Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
1 can salmon
1 tablespoon lemon juice
1 tablespoon onion flakes
1 (8-ounce) package cream cheese
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon salt
1/3 cup chopped pecans
Soften cream cheese. Combine all ingredients, except pecans. Form into a ball. Roll in pecans. Chill well. Serve with crackers.
— Recipe provided by Darlene Blackford
This week’s column begins with some exciting news concerning two food preservation workshops scheduled for January and February in Craig.
Both workshops will take place at the Moffat County Extension Kitchen, 539 Barclay St.
The workshops are open to anyone: those who want to learn to preserve foods and those who want to update home canning techniques and knowledge.
The first, “Yes You Can! Food Preservation and Home Canning Basics” will take place from 9 a.m. to noon Jan. 30. The Extension Office and local Master Food Safety advisors will demonstrate basics of home canning and tips for preserving foods at our altitude.
They also promise to provide ideas for preserving healthy, unique, homemade items for family and friends.
The cost of the workshop is $15. That includes the latest edition of the “Blue Ball Book of Preserving.” The book is considered the most important resource for a home canner.
“Dry It, You’ll Like It, A Food Dehydration Workshop” will take place from 9 a.m. to noon Feb. 20. Workshop presenters will show participants how to dehydrate everything from fruits and vegetables to yogurt and jerky. The cost for this workshop also is $15.
Registrants will receive “Drying Foods,” an 18-page booklet from Colorado State University.
To register for the workshops, or for more information, call the Moffat County Extension Office at 824-9180.
Just think, the workshops are just in time to be planning your 2010 gardens, too.
This week’s recipe makes me think of canning entries in competition at the Moffat County Fair awhile back. Among them were jars of canned meats, including salmon.
The recipe comes courtesy of my sister, Darlene Blackford. This past summer, she and her husband, Miner, vacationed in Alaska. So, for Christmas, we received a basket of items from Alaska.
They included a 6 1/2-ounce can of Alaska Smoked Salmon and a recipe that my sister had written on a card.
If you’d like to make a “Salmon Ball,” you’ll need the following ingredients: 1 can salmon, 1 tablespoon lemon juice, 1 tablespoon onion flakes, 1 (8-ounce) package of cream cheese, 1/2 teaspoon Worcestershire Sauce, 1/4 teaspoon salt, and 1/3 cup chopped pecans.
Note: The recipe does not specify the size can of salmon, but since a 6 1/2-ounce can of salmon was included with the recipe, that’s what you’ll need.
Soften the cream cheese.
Then combine all the ingredients, except the pecans. Form into a ball. Roll in the chopped pecans and chill well.
Serve with crackers.
Thanks to Darlene for sharing her recipe.
If you have a recipe you’d like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.