Mary Scott


Born
in New Zealand
September 23, 1888

Died
July 16, 1979

Genre


Librarian Note: There is more than one author in the Goodreads database with this name.

Average rating: 4.06 · 251 ratings · 40 reviews · 73 distinct worksSimilar authors
Breakfast at Six

4.08 avg rating — 38 ratings — published 1953 — 3 editions
Rate this book
Clear rating
Scoundrels of the Court: La...

3.72 avg rating — 25 ratings
Rate this book
Clear rating
Tee und Toast

3.73 avg rating — 15 ratings — published 1962 — 2 editions
Rate this book
Clear rating
Es tut sich was im Paradies

4.25 avg rating — 8 ratings — published 1955
Rate this book
Clear rating
Das waren schöne Zeiten: Ma...

really liked it 4.00 avg rating — 7 ratings — published 1966
Rate this book
Clear rating
Mittagessen Nebensache (Sus...

4.23 avg rating — 13 ratings — published 1957 — 3 editions
Rate this book
Clear rating
Ja, Liebling

really liked it 4.00 avg rating — 9 ratings — published 1967 — 2 editions
Rate this book
Clear rating
Das Jahr auf dem Lande

4.57 avg rating — 7 ratings — published 1977 — 2 editions
Rate this book
Clear rating
Truthahn um Zwölf

4.33 avg rating — 6 ratings — published 1968
Rate this book
Clear rating
Onkel ist der Beste

4.17 avg rating — 6 ratings — published 1958
Rate this book
Clear rating
More books by Mary Scott…
Breakfast at Six Mittagessen Nebensache Tee und Toast Und abends etwas Liebe Truthahn um Zwölf Fremde Gäste
(8 books)
by
4.08 avg rating — 89 ratings

Tod auf der Koppel Lauter reizende Menschen The Mangrove Murder Das Rätsel der Hibiskus-Bro...
(5 books)
by
3.84 avg rating — 19 ratings

Fröhliche Ferien am Meer Kopf hoch, Freddie! Wann heiraten wir, Freddie?
(3 books)
by
3.92 avg rating — 12 ratings

The Black Cat Mystery Shark Shadows Cold Feet
(3 books)
by
0.00 avg rating — 0 ratings

“Salmon Cakes Serves 6   Ingredients: 1 large sweet potato (cooked and mashed) 2 cans of pink salmon 2 medium sized eggs ½ cup almond meal ¼ cup parsley (chopped) 2 tbsp. onion (chopped) 1 tbsp. fresh lemon juice 2 tsp. hot sauce ½ tbsp. sea salt ½ tsp. black pepper 1 tsp. cumin 2 tsp. paprika ½ tsp. 2 tbsp. organic coconut oil   Directions: Remove potato skin and mash the flesh thoroughly with a fork. Toss the mashed potato in a mixing bowl. Add almond meal, lemon juice, salt, pepper, cumin, hot sauce, paprika and parsley to the potato. In a separate bowl, whisk eggs and combine with mashed potato. Open salmon cans and gently remove the skin and the bones focusing especially on the splits. Crush the canned salmon using your hands. Mix into potato mixture. Using a small measuring cup, scoop out evenly sized cakes. You should have approximately 10-14 patties. Store the patties in the fridge overnight. Heat the coconut oil in a large skillet over medium heat. Once hot fry approximately 5-6 patties at a time; cooking each side for 4-5 minutes. Serve hot   Nutritional Information: Calories 188; Calories from Fat 112; Total Fat 12.5g; Saturated Fat 5.0g; Trans Fat 0.0g Cholesterol 71mg; Sodium 561mg; Potassium 408mg; Total Carbohydrates 9.1g; Dietary Fibre 2.4g; Sugars 2.7g; Protein 11.7g”
Mary Scott, 31 MORE Brown Bag Lunches To Go: Easy Recipes for Working People

Topics Mentioning This Author

topics posts views last activity  
Around the World ...: New Zealand 30 998 Mar 17, 2020 10:58PM