Thread: Salmon cakes

"basilisk" <[email protected]> wrote in message
news:11weq.207383$[email protected]..
> Salmon Cakes
>
> 14.75oz canned salmon, remove bones if they bother you.
> 2 stalks celery, chopped fine
> 1 small green onion and bulb, chopped fine
> 3 small portabello mushrooms, chopped fine
> 2 large eggs plus 1 yolk
> 1/4 tsp garlic powder
> 1/4 tsp black pepper
> 1/2 tsp salt or to taste
> 2 tbs olive oil, divided
>
> Preheat oven to 380 degrees.
>
> Drain salmon and mix all ingredients, reserving half of
> olive oil to grease pan.
>
> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
> or until glossy and browned.
>
> Let cool for 15 minutes before removing from tins.
>
> Each cake has 220 calories, 2 grams of carbs and 50 grams
> of protein.
>
> Not for the faint of heart where fat is a concern.

What fat, lol? 2 tablespoons for a whole recipe isn't a lot.

They would make a nice lunch with salad, yum. I know someone who used to
make what Americans call "sausage" in muffin pans. He would make a heap
on weekends and freeze them and reheat to have with eggs (any which way)
for a quick breakfast. He added lots of low carb veggies to the sausage
mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
the egg binding and seasonings. My aunt makes frittata in muffin pans
too.

On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:


>
> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>
> They would make a nice lunch with salad, yum. I know someone who used to
> make what Americans call "sausage" in muffin pans. He would make a heap
> on weekends and freeze them and reheat to have with eggs (any which way)
> for a quick breakfast. He added lots of low carb veggies to the sausage
> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
> the egg binding and seasonings. My aunt makes frittata in muffin pans
> too.

That sounds good as well, I sometimes have the salmon cakes alone
for a meal, but they are a great compliment to a salad or other
vegetables.

basilisk

--
A wink is as good as a nod to a blind horse

"basilisk" <[email protected]> wrote in message
news:g3xeq.44560$[email protected]..
> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>
>
>>
>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>
>> They would make a nice lunch with salad, yum. I know someone who used
>> to
>> make what Americans call "sausage" in muffin pans. He would make a
>> heap
>> on weekends and freeze them and reheat to have with eggs (any which
>> way)
>> for a quick breakfast. He added lots of low carb veggies to the
>> sausage
>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic
>> plus
>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>> too.
>
> That sounds good as well, I sometimes have the salmon cakes alone
> for a meal, but they are a great compliment to a salad or other
> vegetables.
>
> basilisk

My mother used to make the ones with the mashed potato but she used
canned mackerel. I never knew that til I was an adult, lol and saw the
can in the bin. I have since found out that mackerel is nutritionally
better than salmon.

"basilisk" <[email protected]> wrote in message
news:11weq.207383$[email protected]..
> Salmon Cakes
>
> 14.75oz canned salmon, remove bones if they bother you.
> 2 stalks celery, chopped fine
> 1 small green onion and bulb, chopped fine
> 3 small portabello mushrooms, chopped fine
> 2 large eggs plus 1 yolk
> 1/4 tsp garlic powder
> 1/4 tsp black pepper
> 1/2 tsp salt or to taste
> 2 tbs olive oil, divided
>
> Preheat oven to 380 degrees.
>
> Drain salmon and mix all ingredients, reserving half of
> olive oil to grease pan.
>
> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
> or until glossy and browned.
>
> Let cool for 15 minutes before removing from tins.
>
> Each cake has 220 calories, 2 grams of carbs and 50 grams
> of protein.
>
> Not for the faint of heart where fat is a concern.
>
> basilisk
> --
> A wink is as good as a nod to a blind horse

My mom used to make these but fried. Oh how I hated them! But why do you
mention the fat? Doesn't seem like a lot to me!

"Ozgirl" <are_we_there_yet@mac[email protected]> wrote in message
news:[email protected]..
>
>
> "basilisk" <[email protected]> wrote in message
> news:g3xeq.44560$[email protected]..
>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>
>>
>>>
>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>
>>> They would make a nice lunch with salad, yum. I know someone who used to
>>> make what Americans call "sausage" in muffin pans. He would make a heap
>>> on weekends and freeze them and reheat to have with eggs (any which way)
>>> for a quick breakfast. He added lots of low carb veggies to the sausage
>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>> too.
>>
>> That sounds good as well, I sometimes have the salmon cakes alone
>> for a meal, but they are a great compliment to a salad or other
>> vegetables.
>>
>> basilisk
>
> My mother used to make the ones with the mashed potato but she used canned
> mackerel. I never knew that til I was an adult, lol and saw the can in the
> bin. I have since found out that mackerel is nutritionally better than
> salmon.

