Free Republic Recipe Thread

FreeRepublic Cooks | March 2, 2013 | libertarian27

[libertarian27]

Welcome to the FReeper Recipe Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

[libertarian27]

I’ve got some old Good Housekeeping’s booklets from the 50’s
Here’s some Salmon recipes from them:

(from 500 delicious dishes from leafovers - 1952)
Fish Cakes
1 cup flaked cooked fish
1 tea minced onion
1 tea lemon juice
pepper
1 egg slightly beaten
1 cup cold mashed potatoes
2 T flour
1/4 cup fat

Combine fish, onion, lemon juice, seasonings, egg and potatoes. Form into cakes, coat with flour and saute in hot fat. serves 4

(from 250 different fish and seafood recipes - 1953)
Savory Salmon Loaf
1/2 cuop buttered bread crumbs
2 eggs slightly beaten
1/2 cup milk
1 (1 lb) can salmon, flaked
1 tea lemon juice
1/2 tea salt
dash pepper
1/2 tea sage
2 tea finely chopped onion
1 T chopped parsley
1 T melted butter

Combine ingredients in order given. Pack firmly into buttered loaf pan and bake in moderate oven (350’)30-40 minutes. Turn out onto platter and garnish with sliced hard-cooked eggs and sliced pickles. Serves 6

There’s a bunch more Salmon recipes - fish rolls-salmon custard-salmon in rice nest-salmon rarebit-salmon rice loaf-salmon souffle-fish puffs-fish mold piquante, etc.
If any of those sound good to you guys- I’ll post them.
I have 11 of these booklets - covering the food chain - if anyone is looking for something from the 50’s I may have it. They range from 1952-58

[libertarian27]

I was hoping for something that I haven’t had for DECADES, a dish a dear departed Aunt used to make every week...
Salmon Croquets.

Croquettes, in my research here, looks to be either done with mashed potatoes or a heavy white sauce as the binder. Do you remember if she used any of those ingredients? I've got some '50's recipes using other meats that you could swap out maybe.

[MarkL]

Croquettes, in my research here, looks to be either done with mashed potatoes

My Aunt used mashed potatoes in the recipe, I'm positive, because even though she didn't serve them with the Croquettes, she was known throughout the family with making some of the most delicious mashed potatoes.

Thanks!

Mark

[MarkL]

Thanks for all your efforts!

Mark

[MarkL]

thanks for all your efforts! I recall that these were made in a skillet, but I don’t know if they were also baked in an oven (my Aunt may have just heated them before serving), but they did spend some time in a skillet, due to the crust.

And I’m pretty sure they had mashed potatoes in them: My Aunt made the most AWESOME mashed potatoes!

Mark

[libertarian27]

My Aunt made the most AWESOME mashed potatoes!

OK. now you have an assignment :>)
See if you can find out her recipe/technique
And report back here!

All this Croquette-talk and reading those 50's recipes....now I've got a craving for Chicken Croquettes.:)

[libertarian27]

Made these tonight - yummy!

http://www.marthastewart.com/336484/blondies-with-chocolate-chips-and-walnut?czone=food/cookies-cnt/everyday-favorites&center=276956&gallery=275401&slide=256870

Ingredients

8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour, (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
_________
I made adjustments because of the comment section on the link
Baked for 25 minutes - just right
Sprinkled brown sugar on bottom and top
Used 1/2 instead of a full teaspoon of salt
Used less than 1 cup nuts total
(didn’t use choc chips because DH doesn’t really dig them unless in choc chip cookies)

Keeper recipe

[Calvin Locke]

FWIW, I've been reading old cookbooks from Gutenberg.org.

In Paper-bag Cookery (1911), for Salmon Croquettes, it suggests to mix in a tablespoon of chopped cucumber (English tin of salmon was at the time. No idea if it's an English cuke.).

[A CA Guy]

I've cut them both ways. Easier if a little frozen for sure, but often I cook the same day I buy the meat, so it isn't always frozen.

Chicken is easy to cut, so a non-sharp serrated knife has worked for me. Slow and steady...

[A CA Guy]

I've cut them both ways. Easier if a little frozen for sure, but often I cook the same day I buy the meat, so it isn't always frozen.

Chicken is easy to cut, so a non-sharp serrated knife has worked for me. Slow and steady...

[A CA Guy]

I've cut them both ways. Easier if a little frozen for sure, but often I cook the same day I buy the meat, so it isn't always frozen.

Chicken is easy to cut, so a non-sharp serrated knife has worked for me. Slow and steady...

[A CA Guy]

I've cut them both ways. Easier if a little frozen for sure, but often I cook the same day I buy the meat, so it isn't always frozen.

Chicken is easy to cut, so a non-sharp serrated knife has worked for me. Slow and steady...

[A CA Guy]

I've cut them both ways. Easier if a little frozen for sure, but often I cook the same day I buy the meat, so it isn't always frozen.

Chicken is easy to cut, so a non-sharp serrated knife has worked for me. Slow and steady...

