| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
Toronto |
Christmas, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Salmon; 6 1/2 oz or 233 g |
| 2 |
c |
Soda crackers-coarsely crush |
| 1 |
cn |
Corn; creamed, 14 oz |
| 1 |
c |
Cheddar cheese; grated |
| 1/4 |
c |
Milk |
| 1/4 |
c |
Green pepper, cubed |
| 1 |
|
Egg |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Butter |
| 2 |
tb |
Almonds; thin sliced |
INSTRUCTIONS
Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones.
Flake. Crush soda crackers with rolling pin coarsely. Add to salmon,
reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix.
Beat egg lightly with fork in small bowl and add to salmon-corn mixture.
Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top
with reserved crushed soda crackers and dot with butter. Sprinkle top with
thin sliced almonds.
Bake covered 30 minutes at 35O°. Uncover for last 5 minutes. This is based
on my grandmother's recipe and was originally made with oysters. She lived
in Iowa and in those days (20s & 30s); oysters came in on the trains once a
year at Christmas time. Unfortunately, living in Toronto, we don't get
oysters on the trains! Serves:4
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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