- Legal Notices
- Subscription Rates
- Photo Gallery
- Hall of Fame
With our busy lives we don’t have a lot of time in the kitchen. With these recipes you can have a meal in 30 minutes. – Pat
Speedy salmon patties
1 can (12 or 14 ¾ oz.) salmon, drained
1/3 cup finely chopped onion
5 saltines, crushed
½ teaspoon Worcestershire sauce
¼ teaspoon salt
2 teaspoons butter or margarine
In a bowl, combine the first seven ingredients; mix well. Shape into six patties. In a skillet, fry patties in butter over medium heat for 3-4 minutes on each side or until heated through. Yield: 3 servings.
Banana split pudding
3 cups cold milk
1 package (5.1 oz.) instant vanilla pudding mix
1 medium firm banana, sliced
1 cup sliced fresh strawberries
1 can (8 oz) crushed pineapple, drained
1 carton (8 oz) frozen whipped topping, thawed
¼ cup chocolate syrup
¼ cup chopped pecans
Additional sliced strawberries and bananas, optional
In a bowl, whisk milk and pudding mix for 2 minutes. Add banana, strawberries and pineapple; transfer to a serving bowl. Dollop with whipped topping. Drizzle with chocolate syrup; sprinkle with pecans. Top with strawberries and bananas if desired. Yield: 6-8 servings.
Potato green bean medley
4 bacon strips, diced
4 to 6 medium red potatoes cut into small wedges
1 ½ cups fresh green beans (1 in pieces)
3/4 cups water
¼ teaspoon salt
1/8 teaspoon pepper
In a large saucepan, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. To reserved drippings, add potatoes, green beans, water, salt and pepper. Bring to a boil; reduce heat. Cover and cook for 15-20 minutes or until the vegetables are tender. Drain if necessary. Sprinkle with bacon. Yield: 3 servings.
Creamy Cole slaw
1 package (16 oz) coleslaw mix
¾ cup mayonnaise or salad dressing
1/3 cup sour cream
¼ cup sugar
¾ teaspoon seasoned salt
½ teaspoon ground mustard
¼ teaspoon celery salt
Place coleslaw mix in a large bowl, in a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving. Yield: 6 servings.
• Try not to eat the skin or fat on fish. Most contaminants will be found in these areas.
• One ounce of almonds has as many calcium as ¼ cup of milk.