Michael Trew wrote:

> On 6/8/2021 9:52 PM, jmcquown wrote:
> > On 6/8/2021 9:43 PM, Michael Trew wrote:
> > > On 6/8/2021 7:13 PM, jmcquown wrote:
> > > > or cracker crumbs (oh dear! no racist remark was intended by
> > > > the use of the word "cracker")
> > >
> > >
> > > Hahaha
> >
> > Thank you for the laugh and for not quoting a temporary sig line
> > that was very facetious.
> >
> > If you like salmon patties, the use of crushed corn chips really are
> > good as a substitute fpr breadcrumbs, etc. if you don't mind salt.
> >
> > Jill
>
> I try to limit quoting that... mocking doesn't seem to do any good.
>
> I haven't had salmon patties in years, but I have a can of pink
> salmon in my cabinet that I bought a few months ago. Last time, I'm
> sure, was with breadcrumbs, but I might have to try corn chips!

Here's another use for the can. It's not haute cuizine, but as a
college student it fit the bill and I've made it a few times since.

8oz cooked dry pasta elbows (large or medium), or rotini preferred.
Linguini also works.

1 can Campbells cream of celery soup

1 can salmon (I always removed all bones and such). Mix lightly then
bake covered 35 mins at 350F.

Optional: top with breadcrumbs and/or parmesan cheese (
if so, remove lid last 5 minutes).

I'm sure it can be fancied up but that was my poor college student days.