If you use mashed potato do you have to use egg? I am thinking of using
tuna. I hate salmon. Have never tried mackerel but not sure I would like
that either.

"Julie Bove" <[email protected]> wrote in message
news:j5eeas$3v9$[email protected]..
>
> "Ozgirl" <[email protected]> wrote in message
> news:[email protected]..
>>
>>
>> "basilisk" <[email protected]> wrote in message
>> news:g3xeq.44560$[email protected]..
>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>
>>>
>>>>
>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>
>>>> They would make a nice lunch with salad, yum. I know someone who
>>>> used to
>>>> make what Americans call "sausage" in muffin pans. He would make a
>>>> heap
>>>> on weekends and freeze them and reheat to have with eggs (any which
>>>> way)
>>>> for a quick breakfast. He added lots of low carb veggies to the
>>>> sausage
>>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic
>>>> plus
>>>> the egg binding and seasonings. My aunt makes frittata in muffin
>>>> pans
>>>> too.
>>>
>>> That sounds good as well, I sometimes have the salmon cakes alone
>>> for a meal, but they are a great compliment to a salad or other
>>> vegetables.
>>>
>>> basilisk
>>
>> My mother used to make the ones with the mashed potato but she used
>> canned mackerel. I never knew that til I was an adult, lol and saw
>> the can in the bin. I have since found out that mackerel is
>> nutritionally better than salmon.
>
> If you use mashed potato do you have to use egg? I am thinking of
> using tuna. I hate salmon. Have never tried mackerel but not sure I
> would like that either.

I think you do, its been a while since I made them because mine always
fall apart, no matter what. When i was a new bride at 17 and learning to
cook (if you could call what I did cooking, lol) a neighbour told me to
put no milk or butter in the mash potato and chill it in the fridge
first. My mother never did that and hers were always a great success.
mine have always been disasters... I told my daughter how to make them
and she makes wonderful ones, lol.

"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
>
>
> "Julie Bove" <[email protected]> wrote in message
> news:j5eeas$3v9$[email protected]..
>>
>> "Ozgirl" <[email protected]> wrote in message
>> news:[email protected]..
>>>
>>>
>>> "basilisk" <[email protected]> wrote in message
>>> news:g3xeq.44560$[email protected]..
>>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>>
>>>>
>>>>>
>>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>>
>>>>> They would make a nice lunch with salad, yum. I know someone who used
>>>>> to
>>>>> make what Americans call "sausage" in muffin pans. He would make a
>>>>> heap
>>>>> on weekends and freeze them and reheat to have with eggs (any which
>>>>> way)
>>>>> for a quick breakfast. He added lots of low carb veggies to the
>>>>> sausage
>>>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic
>>>>> plus
>>>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>>>> too.
>>>>
>>>> That sounds good as well, I sometimes have the salmon cakes alone
>>>> for a meal, but they are a great compliment to a salad or other
>>>> vegetables.
>>>>
>>>> basilisk
>>>
>>> My mother used to make the ones with the mashed potato but she used
>>> canned mackerel. I never knew that til I was an adult, lol and saw the
>>> can in the bin. I have since found out that mackerel is nutritionally
>>> better than salmon.
>>
>> If you use mashed potato do you have to use egg? I am thinking of using
>> tuna. I hate salmon. Have never tried mackerel but not sure I would
>> like that either.
>
> I think you do, its been a while since I made them because mine always
> fall apart, no matter what. When i was a new bride at 17 and learning to
> cook (if you could call what I did cooking, lol) a neighbour told me to
> put no milk or butter in the mash potato and chill it in the fridge first.
> My mother never did that and hers were always a great success. mine have
> always been disasters... I told my daughter how to make them and she makes
> wonderful ones, lol.

Well phooey. It's always something.

meat loaf in muffin pans is a joy, either make/bake/freeze or make freeze,
decant and store bringing out to cook, i also do turkey dressing this way
helps with portion control, Lee
"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
>
>
> "basilisk" <[email protected]> wrote in message
> news:11weq.207383$[email protected]..
>> Salmon Cakes
>>
>> 14.75oz canned salmon, remove bones if they bother you.
>> 2 stalks celery, chopped fine
>> 1 small green onion and bulb, chopped fine
>> 3 small portabello mushrooms, chopped fine
>> 2 large eggs plus 1 yolk
>> 1/4 tsp garlic powder
>> 1/4 tsp black pepper
>> 1/2 tsp salt or to taste
>> 2 tbs olive oil, divided
>>
>> Preheat oven to 380 degrees.
>>
>> Drain salmon and mix all ingredients, reserving half of
>> olive oil to grease pan.
>>
>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>> or until glossy and browned.
>>
>> Let cool for 15 minutes before removing from tins.
>>
>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>> of protein.
>>
>> Not for the faint of heart where fat is a concern.
>
> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>
> They would make a nice lunch with salad, yum. I know someone who used to
> make what Americans call "sausage" in muffin pans. He would make a heap on
> weekends and freeze them and reheat to have with eggs (any which way) for
> a quick breakfast. He added lots of low carb veggies to the sausage mix
> (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus the
> egg binding and seasonings. My aunt makes frittata in muffin pans too.

