Cook macaroni until tender.
Cook onion in fat until tender. Add flour and blend.
Add milk and cook over low heat until thick. Stir in chicken soup.
Add remaining ingredients.
Pour into greased casserole.
Bake in oven for 30 minutes at 350\u00b0.
May substitute 6 1/2 or 7 ounce can tuna for the jar of canned salmon.
arinade as possible from Gravad Salmon. If very salty, rinse slightly
In a bowl, mix salmon, mayo, sour cream, Worcestershire sauce, liquid smoke, green onions and parmesan cheese. Stir well and pour into a small casserole dish. Sprinkle with toasted almonds.
Bake in a 375F oven for 30 minutes.
If you choose to, squeeze lemon juice over dip or serve wedges as a decorative garnish. If you really like the taste of lemon, use half of the lemon for the juice on the dip and cut the other half into wedges to place around the top of the dip.
Serve with your favourite crackers, veggies or small toasts.
put in potatoes, onions, and salmon. Add enough water to cover
Drain canned salmon and carefully remove all bones,
Open & drain the salmon. Remove any bones or skin now. (Great for your cat if you have one or dog).
Place the salmon flesh in a medium size bowl and break up the large pieces.
Add the rest of the ingredients and mix well.
Taste and adjust at will.
Serve in a nice bowl with veggies, crackers, bagels, or other. It is very good sitting next to eggs and toast as well.
n it.
if using canned salmon, drain water.
for food
Butter or spray a 9 x 13-inch glass baking dish. Fill dish 1-inch deep with cracker crumbs, crusty sourdough, herbal bread or whatever you have on hand. Flake over a layer of home canned salmon. Add a layer of sweet onion and diced celery. Put another layer of bread. Layer cheese if you like. Pour milk (fat-free is fine) until halfway up the dish. Bake 1/2 to 3/4 hour at 350\u00b0, covered. Remove foil to crisp up top.
large bowl, crumble the canned salmon and if you prefer remove
Drain salmon; remove skin and bones.
Add parsley, lemon juice, Worcestershire sauce, salt, pepper and white sauce.
Blend well; chill.
Shape into croquettes.
Roll in bread crumbs; dip in slightly beaten egg to which a little water has been added.
Roll again in crumbs.
Fry in deep hot fat for 3 to 5 minutes; drain.
Beat cream cheese until smooth. Add salmon, lemon zest, lemon juice, tomato sauce, chives and hot pepper sauce. Transfer to a 4 inch cake ring and smooth top.
To make the avocado cream, combine avocado, sour cream, char-grilled pepper and fresh dill. Season then transfer to cake ring. Chill for 30 mins.
To serve, carefully remove ring. Garnish with a sprig of watercress. Serve with crackers and crudites.
alted water; gently fry the salmon fillets in a pan.
/PAM).
Combine flaked salmon, corn, parsley & red bell pepper
erving bowl.
Add the salmon, soy sauce mixture and sesame
25\u00b0F.
Combine the salmon with the butter.
Add
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.
hile milk is heating, place salmon in a large mixing bowl
stuff salmon tightly in canning jar place
large bowl flake the salmon into fine flakes, combine with
Combine salmon and egg.
Stir in remaining ingredients.
Mix well.
Put in loaf pan.
Bake at 350\u00b0 for 45 minutes.
To make full loaf pan, double recipe.