http://www.thriftyfun.com/tf466979.tip.html
RE: Salmon Patties - Recipes and Tips
Post By Granny Annie
I make them like my mother did; a can of salmon, drained (reserve the liquid), mash up the salmon with bones, add minced onion, and Drake’s Seafood Coating in place of flour, add just enough for filler, and 1 egg. If the mix is too dry, then I add a little of the drained oil from the salmon. Make patties and fry in oil, drain on paper towel. Serve with tarter sauce, or ketchup. Serve with potato pancakes made up from leftover mashed potatoes. And creamed peas or broccoli/cheese casserole.
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RE: Salmon Patties - Recipes and Tips
Post By Rose
I make my Salmon Patties the same way my mom did, too; just the salmon, an egg (Eggbeaters work, too!) and crushed saltines. I add some of the crackers to the mixture in addition to the outside of the patties and fry them in oil until a nice golden brown. Pork n’ Beans (or baked beans) and Mac & Cheese or Augratin Potatoes make good side dishes.
Rose
RE: Salmon Patties - Recipes and Tips
Post By Chris
The easiest, quickest and the recipe the kids LOVE
1 can of Chicken of the Sea boneless salmon with juice
about a 1/4 cup of mayo
1 egg
Stove Top stuffing mix with herbs- eyeball how much according to how much mayo or size egg you use.
No other seasoning is needed, make sure you mash everything until a paste is formed and put them on the griddle, fry with butter.
RE: Salmon Patties - Recipes and Tips
Post By MurphTheJo
I use mayonnaise instead of egg for binding. Still has the egg in it AND it adds more flavor.
RE: Salmon Patties - Recipes and Tips
Post by WandaJo
I USE A CAN OF SALMON WHICH HAS BEEN DRAINED AND RINSED; I CRUMBLE IT AND ADD 1 SMALL CHOPPED ONION, 1 LARGE CLOVE OF CHOPPED GARLIC, 1 BEATEN EGG, 1/2 SLEEVE OF CRUSHED UNSALTED CRACKERS, 1 SMALL RED APPLE DICED FINELY, 1/4 TEASPOON CURRY POWDER AND A DASH OF EVAPORATED MILK. I FORM THE PATTIES AND PLACE THEM IN SEASONED CORN MEAL (USE ANY SEASONING YOU WANT - OLD BAY IS A NICE SEASONING TO USE).....PAN FRY IN OLIVE OIL; DRAIN ON PAPER TOWELS. SERVE WARM.
RE: Salmon Patties - Recipes and Tips
Post By J Wolff
Salmon patties are the yummiest made with 1 can of salmon, don’t drain, 1 egg, and crushed soda crackers to thicken ( about 8-10) mix together and then form into patties and brown on each side in small amt of oil. Serve with a baked potato /butter and creamed peas ( draining 1 can of peas and adding evaportated milk with about 2 teas. of cornstarch) Cook milk until thickened and add the peas along with a tabl. of butter. I then open up the baked potato and add some butter on top and add the creamed peas to the top of the baked potato...yum yum
RE: Salmon Patties - Recipes and Tips
Post By Estella
I use oatmeal instead of cracker crumbs or cornmeal. It’s a little better for you I think, and I can’t taste the difference. Otherwise the same, except sometimes I put in a splash of milk. Just because my Mom always did. I think they’re best if you chop half an onion and saute it while putting the rest together, then add it last. Also, I read that you should throw out the skin, so I do that but I mash the bones, they are good for you. I do drain off most of the liquid. Salmon goes on sale for $1 a can so this is a great frugal meal, I do it often and like it with canned peas and noodles, again like Mom did!
When ingredients, cash, time or supplies are running short, DON’T PANIC.... Substitute!
The following are some substitutions you can use in cooking:
Allspice - 1 teaspoon = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
Apple pie spice - 1 teaspoon =1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamon
Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)
Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)
Bread crumbs 1/3 cup, dry = 1 slice bread
Bread crumbs 1/3 cup, dry = 1/4 cup, soft 1 slice bread
Bread crumbs 1/3 cup, dry = 1/4 cup cracker crumbs or 1/4 cup cornmeal
Bay leaf - 1 whole = 1/4 teaspoon crushed
Broth - 1 cup = 1 bouillon cube
Broth - 1 cup = 1 teaspoon powdered bouillon in 1 cup boiling water
Bouillon - 1 cube = 1 teaspoon powdered bouillon
Bell Pepper - 1 tablespoon dried = 3 tablespoon fresh chopped
Butter - 1 cup = 7/8 cup shortening or 7/8 cup oil or 1 cup margarine
Oil is not a direct substitute for solid fats in baked products.
