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.
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.
arinade as possible from Gravad Salmon. If very salty, rinse slightly
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
25\u00b0F.
Combine the salmon with the butter.
Add
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
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.
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.
large bowl flake the salmon into fine flakes, combine with
Combine the cream cheese and mayonnaise.
Mix in the horseradish, dill weed and Worcestershire sauce.
Stir in the salmon, bell pepper and green onion.
Place the mixture in 8-inch or 9-inch pie plate.
Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.
Note: This dip could easily be made and served in the crock pot.
With mixer, combine the salmon, cream cheese and salts. Form into
a ball;
roll in parsley flakes.
Scoop with crackers, chips, etc.
Break up salmon in large bowl.
Add potatoes, onions, parsley, lemon juice, salt and pepper.
Form into patties.
Coat patties with flour.
Dip into beaten egg and then roll in bread crumbs. Fry in hot oil until golden brown.
Serves 4.
Chop salmon fine.
Mix flour and butter together. Bring milk to boil, stir in flour, butter, salmon and seasonings; boil 1 minute.
Add crumbs and cool. Form into croquettes, roll in egg (lightly beaten), dip into crumbs and fry.
Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
Blend in the mayonnaise and whipping cream.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
Place salmon, chick peas, onion and lemon juice in bowl of food processor.
Process until smooth.
Slowly add milk or water until desired consistency is reached.
Stir in dill and put into a serving dish.
*Note: It is better to let this dip stand for at least an hour before serving to allow the flavours to blend.