Saints' Discussion Forums

Does anyone have a good Salmon (canned) recipe? I've been looking for one - the online recipes noone I know have tried so I'm reticent to use them. 

I'm not a fish person, so I don't know. My mother just makes a loaf or a meatball, adds some eggs, breadcrumbs, and seasoning.

Anyone know a whole chicken recipe? My son is tired of chicken curries and asks me to cook it whole ( like you see in Wal mart, the whole chicken rotating and cooking), only I'll have to put it in the oven. 
Give me a simple one for starters if possible. Thanks. :)

My mum used to make salmon cakes.. A tin of salmon mixed with mashed potato an egg, some salt and black pepper. All mixed together in a bowl then rolled out on a floured surface and cut into circles.
They were shallow-fried in a little oil until golden brown on each side.. Delicious :flower:

Thanks. That sounds tasty.

Whole chicken can be boring but here is an Italian one:  You simply combine 2 tablespoons of olive oil, 3 tablespoons lemon juice, and Italian seasoning made up of 1/4 teaspoon of dried basil, marjoram, oregano and thyme.  Brush over entire chicken and roast (or grill or rotisserie).  Brush occasionally towards the end of cooking.  Good with squash, grilled potatoes.


We used to make salmon loaf.
 
SALMON LOAF   
1 small can salmon
4 eggs, beaten
4 tablespoons butter, melted
1/2 cup bread crumbs
salt and pepper to taste
parsley, minced
One small can salmon, four eggs beaten light, four tablespoons melted butter--not hot--one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth. Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.
SAUCE FOR SAME:
1 cup milk
1 tablespoon corn starch
1 tablespoon butter
1 egg
salt and pepper to taste
One cup of milk, heated to a boil, thicken with one tablespoon of corn starch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf.
Serve hot.

Submitted by: MARGARET LEONARD

What should be the oven temp. and how long to keep the chicken in?

Thanks! Onward to gluttony. :D

2-1/4 to 3 lb chicken: 375 for 1- 1-1/2 hrs  (dont forget to baste or brush with more herbs towards the end)

3/1/2 to 4 lbs: 375 for 1-1/2 to 2 hrs

This may be for a stuffed chicken since I got it from another book..... dark golden brown is the key.... start watching for it the last 15 min or so
Also, put the herbs inside the chicken cavity also.........

I have a book with lots of chicken recipies since we eat it a lot....... anytime.

Thanks, Bailey :)

Those sound good Baily2... I will pass them on to my cook!  (but don't tell her I said that)  :)

 >:( >:( >:( >:(

Time to run away Martin!  :soldier:  :biggrin:

Grab that rock!!

 :happyroll: :rotflblue: :rotfl:

 :happyroll: :rotfl: :rotflblue:

:bigbluegrin: :bigbluegrin: :rotfl: :happyroll: