Chef salad with creamy Italian dressing. The tomatoes are creole. I don't know how but they are. They are sold 2 to a pack at Matherne's out here in The Place To Be.
I called sweetie from the store and asked if we needed anything for the club sandwiches. He said WHAT? So I asked louder. We went back & forth for a minute or so and then he said, "Oh you mean chef salad." - uh yes that's what I meant. The signal would not go from brain to mouth.
I like kids. They taste like chicken.
We're having some "Mexican Stuff"... rice, Fritos, chili, lettuce, green onions, tomatoes... with that Rotel/Velveeta stuff that I eat WAY too much of and have to cut out of my diet. I also had some seedless red grapes.
Haven't had them in ages, so thanks for the recipe. I remember when we were kids Mom made those for us on Fridays. My Sis and I got a kick out of the crunchy bones in the canned salmon. They still got crunchy bones in 'em?
Paula. I could have a little of each also. Lolly, would you please share your salmon croquette recipe?
I will be cooking quite a bit today and organizing my 3 refigerators. I am sure there are a few things screaming out to me in one of them. I am dragging ass today....was up until 4 am with sore throat and coughing. Time for the airborne and zicam. Thought of you, Barb. Maybe it is some upper respiratory bug trying to pull me down. The weather has changed in the past week. Who knows. I do know that I will be making at least 2 kinds of soup today.
If this should be on the recipe page, will a moderator please move?
Here you are Maria
1 can salmon
1/3 cup minced onion
½ teaspoon Old Bay seasoning
1 beaten egg
½ cup flour
1½ teaspoons baking powder
Drain salmon, retaining 2 tablespoons of the juice. Mix fish, eggs and onion. Stir in seasonings and flour. In a cup, combine baking powder and reserved juice and let it foam. Add to fish mixture. Make patties and fry in a little oil. The baking powder makes light and puffy patties.