Salmon

WHAT??? Another recipe?????  Yes, easy and a good one too! There are tons of recipes for canned salmon on the internet but I've continued to use this one since long before there were many of those recipes available! Yes!

Salmon Casserole

Ingredients

        1 can (7-1/2 ounces) salmon, drained, bones and skin removed.

• 4 cups soft bread crumbs
• (or one stack crushed saltine crackers)
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• (not necessary)
• 1/4 cup chopped onion
• 1 tablespoon minced fresh parsley
• (dried ok)
• 3/4 cup fat-free milk
• (regular milk ok) (One cup milk ok)
• 1 tablespoon reduced-fat mayonnaise
• (regular mayonnaise ok)
• 1 teaspoon ground mustard
• (wet mustard ok)
• 1/4 teaspoon pepper
• 1 tablespoon grated Parmesan cheese
• (or more ok)
• 1/4 teaspoon paprika

Directions

• In a large bowl, combine the salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly.
• Transfer to a 1-qt. baking dish coated with cooking spray. (or lined with non-stick foil) Sprinkle with cheese and paprika. Dot with butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown. Yield: 4 servings.
• Original recipe source unknown. Salmon color text by GMR
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



We tried to eat only half, but just couldn't resist to have a bit more!
click on image to view larger

My nephew caught these in Alaska around 11 years ago. I much prefer the canned variety!

Thirsty Hummingbird

Each picture is an individual shot. None were used more than once in this slide show. It drank, came up for air, drank some more - over and over and over again! The last picture is one I took yesterday. Today it stayed long!

Good Morning!

I'm an early riser and only have high energy in the mornings, so that is when I bake. Today it is banana bread. 

Half here, half in freezer! Large loaf...

This recipe is from the internet. (forgot where)

~I added oven roasted sliced almonds~ 

  

I am proud to say that my flowers are all doing great and the hummingbirds fly from them to the hanging feeder on regular trips here. They come one at a time and we only see two once in a while when one comes in to bomb the other. Sometimes the first one holds its own ground and the attacker flies away.

My garden grows well!

Please click on image to enjoy the view better!

Playing with the Buzzards

I was experimenting with combining a couple of my photos that I used in my blog on June 17 of the buzzards and am pleased with the results. It was an exercise in photomanipulation and took two hours! The panorama is done completely by hand. (copy-paste, copy-paste, blur, cut) The others were enhanced by using a free application I found on the internet.

please click on image to view larger

Father's Day

Here it is a very relaxing day with a lot of picnic vittles awaiting suppertime. That is because it is a day of races on TV and very warm with the lake beckoning swimmers. Our family that lives nearby visited. Daughter swam, Son-in-law watched races and their son and his girlfriend went fishing in the boat. There are other folks fishing. I stay indoors with the AC as I can't tolerate much humidity.

There are no rules on Father's Day. All of the other kids have called and are having their own type of day.  

My father would be very happy to know that his Cabin Tranquillity at the lake is serving a lot of enjoyment today and I am thinking of and thanking him for providing such a place to gather any time of the year.

1963

Dad's Great Grandson, Alex

And In They Came....

We call them Turkey Buzzards, a/k/a/ Turkey Vultures. They eat carrion, which they find largely by their excellent sense of smell. Mostly they eat mammals but are not above snacking on reptiles, other birds, amphibians, fish, and even invertebrates. They prefer freshly dead animals, but often have to wait for their meal to soften in order to pierce the skin. They have an extraordinary sense of smell. They don't have a voice box and they can't sing or call; they hiss and grunt. They are graceful and elegant in the air and make a beautiful picture when they soar and dip before landing.

This morning, while sitting on the porch in the light breeze, I saw the first one soar and circle above and land. I went indoors and got the camera. My pictures aren't the best but I had a grand time snapping away as more and more of them arrived. I think there was a dead fish on the road that might have been dropped by another predatory bird. In one picture there seems to be a fish-shape under the buzzard's foot. Well here is the story as I saw it.

First there was one

Then there were two

I soon saw three

I counted five - see one in the air

The seventh is in the upper left corner flying in

Adding up to a grand total of eight
They all sat on the grassy bank for about half an hour just looking around!

please click on image to view larger

Strawberry Recipes

These are from a beach friend and I remember how really good they were. She made and shared all three with us. I haven't made them myself for about 10 years but soon will.

Since it is strawberry season I'd like to share with you.
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Shoney’s Strawberry Pie                  from Jean Cox

1 3/4 cup sugar

1 3/4 cup water

1/4 cup cornstarch

3 oz. strawberry Jell-O

Strawberries (frozen ones not recommended)

Cook first three ingredients until thick.

Add 1 package (3 oz.) Jell-O and stir.

Place uncooked strawberries in a baked pie shell

    (or graham cracker crust).

Pour cooked mixture over berries.

Chill in refrigerator. Top with whipped cream. 

Makes one 9 inch pie or two small ones.

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Strawberry Dessert “Pizza”                       Jean Cox

1 pkg. (20 oz. or 18 1/2 oz.) sugar cookie dough

1 pkg. (8 oz.) Philadelphia cream cheese, softened

1 tub (8 oz.) Cool Whip Topping, thawed

1 Pt. (2 cups) fresh strawberries

1/3 C Sugar

Let dough set out until soft, then press it into a greased 12 inch pizza pan. 

Bake at 350º for 20 minutes or until golden brown, 

Cool in the pan on a wire rack.

Beat the cream cheese and sugar with electric mixer on high speed until well blended.

Gently stir in the whipped topping.

Spread the cream cheese mixture over the crust.

Top with strawberries.

Serve immediately or cover and refrigerate until

ready to serve.

Will keep 2—3 days in the refrigerator.

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Strawberry Delight — Low Fat          From Jean Cox

1 Angel food cake

1 Low fat or fat free condensed milk

1 8 oz. lite or fat free sour cream

1 12 oz. lite or fat free Cool Whip

2 Pts. (4 cups) fresh strawberries, sliced

1 Medium and 1 Large bowl

SAUCE: (medium bowl)

Mix together condensed milk, Cool Whip and sour cream.

Set aside.

LAYER: (large bowl)

1/2 angel food cake torn into bite size pieces.

1/2 fresh strawberries

1/2 sauce mixture.

Repeat with remaining cake, strawberries and sauce mixture.

Top with whole fresh strawberries

Refrigerate overnight.

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And, knowing me, I would try it without ANY of the fat-free stuff!