Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
If anyone is bored and wants to hear what is going on in denver, try this link, I can’t tell exactly which one I am listening to, it is one of the denver police and fire links and they are having a night of it, anything you can think of, will be heard tonight.
http://co.scanamerica.us/index.php
Gang fight in middle of street.
Two year old child at emergency room, with head injuries, send police to investigate.
Child stolen from hospital, that was under care, by drunk father.
Stabbing.
And the usual expected calls.
Violence and mental health issues.
If you are a Denver Police wife, be gentle with your mate tonight he has had a rough nights work.
I will loose it now, as I can’t use the computer on dial up internet, and move around the internet.
All the above, in the few minutes it took to eat a snack.
[At least Fox in Las Vegas, got it right]
Congress Passes Economic Stimulus Bill
The Democratic-controlled Congress passes the $787 billion economic stimulus bill.
MORE DETAILS: http://www.fox5vegas.com/tu/5EzxgtHz9.html
LOL, oh yes, you would talk to the goat, you whisper in a loud yell, “Please Princess, keep your food out of the bucket today”.
“Stand still Princess and we will get this ordeal over as quick as we can”
“I said NO FEET in the bucket XOXOXO”
And to some you get to talk as you do in your dreams,
“Thank you Misty, that is a good girl let it all down”.
“Good girl, just a little longer”.
and to all of them “Thank you”.
The Alaska Air jet that crashed in the Pacific in the 1990s had jack screws made in China. <<<
I come from a long line of good mechanics, the kind who can dig in the sand dunes and find enough old car parts to build a car that will run, my dad did just that and built a 41 ford woodie wagon back to driving shape, from parts left by other sharecroppers on the farm over the years.
I know how much damage a loose nut or bolt will do and I remember the Jack Screws from China, that is I think what crashed the plane in a east coast town, not long after 9-11, it may have been flight 587, LOL, I don’t know where that number came from, but it is stuck in my mind.
I think that a lot of the crashes we are seeing, are just that a twist here and there and if you follow the crashes, you will find more than one of the same type and taking off from the same airport.
It was Missouri or Georgia a few years ago, that we picked up the small plane accidents and the one airport and then read that Immigration had arrested illegals there.
Denver is another.
and the list goes on, but not to worry, we are safe and there are no terrorists here.
While I have never tried vinegar, I do occasionally use Roundup. Much as I hate Monsanto, that product does deteriorate fairly rapidly into inert natural products (about 2 weeks) and you can then plant anything you want.<<<
Good to know. Thanks for the first hand information.
If you will keep the yeast in your freezer, it lasts long past the expiration date, I have used it that said expired 12 years ago and for the bread machine, added a little more of it.
Might not have been perfect, but it worked and it was all I had.
I like the SAF brand yeast, it is cheap and in one pound packages, I get it at WaltonFeed.com
SAF is the same as the fancy bottles you buy for the bread machines and a pound costs less than half what a 4 oz bottle costs.
Yes, I think there are a lot of folks looking to stock up, more than we would think.
We need every home to be stocked.....now that is a wild fantasy.
Much of the airplane maintenance is done in other countries.<<<
And the countries used are the ones that hate us the strongest and are not to be trusted.
I can only ask “why”?
http://www.mightybargainhunter.com
Has several good frugal posts, for some reason it messes my computer up, too big for dial up I think.
There is a good deal on a dine out discount, ends on the 15th and might fit in your town, check it out.
Feature Article:
No is Not a Dirty Word
I admit I sometimes hear voices. Not audible voices but,
rather, that clear, inner voice I’ve come to recognize as
God’s way of sometimes telling me things He wants me to
know.
During the time that my daughter, Lydia attended our
church’s childcare program, our family became very fond of
the preschool’s director, Mrs. Mary. Never have I met anyone
with such a heart for children. Because we thought so highly
of Mrs. Mary, imagine what my first thoughts were one day
when she told me the childcare program was in desperate need
of help. A few teachers had recently left, and Mrs. Mary was
looking for new employees to fill the vacancies. In the
interim, parents who were able were asked to help out.
“Maybe I could spare a morning or two a week,” I thought. At
the time I was in a busy season of writing. I was also
heading up a prayer group and helping out with a Sunday
school class at church. I had more than a full plate.
“I could rearrange my schedule,” I speculated, “and get up a
little earlier each day.” I was already rising at 4:00am to
get in a few hours of work before Lydia woke up. How much
earlier did I think I could get up?
Then I heard it. The words were so clear and concise, I knew
better than to question what I heard: “Tend your own
garden!”
Wanting to support Mrs. Mary was honorable. Helping fill the
vacancies was a good thing, but not one of the best things
God was calling me to do. When I thought about it that way,
how could I say anything but “no” to that part of me that
wanted to say “Sure, I’ll help”?
For many of us, saying no is one of the biggest challenges
we face. How do we learn to stop trying to do everything so
we can do well the few things God has called us to do? Here
are some strategies that have worked for me:
1. Be clear about your priorities.
This may sound like a no-brainer. Of course, your first
priorities are God, your spouse, and your children. But be
more specific. In your mind, what does it mean to put God
first? What does it mean to be a good wife and mom? Does
being a good mother have to include being soccer mom and den
mother every year? Does being a committed Christian mean you
must be involved with every project your church sponsors?
2. Classify your priorities in order of importance.
As you identify your priorities, it is also helpful to make
your own “good, better, best” list of the various
commitments in your life. Even within the scope of things
that support your core values, inevitably there will be some
things that are more beneficial and more supportive of your
values than others. For example, having your kids in one
extracurricular activity per year may support the priority
you place on raising well-rounded children. Allowing more
than one sport or club per year may fall into the “good”
category — something you’d do only if it didn’t endanger
carrying out any of the things in the “best” category.
