Salmon Patties
1 can Red Salmon
1 egg
1/2 cup mashed potatoes
1 stack of crackers crushed into crumbs
Cornmeal
Make the mashed potatoes and crush the crackers into crumbs.
Drain the juice from the salmon and place the salmon in a bowl.
Mash the salmon with a fork until it is all lose and separated.
Mix in the egg and the mashed potatoes.
Thicken with enough cracker crumbs so that it will hold together when you shape them into patties.
Form the patties and coat them with cornmeal, place in refrigerator until ready to cook. Fry on med. heat in a little oil until golden brown. Drain on paper towels.
You can make these the night before and fry them when you get home from work the following evening.
I make these with leftover mashed potatoes from the evening meal and they are ready to cook for supper the next day.
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Tex-Mex Cheese Enchiladas
1-26count- pkg. corn tortillas
Heat each corn tortilla by dipping it in hot oil or about 10 - 15 seconds per side and stack them on a small plate until all are heated. Cover with foil to keep warm.
2 pound package
Walmart Mexican blend grated cheese
Grate the cheese
4 Cups of Red Sauce
MAKE THE RED SAUCE:
4 Tablespoons of lard or bacon drippings
6 Tablespoons flour
4 cups water
5 chicken bullion cubes
1 tsp. ground cumin
2 Tablespoons chili powder
1 teaspoon garlic powder
1/4-cup tomato sauce
dash of Cayenne Pepper
Melt the fat in a large saucepan over low heat. Add the flour and
cook and stir until the flour is lightly browned. Add the water and stir with a wire whisk until smooth. Add the bullion, chili powder and cumin and tomato sauce, cook until smooth and bubbly. Cover and simmer on lowest heat, about 10 or 15 minutes I let it cook while I put the rice together. Gravy should be very thin, if not add a little water to thin it out.
To Roll Enchiladas
Pour 1/2 of the red sauce into the pan that your going to put the enchiladas in.
Place a small hand-full of cheese in the middle and fold over and roll. Place the enchiladas in the pan in the red sauce. When the pan is full spoon the rest of the red sauce over the enchiladas, sprinkle with cheese and cover with foil.
To serve place your enchiladas on a plate and heat in the microwave until very hot, serve with refried bean and Spanish rice.
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Corndogs
This in enough batter for about 6 hotdogs.
1-cup flour
2/3-cup cornmeal
1 1/2 teaspoons baking powder
1-teaspoon salt
2 tablespoons oil
1 egg
3/4-cup milk
Remove the hotdogs from the package and roll them up in paper towels to dry them; let them sit in the paper towels while you make the breading. The breading will not stick to wet hotdogs.
Put the hot dogs on a Popsicle sticks
Mix the ingredients together. Place the batter in a tall glass; the batter will be thick.
Dip the hotdogs in the batter and fry at 375°. Cook two corndogs at a time, rolling the corndogs against one another to cook evenly on all sides.
Cook until golden brown; drain on paper towels.
Enjoy!
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Hot Dog Kolaches
Kolache Roll Dough
2 packages or 16 hot dogs
1-1/4 cup warm water
1/2 cup powdered milk
1/4-cup white sugar
1/4-cup soft spread tub margarine melted
2 tablespoons oil
1 teaspoon salt
1 egg beaten
4 1/2 cups bread flour
3 teaspoons yeast
Remove hot dogs from packages and roll up in paper towels and let sit on counter to dry and reach room temp.
Place ingredients into bread machine in the order listed. Turn machine on dough cycle and mix well. Turn machine off and allow dough to sit for 1 hour.
Turn machine back on dough cycle.
When the dough cycle has finished, portion the dough into 16 pieces and flatten each piece out, one at a time, with your fingers side to side. Making a long piece of dough about half again as long as the hot dog. Lay the hot dog down on the dough and pull the ends together over the dog long ways and pinch it. Then bring the side edges up over the dog and pinch them shut. Lay the dogs out in a large roasting pan and spray with cooking spray.
Rise for 30 minutes, bake at 375° for 12 minutes. Turn the pan for even browning and bake another 12 minutes.
Remove from pan and cool on wire rack.
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My Moms Wonderful Muffins
2-1/2 cups all-purpose flour
1 cup granulated sugar
1 cup sliced almonds
1-tablespoon baking powder
1/4-teaspoon salt
2 large eggs
1/2-cup vegetable oil
1-tablespoon vanilla
1-cup milk
Blueberries
Preheat oven to 400°
Combine dry ingredients in the bowl of your food processor and process until the almonds are ground into a very fine meal. Add the wet ingredients and process for 20 seconds.
Spoon batter into paper lined muffin cups, filling 2/3 of the cup with batter. Drop several blueberries on top of each muffin and poke the berries down into the batter with your finger.
Bake 15 to 17 minutes or until toothpick comes out clean.
Makes 1-1/2 dozen muffins
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Variations:
Combine:
1/3-cup brown sugar
1/3-cup flour
1-teaspoon cinnamon
4 tablespoons butter
Before you make the muffins put this mixture in the food processor and pulse until the consistency of cracker crumbs. Pour into a separate bowl and set aside. Make the muffins and sprinkle mixture over muffins and bake as above.
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Replace 1/2 the white sugar with brown sugar and top with chocolate chips and bake as above.
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Replace 1/2 the vanilla with strawberry extract and top with sliced strawberries, poke berries into batter with your finger and bake as above.
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Increase sugar to 1-1/2 cups and add 3 ounces of melted baking chocolate; top with white chocolate chips and chopped pecans and bake as above.
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In a saucepan over low heat melt 20 caramels with 3 tablespoons of milk, stir until smooth. Spoon sauce over the top muffins then top with chocolate chips and chopped pecans then bake as above.
