These are just as delicious cold in fact I prefer them cold to hot

Plan ahead the salmon mixture must be refrigerated for at least 4 hours before shaped and cooked, fresh cooked red salmon will work well in place of canned

I love a bit of spice so I usually also add in Tabasco sauce

Yield about 6-8 patties

INGREDIENTS:

3 (7-1/2 ounce) cans red sockeye salmon, drained (for the best flavor use only red salmon)

3 large eggs, lightly beaten

2 tablespoon fresh lemon juice (a little more won’t hurt)

1/2 medium onion, finely chopped (or 3 green onions)

1 teaspoon lemon pepper (or can use fresh ground black pepper)

1/2 teaspoon seasoned salt, or to taste (depending if you use salted crackers or not)

1 teaspoon garlic powder

crushed saltine crackers (start with 1/2 cup adding in more just until the mixture holds together, I usually use Matzo Meal)

1/3 cup all purpose flour, or as needed

vegetable oil as needed for frying

fresh lemon juice, optional

INSTRUCTIONS:—————————————————–

Place the salmon in a large bowl then flake with a fork.

Add in eggs, lemon juice, onion, black pepper, seasoned salt and garlic powder; mix well using a fork, then mix in the crushed saltine crackers.

Refrigerate for at least 4 or more hours.

Form the salmon mixture into about 1-inch patties and place onto a plate (have all the patties shapes and on a plate before starting to fry).

Transfer to plate.

Squeeze fresh lemon juice over patties

Place about 1/3 cup flour in a shallow dish.

Carefully coat each chilled patty in the flour, then place onto a plate.

In a heavy skillet heat about 1/2 to 3/4-inch oil over medium heat.

Cook the patties about 4 minutes per side (make sure patties get cooked all the way through and are not still cold in the middle).

Squeeze fresh lemon juice over patties if desired.

This is also great between a tortilla as a wrap,  bread slices or scooped on a bed of lettuce, which ever way you serve it this will be a huge hit!

Notes from our test kitchen; 2 cooked chopped chicken breasts may be used in place of the tuna,  cooked turkey also will work, you will need to adjust the curry powder to taste or you may omit,  if I am making this with chicken or turkey I also add in some finely chopped garlic dill pickles.

Servings 3

Ingredients:

1/2 cup mayonnaise (low-fat or regular)

1-2  teaspoons Dijon mustard

pinch curry powder (or adjust to taste)

1-2 tablespoon sweet relish

1 (6 ounce) can oil-packed flaked light or white tuna,  drained

1 green onion, chopped

1 celery rib, finely diced

1 Granny Smith apple, peeled, cored and chopped

seasoned salt and fresh ground black pepper

3 large croissants, sliced in half

soft butter (optional)

3 large lettuce leaves

3-6 slices Swiss cheese

Instructions:

Squeeze out excess moisture from the tuna using your hands, then transfer to a medium bowl.

Add in green onion, celery and apple; toss to combine.

In another bowl whisk the mayo with Dijon mustard,  curry powder and sweet relish (I suggest to start with 1/8 teaspoon curry powder and add in more to taste) add to the tuna mixture and mix to combine adjust the mayonnaise if needed.

Season with salt and pepper.

Cover and chill for at least 2 or more hours.

Lightly toast the croissant halves, spread with soft butter if desired then top with a lettuce leaf.

Top top each leaf with the tuna mixture , then a slice of cheese.

Cover with remaining croissant half.

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Taken from my “Favorites” folder…

Test Kitchen Notes; you could sprinkle some Parmesan cheese between the potato layers

Servings 6

INGREDIENTS:

5 medium potatoes, sliced about 1/8-inch thick (peeled removed or left on)

1 small onion, thinly sliced

1/2 cup melted butter

seasoned salt or white salt and fresh ground black pepper

2 teaspoons garlic powder (or to taste)

1/3 cup grated Parmesan cheese

INSTRUCTIONS:————————————-

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

Place 1/3 of the sliced potatoes in the bottom of the baking dish, over lapping slightly if desired, then sprinkle with salt, pepper and garlic powder.

Sprinkle with some sliced onions, then drizzle lightly with melted butter.

Repeat layering in the same matter ending up with a layer of potatoes.

Drizzle the top layer of potatoes lightly with melted butter then sprinkle with Parmesan cheese.

Bake uncovered for about 30-40 minutes or until the potatoes are tender and golden brown.