3. Set a time budget for additional commitments.
Once you’re sure what you should focus on, set a limit for
how much time you can devote to things that are good but not
the best use of your time and energy. How many hours per
week can you spare without cutting into the time needed to
tend to your own priorities? After looking at your list of
most important obligations, you may realize that you can
allot only two additional hours per week to good-but-not-
best commitments. Use this limit as your guide in accepting
or declining additional commitments. When considering
something new, remember that in order to stay within your
time budget, you must take away one previous commitment for
every new one you add.
Are you tired of living in conflict over trying to do it
all? Do you want to learn to say no without guilt and yes
without sacrificing your sanity? If so, it’s time to move
from clutter to clarity. No is not a dirty word. Let go of
being a yes-woman so you can be a woman who truly knows how
to put first things first.
**Excerpt taken from: “From Clutter to Clarity: Simplifying
Life from the Inside Out” Copyright 2007 by Nancy Twigg,
published by Standard Publishing (www.standardpub.com). Used
by permission. To learn more about Nancy’s speaking and
writing ministry, visit her online at
http://www.keepitsimplesister.com.
from:
To subscribe visit:
http://www.countingthecost.com/subscribe.htm
Readers’ Poll Question:
Winter Weekend Fun
Last Saturday morning, Lydia and I did something fun. We
attended a free Kids Workshop at Home Depot. The project
this time was to make a trinket box, which was ideal for
Lydia since she has tons of trinkets. I confess I was a
little surprised when we arrived. We were handed our kit and
basically told, “Let us know if you need any help.” I
thought someone was going to walk us through it! Thankfully,
the project was simple and Lydia was extremely proud of the
finished product. The event turned out to be a fun way to
spend a cold Saturday morning.
In our last Readers’ Poll question, I wanted to hear about
what your family does for fun on winter weekends. The
question asked, “When the weather is cold, what are your
favorite ways to spend time with your family on the
weekends? What kinds of things do you enjoy doing with your
kids that don’t cost a lot of money?” Here are some of the
answers our readers submitted:
“We do the same things with our grandchildren as we did with
our children. You can do board games, build puzzles, crafts,
‘made-up’ games, movie nights, reading books and talking
about them, baking cookies or other fun things. Outdoors can
be sledding, hiking in the snow, ice skating. Sometimes the
‘old-fashioned’ ways are still the best.” ~ Anne
“I found a great way to bond with my 12-year-old son this
winter. We’ve had a record snowfall of 46 inches so far in
North Dakota, so that means lots of shoveling. After a big
blizzard that shut down the city for two days, my son and I
shoveled out our driveway for two and a half hours. We took
a hot chocolate break in the middle, and my son said, ‘Mom,
this is fun. I wish it snowed all year!’” ~ Shaunna in
Fargo, ND
“We live north of the 49th. For outdoor winter fun we go
tobogganing at nearby hills, skating at indoor or outdoor
rinks (our town has several hours of free skating per week),
and have even been known to have a winter weiner and
marshmallow roast when it’s not so cold or windy. Believe
me, kids like this! For indoor fun, we’ll play board games,
roast marshmallows in the fireplace and make S’mores, and of
course, reading out loud is always fun!” ~ R.
“This brings up a great childhood memory. Once when it
rained real hard, the lady down the street made up a huge
batch of homemade modeling clay. She tinted the recipe with
food coloring and we had several different hues. Her
daughter was just about my age — I think 4 or 5 at the time
— and they invited me over with some other kiddie pals.
This mom had a play area set up in the den with a plastic
tablecloth on the coffee table so we wouldn’t ruin anything
with the clay. I recall she also had a crackling fire going
in the fireplace — very warm and cheery. We ‘modeled’ to
our heart’s content all day long and drank hot chocolate. I
think any kind of indoor activity kids don’t do every day
would fill the bill of having a special fun time.” ~ Lynn
Thanks to all of our readers who took time to respond. If
you’d like to read all the responses we received to this
question, visit the “Winter Weekend Fun” page on our website
at http://www.countingthecost.com/poll/weekend.htm. To
peruse previous Readers’ Poll questions and responses, visit
the “Reader Input” page on our website at
http://www.countingthecost.com/readerinput.htm
“Talk It Out” Question
Penny-wise, Pound-foolish
Our last “Talk It Out” question stirred up quite a bit of
conversation among our readers. Ironically it was really not
a question, but rather a comment by one of our readers.
After the January 15th issue of the ezine, an anonymous
reader wrote in to say:
“While I find many of your ideas cost-saving, I find it
interesting that there is not a single mention of the one
thing that can truly save people REAL money: refinancing
their homes. Interests rates are the lowest they’ve been in
decades. A home is the single largest investment for most
people. Sure, it’s great to save money on energy costs, but
how about saving money on your home, period. By refinancing
last week, we will save approximately $100,000 over the life
of our mortgage loan. I find it peculiar that many people
(yes, especially women) think nothing of spending endless
hours clipping coupons, standing in line at Wal-mart,
planning a garage sale, etc. but are so reluctant to do
something that will save them significant money. Penny-wise,
dollar-foolish perhaps?” ~ Anonymous
After posting this comment in the last issue, I asked other
subscribers to respond to these questions: “Do you agree
with this person’s observations? Do you think frugal people
are often so caught up in their efforts to save that they
miss the boat when it comes to real savings opportunities?”