[ken5050]

A quintuple post! Congrats.....(g)

If you buy them the same day..just toss them into the freezer for 45 minutes..they'll firm up to make cutting them much easier..

[sockmonkey]

I make salmon croquettes, except now I do them in little three sided pyramid shapes.They look more fancy setting on the plate..plus, it’s easier to fry them, and not have them roll..

Anyway, it’s one big can salmon (I pick out the skin), or one little can of boneless skinless salmon, 1/2 tsp minced dill, 2 tsp lemon juice, dash pepper, about 2 tsp finely minced onion, about 2 tsp, finely diced celery. an egg, and about a half stack/pack of saltines crushed..If you use mashed potatoes..I’d only use a fourth of a stack of the crushed saltines..

After you moosh it all together, pat it down in the bowl, divide cut into eight sections..each one will be one croquette.

I do the little three sided tipi, or pyramid shape, then set them in the fridge for about 20 minutes, uncovered, so they firm up.

Then, I fry them in a sautee pan with about an inch of oil..I start out with them setting on their “base”, then just tip them over after they’re a light golden brown..

If I have smoked salmon I need to use, I omit the dill from the recipe.

Hope that helps, but I will look in my old 1910 to 1970’s cookbooks, and see if I can find exactly what you’re looking for.

[sockmonkey]

Hey, Mark, here’s one from a 1916 cookbook, and it has mashed potatoes in it:

2 eggs
One Lb Can Salmon
2 Cups Mashed Irish Potatoes or fine bread crumbs to handle well
One medium Onion, chopped finely
One Tbsp parsley
2 Tbsp finely chopped green pepper

After draining the salmon, and removing the bones, and skin, mix with potatoes or bread crumbs.
Add the well beaten eggs, other ingredients, and salt and pepper to taste, Form into croquettes and fry in hot shortening.

[Liz]

CROCK POT CANDY BARS (for chocoholics only)

Layer in crock pot:

16-oz jar salted dry-roasted peanuts

16 oz jar unsalted dry-roasted peanuts,

4-oz chp German chocolate bar (labeled sweet chocolate),

1/2 12-oz pkg p/butter chips,

1 1/2 24-oz pkgS chp vanilla bark; (white candy coating),

12-oz pkg milk chocolate chips.

Cook on low 2 hours/15 min.

CAUTION--DO NOT OPEN LID! May not look melted; So VIGOROUSLY STIR using VERY DRY spoon; drop of water can ruin batch. Spoon onto w/paper or parchment w/ teaspoon; cool. (Makes about 200) Store airtight (if they last that long).

[Liz]

APPLE PIE CUPCAKES

Inventive use of tube of Pillsbury refrigerated
cinnamon rolls. Make your fave cinnamony apple pie
filling---pre-cook before using in recipe (or use canned
pie filling).

METHOD Separate tube of cinnamon dough into 8 rolls.
Flatten into 4" rounds; place in sprayed muffin
cups. Top each w/ Apple Filling. Then add Topping.

Bake 400 degrees 10-12 minutes (bubbly and lightly
browned). Cool slightly before removing from pans. Cool
completely on cake racks, about 30 minutes.

SERVE topped with whipped cream, drizzle of caramel syrup.
Can vary using dollop of buttercream icing.

Topping
Crumble 2 tablespoons unsalted butter, 1/4 cup flour, 1/4 cup packed brown sugar, 1/4 cup chopped nuts.

Apple Filling
Simmer tender 2 tablespoons unsalted butter,
2 large Granny Smith apples, peeled, cored, diced,
2 tablespoons brown sugar, 1/2 teaspoon cinnamon,
1/8 teaspoon salt. Add 1 1/2 tablespoons lemon juice.

[Liz]

Make cupcakes into Easter Baskets w/ pink pipe
cleaner handles---and candy bunnies, eggs and chicks.

[libertarian27]

Recap of this threads recipes

~Beef~ _ Post# 20 _ Corned Beef
~Beef~ _ Post# 39 _ Corned Beef

~Cakes & Cupcakes~ _ Post# 58 _ Apple Pie Cupcakes

~Candy, Fudge & Truffles~ _ Post# 57 _ Crock Pot Candy Bars

~Cookies & Brownies~ _ Post# 29 _ Chocolate Chip Cookies
~Cookies & Brownies~ _ Post# 47 _ Chocolate Chip & Walnut Blondies

~Pasta & Grains~ _ Post# 7 _ Mushroom Lasagna
~Pasta & Grains~ _ Post# 10 _ Pancetta Leek Mushroom Pasta

~Poultry~ _ Post# 14 _ Pan Fried Chicken Cutlets
~Poultry~ _ Post# 19 _ Chicken Tacos
~Poultry~ _ Post# 25 _ Chicken Breast Fillet

~Seafood~ _ Post# 9 _ Low Country Boil
~Seafood~ _ Post# 41 _ Salmon Cakes
~Seafood~ _ Post# 55 _ Salmon Croquettes
~Seafood~ _ Post# 56 _ Salmon Croquettes

~Soups, Stews & Chili~ _ Post# 37 _ Creamy Asparagus Soup