BROCCOLI-SALMON DINNER’
This is so easy and so quick! Plan ahead and have broccoli and salmon on hand. OR go out to the garden and cut enough broccoli for 3 cups. Use the tender young leaves too! OR if you have to – 2 pkgs of drained frozen-thawed chopped broccoli.
Sautee in large pan:
1 cup of pf sliced fresh mushrooms
1/2 cup chopped onion
Stir in:
2 cans of cream of mushroom soup
1 cup shredded cheese
Heat until cheese melts
Add:
2 cups of left over cooked salmon, halibut or imitation crab or a combination.
Gently fold in to heat through and serve on dinner plate with fried Alaskan Yukon Gold potatoes, sautéed with onions and green peppers.
SALMON PASTRIES
Buy a two crust pie crust.
Combine 1 pint or 2 cups of cooked salmon with:
1/2 cup chopped onion – half green onion is good and half white if you like.
1/2 cup finely chopped celery
1/2 cup mayonnaise
1/4 tsp black pepper
1 cup shredded cheese
1 small can sliced black olives.
Roll out pie dough and divide into 6 inch squares. You should have 8 squares. Place 1/4 cup of filling on one side of triangle. Moisten edges and fold over to make the triangle. Tightly seal. Place on foiled lined cookie sheet, oiled. Slit the top of knife tip for steam to escape. Bake 25 to 20 minutes until browned. Good hot as well as cold…Makes 8.
HOWARD’S APPLE CRISP
4 cups apples
1 tbslp lemon juice
1 cup flour
1 cup oatmeal
1/2 cup brown sugar
1/2 teas salt
1 teas cinnamon
1/2 cup melted butter
Mix lemon juice with apples. Place apples in baking dish.
Stir rest of ingredients and bake 375° for 30 minutes. YUP! vanilla ice cream goes on top.