Here are a few of the responses we received:
“Although I agree that it is a good idea to run an article
on home refinancing, the person who wrote in about it is
setting up a strawman argument. He or she is writing as if
clipping coupons or refinancing a home is an either-or
proposition. What is wrong with doing both? Nothing, and in
fact, I expect that most people who would do one would also
do the other. There is no evidence for the letter-writer’s
claim that people do one and not the other. Of course, many
of your readers (like me) are renters in any case, so a home
refinancing article would not apply to all of us, either.” ~
Rebecca in Los Angeles
“I wanted to respond to the person who said that frugal
people often miss those ‘large’ and ‘obvious’ ways to save
money - like refinancing our homes. The simple answer for me
is this: Some of us have already worked hard and paid off
our homes! My husband and I (in our early 50s) are in that
situation and are thankful that we no longer have a house
payment. However, that makes our friends and relatives think
we have buckets of money, because of course, no house
payment, right? No such luck. Our former house payment now
goes to home repairs/improvements, our two teenagers’
college funds and our IRAs. But there’s nothing like the
peace of mind that comes with owning our home outright and I
recommend it to everyone. How did we pay off our 30 year
mortgage on a single income in less than 14 years in
California, no less? We paid an extra $100 a month and once
a year — with my husband’s ‘bonus’ money — we paid an
extra payment. Most people we know would have used that
‘extra’ money and taken an expensive vacation or bought a
‘needed’ luxury. We even chose to pay off our home early to
the detriment of our retirement fund, but we’re working on
that now and it’s healthier than most. Anyway, if anyone has
any other ‘obvious’ things that we’re not catching, please
do let us know. I’m not above learning more, especially when
it comes to saving our hard earned money!” ~ Tamara
“This reader is absolutely right and that has certainly been
our family’s experience also. Four years ago we re-wrote our
mortgage in order to get a lower interest rate. Initially we
had called the bank to say we were thinking of switching to
another bank in our area that was offering a mortgage
product we found interesting. Our bank was so interested in
keeping our business that they offered to re-write and pay
all the associated costs (lawyers, etc.) and waive the
penalty charged on early discharge of the old mortgage. It
didn’t end up costing us a cent. This has not only saved us
thousands and thousands in interest but has also allowed us
to greatly reduce the amortization on our mortgage, allowing
us to pay off our 25 year mortgage in just 12 years, 3
months (we will be mortgage-free on Christmas day this year
as a result!!).” ~ Carolyn in British Columbia
“Good grief! Maybe this isn’t the way it was meant, but I
felt Anonymous’ comment was very condescending. Please let
him/her know that many of us our refinancing, and in our
household, it was my (the woman’s) idea! We just refinanced
at 4.875 percent. My husband and I were thrilled! However,
while most everyone can save money by spending less, not
everyone can save money by refinancing their home. For that
reason, it isn’t the first thing I would think of to share
with people. In any case, yes, you can save a lot by
refinancing, but you do need to be careful and consider your
payback time. In our case the payback time (the time it
takes to recoup the cost of refinancing by the savings in
interest) was 13 months. Even though we don’t plan to be in
this home forever, the economy is such that we certainly
won’t be selling in that time frame. If you do refinance,
consider whether or not you can reduce your term (the length
of your loan) rather than just lowering your monthly
payment. If you can manage your current monthly payment as
it is, shortening the length of your loan at a lower rate is
the way to go. “ ~ Sheila
This question generated a lot of conversation, much more
than we had room to post here. If you’d like to read all of
our readers’ responses in their entirety, visit “Penny-wise,
Pound Foolish” page on the Counting the Cost website at:
http://www.countingthecost.com/tio/pennywise.htm To peruse
previous “Talk It Out” questions and the responses our
readers submitted, visit our “Reader Input” page at
http://www.countingthecost.com/readerinput.htm
Creative Frugality Topic:
Creative Complaining
When I am bargain shopping and I anticipate that there might
be a problem with a particular transaction, I have learned
that it is to my advantage to ask the cashier or another
store employee a few questions before I get in line to make
the purchase: “Can I use this coupon for this item?” “Does
the special offer apply to these products?” “Does the
information in this ad mean what I think it means?” Before
asking anything, I begin by asking, “Can you help me?” Then
when we’ve finished our conversation, I try to remember to
always say, “Thank you for your help.” Taking time to ask
questions beforehand and also express appreciation for the
help received usually goes a long way in heading off
potential problems.
In the last issue’s Creative Frugality column, I wanted to
hear about how you handle those situations in which you have
ask a store employee to right a wrong. The question asked,
“When things go wrong at a store, restaurant or other
business, what strategies do you use to voice your complaint
and get the matter resolved? Also, do you have any creative
strategies for avoiding potential problems and increasing
the likelihood that the transaction will go as intended?”
Here are the responses we received:
“It seems every time I go to my local grocery store to cash
in on a bargain, there is some sort of problem. The biggest
one I had was when they had a particular chip ‘Buy one, Get
one’. I had ordered a case of the same chips from our co-op
and because the bags weren’t properly sealed the
manufacturer had sent me coupons to get the chips free.
These coupons should have covered the chips I needed to buy
in order to ‘get one free’ but I couldn’t make the cashier
understand that. Of course, a long line piled up behind me
while I continued to try to explain to the cashier. After
about three go-arounds I politely asked her to call a
customer service person. The customer service person
understood and soon I was leaving with all my free chips. So
now when I go with coupons like that, I try to always know
what my bill should be and what everything should ring up.
If there’s a problem I take a deep breath and calmly resolve
myself to staying until it is all worked out. It’s easy for
me to get hot and embarrassed when I hold up the line but if
I know what I am talking about, it helps me to stay resolved
and polite. I also tell myself that if it’s worth the store
fighting to overcharge me that small amount, it’s definitely
worth it to me to fight it since my budget is much smaller
than theirs! However, it’s not worth anything if I sacrifice
my example as a Christian by acting ugly.” ~ Kathy
“Constructive complaining is sometimes necessary. First of
all, a smile will go a long way towards making the person
want to help you. A strident voice, angry look or asking to
see a manager just to get the clerk in trouble makes them
resent helping you and may mean you get turned down.
