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Salmon Broccoli Casserole
RECIPE: CUT OUT & SAVE
Salmon Broccoli Casserole
1 can (7¾ oz.) salmon 1 can (4 oz.) mushrooms drained
1 package (10 oz.) frozen broccoli spears ¼ cup grated Parmesan cheese
⅓ cup chopped onion ½ teaspoon dried dill weed
1 tablespoon butter or margarine ½ teaspoon salt
1 can (10¾ oz.) condensed cream of celery ⅛ teaspoon pepper
soup 2 tablespoons lemon juice
Drain salmon, reserving liquid and break into chunks. Cook broccoli according
to package directions and drain thoroughly. Cut into bite-size pieces. Saute
onion in butter or margarine until tender. Add soup and heat through. Stir in
mushrooms, cheese, dill weed, salt, pepper, lemon juice and reserved salmon
liquid. Mix with broccoli and salmon. Pour into shallow buttered baking dish.
Bake at 350°F. for 20 minutes in a conventional oven. Makes 4 servings.
Microwave Directions: Cook in microwave 5 to 7 minutes on high power.
PUGET POWER GAZETTE 1/81
Card 1 Back:
parison of Residential Electric Rates
New York 10.8¢
Boston 6.9¢
Cleveland 7.0¢
Chicago 5.0¢
St. Louis 5.0¢
Denver 6.0¢
Oklahoma City 3.7¢
Memphis 3.4¢
Atlanta 4.8¢
Dallas 5.2¢
---
# Salmon Broccoli Casserole
*Puget Power Gazette — January 1981*
*Makes 4 servings*
## Ingredients
- 1 can (7 3/4 oz.) salmon
- 1 package (10 oz.) frozen broccoli spears
- 1/3 cup chopped onion
- 1 Tbsp butter or margarine
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 1 can (4 oz.) mushrooms, drained
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried dill weed
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp lemon juice
## Instructions
1. Drain salmon, reserving the liquid, and break into chunks.
2. Cook broccoli according to package directions and drain thoroughly. Cut into bite-size pieces.
3. Sauté onion in butter or margarine until tender.
4. Add soup and heat through.
5. Stir in mushrooms, cheese, dill weed, salt, pepper, lemon juice, and reserved salmon liquid.
6. Mix with broccoli and salmon.
7. Pour into a shallow buttered baking dish.
8. Bake at 350°F for 20 minutes in a conventional oven.
### Microwave Directions
- Cook in microwave 5 to 7 minutes on high power. -
Salmon Biscuit Ring
SALMON BISCUIT RING
1 can (15.5 ounces) salmon
1 egg
1 cup shredded Swiss cheese
½ cup chopped green onions
½ cup chopped parsley
2⅓ cups buttermilk baking mix
⅔ cup milk
1 egg, beaten (for glaze)
Sour Cream Dill Sauce:
½ cup dairy sour cream
2 tablespoons grated
Parmesan cheese
¼ teaspoon dill weed
⅛ teaspoon salt
Dash pepper
Milk to thin, if necessary
Drain and flake salmon. Combine
with 1 egg, cheese, green onions and
parsley; mix well. Using fork, stir
together baking mix and milk until
soft dough forms. On lightly floured
board, knead gently 12 to 15 times.
Roll into 10x15-inch rectangle.
Spread salmon mixture to about
1-inch from long edges. Roll up, be-
ginning from long side. Moisten edge
with water; seal well. Place seam-
side down in ring on greased baking
sheet. Seal ends together well. Make
12 cuts, each ⅔ of the way through
the ring. Turn each piece on its side.
Brush dough with beaten egg; bake at
375 degrees 25 to 30 minutes. Serve
with Sour Cream Dill Sauce. Makes 6
servings.
To make sauce, combine ingredi-
ents in order listed. If necessary, thin
to desired consistency with small
amount of milk. Makes about ⅔ cup.
Wrap flakes of canned salmon,
Swiss cheese, egg, green onions and
parsley in a biscuit dough and shape
into a ring for this entree. Serve the
Salmon Biscuit Ring with Sour
Cream Dill Sauce; accompany with a
winter fruit salad and a green vege-
table.
