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Fiesta Salmon Loaf
Fiesta Salmon Loaf
1 can (15-1/2 oz.) salmon or
2 cans (7-3/4 oz.) salmon
1-1/2 cups cooked rice
1 can (8-3/4 oz.) cream-style
corn
1/3 cup chopped green pepper
2 tablespoons chopped green
onions
3 tablespoons diced green
chilies
1 cup grated Monterey Jack
cheese
1 egg, beaten
1/4 teaspoon seasoning salt
3 drops Tabasco sauce
Drain and flake salmon, reserving liquid. Combine salmon and reserved
salmon liquid with remaining ingredients. Turn into an oiled 8-1/2 x 4-1/2-
inch loaf pan. Bake at 350 degrees 1 hour. Remove from oven and let stand
5 minutes. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.
Because the fat content in canned salmon is the polyunsaturated type, it
is recommended for those on low cholesterol diets.
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# Fiesta Salmon Loaf
## Ingredients
- 1 can (15-1/2 oz.) salmon or 2 cans (7-3/4 oz.) salmon
- 1-1/2 cups cooked rice
- 1 can (8-3/4 oz.) cream-style corn
- 1/3 cup chopped green pepper
- 2 Tbsp chopped green onions
- 3 Tbsp diced green chilies
- 1 cup grated Monterey Jack cheese
- 1 egg, beaten
- 1/4 tsp seasoning salt
- 3 drops Tabasco sauce
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine salmon and reserved salmon liquid with remaining ingredients.
3. Turn into an oiled 8-1/2 x 4-1/2-inch loaf pan.
4. Bake at 350 degrees for 1 hour.
5. Remove from oven and let stand 5 minutes.
6. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings. -
Salmon Supper Casserole
Salmon Supper Casserole
1 can (7-3/4 oz.) salmon
3 cups cooked egg noodles
1 cup grated Cheddar cheese
1 cup frozen peas, thawed
1/4 cup sliced green onions
2 tablespoons minced parsley
1 can (10-3/4 oz.) condensed
cream of celery soup
1/2 cup dairy sour cream
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Salt and pepper to taste
Grated Parmesan cheese
Drain and flake salmon, reserving liquid. Combine flaked salmon and liquid
with remaining ingredients, except Parmesan cheese. Place in buttered
2-quart casserole and sprinkle with grated Parmesan cheese. Bake at
375 degrees for 30 to 40 minutes. Garnish with slice of lemon and parsley.
Makes 6 servings.
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# Salmon Supper Casserole
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 3 cups cooked egg noodles
- 1 cup grated Cheddar cheese
- 1 cup frozen peas, thawed
- 1/4 cup sliced green onions
- 2 Tbsp minced parsley
- 1 can (10-3/4 oz.) condensed cream of celery soup
- 1/2 cup dairy sour cream
- 1 Tbsp lemon juice
- 1/2 tsp dry mustard
- Salt and pepper to taste
- Grated Parmesan cheese
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine flaked salmon and liquid with remaining ingredients, except Parmesan cheese.
3. Place in buttered 2-quart casserole and sprinkle with grated Parmesan cheese.
4. Bake at 375 degrees for 30 to 40 minutes.
5. Garnish with slice of lemon and parsley. -
Salmon Crepes Pacifica
Salmon Crepes Pacifica
1 can (15-1/2 oz.) salmon 10 to 12 crepes (6-inch)
1/4 cup chopped green onions 1-1/2 cups grated Swiss cheese
1/2 pound chopped mushrooms 1/4 cup grated Parmesan
1/4 cup butter cheese
3 cups medium cream sauce
Drain and flake salmon, reserving liquid. Saute onions and mushrooms
in butter. Add salmon and reserved liquid. For cream sauce, melt 6 table-
spoons butter. Blend in 5 tablespoons flour. Add 2 cups milk and 1 cup
heavy cream. Cook, stirring, until thickened. Season with 3/4 teaspoon salt
and dash of cayenne pepper. Add about 3/4 cup cream sauce to salmon
mixture. Spoon portion of salmon mixture in center of each crepe and roll.
Add Swiss cheese to remaining sauce and heat until melted. Spoon thin
layer of sauce in bottom of buttered baking dish. Arrange crepes over
sauce. Spoon remaining sauce over crepes. Sprinkle with Parmesan
cheese. Bake at 375 degrees 30 minutes. Makes 5 to 6 servings.
