to 1 part of vinegar.  NOTE:  Pork chops are delicious
prepared the same way, with the  exception that you leave them in the
brine 24 hours or longer.  ALICE E. TRIAMLE,, Ukiah Grange, No. 419.
From "Our Favorite Grange  Recipes", compiled and edited by the Home
Economics Comittee of the  California State Grange, Gladys True,
Chairman. Printed by the Record  of Yolo County, 1965.  Posted by
Stephen Ceideberg; October 26 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 135
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 81.3mg
Potassium: 368.5mg
Carbohydrates: 9.2g
Fiber: 3.6g
Sugar: <1g
Protein: 1.9g


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