Just yesterday, I tried to rent a movie. The clerk said that
I had a 97-cent late fee for a movie I know I returned on
time. I explained that I had returned the movie to their
outside drop box, at about 6:30pm, right before the 7pm
deadline. He graciously waived the fee and I promised to
bring future returns into the store if it was close to the
deadline. I left smiling and he smiled, knowing I would be
back to rent more movies.” ~ Shaunna
“Store managers and clerks are much more responsive to
complaints and problems from REGULAR customers who are
pleasant and polite. I do most of my grocery shopping at two
grocery stores where I have been a regular for years. The
clerks, butchers, produce people and shift managers all know
me and have done many nice things over the years to ‘make
right’ any problems. For example, the butcher has
substituted meat of higher quality for me at the sale price
when they were out of the special of the week, and when
checkout coupons haven’t printed out, the service manager
has given me hand-written coupons as a replacement. It isn’t
always possible, of course, but becoming a ‘regular’ has a
lot of benefits — not only financial, but also the benefit
of shopping in a place where people greet you by name and
are genuinely happy to see you. Patronize your local
merchants! And, of course, be nice!” ~ Catherine from
Minnesota
“My first rule of advice is to talk with the store employee
or waitress/waiter, etc., but if the issue is not resolved,
do not be afraid to ask to speak to the manager. It is often
easier to have resolution when you are speaking directly
with the person who has the power to right the wrong, or to
expound upon the situation, etc. On the flip side of this,
don’t be afraid to ask for the manager when you have a
compliment you wish to share — such as outstanding
service.” ~ Jen
Thanks to these readers for taking time to respond. If you’d
like to browse through responses generated in previous
discussions, visit the “Creative Frugality” page at:
http://www.countingthecost.com/cf/creativefrugality.htm
http://www.thriftyfun.com/tf554580.tip.html
RE: Recipes Using Canned Salmon
Post By CLH IN ATLANTA
My aunt used to make salmon salad out of canned salmon. You know it is already cooked. You can leave in or take out the extra skin, bones, but mix with a little mayo, breaking up the pieces, and she used to chop a red delicious apple with the skin left on, and mix into the salad. You would be surprised how sweet the apple tastes along side the salmon and how the red color of the apple is pleasing. You can add celery or anything else you like, but try this sometime. It is good in the summer when its is hot and you don’t want to cook.
RE: Recipes Using Canned Salmon
(Guest Post) (04/25/2007)
Here is an easier one if you have a computer go to the website allrecipes.com and put in salmon patties and it will give you a bunch even ones that say use can or bagged salmon. Good Luck!
RE: Recipes Using Canned Salmon
Post by junkmail2me
I have used boxed stuffing mix (chicken or turkey, not cornbread) with an egg and warm water - the amount called for on the box, to mix with my canned sallmon patties. My family loves them and we even eat the leftovers for breakfast the next day. By the way, my mom told me not to remove the bones. Just crush them and mix in with the above recipe for added calcium in the diet.
RE: Recipes Using Canned Salmon
Post by maryjane72
Salmon Stew
Serving Size: 8 to 10
Preparation Time: about 30 minutes
8 average sized potatoes
1 large onion
1/4 cup of butter
1 Tbs. salt
pepper to taste
2 cans of salmon (cleaned)
1 can evaporated milk (Pet brand)
1 cup ketchup (optional)
Tabasco sauce to taste (optional)
Fat free saltines or oyster crackers
Preparation:
Peel and dice potatoes and onions. In 8 quart pot fill to half with water add salt, pepper, butter, potatoes and onions. Boil for about 25 minutes stirring some, turn off heat and add salmon, ketchup, Tabasco and milk last, stirring to blend. Get out your favorite bowl, add crackers and stew, eat.
*Variations:
~my mom lightly sauteed the salmon & chopped onion in a bit of butter before adding them to the stew pot.
~you can omit the ketchup & tabasco entirely, and the potatoes too if you like. personally, i prefer it without the ketchup.
RE: Recipes Using Canned Salmon
Post By Margie Minard
Just debone and get out the silvery skin and to a regular can of salmon add an egg, small onion, minced and a bit of minced celery with enough crushed saltines to bind...I would say 8 or 10. Fry carefully to a golden brown. Serve with a simple tartar sauce of mayonaise, minced onion and a little pickle relish. We usually have boiled potaotes with parsley or chive butter and a green salad. One of our favorite meals ever!!
RE: Recipes Using Canned Salmon
Post by sandy63
i love to make salmon scramble. 1 can of salmon, 2 or 3 eggs depending on what you like. old bay seasoning again to taste. saute a pepper and an onion and a celery stalk and add the debonded salmon and the eggs. swish it all around. ummm it is so good. you can also put it in over a bit and get it all hot.
RE: Recipes Using Canned Salmon
Post by thriftmeg
This is one of my favourite meal: Salmon Loaf and Scalloped potatoes. They cook at the same temp so it is just a matter of timing each. All together the meal takes about 1 hour and 15 minutes:
SAVOURY SALMON LOAF
1/2 c. dry bread crumbs or craker crumbs
2 eggs, slightly beaten
1 lb(large) can of salmon, with broth, flaked OR 2 small cans.
Dash pepper
1/2 tsp sage
2 tsp finely chopped onion or same amount dried onion flakes
1 tbsp finely chopped celery OR dried chopped parsley OR celery seed to taste.
Combine all ingredients in order given. Paked firmly into a greased loaf pan or casserole and bake at 350*F for 30-40 minutes
SCALLOPED POTATOES
4 large or 6 medium potates, peeled if old, scrubbed and skin on if new.
1/2 small onion, sliced thinly into rings
INSTANT BLEND FLOUR
BUTTER OR MARG
MILK
Lightly grease a casserole dish, one with a lid.
Thinly slice potatoes, layering with onion rings
Sprinkle generously with flour and salt and pepper to taste
Dot with butter or marg.
Repeat this layering 3 more times, dividing onion and potato slices accordingly. Finish with flour, salt and pepper and dotted with marg.
