Quick meals

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

1 egg

5 saltines, crushed

½ teaspoon Worcestershire sauce

¼ teaspoon salt

1/8 pepper

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.

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