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| 1 |
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large can pink salmon, drain and pick out bones and skin |
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salt and pepper to taste |
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| 1 |
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egg |
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3" crackers, ground fine |
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| Sauce |
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| 2 Tbs |
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bacon drippings, |
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| 2-3 Tbs |
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flour |
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| 1 cup |
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milk++ |
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salt and pepper to taste |
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butter or oil |
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| 1 |
In a roomy bowl, place slamon and sprinkle with salt and pepper. Add egg and crackers, mix well. Shape into 4 to 5 cones. Fry in butter or oil (not too much.) Cook bottom first then sides till evenly browned. Don't use too high heat. |
| Sauce: |
| 1 |
Take bacon drippings, heat till soft but not hot. Add flour, stirring with whisk or fork flat across bottom of pan. When blended smooth, add milk and stir briskly till smooth. Heat gently till thickened, stirring constantly. Add salt and pepper. If it is too thick beat in a little more milk. |
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| Recipe Source |
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Source: Barbara Webb
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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