Creamed Salmon on Toast

Smell and taste has the capacity to bring back long lost childhood memories and today’s recipe offering did just that. 

We have been sorting through boxes of things that we have stored from both of our parent’s homes, photographs, letters, pieces of handmade lace, partially finished quilt boxes and recipes clipped from old newspapers or handwritten on scrapes of papers.

Quick Salmon Pie with dumplings was clipped from a newspaper so old the paper crumbles when touched.  We knew at once this was a much loved recipe as it was dotted with food splatter and greasy fingers having been picked out of a recipe box for a quick dinner.

We would like say whose recipe box it came from however we cannot as both Grandpa and I have fond memories of creamed salmon dishes.

Here is the recipe as it was written.

 Quick Salmon Pie with Dumplings

2 cans salmon, 1 can cream of celery soup, 2 hard-cooked eggs chopped, ¾ cup pancake mix, ¼ tsp. salt, 21/2 oz. milk, 1 egg beaten,1 ¼ tbsp. melted butter

Drain the flake salon reserving the liquid.  Blend soup and the reserved liquid.  In a 1 ½ quart casserole dish, combine flaked salmon, soup mixture and chopped eggs.  Bake at 450 for 10 minutes.  Remove from oven and stir.  Meanwhile mix pancake mix, salt, milk and 1 beaten egg.  Fold in melted butter only until blended.  Drop dumplings mixture by spoonful on top of the hot salmon mixture.  Return to oven and bake 5 minutes longer, or until dumplings are golden brown.

Review – We found the salmon mixture bland and neither Grandpa nor I really appreciated the dumpling texture.  We did however have a grand time reminiscing about creamed salmon on toast or bun served to us as children and here is our remake of this recipe.

Creamed Salmon

Ingredients

1 large Spanish onion finely diced

2 cloves garlic finely diced

1 tbsp olive oil

2 cans salmon,

1 can cream of mushroom soup,

¼ teaspoon red pepper

1 can sliced mushrooms

2 cups frozen peas

Salt and pepper to taste

Directions:

Sautee the onion and garlic in the olive oil until transparent

In an ovenware casserole dish add the mushroom soup, and salmon with liquid. 

With two forks flake the salmon into small pieces.

Add the onion, garlic, mushrooms, red pepper and peas mix well.

Salt and pepper to taste

Bake at 450 F for 35 minutes

Serve over toast or buns.

From Our Table to Yours

Grandma Snyder

©2013-2018 twosnydergirls

Gluten Free Pork and Sauerkraut Casserole

Tonight's Foodie Friday offering is one of  our most popular recipes from 2014

GF condensed cream of mushroom soup I recommend the recipe from Salad in a Jar 

Grandma Snyder

©2013-2018 twosnydergirls

Black Bean Turkey Chili

Leftovers with just two at home either end up in the compost or the freezer and the freezer is preferable.  From the freezer a delicious dish can be eaten again at a later date or added as an ingredient in a totally new dish.  The only unfortunate aspect of such ingredients is that replicating the new dish can be difficult at times.

No matter this is the nature of Grandma Snyder’s kitchen and it makes meal time thrifty, interesting and delicious.

Today’s recipe starts with a look in the freezer where a package of ground turkey was about to go past the best before date.  Next was a trip to our cold cellar where two jars of our 2016 crop of stewed tomatoes were left and needed of being used.

The recipe was clear, chili, a favourite of our grandson who was coming to spend the day with his grandparents on a cold and wet fall day, yes chili it would be providing a warm and hearty meal.

To the turkey and tomatoes, we added garlic from Grandpa Snyder’s garden, onions, black beans, mushrooms and 1 cup of Roasted Carrot Apple Soup that also needed to be liberated from the freezer.

The inspiration that provided that last ingredient for today’s recipe came from Instagram where pictures of chili being eaten over baked potatoes looked most appetizing.

Black Bean Turkey Chili

Ingredients:

• 2 tablespoons olive oil
• 2 garlic cloves minced
• 1 onion diced
• 1 lb ground turkey
• 1 quart stewed tomatoes diced
• 2 tablespoons chili powder
• ¼ teaspoon cumin
• ¼ teaspoon oregano
• ¼ teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 cup roasted carrot apple soup
• 1 can black beans drained and rinsed
• 1 can sliced mushrooms
• ½ baked potato per person
• 2 cups shredded cheese

Directions:

1.  In a large deep frying pan sauté the garlic and onions until onions are translucent
2. Add ground turkey and cook until meat is browned
3. Add all remaining ingredient up to the baked potatoes
4. Simmer this mixture until chili has thickened to your preferred consistency
5. Bake the potatoes at 375 degrees F for 45 minutes.
6. Once the potatoes are baked cut them in half and loosen the white of the potato with a fork.
7. Place the potato halves on a baking sheet and top with ½ cup of the chili and top with shredded cheese.
8. Place the oven on broil
9. Return the potatoes topped with chili and cheese to the oven until the cheese has melted and browned.
10. Before you plate the potatoes add a generous scoop of chili to the plate, place the potato in the middle of and serve.

From Our Table to Yours

Grandma Snyder

©2013-2017 twosnydergirls 

Mini Pizza Quiche

The best suppers don’t need long recipes, or hours of preparation sometimes all you need is what is in your refrigerator, imagination and grandchildren.

Mini Pizza Quiche is just such a recipe. 

We had made pizza with the girls the previous weekend and so we had leftover pepperoni in the freezer, eggs, shredded cheese, and green pepper in the refrigerator.