For Crepes, blend 1 cup flour, 1/4 teaspoon salt, 1 cup milk and 2 eggs until
smooth. Let stand at room temperature 1 hour. Brush 6-inch crepe pan
with butter and heat. Add about 2 tablespoons batter and cook, turning
once, until golden on both sides. Continue with remaining batter.
Makes 1 dozen crepes.
Back: [Photo of finished dish — Salmon Crepes Pacifica]
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# Salmon Crepes Pacifica
## Ingredients
- 1 can (15-1/2 oz.) salmon
- 1/4 cup chopped green onions
- 1/2 pound chopped mushrooms
- 1/4 cup butter
- 3 cups medium cream sauce
- 10 to 12 crepes (6-inch)
- 1-1/2 cups grated Swiss cheese
- 1/4 cup grated Parmesan cheese
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Sauté onions and mushrooms in butter. Add salmon and reserved liquid.
3. For cream sauce, melt 6 Tbsp butter. Blend in 5 Tbsp flour. Add 2 cups milk and 1 cup heavy cream. Cook, stirring, until thickened. Season with 3/4 tsp salt and a dash of cayenne pepper.
4. Add about 3/4 cup cream sauce to salmon mixture.
5. Spoon a portion of salmon mixture in center of each crepe and roll.
6. Add Swiss cheese to remaining sauce and heat until melted.
7. Spoon a thin layer of sauce in bottom of a buttered baking dish. Arrange crepes over sauce. Spoon remaining sauce over crepes.
8. Sprinkle with Parmesan cheese.
9. Bake at 375 degrees for 30 minutes. Makes 5 to 6 servings.
## Crepes
- 1 cup flour
- 1/4 tsp salt
- 1 cup milk
- 2 eggs
## Crepe Instructions
1. Blend flour, salt, milk, and eggs until smooth. Let stand at room temperature 1 hour.
2. Brush a 6-inch crepe pan with butter and heat.
3. Add about 2 Tbsp batter and cook, turning once, until golden on both sides.
4. Continue with remaining batter. Makes 1 dozen crepes. -
Seaworthy Spaghetti
Seaworthy Spaghetti
1 can (7-3/4 oz.) salmon 1/4 teaspoon pepper
1/4 cup chopped onion 1/4 teaspoon dry mustard
2 cups soft bread crumbs 3 tablespoons salad oil
1 tablespoon lemon juice 8 ounces spaghetti, cooked
2 eggs, slightly beaten Lemon Sauce
1 tablespoon chopped parsley Chopped parsley
1/2 teaspoon salt Grated Parmesan cheese
Flake salmon and combine with onion, bread crumbs, lemon juice, eggs,
parsley and seasonings. Shape into small balls. Brown on all sides in hot
oil. Toss lightly with hot cooked spaghetti and Lemon Sauce. To serve,
sprinkle with chopped parsley and grated Parmesan cheese.
Makes 4 servings.
Lemon Sauce: Melt 1/4 cup butter. Blend in 1/4 cup flour, 1/2 teaspoon salt
and 1/4 teaspoon dry mustard. Gradually add 2 cups milk, stirring until
thickened. Remove from heat. Stir in 3 tablespoons lemon juice and
1 teaspoon grated lemon peel.
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Simple, Savory
Canned Salmon
Recipes
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# Seaworthy Spaghetti
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1/4 cup chopped onion
- 2 cups soft bread crumbs
- 1 tablespoon lemon juice
- 2 eggs, slightly beaten
- 1 tablespoon chopped parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dry mustard
- 3 Tbsp salad oil
- 8 oz spaghetti, cooked
- Lemon Sauce
- Chopped parsley
- Grated Parmesan cheese
## Instructions
1. Flake salmon and combine with onion, bread crumbs, lemon juice, eggs, parsley and seasonings.
2. Shape into small balls.
3. Brown on all sides in hot oil.
4. Toss lightly with hot cooked spaghetti and Lemon Sauce.
5. To serve, sprinkle with chopped parsley and grated Parmesan cheese.
Makes 4 servings.
## Lemon Sauce
### Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 2 cups milk
- 3 Tbsp lemon juice
- 1 tsp grated lemon peel
### Instructions
1. Melt butter.
2. Blend in flour, salt, and dry mustard.
3. Gradually add milk, stirring until thickened.
4. Remove from heat.
5. Stir in lemon juice and grated lemon peel. -
Hurry Up Salmon Bisque
Hurry Up Salmon Bisque
1 can (7-3/4 oz.) salmon 1/4 teaspoon onion powder
1 can (11-1/2 oz.) condensed 1 cup milk
green pea soup 1 cup water
1 can (10-3/4 oz.) condensed Crisp croutons and paprika
cream of celery soup
Place undrained salmon in large saucepan. Break up salmon with fork.
