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
put in potatoes, onions, and salmon. Add enough water to cover
Drain canned salmon and carefully remove all bones,
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 and flake/remove bones.
Combine with the rest of ingredients.
Shape into a loaf and place in greased pan or casserole dish.
Bake at 350 for around 40 minutes.
alted water; gently fry the salmon fillets in a pan.
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
/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
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.
ours.
Drain/de-bone salmon. Transfer to a large bowl
Coat an 11 inch by 7 inch glass pan with non stick cooking spray.
Sprinkle salmon with brown sugar, salt and pepper.
Drizzle with liquid smoke.
Cover and refrigerate for 4-6 hours.
Drain and discard liquid.
Bake@ 350 degrees Fahrenheit for 35-45 minutes or until fish flakes easily with fork.
Cool at room temperature then refrigerate 8 hours or overnight.
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.