On 2/2/2015 10:39 AM, Brooklyn1 wrote:
> On Sun, 1 Feb 2015 23:55:21 -0600, Sqwertz >
> wrote:
>
>> On Sun, 01 Feb 2015 22:38:36 -0500, jmcquown wrote:
>>
>>> Those are <gasp> canned collards! And jarred "chili sauce". It was a
>>> delicious dinner.
>>>
>>> http://i62.tinypic.com/72xbir.jpg
>>
>> You forgot "canned salmon". Or are those leftovers from the club?
>> They kinda have that reheated look to them...
>
> Doubt it, they'd be served on Kaiser rolls. They'd be better with
> potato gratine and creamed spinach. I'm sure they are good but fish
> cakes with chili sauce is definitely TIAD so maybe they are from The
> Club. I'd think most would have tartar sauce and fresh lemon... even
> draped with a parsleyed/dill becamel is way better than chili sauce,

Apparently anything someone else likes is TIAD in your book. I don't
happen to like tartar sauce. The only time I buy fresh lemons is when I
need them for a specific purpose.

I wanted something quick and easy and that's what this was. I wasn't
going to fuss around making au gratin potatoes. I had no spinach in the
house, not even frozen, so I opened a can of collard greens.

>> I have 5 cans of salmon in the pantry - 2 large, 3 small - all with
>> bones and skin. So salmon patties have been on an upcoming menu for a
>> couple months. And lets not forget Salmon noodle casserole... SO
>> much better than the tuna version.
>
> Growing up mom prepared those often, from canned salmon, canned tuna,
> even canned mackerel... and most often from fresh fish... only she
> called them croquettes.
(snip)
> I haven't made fish croquettes in a while, I think it's time:
> http://www.deepsouthdish.com/2012/03...#axzz3QbDiB9xR
>
Looks interesting but I don't bother adding stuff like crushed saltines
or mashed potatoes. The patties hold together just fine without it.

Jill