Back: blank
---
# Salmon Biscuit Ring
*Makes 6 servings*
## Ingredients
### Biscuit Ring
- 1 can (15.5 ounces) salmon
- 1 egg
- 1 cup shredded Swiss cheese
- 1/2 cup chopped green onions
- 1/2 cup chopped parsley
- 2 1/3 cups buttermilk baking mix
- 2/3 cup milk
- 1 egg, beaten (for glaze)
### Sour Cream Dill Sauce
- 1/2 cup dairy sour cream
- 2 Tbsp grated Parmesan cheese
- 1/4 tsp dill weed
- 1/8 tsp salt
- Dash pepper
- Milk to thin, if necessary
## Instructions
### Biscuit Ring
1. Drain and flake salmon. Combine with 1 egg, cheese, green onions, and parsley; mix well.
2. Using a fork, stir together baking mix and milk until a soft dough forms.
3. On a lightly floured board, knead gently 12 to 15 times. Roll into a 10x15-inch rectangle.
4. Spread salmon mixture to about 1 inch from the long edges.
5. Roll up, beginning from the long side. Moisten edge with water; seal well.
6. Place seam-side down in a ring on a greased baking sheet. Seal ends together well.
7. Make 12 cuts, each 2/3 of the way through the ring. Turn each piece on its side.
8. Brush dough with beaten egg. Bake at 375°F for 25 to 30 minutes.
9. Serve with Sour Cream Dill Sauce.
### Sour Cream Dill Sauce
1. Combine ingredients in the order listed.
2. If necessary, thin to desired consistency with a small amount of milk.
3. Makes about 2/3 cup. -
Salmon Aspic
SALMON ASPIC
1 (7-ounce) can salmon
1 envelope unflavored gelatin
1 cup chicken broth
½ cup sour cream
Juice of 1 lemon
⅓ cup chopped celery
2 tablespoons minced onion
Salt
Red pepper rings, optional for
garnish
Lettuce leaves
French bread, thinly sliced
Mayonnaise
Drain salmon and remove skin and
bones. Flake salmon into a bowl. Mix gel-
atin and chicken broth in a saucepan and
stir over low heat until gelatin is dis-
solved. Stir in sour cream and lemon juice.
Chill until slightly thickened. Fold in
salmon, celery and onion. Season to taste
with salt. Pour mixture into 2 1-cup in-
dividual molds. Chill until firm.
Place red pepper rings and lettuce in
individual serving dishes. Dip salmon
molds into lukewarm water several sec-
onds; tap loose and invert onto dish. Top
with a swirl of mayonnaise and serve
with thin slices of French bread. Serves 2.
Back: blank
---
# Salmon Aspic
*Serves 2*
## Ingredients
- 1 (7-ounce) can salmon
- 1 envelope unflavored gelatin
- 1 cup chicken broth
- 1/2 cup sour cream
- Juice of 1 lemon
- 1/3 cup chopped celery
- 2 Tbsp minced onion
- Salt, to taste
- Red pepper rings, optional for garnish
- Lettuce leaves
- French bread, thinly sliced
- Mayonnaise
## Instructions
1. Drain salmon and remove skin and bones. Flake salmon into a bowl.
2. Mix gelatin and chicken broth in a saucepan and stir over low heat until gelatin is dissolved.
3. Stir in sour cream and lemon juice.
4. Chill until slightly thickened.
5. Fold in salmon, celery, and onion. Season to taste with salt.
6. Pour mixture into 2 individual 1-cup molds. Chill until firm.
7. Place red pepper rings and lettuce in individual serving dishes.
8. Dip salmon molds into lukewarm water for several seconds; tap loose and invert onto dish.
9. Top with a swirl of mayonnaise and serve with thin slices of French bread. -
Salmon
SALMON
Chinook (King, Spring) and Silver (Coho, Silver-
side) have a rich distinctive flavor and firm flesh of
a light pink to bright red color. Salmon steaks or
fillets may be butter sautéed, pan-fried, deep fried,
oven-fried, broiled and basted, barbecued, poached or
smoked. Whole salmon may be stuffed and baked in a
350° oven. Salt the interior of the fish lightly and
stuff it well. Use skewers to secure the edges. Place
the fish in a lightly oiled pan and oil the surface of
the skin. Allow 10 min. per pound or until it flakes
easily from the bone.
Compliments of Phil & Joe's Crab Co.
Garibaldi, Oregon 97118
(503) 322-3410
Back: blank
---
# Salmon
*Recipe from Phil & Joe's Crab Co., Garibaldi, Oregon*
## Overview
This card is a cooking technique reference for salmon rather than a single recipe. It covers preparation methods for steaks and fillets as well as instructions for stuffing and baking a whole salmon.
