02.16.10

One More Lenten Recipe

Posted in salmon at 12:00 am

My mom loved Salmon Cakes and she asked me to make them or her one day and I had know idea as to where to begin as I do not like Salmon. But mom really wanted some so this is the recipe that I came up or her. I hope you give this a try and let me know what you think.

 

Mom’s Salmon Cakes:

16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced  fine
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying

Drain salmon. Set aside 2 tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).

02.15.10

Mom’s Soup

Posted in beef, soup at 12:20 pm

My mom grew up during the Great Depression and she said that my grandmother had to stretch the food to feed their large family. So I believe this is a recipe that was passed down from my grandmother to my mother to me and I am sharing this with ya’ll. So give it a try and let me hear from you.

 

 

Mom”s Favorite Hamburger Soup:

1 lb. ground beef
1 med. onion, chopped
1 cup chopped carrots
14 oz. can beef broth
8 oz. can stew tomatoes
1 bag frozen vegetables, mixed
1/2 tsp. basil
1/2 medium cabbage, shredded 

4 cup water
3 tbsp. ketchup
1 bay leaf

Brown ground meat and drain well. Add other ingredients and simmer for 1 to 1 1/2 hours. Season to taste. Freezes well.

02.14.10

Yet Another Lenten Recipe

Posted in Salads at 12:00 am

This is my favorite Tuna Casserole. It is served cold.
 
Patti’s Cold Tuna Salad:
1 (12 ounce) package egg noodles, cooked ( I sometimes use shells or elbow macaroni)

2 (12 1/2 ounce) cans tuna, drained and washed

1 cup onion, chopped

3 hard boiled eggs, chopped

4 tablespoons mayonnaise add more if desired

1 teaspoon salt ( I prefer sea salt)

1 teaspoon white pepper

2 tablespoons sweet pickle relish

1 cup celery, chopped

 

Boil water in a 5 quart pan and cook egg noodles to al dente.

Drain and let cool.

Combine tuna with onion, celery, mayonnaise, pickle relish add chopped boiled eggs. Mix well.

Add  salt and ground pepper and mix well.

Taste. Add more seasoning or mayonnaise to your liking.

Best if chilled for at least 1 hour.