Pouring from one side or corner of the casserole and watching the opposite side, add milk until you can see milk on the other side or corner. Cover.
Bake in preheated 350*F oven for 1 hour. Remove the lid from the casserole and bake for a further 15 minutes to brown the top and edges.
To cook salmon loaf and scalloped potatoes together, do the following:
Place potatoes in the preheated 350* oven for 35 minutes.
After that time, slide in the salmon loaf for 25 minutes.
Remove the lid from the potatoes after that time and cook both for another 15 minutes.
RE: Recipes Using Canned Salmon
RE: Recipes Using Canned Salmon
Post By Diana MI
I just wanted to add to the Salmon patties, my grandmother always used left over mashed potatoes in her patties, it is a great way to use left overs and very delicious.
Request: Recipes Using Canned Salmon
Post by moderator
Anyone have recipes for making tasty fish-balls or a fish meal from canned (not fresh) salmon?
Thanks,
YT in London
Answers:
RE: Recipes Using Canned Salmon
My mother makes the most amazing and delicious salmon patties on the planet! She uses canned sockeye, one or two eggs (depending on the size of the can: 2 for a 15 ounce can,) thoroughly chopped parsley and scallions (I love onions, so I probably go overboard,) lemon juice and bread crumbs. She recently started using Japanese bread-crumbs called Panko bread-crumbs, and they are available at Whole Foods Markets, and probably at Asian food stores. I used regular bread crumbs until she sent these Japanese ones to me.
Mix everything together and form into patties. Fry in ordinary vegetable oil until they are just barely browned. To finish cooking them, place on cookie sheet and cook in preheated low oven (maybe 300 degrees for a few minutes — until done. Use toothpick to check.) They are quick, easy and delicious! Use fresh parsley; it makes a huge difference! Bon apetit! (03/18/2005)
By skbeal
Salmon Patties
* 2 (15 oz) cans Pink salmon
* 1 onion finely chopped
* 1 egg, beaten
* 8 saltine crackers, crushed
* salt and pepper to taste
* 1 stalk celery
* 1 cup cornmeal
* 1/8 cup canola oil
In medium mixing bowl combine salmon, onion, egg, crackers salt, pepper, and celery. Mix well. Make patties out of salmon and roll in cornmeal. In large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm
These are delicious I make them for my family all the time and they love them. (03/18/2005)
By Adele
Salmon Loaf
* 16 oz. can salmon
* 1 c. milk
* 2 eggs
* 2 T. onions, chopped
* 1 c. cracker crumbs
* 2 tsp. lemon juice
* 1 tsp. dill (opt)
* Salt and pepper
Flake salmon. Beat eggs and milk together. Combine all ingredients. Place in greased loaf pan and bake 1 hour at 350. (03/18/2005)
By klawrence34
Salmon Cakes
I love making these salmon cakes, I even use the jack mackerel sometimes. But, guess what? I hate the smell of fish in the house.
Even tho’ i pretty much follow the above suggested recipes, I always put on a pot of homemade potpourri while the fish is cooking to keep out that fishy smell. Use a small pot, add cinnamon, vanilla flavoring, ginger, cut an orange in half, and add some cloves in the water, and just let it simmer. Your house will smell like it’s thanksgiving or christmas. And no fishy smell.
I even taught my son how to do a fried fish with grits breakfast. Showed him how to do the potpourri while frying the fish. He said it was like taking “ home Ec”. The only difference, when I was taking Home Ec... They sure didn’t teach us that trick. Oh, and when I’m feeling too lazy to stand over the stove and fry the salmon cakes, nothing beats baking them in the oven. Nothing! (03/18/2005)
By PATRICA
RE: Recipes Using Canned Salmon
Al la king — de-bone and skin canned salmon. Heat in skillet with 2 tablespoons margarine or oil until heated through. Add 1 cup low-fat or skim milk mixed with 1 tablespoon cornstarch and bring liquid to a boil. After one minute, reduce to simmer. Add 2 cups cooked peas or peas & carrots. Salt and pepper to taste. (I add a teaspoon of dill — optional.)
Serve over toast or rice. Makes 3-4 servings. (03/21/2005)
By gannon
Fish Pie
I invent a lot of meals containing tinned salmon as I love it. One I make a lot is a type of fish pie. There are no proportions as I just throw in what I feel like.
Make a savory sauce with butter, flour, (I use stone-ground whole-meal), and milk and season with vegetable spice powder rather than salt, and ground pepper. Toss in the salmon, I don’t bother removing the skin, (very tasty), or bones, (good source of calcium). You can add herbs to taste if you want. Add some sautéed veggies - onions, peas and corn are good, or zucchini, (courgette), cucumber, red capsicums, snow peas, (mange tout) - whatever you fancy.
Place in a deepish dish or it may bubble over when cooking. Top with creamed mashed potato. Make up some sage and onion stuffing with water - but mix it on the dry side - and sprinkle a layer on top. I substitute stuffing mix for bread-crumbs in a lot of recipes - very tasty. The meal is basically already cooked but pop it in a hot oven for 15 minutes to brown/crisp on top.
