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Results 111 - 120 of 448 for using canned salmon
Flake salmon removing all skin and bones. ... potato shells. Cover with crumbs. Dot with butter. Bake in 400 degree oven, 25 minutes. Serves 6 to 8.
Prepare macaroni according to package ... Refrigerate 1 to 2 hours or overnight. Just before serving, add tomatoes and salmon and toss gently.
113. SALMON OR TUNA PIE
Combine eggs, milk, butter, onions, parsley, and seasonings. Break salmon in chunks removing bones and ... at 425 degrees for about 25 minutes.
114. CATFISH CASSEROLE
1. Fix pie crust, put in refrigerator until ready to use. Preheat oven to 350 degrees. Grease inside of 2 quart baking dish and set aside. ...
115. SALMON OR TUNA PIE
Break up salmon, removing skin and bones. ... at 425 degrees for 25 minutes or until done. Serve at once. Pass chilled cucumber sauce. Serves 6.
116. SALMON BISQUE
Flake can of salmon (oil and all) into large ... stir until well combined. Can combine just before serving. Serve to 6 with sage bread and salad.
117. TOMATO-CHEESE PIE
Heat oven to 325 degrees. Combine all ingredients except tomato, herbs, salt and pepper. Arrange in a baked pie shell. Top with tightly ...
118. SALMON LOAF SUPREME
Preheat oven to 350 degrees. Flake salmon and add remaining ingredients. Mix ... I usually always double this recipe. Serve with piquant sauce.
119. SALMON DIP
Mix soft cream cheese, mayonnaise, and lemon juice until smooth. Add onions, salmon, and pepper. Refrigerate 16-18 hours before serving.
Preheat oven to 350 degrees. Flake salmon in large bowl. Remove bones. ... smooth and thickened. Add olives. Pour into sauce bowl for serving.
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