On Wed 03 Sep 2008 09:31:38p, Saerah Gray told us...

> Serene Vannoy > fnord news:6i9615FpjuhtU12
> @mid.individual.net:
>
>> Saerah Gray wrote:
>>> Serene Vannoy > fnord
>>> :
>>>
>>>> Melba's Jammin' wrote:
>>>>> In article >,
>>>>> Serene Vannoy > wrote:
>>>>>> I'll be serving it with pickled red cabbage, buttered noodles, and
>>>>>> either corn or peas. What are you having?
>>>>>>
>>>>>> Serene
>>>>> We had grilled hot dogs from a secret meat shop, baked bean
> casserole
>>>>> thang, terrific locally-grown sweet corn. I didn't care for the
>>>>> weenies; too much sage, too lean (kind of dry), and the casing was
>>>>> tough. Yours sounds lots better. Especially if you had peas.
>>>> Buttered peas. With salt and pepper. The teenager said they were
>>>> "almost as good as the meat. No, maybe better. No, probably almost
> as
>>>> good."
>>>
>>> Isn't validation from young'ns great?
>>>
>>
>> Yeah, but I'm lucky like you are. My kid will eat almost anything
> except
>> for most seafood. She'll eat canned tuna and a little bit of shrimp,
> but
>> other than that, no seafood at all.
>>
>> Serene
>>
>
> How about canned salmon? I make a salmon pasta salad that a lot of
> people who don't like most fish will eat. (my mom;s recipe, actually)
>

I like to use canned red sockeye salmon to make salmon croquettes or
patties. I usually make a medium white sauce with finely diced cucumber
and snippped fresh dill weed to serve over them. I usually serve it with
mashed potatoes and green peas. This was my mom's recipe, too. She would
never by pink salmon, only red sockeye. It costs a small fortune now for a
1 lb. can.

--
Wayne Boatwright

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