Use recipes formulated for oil if a product made with oil is desired.
Buttermilk - the same amount of yogurt can replace buttermilk
Light Brown Sugar - 1 cup = 1 cup white sugar and 1 teaspoon molasses
Dark Brown Sugar - 1 cup = 1 cup white sugar and 1 tablespoon molasses
Catsup - 1 cup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoon vinegar (for cooking use)
Chocolate - 1 ounce= 3 tablespoon cocoa + 1 tablespoon shortening
Chocolate chips - 1 ounce = 1 ounce sweet cooking semi-sweet chocolate
Chocolate - 1 ounce = 3 tablespoons unsweetened cocoa plus 1 tablespoons fat
Cocoa - 1/4 cup = 1 ounce chocolate and omit 1/2 tablespoon fat
Corn syrup - 1 cup = 1 cup sugar plus 1/4 cup liquid
Cracker crumbs - 3/4 cup = 1 cup bread crumbs
Cornstarch - 1 tablespoon = 2 tablespoons flour
Egg - 1 whole = 3 tablespoons beaten egg
Egg - 1 whole = 2 egg whites or 2 egg yolks
Egg - 1 whole = 1/4 cup egg substitute
Flour, for thickening - 1 tablespoon = 1/2 tablespoon cornstarch
Flour, for baking - 1 cup sifted = 1 cup minus 2 tablespoons unsifted flour
Flour, for cooking - 1 cup sifted = 3/4 cup whole wheat flour and 1/4 cup all-purpose flour
Flour for cake - 1 cup = 1 cup minus 2 tablespoons all-purpose flour
Flour, self-rising - 1 cup = 1 cup minus 2 teaspoons flour plus 1-1/2 teaspoons baking powder and 1/2 teaspoon salt
Garlic - 1 clove = 1/8 teaspoon garlic powder
Garlic - 1 clove = 1 teaspoon chopped garlic
Ginger - 1/8 teaspoon = 1/2 teaspoon raw ginger
Honey - 1 cup = 1 1/4 cups sugar and 1/4 cup liquid
Horseradish - 1 tablespoon fresh = 2 tablespoons prepared
Lemon Juice - 1 teaspoon = 1/2 teaspoon vinegar
Lemon - 1 whole = 3 tablespoons juice plus 2 teaspoons rind
Lemon rind - 1 teaspoon = 1/2 teaspoon extract
Milk - Believe it or not, 1 1/2 lbs of zucchinni, peeled and pureed, will replace 2 cups of milk when baking.
Onion - 1 small = 1 tablespoon instant minced
Onion powder - 1 tablespoon = 1 medium onion chopped
Pumpkin pie spice - 1 teaspoon = 1/2 teaspoon cinnamon,
1/4 teaspoon ginger, 1/8 teaspoon allspice & 1/8 teaspoon nutmeg
Sour Cream- 3/4 cup sour milk and 1/3 cup butter or use plain yogurt
Sugar, white - 1 cup = 1 cup packed brown sugar
Sugar, white - 1 cup = 1 cup honey minus 1/4 cup liquid in recipe
Shortening, 1 cup = 1 cup and 2 tablespoons butter or margarine
Tomatoes, fresh - 2 cups, chopped = 16 ounce can, drained
Tomato sauce - 2 cups = 1 cup tomato paste plus 1 cup water
Vinegar -1 teaspoon = 1/2 teaspoon lemon juice
Yeast - 1 package = 1 cake yeast
Yeast - 1 package = 1 tablespoon dry yeast
From FerFAL:
http://ferfal.blogspot.com/2009/02/spanish-urban-survival-blog.html
Spanish Urban Survival blog
I just created one due to the amount of traffic from Spanish speaking countries:
“Supervivinte Urbano”
“Superviviente Urbano”, which means “urban survivalist” only got 526 links in google. Lets hope that changes and survivalism as general attitude to face life spreads among my fellow Spanish speaking brothers. :)
I don’t expect the kind of traffic we have here. But I still want to help “spread the word” and get on board as many as I can.
The amount of posts there will depend mostly on the interest people show.
So if you are a Spanish speaking person please drop by and post a comment. Make questions, comments, letters or posts in Spanish you’d like to write and share with others, I’ll post them in the main board. Also share it with your Spanish speaking friends that can’t read this blog.
Thanks everyone, take care.