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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Salmon Patties

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  • 14 or 15 oz can salmon
  • 25 saltine crackers, (coarsely crumbled; about 1 cup)
  • 2 medium eggs
  • 1/2 cup water
  • 1/2 cup instant nonfat dry milk powder
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire Sauce
  • 1 tablespoon sugar
  • 1 tablespoon dry minced onion or 2 tablespoons of fresh minced onion
  • 1/8 teaspoon pepper
  • Margarine, Oil or Bacon Grease for frying

First open up the can of salmon and drain off the juice. Dump the salmon into a bowl and sort of mash it up with a fork. It will have some soft bones in it, mash them up too, they add extra calcium to this dish. Next crumble the crackers into the salmon. Try to break them up pretty small, but don't sweat it if they come out sort of chunky. Add the eggs, water, dry milk powder, lemon juice, Worcestershire, sugar, onion and pepper. Use your fork to mix and mash everything together. Let it sit for a few minutes for the crackers to soak up the milk. Meanwhile heat a skillet over medium heat. Put a tablespoon or two of fat into the skillet and heat it up too. Shape the salmon mixture into about 10 smallish patties. Fry them in the skillet until they are crispy brown, then turn them over and brown the other side too. Add more fat as you see fit. I cook about 5 patties together at once.

This recipe will serve a family of four. To serve 6 folks, including hungry teenagers, you had better double the recipe. When I double the recipe I only use 3 eggs, instead of 4, and it turns out just fine. A platter of these is very popular at church potlucks, as hardly anyone makes them anymore. You will be inundated with requests for the recipe.

Freezer Cooking

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