"Virginia Tadrzynski" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>> snip
>>> Canned salmon must have been expensive and didn't get into Mom's
>>> shopping cart very often. And we never had fish except on Fridays.
>>> Friday suppers involved a fair amount of tuna, mac and cheese (IIRC),
>>> and creamed-something (peas & carrots or tuna or, rarely, salmon) on
>>> toast.
>>>
>>> I think I might have a can of salmon in the cupboard. I'll make a point
>>> to make salmon patties in the near future. Maybe Janet and I should
>>> have a salmon patty cook-along. "-0)
>>
>>> --
>>> -Barb, Mother Superior, HOSSSPoJ
>>> http://web.me.com/barbschaller 1-9-2010
>> Ja, sure. There might even be a salmon patty hotdish in there somewhere?
>> We had fish a lot. We lived a block from Lake Michigan where the
>> commercial fisherman docked and my brother-in-law was the best
>> fisherman/hunter. We ate lots of wild food.
>> Janet
>>
>
> I found this on Cooks.com. A salmon hotdish for Barb and Janet!
> SALMON HOT DISH
>
> 6 med. potatoes, boiled with skins
> 1 lb. can salmon
> 2 tbsp. butter
> 1/4 c. diced onion
> 1/2 tsp. salt
> Pinch of pepper
>
> Make white sauce from about 3 cups of milk. Add salt, pepper, butter,
> onions and fish. Peel potatoes and slice. Put 1 layer in casserole. Add
> some fish mixture, another layer of potatoes and so on, ending with the
> white sauce mixture. Top with shredded American cheese. Bake in 300 degree
> oven for about 40 minutes or until heated thoroughly.
>
Virginia, Thanks for looking that up. That brings back memories. I had a
recipe like that when I first moved out west. It used a fresh, firm-bodied
fish cut in pieces rather than left in steaks. The thing I didn't like
about it was the onions. I know a lot of people make scalloped potatoes
with onions, but it always seems raw and overpowering to me. I think the
above recipe would be milder and more pleasing, particularly if the onions
were sweated in the butter first or maybe even browned a bit. I may tinker
with this.
Janet