Deviled Salmon

Deviled salmon
  • 1-pound can salmon
  • 2 tablespoons butter or other fat
  • 2 tablespoons flour
  • 1 cup liquid (liquid from canned salmon plus milk to make volume)
  • 1 teaspoon Worcestershire sauce
  • 8 drops Tabasco sauce
  • 2 cups fine bread cubes
  • 1 tablespoon onion, grated
  • 2 tablespoons green pepper, chopped
  • 1/4 teaspoon salt
  • 2 hard boiled eggs, chopped
  • 2 tablespoons butter or other fat, melted
  • 1/2 cup dry bread crumbs
  1. Drain and flake salmon, saving liquid.
  2. Melt butter and blend in flour.
  3. Add liquid gradually and cook until thick and smooth, stirring constantly.
  4. Add the Worcestershire and Tabasco sauces.
  5. Combine all ingredients except butter and crumbs; mix well.
  6. Place in individual, well greased casseroles.
  7. Combine butter and crumbs; sprinkle over casseroles.
  8. Bake in a moderate oven, 375° F, for about 20 minutes or until brown.
Serves 6.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages