FAIRBANKS - We are still on the lookout for heart-healthy, meat-free main dishes and a few recipes are starting to trickle in. The more we receive, the more we’ll run.

In the meantime, enjoy these contributions from Susan Murray of North Pole and Anita Hartmann of Fairbanks.

— Our Town staff

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Packaged corn muffin mix gives this bread a touch of sweetness. If you make this corn bread type dish in a glass baking dish instead of a metal pan, decrease the oven temperature by 25 degrees.

— Susan Murray, North Pole

BROCCOLI BREAD

1 cup egg substitute

3/4 cup fat free cottage cheese

1/2 cup fat free sour cream

2 tablespoons melted butter

3/4 teaspoon salt

1 1/2 cup finely chopped onion

1 10-ounce package frozen chopped broccoli, thawed and drained

1 8 1/2-ounce package corn muffin mix, such as Jiffy

Cooking spray

Preheat oven to 400 degrees.

Combine first five ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a 13 x 9-inch baking pan coated with cooking spray. Bake 400 degrees for 27 minutes or until set.

Yield: 12 servings. Calories 146 (28 percent from fat ); Fat 4.5g (sat 1.8g, mono 1.9g poly o.5g); Protein 6.7; Carbs 19.8g; Fiber 2.4g; Cholesterol 8 mg; Iron 0.7g; Sodium 497 mg; Calcium 62mg

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Several varieties of vegetarian diets exist and, according to the American Dietetic Association, all are capable of furnishing adequate nutrition but vegetarians must plan their meals carefully to ensure adequate protein, calcium and other nutrients.

Here is my family’s favorite lox using Alaska wild salmon (sockeye/ red or coho/silver) that can work with all but the most strict vegan diets. It can be made with either the freshly caught fish or previously frozen fish.

I find that the fresh fish has a softer texture and will take up more of the brine flavoring, whereas previously frozen fish is firmer and will take up less of the salted brine.

We prefer the firmer texture of previously frozen fish. You can look up nutrient data for yourself and make informed choices for your family, at the USDA Agricultural Research Service, Nutrient Data Laboratory www.nal.usda.gov/fnic/foodcomp/search/.

Additional health benefits can be achieved by rising from one’s blessed assurance and engaging in physical activity such as going fishing to catch and clean the salmon, gardening to grow the fresh dill, and walking or riding a bicycle to the store for whatever ingredients you don’t already have on hand.

— Anita Hartmann, Fairbanks

WILD LOX

1 filet of Alaska wild salmon (8-inches long x 6-inches wide x 1inch thick), with the skin on

1 cup packed with fresh dill fronds

Mix dry ingredients together in one bowl:

1 teaspoon crushed green peppercorns

1 teaspoon coarse ground black pepper

grated zest of one large lime

1/4 cup canning (or kosher) salt

1/4 cup granulated white table sugar

Mix liquid ingredients together in a separate bowl:

Juice from one large lime

1/4 cup Aquavit (a caraway flavored vodka from Denmark; Oaken Keg carries it)

To assemble

Lay out a large sheet of plastic wrap, enough to thoroughly envelope the filet. Put half the dry mix down, roughly covering an area the size of the filet.

Put half the dill fronds over the dry seasonings. Put the filet on top of the dill. Spread the remaining dry seasonings evenly over the top and sides of the filet. Top with remaining dill.

Spoon or slowly pour the liquid over the whole assemblage and enfold it all in the plastic wrap.

For neatness, you can slip this wrapped package into a large ziptop plastic bag, expressing the air before closing.

Place the seasoned, wrapped filet in a suitably sized shallow dish and weigh down with a heavy plate or board. Refrigerate for four days, turning the fish packet over daily.

To serve

Remove fish from wrapper and drain but do not rinse — simply scrape off whatever seasonings cling to it. Use a sharp filet knife to slice wafer thin, away from the skin. Serve well-chilled slices atop rye crackers (like Triscuit) spread with small dab of cream cheese and additional ground pepper.

This makes a great nourishing breakfast as well as hors d’oeuvre or party snack.

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Because it is the Year of the Rabbit, and because we at Our Town have a sense of humor, we offer the following recipe. Who doesn’t love hasenpfeffer? OK, who at least doesn’t love to say “hasenpfeffer”?

— Our Town Staff RABBIT HASENPFEFFER

Ingredients

1 rabbit

1/4 cup oil

1 can chopped tomatoes

1 tablespoon sugar

1 cup vinegar

1 cup water

For marinade

2 large onions, sliced

3 stalks celery, cut

6 sprigs parsley, chopped

1 clove garlic, chopped

1/4 teaspoon cloves

1/4 teaspoon allspice

1 bay leaf

1/4 teaspoon red pepper

1 1/2 teaspoons salt

vinegar to cover rabbit

Wash the rabbit and cut into pieces; put into a large bowl that can be covered or a plastic bag you can zip shut. Pour the marinade over the rabbit and cover.

Place in refrigerator overnight.

When ready to cook, drain marinade from the rabbit but save the onions and celery. Brown rabbit all over in the oil. Remove the rabbit from the skillet and fry the drained vegetables well.

To this, add the tomatoes and sugar. Cook about 15 minutes to cook down the tomatoes. Add vinegar and water. Bring to a boil and add the browned rabbit. Cook slowly for about 1 1/2 hours until tender.

Send your recipe, name, phone number, and if you want, a photo of yourself, or yourself with your dish, to ourtown@newsminer.com, subject line, “Tastes of the Interior.”

If you’re looking for a particular recipe you had at your favorite restaurant, church potluck or other outing, submit your request and we’ll publish it in hopes of a reader providing that recipe or a similar version.