 High in vitamins and minerals and free of cholesterol, delicious canned salmon, from the icy waters of the great Pacific Northwest, is a convenience food that's rich in nutrients! The protein in salmon is complete...in the same food group as meat, poultry, cheese, and eggs. Also, when you use the whole can of salmon...including the liquid, bones, and skin...you get the full benefit of the iodine, phosphorus, calcium, vitaminA, vitamin D, and the B-group vitamins. Canned Salmon is relatively low in calories, and because it contains polyunsaturated fat, it is an ideal food for people on a low cholesterol diet. Hot or cold, served plain or fancy, canned salmon is a delicioous, nutritious, convenient natural food, with nothing added but salt for flavoring.
4 oz. Philadelphia cream cheese 1/4 pint (4 oz.) sour cream 1 Tbsp mayonnaise 1 Tbsp chopped onion 1/2 clove garlic (crushed) or 1 Tsp garlic powder Dash salt Dash Worcestershire sauce 1 - 6 1/2 oz can Nelson's Dungeness Crab Blend cream cheese and sour cream with a fork. Add other ingredients. Let set several hours before using. 1 - 7 3/4 oz can Nelson's Coho or Chinook Salmon 3 cups cooked egg noodles 1 cup grated Cheddar cheese 1 cup frozen peas, thawed 1/4 cup sliced green onions 2 tablespoons minced parsley 1/2 cup dairy sour cream 1 can (10 3/4 oz) condensed cream of celery soup 1 tablespoon lemon juice 1/2 teaspoon dry mustard Salt and pepper to taste Grated Parmesan cheese Drain and flake salmon, reserving liquid. Combine Coho Salmon and liquid with remaining ingredients, except Parmesan cheese. Place in buttered 2-quart casserole and sprinkle with grated Parmesan cheese. Bake at 375 deg F for 30 to 40 minutes. Garnish with slice of lemon and parsley. Makes 6 servings. 2 cups (16 oz) - Nelson's Dungeness Crab 8 slices white bread 1/2 cup mayonnaise 1 onion, chopped 1 cup celery, chopped 2 eggs, beaten 1 cup milk 1 can mushroom soup, mixed with 1 can milk 1 cup grated cheddar cheese Paprika to taste Cube 4 slices of bread and spread in a 9 x 13 baking dish. Mix crab, mayonnaise, onion, and celery and spread over the cubed bread. With crust trimmed, cube the remaining bread slices, and lay them uniformly over the crab mixture. Mix the eggs and milk together and pour over the top. Refrigerate overnight. When ready to use, bake at 325 deg F for 15 minutes. Remove from the oven and pour soup/milk mixture over the top. Cover with grated cheese. Sprinkle with paprika and bake for one hour more at 325 deg F. Let stand 10 minutes before serving. 1 pound (16 oz) - Nelson's Dungeness Crab 1/4 cup lemon juice 1/4 teaspoon cayenne pepper 1 tablespoon minced onion 1 tablespoon butter 1 tablespoon flour 1 cup heavy cream 1/2 cup dry sherry 1 cup grated sharp cheddar cheese 1 egg yolk, beaten paprika Preheat oven to 450 deg F. Combine lemon juice, pepper, and onion. Toss with crabmeat and set aside. Heat butter and blend with flour. Stir in cream and sherry. Heat and stir until thickened. Add one-half cup cheese. Slowly stir in egg yolk. Allow to cool slightly before folding in crabmeat. Pour into well-buttered casserole. Spread remaining cheese on top and sprinkle with paprika. Bake 15 to 20 minutes until hot and bubbly. Serves 4 2 cans - 7 3/4 oz Nelson's Coho or Chinook Salmon 1 cup soft bread crumbs 1 tablespoon minced onion flakes 2 tablespoons minced parsley flakes 1/3 cup finely chopped celery 1/2 teaspoon salt 1/4 cup salmon liquid or milk 1/8 teaspoon pepper Dash garlic powder 2 eggs, well beaten Combine ingredients in order given. Mix well and pack into small greased loaf pan. Bake in moderate oven at 350 deg F for 30 - 45 minutes. Garnish with parsley and lemon wedges. Serves 4 to 6 people. 1 can - Nelson's Columbia River Shad Roe 1 tablespoon lemon juice 2 tablespoons minced parsley flakes 3 tablespoons sour cream 1/4 teaspoon minced onion 1/2 teaspoon salt Pepper to taste 1 teaspoon dill weed Break Shad Roe apart gently. Add ingredients and toss to distribute, do not mash. Stand at room temperature for 1 1/2 hours to blend. Use as a spread on crackers. |