You will also find this recipe on www.recipezazz.com

Tuna may be replaced for the chicken and fat-free cream of celery may be replaced for the mushroom soup, 1 cup shredded low-fat cheddar cheese may also be added into the pasta mixture if so desired, 1 tablespoon Mrs. Dash seasoning may be used in place of the seasoned salt or white salt, I also like to add in a diced celery stalk for extra crunch

Servings 6-8

Ingredients:

2 cups whole wheat dry penne pasta or fusilli pasta

1 small onion, finely chopped

1 (10-ounce) can sliced mushrooms, well drained (squeeze out excess moisture using hands)

2 large chicken breasts, cooked and chopped (or use two 10-ounce cans solid white tuna, packed in water)

2 (10-ounce) cans fat-free low-sodium cream of mushrooms soup (or fat-free low-sodium cream of celery soup)

1/2 cup low-fat mayonnaise

1 cup fat-free half and half cream (or low-fat milk or fat-free evaporated milk)

1 teaspoon garlic powder

seasoned or white salt and fresh ground black pepper

1 cup reduced-fat shredded cheddar cheese (can use more)

Instructions:

Set oven to 350 degrees F.

Spray a casserole dish with cooking spray (or grease as desired, use a casserole dish large enough to hold the mixture).

Cook the pasta in boiling water until just al dente,  leave  slightly undercooked; drain and transfer to a large bowl.

Mix in the onion, mushrooms and cooked chopped chicken.

In a saucepan heat the both cans of soup with fat free half and half or milk mixing until heated through and smooth.

Stir in the garlic powder, then pour over the pasta mixture; toss to combine.

Season with salt and black pepper to taste.

Transfer to casserole dish.

Bake for 30 minutes.

Remove from oven and sprinkle the cheddar cheese on top, then return to oven and allow to melt.

You will also find this recipe on Recipezazz.com

These are at their best when grilled but of coarse may be broiled or pan fryed, plan ahead the patties must be chilled for 6-24 hours to blend the flavors,  serve on toasted garlic buns along with favorite condiments

This recipe with reviews may also be found HERE

Notes from our test kitchen; because of the high sodium content in the dry soup mix I would suggest not to add in any extra salt

Servings 6

Ingredients:

2 pounds ground beef

1 egg , slightly beaten

1 (1-ounce) package dry onion soup mix (can use half package)

6 garlic cloves, finely chopped (about 2 tablespoons, can use 1-1/2 teaspoon garlic powder)

1/3 to 1/2 cup dry breadcrumbs (or use crushed soda cracker crumbs)

1 tablespoon Worcestershire sauce (can use 2 tablespoons)

1 teaspoon fresh ground black pepper

Instructions:

In a large bowl using clean hands  combine the ground beef with all ingredients until mixed.

Divide the mixture into 6 or 8 even patties, then place in a tray or large plate.

Cover and refrigerate for at least 6 to 24 hours.

Grill or broil until cooked.

You will also find this recipe on Recipezazz.com

This is easy to put together and a great way to use up leftover chicken, and also wonderful without the addition of the chicken

Small shell pasta will also work well for this, cooked turkey may be used in place if chicken, for a more creamier dish then add in a little more table cream or milk, add in a chopped celery rib for some extra crunch

Servings 4-6

INGREDIENTS:

1-3/4 cups uncooked macaroni
1 (10-3/4 ounce) can condensed cream of mushroom soup
1 cup half and half cream or milk
1/2 to 1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
4 cups shredded cheddar cheese
2 cups cooked cubed chicken
salt to taste (I use seasoned salt)
1/2 cup fresh grated Parmesan cheese

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish or a medium casserole dish.

Cook the macaroni in boiling salted water until just tender (try to under cook slightly) .

In the mean time in a large bowl whisk the soup with milk and the next five ingredients until smooth and combined.

Mix in the shredded cheddar cheese and chicken.

Drain the macaroni; add and mix.

Transfer to prepared casserole dish.

Sprinkle the top with Parmesan cheese.

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Cover and bake for about 45 minutes, or until hot and bubbly.

This works best in a minimum 5-quart slow cooker

Substitute wheat, spelt or Kamut berries for the barley if desired, all ingredients may be adjusted to taste.

Servings 6-8

INGREDIENTS:

6-8 slices bacon
1/4 cup all-purpose flour
1 teaspoon seasoned salt or white salt
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 pounds stewing beef (cut into about 1-inch cubes)
2 medium onions, chopped
1 large rib, diced
2 carrots, peeled and diced
6 garlic cloves, finely chopped (use more if desired)
2 bay leaves
grated zest and juice of 1 orange
1-1/2 cups barley (rinsed and drained)
3 cups canned beef broth
1 cup red wine
1 (5-1/2 ounce) can tomato paste
fresh ground black pepper

INSTRUCTIONS:——————————————————- (more…)