You can also just use the salmon and veg mixture over noodles, rice or cous cous. I cook for one and make 2 or 3 dishes up at a time then separate them into individual portions and freeze for quick microwave meals. (04/04/2005)
By Jo Bodey
Salmon Patties
My salmon patties are so lazy... equal parts fish (any kind) and spuds. Bind with an egg. Salt and pepper to taste and some flavorings. A little sweet chili sauce and coriander is nice. Or even use parsley. I just throw in different things each time. You can crumb them as well but they are nice plain. I always have them with a nice big green salad. (04/20/2005)
By Sonya_82
Salmon Pie
I like salmon patties, but when I moved to the UP I learned a new recipe. Salmon Pie: Just take a pie shell or make your own pie crust. First you need to boil some potatoes till they are soft. Drain the potatoes then mash them just a little not all the way so there is some pieces, add some onion, salt and pepper, and some drained canned salmon. Mix it together put it in the pie shell put pie crust on the top with some slits in it so the heat can escape. Bake till the pie crust is done. We eat it with catsup on it. It’s good and it stretches one can of salmon and the potatoes makes 2 pies... and it’s very filling. (03/03/2007)
By crystal
http://www.thriftyfun.com/tf98421140.tip.html
RE: Recipes Using Canned Corn
Post By Liz
Tomato-Corn Salad
Drain a can of corn and put in a medium sized serving bowl. Add either chopped fresh tomatoes or chopped drained canned tomatoes. In a small bowl, combine mayonnaise, about 2.5 teaspoons lime juice, and basil (either dried or fresh - fresh is especially good when I have it in my garden). Combine the dressing you just made with the corn and tomatoes. Add salt and pepper to taste. Delicious! (I apologize that I don’t have the original recipe. I used it the first time and have been creating it from memory since then.)
RE: Recipes Using Canned Corn
Post by kimmcg
I volunteer at our local food pantry and I just thought you might like to know that you can request to omit certain items so that they might not go to waste. Alot of people tell us not to give them any pork & beans, or peanut butter, etc. We then substitute it with something else. Hopefully your pantry will do the same.
RE: Recipes Using Canned Corn
Post By raylene
What about a good old fashioned Shepards Pie. Browned ground Beef with onions
corn and potatoes.
That how my mom use to do it. We Loved it
RE: Recipes Using Canned Corn
Post By Faye
I layer Canned Creamed Corn & thinly sliced onions with left over boiled potatoes (sliced or small chunks) - Make top & bottom layers creamed corn. Top all with either buttered bread crumbs or shredded cheese. About 1/2 hour in 350 degree oven - we enjoy this and it can be adjusted to whatever amount is needed. For extra flair add sliced green onion, chopped peppers, chopped ham, etc.
RE: Recipes Using Canned Corn
Post By (Guest Post)
My husband and I like to make this a lot. We omit the bacon to make it cost less. We buy the edamame at the farmer’s market in the summer in 20 lb lots and freeze it.
Edamame (soybean) Corn Chowder
3 slices bacon (4 ounces), cut crosswise into -inch strips
1 medium onion, chopped
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into -inch cubes
teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
cup half-and-half (or heavy whipping cream)
salt and pepper
Serves 4 | Prep time: 25 minutes| Total time: 40 minutes
In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.
Per serving: 313 calories; 9.4 grams fat; 17 grams protein; 39.2 grams carbohydrates; 5.9 grams fiber
If you omit the bacon, use 1 tbsp butter to replace the bacon fat. My husband and I also usually add garlic.
RE: Recipes Using Canned Corn
Post By Dolna
Corn Chowder (hearty soup)
Corn chowder is a favourite in my family. It costs next to nothing to make. Serve with crusty bread, preferably whole wheat, and you have a meal. “Chowder” comes from the French word “chaudiere”, a large stew pot.
1/4 cup butter
2 large onions, chopped
2 or 3 large potatoes, peeled and diced
Water
2 x 15 oz cans evaporated milk
2 x 19 oz cans creamed corn
1 x 15 oz can corn niblets (may substitute a third can of creamed corn)
Salt and pepper to taste (white pepper if you have it)
Fresh garlic, finely chopped, or garlic salt (optional)
Fresh or dried parsley for garnish (optional)
The quantities in this recipe are flexible.
Melt butter and sauté onions until soft but not brown. Add potatoes and cover with 2 to 3 cups water. Bring to a boil and simmer until potatoes are cooked. Add corn and evaporated milk. Over medium heat, bring slowly to a boil, stirring occasionally so it doesn’t burn. Season to taste with salt and pepper. (This is a recipe that can take lots of pepper.) Tastes even better after it stands a while, or the next day. If chowder becomes too thick, stir in a bit of milk.
Optional: When serving, add a bit of finely chopped garlic to each bowl, or pass the garlic salt. Garnish with parsley.
Variation: click here http://oldfartproductions.blogspot.com/2006/11/corn-chowder.html for a recipe that includes bacon.
RE: Recipes Using Canned Corn
Post By aandlt
Shepherds (or sheep-depending on where you’re from) Pie
Pound (or so) of ground beef
an onion
the corn
left over (or boxed) mashed potatoes
Brown the beef with the onion
Put it in a 9X13 pan
pour the corn over it
spread the potatoes over that
Bake at 325 for about 30 minutes (mostly your just heating up the corn and taters).
Also, cream corn is a nice addition to any creamy soup.
There are some good recipes here! I’m glad you asked!
RE: Recipes Using Canned Corn
Post by lynnhu
This is a favorite of my family.
Corn Pudding
2 eggs
1 can creamed corn
1 can whole kernel corn
1 stick margarine,melted
1 c. sour cream
1 small box Jiffy corn muffin mix
dash of salt
dash of pepper
Melt margarine in casserole dish. Mix remainder of ingredients,using Jiffy corn muffin mix last. Bake uncovered ,at 350 degrees for 35 minutes.
RE: Recipes Using Canned Corn
Post By Jacqui
Corn Fritters.
1/2 cup S.R. flour. Pinch Salt. 1 Egg, beaten. 1/4 cup milk. 1 Tin Corn. Oil or Fat for frying.
Sift flour and salt into bowl. Combine egg, milk and drained corn kernals, and add to bowl. Beat well. Heat oil or fat and add tablespoons to for frying. Drain on absorbant paper. You dont need a lot of oil and they are great hot or cold. I do these to stretch a meal. You may need to add extra milk to get the right consistancy.
