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TUNA SALAD 2 5-ounce cans tuna, light or white, in water or oil 3 Tablespoons finely chopped onion 1 stalk celery, finely chopped 2 eggs, boiled and chopped 1 small or medium dill pickle, chopped 2 Tablespoons mayonnaise or more to your liking Salt, pepper and Creole seasoning to taste Drain tuna and place in a medium bowl. SALMON CROQUETTES 2 eggs 4 slices white bread, torn or cut into pieces 1 14.75-ounce can pink or red salmon 3 Tablespoons grated onion 24 Saltine crackers, rolled into crumbs Vegetable oil for frying In a medium bowl, beat eggs, add bread and soak for a few minutes.
COMFORT FOODS - SOUTHERN STYLE Dale Curry New Orleans Magazine; Aug 2010; 44, 11; Docstoc pg. 30 Reproduced with permission of t
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