## Ingredients
- Whole salmon (or salmon steaks/fillets)
- Salt (for interior)
- Oil (for pan and skin surface)
- Stuffing of your choice
## Instructions
### Steaks and Fillets
1. Salmon steaks or fillets may be prepared by any of the following methods: butter sautéed, pan-fried, deep fried, oven-fried, broiled and basted, barbecued, poached, or smoked.
### Whole Stuffed Salmon
1. Preheat oven to 350°F.
2. Salt the interior of the fish lightly.
3. Stuff the fish well with stuffing of your choice.
4. Use skewers to secure the edges closed.
5. Place the fish in a lightly oiled pan and oil the surface of the skin.
6. Bake approximately 10 minutes per pound, or until the flesh flakes easily from the bone. -
Salisbury Steak
Salisbury Steak
2 lb. Hamburger
1 c. milk
1 tbsp. Worchestershire sauce
1c oats
1 Chopped onion
mix together. Shape into Steaks &
brown. Pour 1 can Cream of
mushroom Soup and 1 can milk
Back:
over them. Sprinkle with
garlic powder. Bake for 1 hr.
at 375.
---
# Salisbury Steak
## Ingredients
- 2 lb hamburger
- 1 cup milk
- 1 Tbsp Worcestershire sauce
- 1 cup oats
- 1 chopped onion
- 1 can cream of mushroom soup
- 1 can milk
- Garlic powder
## Instructions
1. Mix together hamburger, milk, Worcestershire sauce, oats, and chopped onion.
2. Shape into steaks and brown.
3. Pour 1 can cream of mushroom soup and 1 can milk over them.
4. Sprinkle with garlic powder.
5. Bake for 1 hour at 375°F. -
Salad Dressing — Fruit
Salad Dressing Oct.
Fruit 24,'58
G. Smith
Juice 1 lemon
" 1 orange
1 cup sugar
2 eggs well beaten
Cook until thick like custard
When you use this
with whipped cream —
This will keep for
some time —
{add cream as you use}
Back:
Mr. John W. Thornton
205 Webster St.
Lewiston, Maine
---
# Salad Dressing — Fruit
*From G. Smith, October 24, 1958*
## Ingredients
- Juice of 1 lemon
- Juice of 1 orange
- 1 cup sugar
- 2 eggs, well beaten
- Whipped cream (added when serving)
## Instructions
1. Combine lemon juice, orange juice, sugar, and well-beaten eggs.
2. Cook until thick like custard.
3. This will keep for some time.
4. When ready to use, add the dressing to whipped cream.
5. Add cream as you use it. -
Salad / Bread
Salad
1 cup macaroni
(before cooked)
large can shrimp
Cucumber cut
in large pieces
green or red pepper
mrs. Alice Neal.
Back:
Maid
1 egg well beaten
1 1/4 c. milk of scalded
take 1/4 c. dissolve
1 yeast cake
2 tablespoon butter
1 tablespoon sugar
3 1/2 cups flour
1 teaspoon salt
---
# Salad
*From Mrs. Alice Neal*
## Ingredients
- 1 cup macaroni (before cooked)
- 1 large can shrimp
- Cucumber, cut in large pieces
- Green or red pepper
## Ingredients
- 1 egg, well beaten
- 1 1/4 cup milk, scalded
- 1/4 cup (to dissolve yeast)
- 1 yeast cake
- 2 Tbsp butter
- 1 Tbsp sugar
- 3 1/2 cups flour
- 1 tsp salt -
Saccharin Pickles
Saccharin Pickles
Wash cucumbers and dry
thoroly. 2 qts of vinegar 1/4 c
salt, 1½ tsp ground cinnamon
½ tsp ground cloves, ½ tsp allspice
3 tbsp dry ground mustard, 2 tsp
powdered alum. 1tsp saccharin
½ c. of prepared horse radish
mix ingredients thoroly and
Back:
pour over cucumbers packed
in jars - This amount is
sufficient to cover 4 qts of
pickles
---
# Saccharin Pickles
*Makes enough brine to cover 4 quarts of pickles*
## Ingredients
- Cucumbers, washed and dried thoroughly
- 2 qts vinegar
- 1/4 c salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 3 Tbsp dry ground mustard
- 2 tsp powdered alum
- 1 tsp saccharin
- 1/2 c prepared horseradish
## Instructions
1. Wash cucumbers and dry thoroughly.
2. Mix all remaining ingredients thoroughly.
3. Pour brine mixture over cucumbers packed in jars. -
Russian Tea
Card 1 Front:
Russian Tea
1 c. Inst tea
1 - 18oz jar Tang minus
1/2 c.
