Salmon Croquettes

 

1 (14.75 or 15.75-oz.) can pink salmon, un-drained

½ cup saltine cracker crumbs (finely crushed)

¼ cup plain cornmeal

1 large egg, slightly beaten

1 tsp. fresh lemon juice

¼ tsp. each salt & black pepper

Oil for frying

 

Drain salmon, reserving liquid. Add cracker crumbs to the salmon liquid and let stand 5 minutes or until liquid is absorbed by the crackers. Stir in the flaked salmon, cornmeal, egg, lemon juice, salt and pepper. Shape into 6 or 7 oval patties, about 3½ inches each. Cover with saran and refrigerate at least 30 minutes. (this makes them hold together when frying). Pour oil to ¼ inch in heavy skillet and heat to medium. Carefully lift patties into oil with spatula and fry until brown; turn them over and fry other side. Place on paper towels to drain. Makes 3 to 4 servings, 2 patties each. For more, just double the recipe. It’s not rocket science, make the patties as large or small as you want number of servings! Serve with tartar sauce, catsup or any seafood sauce.

Caution: they will “spatter” or “pop” as they fry.

Debbie’s Strawberry Pretzel Dessert

 

CRUST:

2 cups coarsely crushed pretzels

¾ cup butter, melted

3 Tbsp. sugar

 

Mix together and press firmly into bottom of 9x13-inch baking dish. Bake at 375 degrees for about 8 minutes. Cool.

 

FILLING:

1 (8-oz.) pkg. cream cheese, softened

1 cup sugar

1 (8-oz.) tub Cool Whip

 

Beat cream cheese and sugar together. Fold in Cool Whip and spread over cooled crust. Refrigerate 10 to 15 minutes.

 

TOPPING:

1 (6-oz.) pkg. strawberry gelatin

2 cups boiling water

 

Dissolve gelatin in boiling water.  Let this congeal to the consistency of egg whites, about 15 minutes

Then stir in:

2 (10-oz. pkgs) frozen strawberries, thawed

Pour over cream cheese layer and chill until firm.

Makes 12 servings