RE: Recipes Using Canned Corn
Post By Dolna
Corn Chowder
Corn chowder is a favourite in my family. It costs next to nothing to make. Serve with crusty bread, preferably whole wheat, and you have a meal. The word chowder comes from the French word “chaudiere”, a large stew pot.
1/4 cup butter
2 large onions, chopped
2 or 3 large potatoes, peeled and diced
Water
2 x 15 oz cans evaporated milk
2 x 19 oz cans creamed corn
1 x 15 oz can corn niblets (may substitute a third can of creamed corn)
Salt and pepper to taste (white pepper if you have it)
Fresh garlic, finely chopped, or garlic salt (optional)
Fresh or dried parsley for garnish (optional)
The quantities in this recipe are flexible.
Melt butter and sauté onions until soft but not brown. Add potatoes and cover with 2 to 3 cups water. Bring to a boil and simmer until potatoes are cooked. Add corn and evaporated milk. Over medium heat, bring slowly to a boil, stirring occasionally so it doesn’t burn. Season to taste with salt and pepper. (This is a recipe that can take lots of pepper.) Tastes even better after it stands a while, or the next day. If chowder becomes too thick, stir in a bit of milk.
Optional: When serving, add a bit of finely chopped garlic to each bowl, or pass the garlic salt. Garnish with parsley.
Variation: click here http://oldfartproductions.blogspot.com/2006/11/corn-chowder.html for a recipe that includes bacon.
RE: Recipes Using Canned Corn
Post By chml (Guest Post) (03/16/2007)
Hi,
Here is a very favorite family recipe, no amounts are given because amounts can be different each time.
CHICKEN CORN SOUP
Chicken, cooked and boned
chicken broth,
medium thin noodles, cooked.
canned corn, both creamed and whole.
boiled eggs chopped not fine.
assemble, will burn if cooked too high.
Just needs heated.
This is not a thin soup, and the noodles soak up the broth when left over.
This is our version of the Pennsylvania Dutch Soup.
We never add carrots, onions, or celery, as this changes the flavor and we love it this way.
Good way to use chicken, and canned corn.
Will keep several days but is not great frozen because of the boiled eggs.
We eat it for most meals till finished, we love it.
RE: Recipes Using Canned Corn
Post by Harlean from Arkansas
This is a simple, quick, and frugal recipe for Scalloped Corn. Leftovers heated in the microwave are also very tasty.
Scalloped Corn Casserole
2 eggs
Salt and pepper to taste
1 can (15 ounce) cream-style corn
1 can (15 ounce) golden whole kernel corn (drained, but reserve 3 tablespoons liquid)
half a dozen green onions, chopped...including the green tops
4 Tablespoons Butter or margarine
* 1/3 cup milk or cream
* 24 to 30 Ritz crackers, crushed (reserve an adequate amount for topping)
PREPARATION:
Beat egg in a bowl with a fork until frothy. Blend in seasonings, reserved liquid and corn. Add chunks of butter (about 2 tablespoons), milk, and cracker crumbs; mix well.
Turn into a buttered 1 quart casserole. Top with reserved crumbs and dot generously with butter.
Bake at 350 F. 30 minutes.
Harlean from Arkansas
RE: Recipes Using Canned Corn
Post by halobaby
Tuna Mornay....
1 x lge can tuna in brine
1 x can of corn kernals
1 x onion diced
1 1/2 x teaspoon curry powder
1 cup of cubed or grated cheese (cheddar is best)
1 x can coconut milk or cream
4 x dessertspoons of cornflour
1 x tablespoon butter
Heat large saucepan, add butter and onion and curry powder and cook until onion is browned. Add drained tuna and drained corn and stir. In a separate container mix the cornflour with enough of the coconut milk/cream to make a runny paste (no lumps). Then pour the remainding milk/cream into the thickened mixture and add to the saucepan stirring as you pour. Add the cheese and stir through. Mornay is ready when cheese has melted through. Serve with steamed rice.
Very tasty, very easy, and quick, and is a great meal if you forget to take meat out for the evening meal!!
RE: Recipes Using Canned Corn
Post By jean
We are having Corn Casserole tonight, along with a green salad. I put turkey breakfast sausage in the casserole.
Corn Casserole
1 can creamed corn
1 small box cornbread mix(Jiffy brand)
1 egg
Mix well, and bake in Pam sprayed 8x8 or 8” round pan for 30 -35 minutes at 350 degrees. Cut wedges, and serve topped with salsa/sour cream.
Can add sausage cut in bite sized pieces for a one dish dinner.
[Close to my heart, a FRiend sent me a box of them for Christmas and I have rationed them, one left....granny]
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RE: Quick and Easy Chocolate Truffles
Post by Trudy Powell
I am an Independent WATKINS Associate, and we have a great recipe for Chocolate Truffles:
6 oz. semi-sweet chocolate
4 oz. cream cheese
1-1/2 cups powdered sugar
1/2 tsp WATKINS Double-Strength Vanilla
1 tsp. WATKINS Extract of choice (lots of choices)
WATKINS Baking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration
Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.
Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator. Makes approximately 3 dozen truffles.
Try this: Use white chocolate in place of the semi-sweet and follow same directions or use white chocolate for dipping.
Hope this helps! I’d be happy to send you a catalog if you’d like to look at one.
Trudy Powell
Independent Watkins Assoc.#357561
RE: Quick and Easy Chocolate Truffles
Post By christi (Guest Post) (11/10/2005)
I went to www.allrecipes.com and found this for you. Hope this helps.
Easy Chocolate Truffles
One basic recipe with a variety of liqueurs and coatings
to choose from. Makes 4 dozen balls (48 servings).
Printed from Allrecipes, Submitted by USA WEEKEND columnist Pam Anderson
Directions
1 Heat chocolates, butter and milk in a pan until
chocolates and butter are partially melted. Remove from heat and
stir until completely melted. Whisk in desired flavoring
until creamy-smooth.
