put in potatoes, onions, and salmon. Add enough water to cover
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.
ngredients for aioli to be mixed separately.
Mix together salmon, bread
alted water; gently fry the salmon fillets in a pan.
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.
cup liquid off the canned salmon and set it aside. Put
Drain and flake salmon; save liquid.
Blend lemon juice and onion into salmon.
Combine cracker crumbs, salt, pepper and butter.
Sprinkle 1/2 of this mixture into a well-greased Pyrex dish; cover with a layer of salmon and repeat layers, ending with crumbs.
Pour heated liquid over all.
Bake at 350\u00b0 for 30 minutes, until brown.
Serve plain or with a sauce.
Serves six.
Flake salmon and remove large bones.
Cook potatoes and mash with milk.
Mix all ingredients with onion, salt and pepper.
Put into an 8-inch 2-crust pie.
Bake at 350\u00b0 for 1 hour, until crust is brown on bottom.
Can be served with white sauce and peas.
Place all ingredients in a crock-pot, setting temperature on high for 1 hour, then reduce the heat to low and cook for 7 to 8 hours.
Pour about 2 teaspoons oil from anchovy can into a skillet
Drain liquid from canned salmon into measuring cup.
Add enough milk to make 1 cup.
Set aside.
Remove skin from salmon; set aside.
For mustard butter- stir together all
Remove bones and dark skin from canned salmon.
Add eggs and mash well.
Add flour until thick and sticky.
Salt and pepper to taste.
Place corn oil in thick skillet.
Place salmon mixture a tablespoon at a time in grease before it gets hot.
Turn often as each patty will rise twice original size.
After grease gets hot, reduce heat to medium to prevent burning.
Serve with hot buttered biscuits and syrup.
May also serve with catsup or tartar sauce.
alt and pepper and refrigerate for at least 4 hours to
Soften gelatin in cold water in a mixing bowl.
Stir in boiling water and whisk until gelatin dissolves.
Cool to room temperature.
Whisk in mayonnaise, lemon juice, grated onion, paprika, Tabasco sauce, salt and dill.
Stir and blend. Refrigerate for 20 minutes until it thickens.
Fold in the salmon. Whip the heavy cream and fold into the mixture.
Transfer to a large deep dish that holds 12 portions.
Cover and chill 4 hours. Garnish with watercress.
Serve with crackers.
Combine first six ingredients (salmon, tomato juice, celery, onion, water and parsley) and simmer fifteen minutes.
Add the next six ingredients (baking soda, honey, salt, pepper, butter and cornstarch).
Mix well until the butter has completely melted and thin with milk. Using less or more milk for the consistency you like.
When I was learning to cook, my mother started me on this recipe for salmon patties.
You can add a little more seasoning if you like, but this will surely get you started on something simple yet a delight to eat.
Hint:
Prepare side dishes of sweet peas and macaroni and cheese.
A great combination!
reased loaf pans.
Bake for 50 minutes or until done
Mix the mayonnaise and seasoning in a bowl.
Drain the Salmon and add it to the bowl.
Form into 5 patties, hamburger size.
Bake in 350-deg oven for 30 minutes.
Put salmon in a food processor and