1 pkg. Wylero lemonade
mix (1qt size) or
1/2 c + 1 1/2 T. Kool-aid
lemonade mix
(1/2 of 2 qt size)
1 t ground clove
1 t " cinnamon
3/4 c. sugar
Use 2 heaping teaspoons
per cup, more for
mug - adjust to
taste!
Card 1 Back:
Recipe for tea mix!
CP Rail
Shipping to, from,
or thru Canada use,
---
# Russian Tea
## Ingredients
- 1 cup instant tea
- 1 (18 oz) jar Tang, minus 1/2 cup
- 1 pkg. Wyler's lemonade mix (1 qt size) — **or** — 1/2 cup + 1 1/2 Tbsp Kool-Aid lemonade mix (half of 2 qt size)
- 1 tsp ground clove
- 1 tsp ground cinnamon
- 3/4 cup sugar
## Instructions
1. Combine all ingredients and mix well.
2. Use 2 heaping teaspoons per cup of hot water; use more for a mug. Adjust to taste. -
Russian Steak
Russian Steak -
1 lb. chopped beef. - 1/4 lb. mushrooms finely cut
1 can spaghetti. - 1 egg. slightly beaten
2 teaspoons salt. - 2 cups shredded carrots
2 " " Worcestershire sauce - 2 " boiling water.
Chop spagt. mix chop beef, 1/2 salt, egg, shape
into 12 small cakes. Dust with flour on
each side. brown mushr. in pan. Brown cakes
add boiling water the rest of salt. and
carrots. cover and simmer 20 minutes
Back:
add W-sauce and simmer 10 more minutes.
Serve with vegetables over meat cakes and a
green salad.
---
# Russian Steak
## Ingredients
- 1 lb chopped beef
- 1/4 lb mushrooms, finely cut
- 1 can spaghetti
- 1 egg, slightly beaten
- 2 tsp salt (divided)
- 2 cups shredded carrots
- 2 tsp Worcestershire sauce
- 2 cups boiling water
- Flour (for dusting)
## Instructions
1. Chop spaghetti. Mix chopped beef, 1/2 of the salt, and egg. Shape into 12 small cakes.
2. Dust cakes with flour on each side.
3. Brown mushrooms in pan.
4. Brown cakes in pan.
5. Add boiling water, the rest of the salt, and carrots. Cover and simmer 20 minutes.
6. Add Worcestershire sauce and simmer 10 more minutes.
7. Serve with vegetables over meat cakes and a green salad. -
Russian Coffee
Russian Coffee
Place 2½ teaspoons of SANKA®
Brand Freeze-Dried 97% Caffein
Free Coffee and 1 tablespoon choc-
olate syrup in large cup. Stir in ¾
cup scalded milk. Stir until dis-
solved. Top with COOL WHIP®
Brand Non-Dairy Whipped
Topping and garnish with
Back: blank
---
# Russian Coffee
## Ingredients
- 2 1/2 tsp SANKA Brand Freeze-Dried 97% Caffein Free Coffee
- 1 Tbsp chocolate syrup
- 3/4 cup scalded milk
- COOL WHIP Brand Non-Dairy Whipped Topping (to top)
- Garnish (recipe clipped off — ingredient unknown)
## Instructions
1. Place SANKA and chocolate syrup in a large cup.
2. Stir in 3/4 cup scalded milk.
3. Stir until dissolved.
4. Top with COOL WHIP Brand Non-Dairy Whipped Topping and garnish with [remainder of recipe clipped off]. -
Rump Roast
Rump Roast Serve on noodles
Bottom Round
Cut in strips
Soy sauce, limes, salt & pepper garlic
Sesame oil ginger
brown sugar pepper
corn starch Green beans
carrots
snow peas
serve on rice
Back: blank
---
# Rump Roast (Bottom Round)
## Ingredients
- Rump roast / bottom round, cut in strips
- Soy sauce
- Lime juice
- Salt & pepper
- Sesame oil
- Brown sugar
- Corn starch
- Garlic
- Ginger
- Pepper
- Green beans
- Carrots
- Snow peas
## Instructions
1. Cut bottom round roast into strips.
2. Combine soy sauce, lime juice, salt and pepper, garlic, ginger, and pepper for marinade or sauce.
3. Add sesame oil, brown sugar, and corn starch.
4. Cook beef strips with sauce ingredients.
5. Add green beans, carrots, and snow peas and cook through.
6. Serve on noodles or rice.