Home arrow Back Yard Boss
Back Yard Boss Book PDF Print E-mail
Article Index
Back Yard Boss Book
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

  Salmon Croquette

One can salmon
One half medium chopped onion
One egg
Two table spoons of flour
One half cup shortening
Tea spoon salt

Pre heat a skillet to medium high, add the shortening. In a mixing bowl combine the salmon (drain most of the juice from the can), Flour, chopped onions, egg, salt and pepper and mix well. Spoon the salmon into your hand and make a ball then flatten it and put it in the skillet. When you see the edges brown turn them over, after that side brown remove from heat and drain before serving. They tend to remain hot for a long time, so allow time to cool before serving. Any one of many pasta dishes and a green salad is always a treat with salmon croquettes. A dinner roll would be my bread of choice.

Copyright 2007 PopaLee.com Website by:Mass Websites