Alley Kat seeking soup-free entrees

“I have a tried and true recipe to share with fellow cooks and am hoping they have some similar ones to share,” Lari M. writes. “Specifically, I’m looking for easy rice and meat oven dishes that do not use cream of whatever soups.”

“My recipe uses a Lipton Onion Soup mix; if someone could recommend a replacement using herbs and seasoning in my pantry, I’d love to hear it!”

Lari notes the inspiration for her recipe came from a cookbook she received as a new bride, Joy of Hospitality Cookbook.

Beefy Rice

1 cup long grain white rice 2½ cups beef broth

½ cup sliced mushrooms 1 cup chopped onion 1 cup cooked chopped spinach (seasoned with garlic salt)

½ packet Lipton Onion Soup Mix 1 pound browned ground beef (see note)

Heat oven to 350 degrees. Combine all ingredients in a 9-by-13inch baking dish. Cover and bake 45 to 60 minutes, until liquid is absorbed and rice is tender. Makes 4 to 6 servings depending on appetites. Doubles easily. Note: To make meal prep easier for a busy weeknight, Lari browns 2 pounds of ground beef at a time, divides it into two portions, and freezes. When it is time to prep this meal, she thaws one portion of the beef, reducing the dirty dishes for that night.

This recipe for salmon cakes is from Shelly Moran. “It’s absolutely delicious and by baking in muffin tins, we bypass frying them,” Moran writes.

The original recipe called for egg substitute and fat-free mayonnaise, but Moran notes that she uses fresh eggs and regular mayonnaise.

Baked Salmon Cakes

For the salmon: 1 (14 ¾-ounce) can salmon, drained, skin and bones removed 1½ cups soft whole-wheat bread crumbs

½ cup finely chopped red bell pepper 2 eggs OR ½ cup egg substitute 3 green onions, thinly sliced ¼ cup finely chopped celery ¼ cup minced cilantro 3 tablespoons mayonnaise 1 tablespoon lemon juice 1 clove garlic, minced

⅛ to ¼ teaspoon hot pepper sauce For the sauce: 2 tablespoons mayonnaise ¼ teaspoon capers, drained ¼ teaspoon dill Dash lemon juice

Heat oven to 425 degrees. Coat 8 wells of a muffin tin with nonstick spray or vegetable oil.

To make the salmon cakes: In a large bowls, combine the salmon, bread crumbs, bell pepper, eggs, green onion, celery, cilantro, 3 tablespoons mayonnaise, 1 tablespoon lemon juice, the garlic and hot pepper sauce. Mix well. Fill each of the 8 muffin wells with ⅓ cup of the salmon mixture. Bake 10 to 15 minutes or until cakes reach an internal temperature of 160 degrees. Meanwhile, combine the sauce ingredients. Serve salmon cakes with sauce. Makes 4 servings.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com Please include a daytime phone number.