Ingredients:

1/2 cup House-Autry Southern Baked Bold & Zesty

4 (4-6-ounce) salmon filets

3 tbsp House-Autry honey mustard

3 tbsp mayonnaise

Nonstick cooking spray

Preheat oven to 425°F. Place salmon filets skin-side down on a lightly greased foil-lined baking sheet. In a small bowl, mix together mustard and mayonnaise; divide mixture evenly among filets, covering tops completely. Sprinkle with House-Autry Southern Baked Bold & Zesty, patting lightly to adhere. Spray with nonstick cooking spray. Cook for 12-15 minutes, until fish flakes easily with a fork and tops are nicely browned.

Serve with rice and fresh asparagus on the side. Serves: 4

This week on the Journal we’ll target the popular yellow perch using light tackle and jigs. On Gear Time our anglers discuss the tackle they used to catch fish.

Ingredients:

1 wild turkey breast

¼ cup garden vegetable flavored cream cheese, original flavored

1 tbsp. soy sauce

¼ cup chicken stock

¼ tsp. Worcestershire sauce

¼ tsp. crushed garlic

½ tsp. fresh diced, or dried sweet basil

¼ tsp. fresh, diced, or dried thyme

2 tbsp. butter

1 tbsp. parsley flakes or fresh chopped parsley

¼ tsp. sage

¼ tsp. pepper

2 packages House-Autry Buttermilk Cornbread Mix

Ingredients:

8 ounces rotini pasta

1 cup House-Autry Honey Mustard Sauce

1 cup milk

4 ounces Swiss cheese

½ cup ham, cubed

¼ teaspoon salt

1 green onion, chopped

1 tablespoon diced pimentos

1.5 pounds small shrimp, peeled and deveined

½ cup Southern Baked Chicken Bake

1 ½ tablespoon butter, melted

This week on the Journal we fish the Cape Fear River for Striped bass using slash baits. On Gear Time our anglers discuss the lures and how to effectively use them. In the kitchen Donna Reynolds prepares a shrimp pasta bake recipe.

Ingredients:

1 pound ground venison

1 cup onion, chopped

¼ cup green bell pepper, chopped

½ cup plus 2 tbsp. House-Autry Cocktail Sauce

1 egg, beaten

1 cup oatmeal

½ tsp. salt

¼ tsp. pepper

1 loaf French bread, sliced thickly into 8 slices

Mustard-yellow, honey or Dijon

Butter

On this edition of the Journal we’ll fish deep water structure for largemouth bass at a popular piedmont lake. On Gear Time our anglers discuss the lures, rod & reels.

Ingredients:

1 box House-Autry Southern Baked Pork

4 -5 mackerel fillets or a hearty fish

1 loaf French bread

2 ounces House Autry honey mustard

8 ounces deli ham

8 thin dill pickle slices

8 ounces thinly sliced Swiss cheese

Olive oil nonstick cooking spray

This week on the Journal we’ll fish for the sporty Sheepshead around bridge pilings. On Gear Time our anglers discuss the tackle and patience needed to catch fish.

Ingredients:

2 packages House-Autry Buttermilk Cheese Biscuit Mix

1 cup milk

3/4 cup shredded cheddar cheese

1/3 cup butter, melted

12 Venison sausage patties, cooked