Add green pea soup, celery soup and onion powder. Slowly add milk and
water and heat through. Do not boil. To serve, sprinkle with croutons and
paprika. Makes 4 to 6 servings.
Note: For a more elegant bisque, add 2 tablespoons vermouth or
white wine.
Remember, there's no need to remove the bones and skin from canned
salmon. They're tenderized during processing and contain a share of the
flavor and nutrients that make canned salmon an excellent food choice.
Keep a can of salmon chilling in the refrigerator for spur-of-the-moment
salads. Canned salmon is ideal for dieters, too, because it is highly
nutritious, yet relatively low in calories.
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# Hurry Up Salmon Bisque
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1 can (11-1/2 oz.) condensed green pea soup
- 1 can (10-3/4 oz.) condensed cream of celery soup
- 1/4 tsp onion powder
- 1 cup milk
- 1 cup water
- Crisp croutons and paprika
## Instructions
1. Place undrained salmon in large saucepan. Break up salmon with fork.
2. Add green pea soup, celery soup, and onion powder.
3. Slowly add milk and water and heat through. Do not boil.
4. To serve, sprinkle with croutons and paprika.
Makes 4 to 6 servings.
Note: For a more elegant bisque, add 2 Tbsp vermouth or white wine.
Remember, there's no need to remove the bones and skin from canned salmon. They're tenderized during processing and contain a share of the flavor and nutrients that make canned salmon an excellent food choice.
Keep a can of salmon chilling in the refrigerator for spur-of-the-moment salads. Canned salmon is ideal for dieters, too, because it is highly nutritious, yet relatively low in calories. -
Double-Decker Salmon Sandwich
Double-Decker Salmon Sandwich
1 can (7-3/4 oz.) salmon 12 slices buttered bread
1/3 cup mayonnaise Lettuce
1/4 cup chopped celery 1 tomato, thinly sliced
2 tablespoons chopped Radishes and French fried
dill pickle onion rings
1 teaspoon prepared mustard
Drain and flake salmon. Combine with mayonnaise, celery, pickle and
mustard. Spread salmon mixture over four slices of bread. Top with lettuce
and another bread slice. Arrange tomato slices over bread and top with
lettuce and final bread slice. Cut in half to serve. Garnish with radishes and
French fried onion rings. Makes 4 sandwiches.
Variations:
Open Face Sandwiches: Spread salmon sandwich filling over four slices
of buttered bread. Top with tomato slices and grated Parmesan cheese.
Place under broiler and heat through.
French Fried Sandwiches: Spread 4 slices buttered bread with salmon
filling, omitting tomato and lettuce. Top with 4 buttered slices of bread.
Combine 2 beaten eggs with 3/4 cup milk and 1/2 teaspoon salt. Dip
sandwiches into egg mixture and saute in butter until golden brown on
both sides.
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[Photo of Double-Decker Salmon Sandwich showing completed sandwich cut and plated with radishes, lettuce, and French fried onion rings]
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# Double-Decker Salmon Sandwich
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1/3 cup mayonnaise
- 1/4 cup chopped celery
- 2 Tbsp chopped dill pickle
- 1 tsp prepared mustard
- 12 slices buttered bread
- Lettuce
- 1 tomato, thinly sliced
- Radishes and French fried onion rings
## Instructions
1. Drain and flake salmon.
2. Combine with mayonnaise, celery, pickle, and mustard.
3. Spread salmon mixture over four slices of bread.
4. Top with lettuce and another bread slice.
5. Arrange tomato slices over bread and top with lettuce and final bread slice.
6. Cut in half to serve.
7. Garnish with radishes and French fried onion rings.
Makes 4 sandwiches.
## Variations
### Open Face Sandwiches
1. Spread salmon sandwich filling over four slices of buttered bread.
2. Top with tomato slices and grated Parmesan cheese.
3. Place under broiler and heat through.
### French Fried Sandwiches
1. Spread 4 slices buttered bread with salmon filling, omitting tomato and lettuce.
2. Top with 4 buttered slices of bread.
3. Combine 2 beaten eggs with 3/4 cup milk and 1/2 tsp salt.
4. Dip sandwiches into egg mixture and saute in butter until golden brown on both sides. -
Cherry Pie / Cream Cheese
Cherry Pie / Cr. Cheese
1. Bake pie shell
2) Blend 1 - 3oz pkg. cream cheese
1 envelope Dream Whip (prepared)
1/2 c powdered sugar
3) Put above in shell & top with cherry
pie mix (canned)
4) Chill 3-4 hours.
