Pkg Black

The Way To Cook Seafood The Old-Fashion Way; Salmon Potato Chip Casserole, Tuna Spread, Smoked Salmon

Should you get pleasure from meals the methods grandma made them, here are among the recipes from her day.  I have a large assortment of classic recipe which I enjoy sharing with you.  From the comments I receive, I know a lot of you benefit from the outdated-trend recipes as much as I do.  Strive the Salmon-Potato Chip Casserole which uses canned salmon, a cost-effective option to take pleasure in salmon.  The Tuna Unfold recipe can also be a cost-effective recipe utilizing canned tuna.  Each of those recipes are good for families making an attempt to spread their meals dollars.  For individuals who choose the Salmon Filet here is an old Michigan recipe for Smoked Salmon.

SALMON-POTATO CHIP CASSEROLE
That is an outdated recipe cut from a model of potato chips that were widespread in Indiana when I was a kid. The model was CHESTY and we loved our CHESTY chips. Couldn’t imagine it when I ran across this 50 one thing yr previous recipe!

1 pkg CHESTY potato chips (I might say a regular family-measurement bag of today’s chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 laborious-boiled eggs, sliced

Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, beginning and ending with potato chips. Mix the soup and milk and pour over the layers. Bake at 350 levels for half-hour, or until the highest is browned. Garnish with the laborious-boiled eggs.

TUNA SPREAD
This recipe is from an previous PTA cookbook.

1 pkg (three-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
half of tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
half tsp seasoned salt
1 can (6 half of to 7-oz) tuna fish

Mix all substances together, besides the tuna fish; mix well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Mix well. Makes 1 1/4 cups.

EASY OLD TIME SMOKED SALMON
This old recipe is from Michigan, our neighbor to the north after I was a kid rising up in Indiana.

1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
half tsp fresh floor black pepper
1 half tbsp Liquid Smoke

Spray an eleven” x 7″ x 2″ baking dish with nonstick cooking spray. Place the salmon fillet within the pan, skin aspect down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cowl with plastic wrap and refrigerate for 4 to 8 hours.

Drain salmon and discard the liquid. Bake at 350 levels for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cowl and refrigerate overnight or no less than 8 hours.

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