RECIPES FOM THE PAST : SALMON CROQUETTES

A quick dish that satisfies, is inexpensive and tastes like ‘home.’

                                      SALMON CROQUETTES

Keeping your meals simple will free up you time. This is a quick, easy, dinner that allows you use your precious time that time to whip up some potatoes and make a salad, or you can do one of the other tasks calling out to you.
The reward you will have by sitting down at the table and hearing comments from each of your family and how their day went, is a treasure. It is a time of making memories, both for them and yourself, that will last for years to come.
Sharing a meal is so much more rewarding than all of you sitting in front of the tv, watching mindless shows. Don’t they prevent us from really getting to know each other? The kids might be surprised to learn something about their moms or dads they didn’t know. And give those kids a part of the meal preparation, like making the croquettes, opening the soup, or as simple as setting the table. Then maybe they won’t grow into adulthood knowing very little about surviving in this ever changing world.
Today I am giving you the recipe for Salmon Croquettes, a favorite of my Mom’s, I prefer red salmon for flavor but pink will do nicely as well if you’re on a tight budget. This dish is ‘as old as the hills,’ as my mother would say. Well, at least 70 years old,. and still delectable!.’,

Salmon Croquettes

  • 1 can salmon
  • 1 can mushroom soup
  • 1 cup bread crumbs
  • 2 Tbsp. melted butter
  • 2eggs beaten
  • ½ cup chopped onion
  • ¼ cup lemon juice
  • 1/4 cup mayonnaise
  • Fine breadcrumbs for breading
    Combine top 7 ingredients. Mix well. Chill. Shape, roll in mayo. And crumbs.
    Fry in fat till brown

RECIPES OF THE PAST: CHEESY HASH BROWNS

A dish that’s sure to please. Inexpensive. Remove salt from your table.

 

CHEESY HASH BROWNS

This recipe is probably from the ‘60’s and was a good old stand-by, easy and inexpensive,  and one of my favorites. Over the years I have adapted most of my recipes slightly, due to a blood pressure problem increased  by the use of too much salt or sodium. Sometimes my blood pressure spikes at night and is harder to bring  under control. You must know the feeling. At that moment, when you start to become ‘normal’ again, you feel like you have cheated death.  My salt intake has become minimal. In this particular recipe I chose  to use low sodium cream of chicken soup.

Please, read the labels if you don’t already do that. Most processed food has additives to preserve them on the store shelves. It is a necessary evil that we have come to live by. One way to avoid this, is cooking with fresh products whenever you can, or using frozen vegetables which usually contain no additives.

According to Google normal sodium intake is about 2300 mg, or approximately 1 tsp. of salt per day, yet our average consumption is about 3400 mg. per day.

There are a few things you can do. Don’t eat out too often because restaurant foods are higher than average.When you open a can of vegetables, drain and rinse, to cut down on the salt. Better yet, skip the salt altogether. Omit it from your dinner table. At first you will think the food  tastes a little flat, but soon you will begin to appreciate the taste of real food and your body will be so much better for it.

CHEESY HASH BROWNS

  • 1 pack shredded hash browns
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese
  • ¼ cup sour cream
  • ¼ cup chopped onion
  • ¼ cup margarine  or butter

Topping:             1 1/2cups corn flakes      ¼ cup butter

Oven 350   Spray a 2 quart dish. Combine first ingredients.

Add topping. Bake 45 min.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11

RECIPES FROM THE PAST: BUTTER HERB BAKED FISH

Simple, nutritious, time saving recipes with fewer additives.

BUTTER HERB BAKED FISH

Recently I was encouraged to send the best of my recipe collection to my kids and grandkids. Seemed like a real project as I began sending each of  them several recipes once a week. Then I began to hear how much they looked for certain recipes and it encouraged me to continue. I felt a certain pleasure in preserving a kind of heritage of the  recipes I had collected from friends, relatives, magazines and an assortment of cook books in the ‘long ago. Some recipes had even dated back over a hundred years ago from my grandmother’s tiny recipe notebook.

I will share these ‘Recipes of the Past’ with you in the coming weeks and months.. I hope you will try some, enjoy them as my family did, and come to realize a simple but good, nourishing meal doesn’t take all day to prepare.

My first recipe is a family favorite that doesn’t take long to place on the table. When heating the oven you could bake a few potatoes by starting it half an hour ahead of the recipe cooking time. When the fish is nearly done you can prepare a pack of frozen vegetables, or make a small salad to go with the best fish dinner I have ever tasted.

    • Butter Herb Baked Fish
    •    ½ cup butter
    •    2/3 cup crushed crackers
    • ¼ cup parmesan dry cheese
    • ½ tsp each basil, oregano, salt
    • ¼ tsp garlic powder
    • 1 lb. fresh fish fillets, thawed and drained
    • Preheat oven  to 350
    • In 9 x 13 pan melt butter. Meanwhile combine dry ingredients.
    • Dip fish pieces in butter, then crumbs. Bake 25 – 30 minutes or fork tender.