but it seems to be awfully strong on its own, when my grandmother made them
she usually used just canned salmon but if it was a big crowd she would us
one can makeral to to cans salmon, very nice that way, Lee
"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
>
>
> "basilisk" <[email protected]> wrote in message
> news:g3xeq.44560$[email protected]..
>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>
>>
>>>
>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>
>>> They would make a nice lunch with salad, yum. I know someone who used to
>>> make what Americans call "sausage" in muffin pans. He would make a heap
>>> on weekends and freeze them and reheat to have with eggs (any which way)
>>> for a quick breakfast. He added lots of low carb veggies to the sausage
>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>> too.
>>
>> That sounds good as well, I sometimes have the salmon cakes alone
>> for a meal, but they are a great compliment to a salad or other
>> vegetables.
>>
>> basilisk
>
> My mother used to make the ones with the mashed potato but she used canned
> mackerel. I never knew that til I was an adult, lol and saw the can in the
> bin. I have since found out that mackerel is nutritionally better than
> salmon.

everyone on this earth i respect as a cook has tried to teach me the fine
art of gravy, i am i think prohibited by law from making gravy, might even
be a federal law... Lee
"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
>
>
> "Julie Bove" <[email protected]> wrote in message
> news:j5eeas$3v9$[email protected]..
>>
>> "Ozgirl" <[email protected]> wrote in message
>> news:[email protected]..
>>>
>>>
>>> "basilisk" <[email protected]> wrote in message
>>> news:g3xeq.44560$[email protected]..
>>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>>
>>>>
>>>>>
>>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>>
>>>>> They would make a nice lunch with salad, yum. I know someone who used
>>>>> to
>>>>> make what Americans call "sausage" in muffin pans. He would make a
>>>>> heap
>>>>> on weekends and freeze them and reheat to have with eggs (any which
>>>>> way)
>>>>> for a quick breakfast. He added lots of low carb veggies to the
>>>>> sausage
>>>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic
>>>>> plus
>>>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>>>> too.
>>>>
>>>> That sounds good as well, I sometimes have the salmon cakes alone
>>>> for a meal, but they are a great compliment to a salad or other
>>>> vegetables.
>>>>
>>>> basilisk
>>>
>>> My mother used to make the ones with the mashed potato but she used
>>> canned mackerel. I never knew that til I was an adult, lol and saw the
>>> can in the bin. I have since found out that mackerel is nutritionally
>>> better than salmon.
>>
>> If you use mashed potato do you have to use egg? I am thinking of using
>> tuna. I hate salmon. Have never tried mackerel but not sure I would
>> like that either.
>
> I think you do, its been a while since I made them because mine always
> fall apart, no matter what. When i was a new bride at 17 and learning to
> cook (if you could call what I did cooking, lol) a neighbour told me to
> put no milk or butter in the mash potato and chill it in the fridge first.
> My mother never did that and hers were always a great success. mine have
> always been disasters... I told my daughter how to make them and she makes
> wonderful ones, lol.

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> meat loaf in muffin pans is a joy, either make/bake/freeze or make freeze,
> decant and store bringing out to cook, i also do turkey dressing this way
> helps with portion control, Lee

When I used to make stuffing, I would take a slice of turkey, roll it up
with a little stuffing inside and top with gravy. I also make my stuffing
with a ton of sautéed veggies and very little bread.

I have a couple of gluten free cornbread mixes in the cupboard that are
likely getting old. I should bake them up for Thanksgiving stuffing.
Angela did like the stuffing I made when I had leftover cornbread. I used
to be able to buy it made up online. But no longer and I think they quit
making the mix as well. It was the only kind I could find that didn't
require dairy or eggs.

