Wednesday, February 25, 2009

I've been slacking lately.......

Not with the cooking, just the blogging, LOL. So this will be a multi dish entry ( if Queenie let's me). I'll start with Salmon Patties. My Mom made these atleast once every other week, while growing up. It's one of the first recipes I learned from her and one of my favorites. Simple, yet tasty. For some reason the only salmon I like is from the can, so this is perfect for me, LOL.


Salmon Patties

2-3 cans salmon, juiced reserved and picked clean
1 egg
1 sleeve saltine crackers, crushed
salt and pepper
oil for shallow frying

In a bowl, combine salmon and it's juices. Flake up the salmon really well, so there are no big hunks. Add in the egg and salt and pepper. Mix well. Add in cracker crumbs, mix well and let sit 5 minutes. In a large skillet, heat enough oil to coat the bottom of the pan. Form salmon mixture into 8 patties and fry until dark golden brown on each side, 3-5 mins. Remove to paper towels, to drain.


I've been in the chocolate mood, since Valentine's day, so I figured I'd make Toll House Chocolate Chip Pie. This is one of Hubby's favorite pies, since it's chocolate chip cookies, meets pie, LOL. This is a super easy recipe and it looks and tastes so impressive. You want to knock someone's socks off, make this for dessert. I can not make pie dough to save my life, so I always use store bought, LOL. The chocolate chips sink to the bottom and make a chocolaty bed for the nutty cookie- ish top. This recipe is a find from Baby Center's Cooking board.


Toll House Chocolate Chip Pie

1 cup white sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell

Preheat oven to 325 degrees F (165 degrees C).
Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Christine's notes-I sub'd 1/2 brown sugar for white, and added 1/2 tsp vanilla extract.

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