Salmon "filling"
"The idea for this came from the More With Less cookbook. It can be used to fill a sandwich (embellished with onion and dill pickle) or crumble it over a crunchy bed of lettuce; enhance it with herbs and spices and perhaps form it into a cheese ball and serve with crackers. When my kids were small, they wanted me to make biscuit dough into rounds, add a spoonful of filling to each, fold in half and seal, and bake @ 400 F for 15 minutes! It was easy to let them "help" so they loved it even more!"
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
2 1/2 Cups
- Serves:
- 5
ingredients
- 1 (15 -16 ounce) can pink salmon
- 1 cup cheddar cheese, shredded
- 1⁄4 cup celery, minced
- 2 tablespoons mayonnaise (or salad dressing, enough to moisten)
- 1 teaspoon red onion, minced (optional)
- salt and black pepper, to taste
directions
- Rinse canned salmon a few times to reduce the sodium level.
- Remove or crush larger bones.
- Mix all ingredients together in medium-sized bowl.
- Chill or eat immediately.
- I don't add the onion if I'm chilling it first.
- Keep a can of salmon in the frig for faster results!
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RECIPE SUBMITTED BY
In some circles, I am known as the "pie lady" because I often make pie...I think it's easier to make than cake! I have an extensive pie recipe collection but am certain that it will NEVER be complete! (My muffin recipe collection is also large!) I am a firm believer in experimentation in the cooking department and often give "How To Cook Without A Book" for any appropriate gift-giving occasion! I also enjoy "playing" in the dirt and find that I need Spring because it gets me away from all the extra cooking I do in Winter! My Mom always said, "If you can READ, you can COOK!" and I have no patience for anyone who refuses to read in the kitchen!
