cshenk wrote:
> 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.
>

Reminds me of another recipe called "prison loaf"