Budget Cooking...Comfort & Gourmet!


Wednesday, June 23, 2010

Salmon Cakes

This is a slight variation on my grandmom's recipe.
She used white bread, green peppers and did not bread the cakes.


Oil for frying (Just a thin layer. The fish cakes will absorb a lot of this.
You don't want to deep fry this)
2 cans Salmon
2 slices Whole Wheat bread
1 medium Yellow Onion
1/2 each of a red and yellow bell pepper
1 tsp Garlic Powder
1 tsp Lawry's Seasoning Salt (optional)
1/2 tsp Ground Black Pepper
1 or 2 eggs well beaten
3/4 cup flour (I used Whole Wheat & Unbleached)


1. Drain Salmon and set aside.
2. Cube 2 slices of bread and set aside.
3. Dice Onions and Peppers.
4. Add seasonings.
5. Add bread.
6. Add beaten egg.
7. Form cakes.
8. Pat cakes in flour.
9. Heat oil in pan.
10. Fry cakes until golden brown on each side.


Cube 2 slices of whole wheat bread (set aside)

Dice onions & peppers (set aside)

Drain the Salmon

Break it up

Mix well

Add garlic powder

Add ground black pepper

Add 2 slices of cubed wheat bread

Tuesday, June 22, 2010

Fancy Deviled Eggs

Famous for their "sinfully rich" savory filling, these rich little goodies will make you the hit of summer gatherings.

Perfect for cook-outs, bridal and baby showers, these are sure to please.

Humble beginnings

Mayo, Yellow Mustard, Sweet Relish

Lawry's Seasoning Salt and other essential herbs/seasonings.
(not pictured, optional paprika and dill weed for garnish)

These secret weapons will help your deviled eggs to have a beautiful presentation. You do not have to use these exact items. You may be able to find like ones in your kitchen tool arsenal.

Crinkle Cutter, for enhancing fancy presentation.

Easy Accent Decorator for piping filling into eggs. You could also use a plastic bag with the one of the corners cut.

I ended up rigging up a combo of plastic bag with my decorator because the ring is BROKEN! grrr. My professional pastry bag with tips is M.I.A. *tear*

Thin Mesh strainer of some kind. I used the mesh portion of my sugar shaker.

Place eggs in pot. Add water. Add a pinch of salt and a dash of vinegar to prevent major eggshell cracks.

Delicate Yolks pressed through the mesh make this a lump-free filling.

Garlic Powder

Ground Black Pepper (fresh cracked would taste better)

Ground Cumin

Celery Seed (don't go overboard with this stuff!)

Mix well.

Add sweet relish and other wet ingredients. Mix well.

Empties on a platter

Empties refilled

Garnished with Paprika and dried Dill Weed

Transferred to Chillzanne Rectangular Server


1 dozen Large or bigger eggs (hard boiled)
1 tsp Lawry's Seasoning Salt
1 tsp Garlic Powder
1 tsp Ground Cumin
1/3 tsp ground Black Pepper (although fresh cracked tastes better)
1/4 tsp Celery Seed
3 tsp Sweet Relish
1/2 cup Mayonnaise
2 tsp Yellow Mustard

dried dill weed
(olive slices, or baby shrimp)


1. Boil Eggs. Cool, crack and peel them. Cut them in half lengthwise. Set aside.
2. Separate egg yolks from the egg whites.
3. Mash yolks or push them through a sieve for finest crumb quality.
4. Add herbs and seasonings. Mix thoroughly with a fork.
5. Add relish and wet ingredients. Mix well.
6. Add filling to a plastic bag. Cut the corner. Generously pipe filling into egg whites.
7. Garnish if desired.
8. Transfer to serving platter. Chill and enjoy.