Saute chopped green pepper and onions in margarine.
Add tall can salmon with liquid (remove bones) and warm.
Mix in 2 tablespoons ketchup, bread crumbs and diced Velveeta cheese. Split Italian bread and remove center.
Stuff breads with salmon mixture and cover salmon with slices of cheese.
Bake in 350\u00b0 oven and serve.
Drain 16 ounce can salmon and remove skin and bones.
Mix all ingredients and form into patties.
Brown in a lightly greased skillet on both sides.
Put can salmon in pie pan.
Remove most of juice, bones and skin.
Mash with fork in mixing bowl.
Add 1/2 grated or chopped onion, 2 eggs, 2 dashes Worcestershire sauce and enough flour or meal to thicken.
Mix green onion, garlic, cottage cheese, sour cream, dill, pepper and liquid from salmon.
Spray Pam in a 9x13 inch pan.
Mix butter with hot noodles. Put in buttered noodles.
Add salmon broken into chunks.
Pour mixture over salmon.
Top with cheese.
Bake at 350 degrees Fahrenheit for 30 minutes or until hot and bubbly. Recipe says 325 degrees Fahrenheit but I think that temperature might be too low.
Open the can of Salmon, and place in a container
PATTIES: Drain liquid from salmon and reserve for sauce.
Drain salmon reserving liquid. Flake salmon and mash the bones.
Saute onion and celery in butter in a 4-quart saucepan until onion is tender.
Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
Heat through and serve with a garnish of parsley if desired.
over with half the flaked salmon; sprinkle with half the onion
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
In large bowl, combine eggs, milk and soup mix.
Stir in remaining ingredients.
Pour into 10 x 6 x 2-inch baking dish. Bake at 350\u00b0 for 50 minutes; let set 5 minutes before serving. Tuna can be used as an alternate or double recipe using salmon and tuna for a tasty flavor.
In large saucepan, saute chopped onion in oil.
Add salt and pepper.
Add milk on low simmer.
Drain salmon liquid; add to onion and milk.
Melt butter in saucepan over medium heat.
Blend in flour, salt and pepper.
Add salmon liquid and milk and cook until thickened, stirring frequently.
When mixture has thickened, remove from heat and add to it the salmon from which the skin and bones have been removed, and cheese.
Pour into greased casserole. Place small biscuits on top.
Bake.
Make a cream sauce by blending butter with flour and salt. Stir in milk; cook until thickened (use rounded tablespoonful measure in this recipe so your sauce will be thick).
Set aside until cold.
Drain salmon; take out skin and bone.
Add slightly beaten egg, lemon juice and the white sauce to the salmon.
Place in refrigerator to chill for at least an hour, then shape into croquettes.
Roll in fine cracker crumbs and fry in hot fat.
Drain on paper towels.
Bone and flake salmon, draining off liquid and adding water to make 1/2 cup. Soften gelatin in liquid and warm until thoroughly dissolved. Add to mayonnaise, chili sauce, lemon juice, Worcestershire sauce, dill and pepper. Mix well. Add lox, cooked eggs, onions and olives; pour into a 6-cup mold. Chill until firm. Garnish with olives, parsley and pimentos. May halve recipe.
Add no salt to this recipe.
Drain and flake salmon.
Add remaining ingredients; mix well.
Bake in greased loaf pan for 1 hour at 350\u00b0.
Mix all ingredients. Drop by spoon into hot grease. Cook until golden brown on both sides. You can substitute 2 cans of tuna for the salmon to make this recipe.
Mix together salmon and liquid, uncooked rice, grated carrot, egg, onion, salt and pepper, chives and curry powder if you want.
Form into 6 balls.
Place in a greased baking dish.
Mix cream of mushroom soup and water together; cover the balls.
Cover with foil paper.
Bake for 1 hour at 375 degrees Fahrenheit.
Recipe says serves 6 but I'm guessing serves 3.
nd garlic powder.
Add salmon, season with salt and pepper
Melt butter in a large pot over medium heat.
Saute onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil and reduce heat.
Cover and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese.
Cook on low heat until heated through and cheese melts.
Cream all of the ingredients together except for the salmon and parsley.
Fold into the salmon until well mixed.
Chill overnight.
Form into a firm ball and roll in the parsley mixture.
Chill until ready to serve.
Can be made up to 24 hours in advance.