Salmon Cakes with Caramel Cheesecake Bars
by Sydney Wallace

Dessert - Golden Caramel Cheesecake Bars
by Cathy Ramey
serves: 20
  Golden Caramel Cheesecake Bars - Kraft Foods
  24 ea   Golden Oreo cookies divided
  2 TBS   Butter or Margarine Melted
  25 ea   Caramels
  1 TBS   Water
  2 PKG   Cream Cheese softened (8 oz ea)
  1 Jar   Marshmallow Creme (7 oz)
  1 EA   Egg
  Preheat oven to 350. Place 14 of the cookies in food processor. Process until finely crushed. Mix with butter. Press firmly onto bottom of 9" square baking pan. Bake 10 min or until golden brown Cool 10 min

Place caramels and water in micro bowl. Micro on High1 min or until caramels are completely melted stirring every 30 sec. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on med speed until well blended. Add egg. Mix well. Stir in chopped cookies: ;pour over crust. Drop spoonfuls of the caramel mixture over batter: swirl gently with knife for marble effect.

Bake 20-25 min or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars. Store in tightly covered container in refrigerator.
Salmon cakes
by Charis Janda
serves: 4
  salmon cakes
  1 1/2 lb   cooked salmon
  1 1/4 cups   bread crumbs
  1/4 cups   mayo
  1/4 cup   onion grated
  2 T   fresh parsley, mince
  1 1/2 T   lemon juice
  3/4 t   salt
  1/2 cup   flour
  2   eggs, beat lightly
  1/2 cup   oil
  1. pat salmon dry. cut into chunks. In two batches pulse in processor till minced. Transfer to bowl.
2. Stir in 1/4 cup breadcrumbs, mayo, onion, parsley, lemon juice and salt. Make 8 patties. Freeze about 15 minutes.
3. Spread flour, eggs and 1 cup breadcrumbs in 3 shallow bowls. Dredge patty in flour, dip into egg, coat with crumbs. place on clean plate. repeat till done.
4. heat oil in skillet over med-high. Cook till golden.
Serve with lemon