SALMON CROQUETTES

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INGREDIENTS:

-2 CANS OF SALMON (DRAINED)
-1 MEDIUM DICED ONION
-1 TABLESPOON GARLIC PEPPER SEASONING
-1 EGG
-1/2 CUP ALL PURPOSE FLOUR
-1/4 CUP CORNMEAL

1. EITHER REMOVE BONES OR GO THROUGH SALMON, CRUSHING BONES AND MIXING/SQUISHING SALMON.

2. ADD REMAINING INGREDIENTS AND MIX WELL. MIXTURE SHOULD HOLD TOGETHER WHEN SQUEEZED AND RESEMBLE A DOUGH MIXTURE. IF MIXTURE DOESN'T HOLD TOGETHER THEN GRADUALLY ADD FLOUR UNTIL IT DOES.

3. FORM PATTIES (USE ABOUT 1/4 CUP SALMON MIXTURE PER PATTY) AND FRY ON MEDIUM HIGH HEAT FOR 3-4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.

HOMEMADE SCALLOPED POTATOES WITH ONION

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DIRECTIONS:

***PREHEAT OVEN TO 350º***

-5 MEDIUM POTATOES (WASHED & SLICED 1/4 INCH THICK)

-1 MEDIUM SWEET OR YELLOW ONION (SLICED)

-1 CAN OF CREAM OF MUSHROOM SOUP

-2 TEASPOONS OF GARLIC PEPPER SEASONING

-SHREDDED CHEESE OF YOUR CHOOSING (I USED KRAFT TRIPLE CHEDDAR)

1. PUT DOWN A LAYER OF POTATOES THEN SPRINKLE WITH 1 TEASPOON OF SEASONING.
2. LAYER HALF OF YOUR ONION THEN HALF OF YOUR CHEESE THEN HALF OF YOUR CREAM OF MUSHROOM SOUP.
3. REPEAT LAYERS THEN COVER WITH FOIL AND BAKE AT 350º FOR 1 HOUR AND 20 MINUTES OR UNTIL POTATOES ARE FORK TENDER.