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> everyone on this earth i respect as a cook has tried to teach me the fine
> art of gravy, i am i think prohibited by law from making gravy, might even
> be a federal law... Lee

Heh! I have no trouble making it.

i thinks this gets back to that "stir constantly" instruction, just not in
my skill set, lol, Lee
"Julie Bove" <[email protected]> wrote in message
news:j5er4q$21m$[email protected]..
>
> "Storrmmee" <[email protected]> wrote in message
> news:[email protected]..
>> everyone on this earth i respect as a cook has tried to teach me the fine
>> art of gravy, i am i think prohibited by law from making gravy, might
>> even be a federal law... Lee
>
> Heh! I have no trouble making it.
>

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
>i thinks this gets back to that "stir constantly" instruction, just not in
>my skill set, lol, Lee

Ohhhhhhh...

I used to make mine in loaf cake pans. When they were cooked I would
empty off the fat then put back in the oven to brown them. The pans
never came up looking good but I didn't use those ones for cakes anyway.
Ideal for portion control in the muffin pans though.

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> meat loaf in muffin pans is a joy, either make/bake/freeze or make
> freeze, decant and store bringing out to cook, i also do turkey
> dressing this way helps with portion control, Lee
> "Ozgirl" <[email protected]> wrote in message
> news:[email protected]..
>>
>>
>> "basilisk" <[email protected]> wrote in message
>> news:11weq.207383$[email protected]..
>>> Salmon Cakes
>>>
>>> 14.75oz canned salmon, remove bones if they bother you.
>>> 2 stalks celery, chopped fine
>>> 1 small green onion and bulb, chopped fine
>>> 3 small portabello mushrooms, chopped fine
>>> 2 large eggs plus 1 yolk
>>> 1/4 tsp garlic powder
>>> 1/4 tsp black pepper
>>> 1/2 tsp salt or to taste
>>> 2 tbs olive oil, divided
>>>
>>> Preheat oven to 380 degrees.
>>>
>>> Drain salmon and mix all ingredients, reserving half of
>>> olive oil to grease pan.
>>>
>>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>>> or until glossy and browned.
>>>
>>> Let cool for 15 minutes before removing from tins.
>>>
>>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>>> of protein.
>>>
>>> Not for the faint of heart where fat is a concern.
>>
>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>
>> They would make a nice lunch with salad, yum. I know someone who used
>> to make what Americans call "sausage" in muffin pans. He would make a
>> heap on weekends and freeze them and reheat to have with eggs (any
>> which way) for a quick breakfast. He added lots of low carb veggies
>> to the sausage mix (mushroom, celery, peppers, zuchini etc) plus
>> onion and garlic plus the egg binding and seasonings. My aunt makes
>> frittata in muffin pans too.
>
>

I threw my first few efforts out. Sometimes I threw whole meals out. I
was a shocker of a cook while I was learning.

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> everyone on this earth i respect as a cook has tried to teach me the
> fine art of gravy, i am i think prohibited by law from making gravy,
> might even be a federal law... Lee
> "Ozgirl" <[email protected]> wrote in message
> news:[email protected]..
>>
>>
>> "Julie Bove" <[email protected]> wrote in message
>> news:j5eeas$3v9$[email protected]..
>>>
>>> "Ozgirl" <[email protected]> wrote in message
>>> news:[email protected]..
>>>>
>>>>
>>>> "basilisk" <[email protected]> wrote in message
>>>> news:g3xeq.44560$[email protected]..
>>>>> On Thu, 22 Sep 2011 11:47:14 +1000, Ozgirl wrote:
>>>>>
>>>>>
>>>>>>
>>>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>>>
>>>>>> They would make a nice lunch with salad, yum. I know someone who
>>>>>> used to
>>>>>> make what Americans call "sausage" in muffin pans. He would make
>>>>>> a heap
>>>>>> on weekends and freeze them and reheat to have with eggs (any
>>>>>> which way)
>>>>>> for a quick breakfast. He added lots of low carb veggies to the
>>>>>> sausage
>>>>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and
>>>>>> garlic plus
>>>>>> the egg binding and seasonings. My aunt makes frittata in muffin
>>>>>> pans
>>>>>> too.
>>>>>
>>>>> That sounds good as well, I sometimes have the salmon cakes alone
>>>>> for a meal, but they are a great compliment to a salad or other
>>>>> vegetables.
>>>>>
>>>>> basilisk
>>>>
>>>> My mother used to make the ones with the mashed potato but she used
>>>> canned mackerel. I never knew that til I was an adult, lol and saw
>>>> the can in the bin. I have since found out that mackerel is
>>>> nutritionally better than salmon.
>>>
>>> If you use mashed potato do you have to use egg? I am thinking of
>>> using tuna. I hate salmon. Have never tried mackerel but not sure
>>> I would like that either.
>>
>> I think you do, its been a while since I made them because mine
>> always fall apart, no matter what. When i was a new bride at 17 and
>> learning to cook (if you could call what I did cooking, lol) a
>> neighbour told me to put no milk or butter in the mash potato and
>> chill it in the fridge first. My mother never did that and hers were
>> always a great success. mine have always been disasters... I told my
>> daughter how to make them and she makes wonderful ones, lol.
>
>

