Flotsam 'n' Jetsam - Salmon Douglas Sandwich

Adapted from a very delicious sandwich at the Snug Cafe...

Ingredients:

Rye bread, 2 slices
Avocado
Smoked salmon
Sweet onion
Dill sprigs
Capers
Lemon
(Mayonnaise if desired)
Ground pepper
(Salad greens with oil/red vinegar for an accompaniment, if desired)



Making the Sandwich:

Lightly toast two slices of rye bread for this open-faced sandwich.
Butter the toast, then spread on a little mayonnaise if you wish.
Add thin slices of avocado to the toast.
Next, layer with smoked salmon.
Then add several very thin slices of sweet onion.
Sprinkle capers on top to taste.
Squeeze the juice of a large lemon wedge all over the sandwich.
Grind peppercorns over the sandwich.
Garnish with a sprig or two of fresh dill.

Serve with a salad mixed greens if desired.

Flotsam 'n' Jetsam - Oatmeal Cookies

Ingredients

1 cup butter or 3/4 cup oil
1 cup white sugar
1 cup packed brown sugar
1/2 cup evaporated milk
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 T. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
3 cups quick cooking oats


Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2. Cream together the butter, white sugar, brown sugar, evaporated milk, eggs, and vanilla. Beat in the dry ingredients a bit at a time.

3. Roll the dough into walnut-sized balls and place 1 inch apart on cookie sheets. Flatten each dough ball with a fork dipped in sugar.

4. Bake for 10 minutes and check, cooking for another 3-5 minutes if the cookies are still pale on their undersides. Remove from oven, cool for a few minutes, and transfer to a plate.

Variations

Add raisins, sunflower seeds, chocolate chips, or coconut for a change in flavour.