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Good “side” dishes
to take to covered dish affairs, previously on this website:
 
Check out
 
Old Fashioned Potato Salad,
July 2010
 
German Potato Salad,
June 2011
 
Best Bean Salad, June 2011
 
Country Cole Slaw, June 2011
 
A side dish of deviled eggs is always welcome!
 
Ranch Deviled Eggs,
July 2013

Who doesn’t like “easy”…especially in the summer. This inexpensive recipe for Salmon Croquettes is the one I’ve used for 40 years. I keep a can of Salmon in my pantry and when I think I don’t have some to cook for supper or want something quick and delicious, I pull out the can of salmon. It’s great served with scalloped potatoes or macaroni & cheese, a green vegetable or tossed salad. 

 

The recipe for Strawberry Pretzel Dessert (sometimes called “Salad”)  was given to me in the 1980’s and has been a popular summertime dish at covered dish affairs!  

Bon Appetite, Y’all!

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

Recipe Archives
 
June, 2014