On Wed, 21 Sep 2011 21:40:27 -0700, Julie Bove wrote:

> "basilisk" <[email protected]> wrote in message
> news:11weq.207383$[email protected]..
>> Salmon Cakes
>>
>> 14.75oz canned salmon, remove bones if they bother you.
>> 2 stalks celery, chopped fine
>> 1 small green onion and bulb, chopped fine
>> 3 small portabello mushrooms, chopped fine
>> 2 large eggs plus 1 yolk
>> 1/4 tsp garlic powder
>> 1/4 tsp black pepper
>> 1/2 tsp salt or to taste
>> 2 tbs olive oil, divided
>>
>> Preheat oven to 380 degrees.
>>
>> Drain salmon and mix all ingredients, reserving half of
>> olive oil to grease pan.
>>
>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>> or until glossy and browned.
>>
>> Let cool for 15 minutes before removing from tins.
>>
>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>> of protein.
>>
>> Not for the faint of heart where fat is a concern.
>>
>> basilisk
>> --
>> A wink is as good as a nod to a blind horse
>
> My mom used to make these but fried. Oh how I hated them! But why do you
> mention the fat? Doesn't seem like a lot to me!

Julie,

The olive oil isn't much, but the salmon is fatty and the eggs add
some.

It is all good fats though, I personnally don't care about the fat
content but some people might be trying to limit their fat intake.

basilisk

"basilisk" <[email protected]> wrote in message
news:dlmau980quzw.wkuvpui66ea4$.[email protected]..
> On Wed, 21 Sep 2011 21:40:27 -0700, Julie Bove wrote:
>
>> "basilisk" <[email protected]> wrote in message
>> news:11weq.207383$[email protected]..
>>> Salmon Cakes
>>>
>>> 14.75oz canned salmon, remove bones if they bother you.
>>> 2 stalks celery, chopped fine
>>> 1 small green onion and bulb, chopped fine
>>> 3 small portabello mushrooms, chopped fine
>>> 2 large eggs plus 1 yolk
>>> 1/4 tsp garlic powder
>>> 1/4 tsp black pepper
>>> 1/2 tsp salt or to taste
>>> 2 tbs olive oil, divided
>>>
>>> Preheat oven to 380 degrees.
>>>
>>> Drain salmon and mix all ingredients, reserving half of
>>> olive oil to grease pan.
>>>
>>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>>> or until glossy and browned.
>>>
>>> Let cool for 15 minutes before removing from tins.
>>>
>>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>>> of protein.
>>>
>>> Not for the faint of heart where fat is a concern.
>>>
>>> basilisk
>>> --
>>> A wink is as good as a nod to a blind horse
>>
>> My mom used to make these but fried. Oh how I hated them! But why do
>> you
>> mention the fat? Doesn't seem like a lot to me!
>
> Julie,
>
> The olive oil isn't much, but the salmon is fatty and the eggs add
> some.
>
> It is all good fats though, I personnally don't care about the fat
> content but some people might be trying to limit their fat intake.

I don't think too many here are limiting their fat intake.

'Julie Bove[_2_ Wrote:
> ;1663163']"Storrmmee" [email protected] wrote in message
> news:[email protected]..-
> meat loaf in muffin pans is a joy, either make/bake/freeze or make
> freeze,
> decant and store bringing out to cook, i also do turkey dressing this
> way
> helps with portion control, Lee-
>
> When I used to make stuffing, I would take a slice of turkey, roll it up
>
> with a little stuffing inside and top with gravy. I also make my
> stuffing
> with a ton of sautéed veggies and very little bread.
>
> I have a couple of gluten free cornbread mixes in the cupboard that are
>
> likely getting old. I should bake them up for Thanksgiving stuffing.
> Angela did like the stuffing I made when I had leftover cornbread. I
> used
> to be able to buy it made up online. But no longer and I think they
> quit
> making the mix as well. It was the only kind I could find that didn't
> require dairy or eggs.

Weird enough I was actually searching for different salmon recipes. I
think I found a blog that already help me. But never really think that I
could actually find another one here. I like to try your recipe on the
turkey with stuffing and gravy please. Can you post some of the
ingredients here?




--
haleymcadams1