By Julie Rothman, For The Baltimore Sun
5:58 PM EDT, May 14, 2013
Pat Arata from Mishawaka, Ind., was looking for a recipe she had lost for making crispy fried salmon patties that she thought was once printed on a can of Crisco. She said the patty puffed up a little when fried, which made her think the recipe likely contained baking powder or soda.
Evelyn Bledsoe from Letart, W.Va., sent in a photocopy of the well-used recipe taken from a Crisco can many years ago that she thinks is the one Arata was searching for. The recipe has several hand-written notes on it. One says, "can add a small amount of mashed potatoes to the patties if desired." The other is a reminder to coat the patties with fine bread crumbs before frying. Bledsoe says that her husband really likes these salmon cakes, or patties. "They are quick and easy to make," she said, "and good to munch on if leftover."
These cakes cook up crispy and light and I think that Arata is correct, the baking powder is what helps them to puff up a bit. I would recommend using canned red salmon instead of the pink if you are able to spend a little more. It has a less fishy flavor and usually fewer of the tiny bones. I also think the cakes could be fried in a little canola oil, instead of the Crisco, if you are looking for a slightly healthier cooking method. As the recipe suggests, serve the cakes with tartar sauce or Caesar dressing on the side. I would also add lemon wedges. Served with a green salad, this makes a relatively healthy lunch or light supper.
Mary Geis from Baltimore is looking for a dessert recipe that her mother made some 45 years ago. The bottom layer of the dessert was about one inch of some sort of flour/butter mixture. Over the top of this layer, she placed fresh plum halves, skin side up. It was then baked in a 13 x 9" pan. She recalls that it was not sweet but rather tart tasting.
Bettie Vogt from Bend, Ore., would like to have a recipe for making Ezikiel bread, using beans and seed instead of flour.
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Quick 'N Easy Salmon Patties
Makes 6 to 7 patties
1 can (15 to 16 ounces) pink salmon
1/3 cup minced onion
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cup Crisco
Drain salmon; set aside 2 tablespoons of its juice. In a mixing medium bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; stir into salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or Caesar salad dressing.
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