Pause and Remember – 2/24/2012

On Friday, I pause and remember a single, wordless moment from the past week – inspired by The Warden’s Log.

A Good Lenten Meal

For the next six weeks, this will be our lunch on Friday – salmon patties, macaroni and cheese and scalloped tomatoes.


Click here for the recipes:

Salmon Patties

Macaroni and Cheese

Scalloped Tomatoes

Mom’s Salmon Patties

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I make these patties the way my mother used to make her “salmon” patties, which were actually mackerel.  Mother didn’t have the money for the expensive salmon and I think mackerel was about 10 cents per can back in the 1940s.  Although I loved her version and didn’t have a very big food budget when I married, I always made the patties with salmon and used her method of adding only crackers, onions and seasoning to the mix, no egg (my mother used as few eggs as possible in every dish).  My family prefers them this way and they are never as crispy on the outside and moist on the inside as when they are fried in Crisco. 

MOM’S SALMON PATTIES

  • 1 Tblsp. olive oil
  • 1/2 cup chopped onions
  • One 14-15 oz. can Alaskan pink salmon
  • 12 saltine crackers, crushed
  • Freshly ground black pepper
  • Crisco for frying

In a small skillet, heat oil and saute onions on low heat until they are soft. 

Drain salmon and remove any bones.  Place salmon in a bowl and add the sauteed onions.  Add the crushed saltines and a grind or two of black pepper.  The saltines add enough salt for our taste.  Mix together and form into 6 patties.  The mixture should hold together but still be slightly moist. 

Melt Crisco in a large skillet and add the patties, browning/cooking about 5 minutes on each side. 

We always serve the salmon patties with macaroni & cheese and scalloped tomatoes.

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Shannon’s Macaroni and Cheese

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I’ve used several good macaroni and cheese recipes through the years, but this one has become my favorite because, with the use of lower fat ingredients such as milk, cheese and cottage cheese, it is not too bad cholesterol-wise and is still delicious.   

SHANNON’S MACARONI & CHEESE

  • 3/4 cup dry macaroni
  • 3/4 cup shredded Cheddar cheese
  • 2 Tblsp. dried onion
  • 3/4 cup cottage cheese
  • 1/4 cup milk
  • 1 tsp. yellow mustard
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 slices bread, processed into crumbs (about 2 cups)
  • 3 Tblsp. Parmesan cheese

Preheat oven to 350 degrees F.

Spray a 9×9″ pan with non-stick spray

Cook macaroni in salted boiling water for approximately 8 minutes.  Drain.  Place in large bowl, add cheese and onion.

In a blender or food processor, blend cottage cheese, milk and mustard.  Pour over the macaroni mixture.  Add salt and pepper.  Pour macaroni into prepared pan.  Sprinkle bread crumbs on top of macaroni and add a sprinkling of the Parmesan cheese. 

Bake for 20 minutes @ 350 degrees F.

Yield:  6 servings

This dish can be made early in the day and refrigerated until time to bake.  Add 10 minutes baking time if it has been refrigerated.

We like to serve this macaroni and cheese with salmon patties and scalloped tomatoes.

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