2 Transfer to a bowl and let stand until firm enough to
hold its shape, about 2 hours.
3 Using a tablespoon (a spring-action 1 Tb. scoop is
ideal), mold chocolate into balls, 1 level Tb. at a time, and
place on a cookie sheet lined with greased parchment paper.
4 Place desired coating in a small bowl. Working one at a
time, drop truffles into the bowl with greased fingertips.
Shake bowl back and forth so truffles are completely coated.
If necessary, roll truffles by hand to make round. Return
to parchment. (Can be refrigerated in an airtight
container up to 5 days or frozen up to 1 month.) Before serving,
let stand at room temperature to soften slightly.
Flavoring options:
Orange: 6 Tbs. orange-flavored liqueur, such as Grand
Marnier, and 1/2 tsp. finely grated orange zest
Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and
1 tsp. instant coffee
Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
Coating options:
1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
ALL RIGHTS RESERVED Copyright © 2005
www.allrecipes.com
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinkles
Source: http://www.thriftyfun.com/tf44998467.tip.html
Raspberry Truffles
Ingredients
* 1 1/3 cups semisweet chocolate chips
* 1/2 cup seedless red raspberry jam
* 1/2 cup chocolate sprinkles
Directions
In microwave-safe bowl, microwave chocolate chips on high 1 minutes; stir. Microwave 1/2 minute more or until almost melted; stir until completely melted. Or melt chocolate chips in top of double boiler over barely simmering water. stir in raspberry jam. Pour into small bowl; cover. Chill until firm, 4 hours or overnight.
With measuring teaspoon or melon baller, scoop out chocolate mixture and quickly shape into 1 inch balls. Refrigerate 1 hour or freeze 20 minutes; roll in sprinkles. Store in airtight container in refrigerator for up to 2 weeks. Or freeze; thaw in fridge before serving. Makes 2 dozen.
By Robin from Washington, IA
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Red Raspberry Snow Bars
Ingredients
* 3/4 cup shortening
* 1/4 cup sugar
* 1/4 tsp. salt
* 1/4 tsp. almond flavoring
* 2 eggs, separated
* 1/2 cup coconut
* 1 1/2 cups flour
* 1/2 cup sugar
* 1 - 12 oz. jar raspberry preserves
Directions
Cream the shortening, salt, 1/4 cup sugar until fluffy. Add the almond flavoring, egg yolks, flour, mix well. Press into a 9x13 inch pan and bake at 350 degrees F for 15 minutes. Spread hot crust with raspberry preserves and top with coconut. Beat the egg whites until foamy, add the 1/2 cup sugar and beat until peaks form. Spread over coconut, bake 25 minutes. Cool completely before cutting. Makes approx, 24 bars.
By Robin from Washington, IA
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© 1997-2009 ThriftyFun.com
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Chocolate-Raspberry Bars
Ingredients
* 2 cups flour
* 1 cup sugar
* 1 cup butter or margarine
* 1 large egg, beaten
* 1 tsp. almond extract
* 3/4 cup seedless red-raspberry jam
* 1 package semisweet chocolate mini chips
* 1 cup unblanched almonds, opt.
Icing
* 1 cup confectioners’ sugar
* 1-2 Tbsp. milk
Directions
Grease a 9x13 inch baking pan. Preheat oven to 350 degrees F. In large bowl, combine flour and sugar; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. With fork, stir in beaten egg and almond extract, until all ingredients are just moistened. Remove and set aside one cup of dough.
Press remaining dough onto bottom of prepared pan. Spread jam evenly over dough to within 1/2 inch of edges.
In medium bowl, combine one cup reserved dough, chocolate mini pieces and, if desired, almonds; mix well. Sprinkle over jam; press lightly with fork. Bake 35-40 minutes, or until top is golden.
Let cool in pan on wire rack. While still slightly warm, cut lengthwise into 4 equal strips; cut crosswise into 12 equal strips. Cool completely in pan.
Make icing: In small bowl, combine confectioners’ sugar and just enough milk to make a mixture of pouring consistency. Drizzle over bars in pan; let icing set before serving. Makes 4 dozen bars
By Robin from Washington, Ia
Source: http://www.thriftyfun.com/tf42920970.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf80322759.tip.html
No Bake Raspberry Lemon Pie
Ingredients
* 1 8 oz. package cream cheese, softened
* 1 package (4 serving size) lemon instant pudding and pie filling
* 1 cup cold milk
* 2 tsp. grated lemon peel
* 2 cup thawed cool whip (divided)
* 1/4 cup raspberry preserves
* 1 graham cracker pie crust
* 1 cup raspberries
Directions
Add cream cheese, pudding mix, milk and lemon peel in large bowl. Mix with wire whisk until well blended. Gently stir in 1 cup cool whip.
Spoon preserves on bottom of pie crust, top with pudding mixture add remaining cool whip and raspberries. Chill 4 hours or until firm.
By IMAQT1962 from ILLINOIS
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© 1997-2009 ThriftyFun.com
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Cloud 9 Pie
Ingredients
* 1 cup sugar
* 1/4 tsp. salt
* 1 Tbsp. unflavored gelatin
* 3/4 cup milk
* 3 egg yolks, slightly beaten
* 1 tsp. orange peel, shredded
* 3/4 cup orange juice
* 1/2 tsp. lemon peel, shredded
* 1/4 cup lemon juice
* 1 cup whipped topping
* 9 inch baked pastry shell
Directions
Combine sugar, gelatin and salt in saucepan. Add milk and egg yolks. Cook over medium heat, stirring until mixture thickens slightly. Remove from heat. Add juices and peels. Chill until partially set. Fold in whipped topping. Chill until mixture mounds. Pile in baked pie shell. This pie can be frozen.
By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf31576858.tip.html
© 1997-2009 ThriftyFun.com
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