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# Cherry Pie / Cream Cheese
## Ingredients
- 1 pie shell, baked
- 1 (3 oz) pkg cream cheese
- 1 envelope Dream Whip, prepared
- 1/2 cup powdered sugar
- 1 can cherry pie mix
## Instructions
1. Bake pie shell.
2. Blend cream cheese, prepared Dream Whip, and powdered sugar.
3. Put filling mixture into shell and top with canned cherry pie mix.
4. Chill 3–4 hours. -
Texas Style Tacos
Texas Style Tacos
12 oz. Jimmy Dean
Special Recipe Sausage
1 lb. ground beef
2 tsp. chili powder
½ tsp. garlic powder
1 tsp. salt
1 cup shredded lettuce
½ cup chopped green pepper
½ cup chopped onions
¼ tsp. oregano
1 large can
stewed tomatoes
1 cup grated cheese
2 pkg. taco shells
In a large skillet, over medium heat, cook crumbled sausage
until lightly browned. Add peppers and onions and saute
in sausage drippings. Drain. Add ground beef and cook
until lightly browned. Stir in oregano and chili powder.
Reduce heat and simmer 8 to 10 minutes. While above
mixture is simmering, combine the stewed tomatoes,
garlic powder, salt and pepper and bring to a boil. Cook
uncovered for about 5 minutes, to reduce liquid content.
To assemble tacos: With a slotted spoon, place about ¼
cup meat mixture in each taco shell. Top with 2 or 3 table-
spoons of tomato mixture, and add cheese and lettuce.
Serve immediately.
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# Texas Style Tacos
## Ingredients
- 12 oz. Jimmy Dean Special Recipe Sausage
- 1 lb. ground beef
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 cup chopped green pepper
- 1/2 cup chopped onions
- 1/4 tsp. oregano
- 1 large can stewed tomatoes
- 1 cup shredded lettuce
- 1 cup grated cheese
- 2 pkg. taco shells
## Instructions
1. In a large skillet, over medium heat, cook crumbled sausage until lightly browned.
2. Add peppers and onions and saute in sausage drippings. Drain.
3. Add ground beef and cook until lightly browned.
4. Stir in oregano and chili powder. Reduce heat and simmer 8 to 10 minutes.
5. While the meat mixture is simmering, combine the stewed tomatoes, garlic powder, salt and pepper and bring to a boil.
6. Cook uncovered for about 5 minutes to reduce liquid content.
7. To assemble tacos: with a slotted spoon, place about 1/4 cup meat mixture in each taco shell.
8. Top with 2 or 3 tablespoons of tomato mixture, and add cheese and lettuce.
9. Serve immediately. -
Rhubarb Dessert
Rhubarb Desert
1 c. flour )
½ tes. salt } mixe this to crumbs
2 Tablespoons sugar ) and pat in a 13 x 9
½ c. shortning / Bake for 10 min. Pan
in 350
oven.
——————————————————
next
3 eggs seperate use whites for last
beat yalks and
1½ c. sugar
1½ c. sweet cream
2 tablespoons flour (over)
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2 c. cut up rubarb or a little mor
graded rind of one orange
mixe all together and spoon on
the top of the crust return back to
oven and bake at 350 for 45 min.
or till done next
Beat whites with one table spoon
of water and put 6 tablespoons of
sugar one at a time and beat
spread on and return to oven bake
till real brown
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# Rhubarb Dessert
## Crust Ingredients
- 1 cup flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/2 cup shortening
## Filling Ingredients
- 3 eggs, separated (reserve whites for meringue)
- 1 1/2 cups sugar
- 1 1/2 cups sweet cream
- 2 Tbsp flour
- 2 cups cut up rhubarb, or a little more
- Grated rind of one orange
## Meringue Ingredients
- 3 egg whites
- 1 Tbsp water
- 6 Tbsp sugar
## Instructions
1. Mix flour, salt, sugar, and shortening together until crumbly.
2. Pat into a 13 x 9 pan.
3. Bake for 10 minutes in a 350° oven.
4. Beat egg yolks together with sugar, sweet cream, and flour.
5. Add cut up rhubarb and grated rind of one orange.
6. Mix all together and spoon on top of the crust.
7. Return to oven and bake at 350° for 45 minutes or till done.
## Meringue
1. Beat egg whites with one tablespoon of water.
2. Add 6 tablespoons of sugar one at a time, beating continuously.
3. Spread meringue on top and return to oven.
4. Bake till real brown. -
Green Tomato Mince Meat
Green Imato Mince Meat.
