James Rhodes

Lemon-Pepper Salmon

Mashed Potatoes

Tossed Salad

Roll

Chocolate Chip Cookie

Lemon-Pepper Salmon

4 (9x9) foil sheets

4 (about 4 oz. each) Salmon Fillets

4 Tbsp. butter

4 Tbsp. lemon-pepper

Salt

8 lemon slices

Preheat oven to 350.  Place foils on a baking sheet.  Place fillets atop foil sheets; one fillet per sheet.  Spread butter on top of each; sprinkle with lemon-pepper and season with salt.  Add 2 lemon slices on top.  Fold the sides of the foil over the fish, covering completely; seal the packets closed.  Bake for 30 minutes, or until salmon s cooked through. 

Chocolate Chip Cookies

2 ¼ cups flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

¾ cups sugar

¾ cups brown sugar

1 tsp. vanilla

2 eggs

2 cups (12 oz. pkg) chocolate chips

Combine dry ingredients.  In another bowl, beat butter and sugars; add egg and vanilla.  Beat in flour mixture.  Stir in chocolate chips.  Bake at 375 for 9-11 minutes.