Buffet Betty
Betty's Recipes
All the way back from Red Wing, Minnesota to Chicago, I kept thinking about the fab  Salmon with  Pesto Sauce I enjoyed at the Tradewinds buffet. I knew I had to give it a whirl as soon as I got home.  I decided to make my own pesto sauce, for a change. But using a store bought brand would be just as tasty.  Following are the recipes for both the salmon and the sauce.  Enjoy!

Homemade Pesto Sauce 

3 cups fresh basil leaves
1 ½ cups chopped walnuts
4 gloves garlic, peeled
¼ cup grated Parmesan cheese
1 cup olive oil
Salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic and cheese. Pour oil in slowly while still mixing.  Stir in salt and pepper. Makes 16 servings

Baked Salmon With Pesto

Preheat oven to 350 degrees. Line a baking sheet with foil.

1 pound salmon fillets
1/4 cup pesto - homemade or store bought
salt and pepper to taste.

Place the salmon skin side down on the foil. Season with salt and pepper and spread the pesto over the top of the fish.

Bake uncovered in the preheated oven for 7-10 minutes, depending on thickness. Be sure not to overcook to prevent dry salmon.

Remove from oven and using a spatula, lift off the salmon from the foil, leaving the skin on the baking sheet. Serve immediately.


It's no surprise that I love deserts!  But what I really love are the many mini-deserts or samplings of entrees I find at classic casino buffets.  I have no interest in big anything - except a win.  Let me taste a bit of this, a bit of that and I am one happy woman.  Now that I am planning our next tour to Tunica, Mississippi I keep thinking of my favorite southern delights.  Following are a few recipes for the treats that await me and the riders of Take A Chance Tours.

Casino Mini Pecan Tarts

1 cup of butter
6 ounces of cream cheese
2 cups all purpose flour
4 eggs
3 Cups brown sugar
4 tablespoons melter butter
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans

Making the pastry:  Cream butter and cream cheese.  Add flour and mix well.  Make into 48 balls. Place one ball in each cup of a mini tart pan. Use your fingers or a tart temper to press out into a tart shell.
Making the filling:  Break the eggs into a bowl, but do not beat.  Add sugar, the melted butter, salt, vanilla and pecans, Mix well.  Fill the tart shells. Bake at 350 degrees F (180 degrees C) for approximately 30 minutes or until lightly browned.
Easy Casino Key Lime Mini Tarts

8 (approx 3 1/2 inch size) frozen tart shells
3 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons key lime juice, fresh or bottled
1 to 1/2 tbls grated lemon zest
dash salt
whipped cream

Preheat oven to 325 degrees
Place tart shells on baking sheet and bake at 325 degrees for about six minutes.

Meanwhile, whisk together the eggs, sugar, flour, key  lime  juice, zest and salt.  Spoon into the partially filled baking cups. Bake until custard is set, about 25 to 30 minutes.

Serve cool or partially warm. Garnish with Lime strip and whipped cream.
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