SALMON SALMON CROQUETTES
INGREDIENTS
2 c. salmon, drained, skinned, de-boned, and mashed finely
2 c. mashed potatoes (mashed without liquid)
2 eggs
2 T. butter, melted
½ to 1 tsp. salt
1 T. Worcestershire sauce
½ to 1 c. grated cheese (optional)
2 egg yolks, beaten well bread or cracker crumbs
DIRECTIONS
Combine the salmon and potatoes. Add eggs. Add melted
butter, salt, and Worcestershire sauce. Add cheese, if
using. Mix well. Form into desired shape.
Roll in beaten egg yolk and then cracker
crumbs. Heat 1/4 inch of oil in fry pan.
Brown croquettes thoroughly on one side;
turn over and brown on the other side.
Note: This recipe uses more than the
usual Worcestershire sauce. Our recipe
calls for one-half the original receipt.
Most pre-20th century recipes called for
more seasoning than normal in the 21st
century. Vary the seasoning to your taste
HOT HOT ASPARAGUS DIP
INGREDIENTS
2 (12-oz.) cans asparagus spears, drained and chopped
1½ c. mayonnaise
1½ c. freshly grated Parmesan cheese, plus additional cheese for sprinkling
2 cloves of garlic, chopped salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Mix
asparagus, mayonnaise, cheese, garlic
and salt and pepper. Pour into baking
dish and bake 20 to 25 minutes or until
slightly brown and bubbly. Remove
from oven and sprinkle with additional
Parmesan cheese. Serve hot with lightly
toasted French bread rounds.
