recipes

  • Tuesday, February 9, 2016 5:48pm
  • LifeFood

RECIPES

MEXI-CHICKIE POT PIE

Oil or butter a 8 inch pie plate and line it with a large flour tortilla

In a bowl mix:

2 cups cooked chicken, turkey or ground beef or moose

1 can cream of mushroom soup

1 cup of frozen vegetable, thawed-warm slightly in microwave.

1 small can of green chilies, chopped, do not drain

1/2 chopped onion

1 or 2 diced jalapenos

1/2 tsp cumin

1/2 tsp garlic

Taste for salt.

Mix and pour into the lined pie plate. Top with another flour tortilla.

Butter the top and sprinkle with salt and pepper.

Bake 25 minutes. Sprinkle with Co-Jack Cheese

Bake another 15 minutes until cheese is slightly browned

This is a good one-dish supper. Serve with a lettuce wedge and ranch dressing.

SCALLOPED POTATOES WITH SHRIMP OR SALMON

Oil a large casserole dish.

Slice into dish:

5 cooked potatoes, sliced

1 medium onion chopped

3 stalks of celery sliced

Mix the vegetables, take out 1 cup and *reserve

Lay one pint of salmon dark pieces removed and drain over top of potatoes

OR cooked salmon or halibut or combination making 2 cups

Add: one small can of cocktail shrimp -drained

*Layer the reserved potatoes on top.

Mix in smaller bowl:

1 can cream of mushroom or celery soup -cream of chicken will do in a pinch.

1 can milk

Pour over top of fish and potatoes.

Bake for 45 minutes.

Sprinkle 1 cup of sharp Cheddar cheese over top and bake another 15 minutes.

Serve with steamed buttered broccoli. Hot home made bread and a green salad.

Dessert: Vanilla Ice Cream with fresh Alaskan raspberries in sugar spooned over top.

Swirl with whipped cream

ANNIE’S SALMON BALLS

1 pint of canned salmon-dark pieces removed

OR cooked salmon minced with fork – 2 cups

Place in bowl with:

1/4 cup final chopped onion

1/4 cup each finely chopped green and red bell pepper

1 Tblsp minced celery

Make a well in the center of the fish and add:

1/2 sleeve of finely crushed saltine crackers

1/4 cup dry potato buds

1/4 cup milk

2 eggs

1 Tbpsp mayonnaise

Sprinkles of garlic salt and pepper

Few drops of hot sauce

1 Tbsp lemon juice

1 to 4 Tblsp chopped jalapeno – op

Stir the salmon into the to mixture until it is well mixed. I use my hands.

Let stand for half hour for the moisture to absorb.

Place 1 cup of fine bread crumbs in a bowl and 1 cup flour in another bowl.

Roll 1 heaping tablespoon salmon mixture into a ball.

Roll in the cracker crumbs. Roll into flour to make a firm ball.

Place on cookie sheet to dry slightly.

At this point you can freeze the balls up to three months

Place in refrigerator for 30 minutes if frozen to thaw slightly

Deep fat fry for 4 to 5 minutes until golden. Drain on paper towel

Transfer to serving dish and use the following dip or “dunk,” as Bob. Arleigh and Grey call it.

HOT DUNK:

1/2 cups mayo

2 Tblsp Tabasco

Few drops of lemon juice

PICKLE DUNK

1/2 cup mayo

1 tsp sweet pickle relish

Few drops of lemon juice

3 or 4 drops of Tabasco

ORANGE SAUCE:

Make a light white sauce of 1 Tbslp flour stirred into 2 Tblsp butter, melted in small pan.

Add: 1 cup orange juice and 1 teas dry mustard. Stir to thicken and be lump free.

Pour over balls.

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