1 pk. green tomatoes - chopped
and drained ov nite.
1½ lbs. seedless raisins (small)
1½ lbs. currants.
½ 6 lbs. brown sugar.
½ pt. vinegar, or (apple cider)
1 teaspoon salt.
Boil this altogether slowly for 2½ hrs
(don't chop raisins) Then add 1 teaspoon
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each of cinnamon, nutmeg, cloves,
and allspice, 2 qts. of apples,
chopped and 1 cup of suet chopped
boil tho. longer.
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# Green Tomato Mince Meat
## Ingredients
- 1 pk. green tomatoes, chopped and drained overnight
- 1 1/2 lbs. seedless raisins (small)
- 1 1/2 lbs. currants
- 1/2 of 6 lbs. brown sugar
- 1/2 pt. vinegar, or apple cider
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
- 2 qts. apples, chopped
- 1 cup suet, chopped
## Instructions
1. Chop green tomatoes and drain overnight.
2. Combine tomatoes, raisins (do not chop), currants, brown sugar, vinegar or apple cider, and salt.
3. Boil altogether slowly for 2 1/2 hours.
4. Add 1 tsp each of cinnamon, nutmeg, cloves, and allspice, along with the chopped apples and chopped suet.
5. Boil longer. -
Rhubarb Pie with Under Crust
Rhubart Pie with under crust - 9 inch pie tin
Pour boiling water over cut rhubarb
pieces. Let it stand a little, drain off
water.
Into a bowl — beat well
3 egg yolks - add ½ cup sour cream
and 1¾ cup sugar, pinch of salt
and 3 tbsp cornstarch + ½ tsp cinnamon
Mix well -
Pour custard mix over the rhubarb
(over)
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in unbaked shell.
Bake at 300° oven - 45 to 60 minutes
Use egg whites for top meringue
beating whites until stiff, add some
sugar and cover top of pie. Return to
oven and brown meringue
Josephine Brach
Clear Lake -
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# Rhubarb Pie with Under Crust (9 inch)
*From Josephine Brach, Clear Lake*
## Ingredients
- 1 unbaked 9-inch pie shell
- Rhubarb, cut into pieces
## Custard Filling
- 3 egg yolks
- 1/2 cup sour cream
- 1 3/4 cup sugar
- Pinch of salt
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
## Meringue
- 3 egg whites
- Sugar, to taste
## Instructions
1. Pour boiling water over cut rhubarb pieces. Let it stand a little, then drain off water.
2. Into a bowl, beat together the egg yolks, sour cream, sugar, pinch of salt, cornstarch, and cinnamon. Mix well.
3. Pour custard mixture over the rhubarb in the unbaked shell.
4. Bake at 300° for 45 to 60 minutes.
5. Beat egg whites until stiff. Add some sugar and cover the top of the pie with the meringue.
6. Return to oven and brown the meringue. -
Scalloped Tomatoes
Scalloped Tomatoes
2 # fresh or 1 No 2. can of tomatoes
2 c. fresh bread crumbs (fresh bread
crumbled or cut into ½" cubes.
½ bay leaf
2 whole cloves
2 T. sugar
2 t. salt
⅛ t. pepper
2-3 T. fat
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Peel fresh tomatoes cut in pieces cook
till soft ① Add. season to canned
or cooked tomatoes & boil 5 min
② Remove bay leaf & cloves. ③ Put
alternate layers of bread crumbs
& tomatoes in buttered baking
dish, pour over it the melted
butter & cook in moderate
oven about 10-15 min
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# Scalloped Tomatoes
## Ingredients
- 2 lbs fresh, or 1 No. 2 can of tomatoes
- 2 cups fresh bread crumbs (fresh, dried & crumbled, or cut into 1/2" cubes)
- 1/2 bay leaf
- 2 whole cloves
- 2 Tbsp sugar
- 2 tsp salt
- 1/8 tsp pepper
- 2–3 Tbsp fat (butter)
## Instructions
1. Peel fresh tomatoes, cut in pieces, and cook till soft.
2. Add seasonings to canned or cooked tomatoes and boil 5 minutes.
3. Remove bay leaf and cloves.
4. Put alternate layers of bread crumbs and tomatoes in a buttered baking dish.
5. Pour the melted butter over it.
6. Cook in a moderate oven about 10–15 minutes.