Over a Cup: Celebrating the 4th of July
It’s nearly July 4, and already people are making plans to barbecue hot dogs and hamburgers and fix all the trimmings to go with them. This week’s first recipe is great as a side for picnic menus and other menus, as well.
Not related to July 4, this past week I made a “Salmon Loaf.” We enjoy salmon from time to time, and it’s something different. I use a recipe that came from my old recipe book without a cover. Do any of you have a good recipe for making “Salmon Loaf” or perhaps “Salmon Patties” that are fried in a skillet?
If you have a salmon recipe or any other recipe that you would like to share, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626. Have a super and safe Fourth of July.
2 tablespoons melted margarine or butter
2 tablespoons flour
1 cup milk
2 cups whole-kernel corn
½ teaspoon salt
4 slices bread
1 can (1/2 cup) chopped green chilies, divided
1/2 pound shredded cheddar cheese, divided
Preheat the oven to 325 degrees. Butter a 2-quart casserole dish. First, make the white sauce. Mix the 2 tablespoons of margarine or butter with 2 tablespoons of flour. Slowly add the milk, stirring to mix well. Cook over medium heat, stirring, until the mixture thickens. Set it aside. In a bowl, mix the corn, the two eggs that have been beaten, and the bread that is torn into large chunks. Add the salt. Then put this corn mixture in with the white sauce. Mix well. Pour half of the corn mixture into the casserole. Spread 1/4 cup of the green chilies on top and then half of the shredded cheese. Make another layer by putting the corn mixture next, then the rest of the chilies, and finally put the remaining cheese on top. Bake at 325 degrees for an hour.
2 cans (16 ounces) salmon
1 1/2 cups liquid (salmon liquid, plus milk)
2 cups coarse cracker crumbs
2 tablespoons lemon juice
2 tablespoons chopped onion
1/4 teaspoon each salt and pepper
Preheat the oven to 350 degrees. Grease a loaf pan. Open the cans of salmon and drain off the liquid. (Save the liquid.) Flake the salmon and remove the bones and skin. Slightly beat the eggs. Crumble up cracker crumbs so that you have 2 cups. Put the salmon, eggs, liquid (salmon liquid, plus milk to make 1 1/2 cups), cracker crumbs, lemon juice, chopped onion, and salt and pepper in a bowl. Mix well. Spoon lightly into the prepared pan. Bake for about 45 minutes. Note: I do not usually add the lemon juice.