Mini Pizza Quiche

Ingredients

16 slices of peperoni

1 ½ cups shredded Swiss cheese

1 cup diced green pepper

Oil enough to grease 4 ramekins

6 eggs

½ cup milk

¼ teaspoon cayenne pepper

1 teaspoon turmeric

1/8 teaspoon salt

Pinch of salt

 Directions

Grease 4 ramekins

Place 4 pieces of pepperoni in each ramekin

Next divide the dices green peppers among the four ramekins

Top each ramekin with Swiss cheese

Beat the eggs, milk, spices, salt and pepper together and pour equally into greased ramekins

Bake at 350 degrees F. for 25 minutes or until cooked through.

From Our Table To Yours

Grandma Snyder

©2013-2017 twosnydergirls 

Fall Beef Stew

At the Snyder home Sunday dinner has become an adventure as we reach into the box of handwritten recipes we have collected from the estates of our parents. 

Once upon a time we had thought this jumble of scraps of paper should be tossed but no more! 

As we make these amazing recipes we take a mental trip down memory lane.  Did we remember the recipe , did our parents or grandparents ever make the recipe and if they did, did they like it.

This weeks offering started as a newspaper clipping the name and date of the paper cut away years before and on the paper was written the additional ingredients one of our ancestor's  added.

Ingredients

2 Tablespoons olive oil

2 onions chopped

2 lbs stewing beef

2-3 cloves of garlic minced

1 lb button mushrooms

3 stalks of celery chopped

3 large carrots chopped

1 can diced tomatoes

1 cup beer

2 cups beef broth

1 cup frozen peas

1 pkg of onion soup mix

3 bay leaves tied in cheese cloth

Cornstarch mix in water

Directions:

Clean and chop the vegetables set aside

Add olive oil to a stew pot and sauté the onions, garlic, celery for 3 minutes on medium high heat

Add stewing beef and cook until the meat has started to brown, reduce heat and add the rest of the ingredients

Simmer for 3 hours

Remove the bay leaves and thicken with cornstarch add small amounts of the cornstarch paste and stop when the desired thickness has been reached.

From Our Table to Yours

Grandma Snyder

©2013-2017 twosnydergirls

Cornmeal Pancakes

This week we just randomly pulled a recipe from mother’s box of hand written recipes and thus Sunday dinner was Cornmeal Pancakes.

Cooking from mother’s stash of handwritten recipes is a wonderful way to honour and remember a woman who loved to feed her family.  Food was one of the last pleasures she had.  

Mother and Great John loved to cook for each other or go out to their favourite restaurants.

We changed two things in this recipe, we used whole wheat flour and added a teaspoon of vanilla.  The cornmeal flavour shines through and goes well with spicy sausage, we used Italian Turkey sausage.

Ingredients:

1 cup flour, white or whole wheat

1 cup cornmeal

4 teaspoons baking powder

1 teaspoon salt

2 eggs

 1 ¾ cups milk

1 teaspoon vanilla

Oil

Directions:

Combined all of the dry ingredients

Hand beat together the milk, eggs and vanilla

Add wet ingredients into the dry mixing – do not over mix

Heat a skillet and add enough oil to keep batter from sticking

We used a ½ cup measuring cup to pour our batters onto the hot skillet

This recipe made 7 dinner sized pancakes

From Our Table to Your

Grandma Snyder

©2013-2017 twosnydergirls

Open Faced Reuben Sandwich

A good meal does not have to be difficult and this Friday’s offering fits the bill 

Open Faced Reuben Sandwich.

The German Rye Bread recipe from last week was the inspiration for supper this week and of course our love of a good Reuben sandwich.

Ingredients:

Rye bread

Butter/margarine

1/3 lb slice corned beef

½ cup well drained sauerkraut

3 slices Swiss Cheese

2 Tablespoons Sandwich spread

Sandwich spread:

½ an avocado

1 tablespoon horseradish

2 tablespoons ketchup

1 tablespoon mustard

Direction:

Place all of the sandwich spread ingredients and blend until well incorporated into a spread.

Butter one side of the bread and place butter side down on a baking sheet

Place corned beef on the unbuttered side

Spread the sandwich spread on the meat

Add sauerkraut and top with Swiss cheese

Bake in a 400 F. degree oven for 5 minutes

Turn the oven on to broil watching the sandwiches carefully until the cheese begins to brown

Remove of oven and serve.

From Our Table to Yours

Grandma Snyder

©2013 to 2017 twosnydergirls

Ribbon Meatloaf

Garlic Scapes and Asparagus Pizza

It is a hot Friday evening and cooking is almost too much and we not want to go out to eat!  

We have garlic scapes, fresh basil, asparagus, mushrooms, kale and radishes in the refrigerator and on Instagram we have been seeing some of the most amazing personal pizza picture so why not.  

After a quick trip to our local grocery store we have naan bread, roasted red pepper spread, mini bocconcini balls and why these new ingredients well we are so tired of department store waste we purchase reduced food items whenever possible to prevent them from being added to the local garbage dump.

The end result was amazing, so From Our Table to Yours 

Scapes and Asparagus Pizza

Ingredients:

• 1 large piece of naan bread or two small pieces of nana bread
• Enough roasted red pepper spread to cover the nana bread
• ¾ cup chopped garlic scapes
• ¾ cup chopped asparagus
• ½ cup sliced radishes
• ½ cup sliced mushrooms
• 9 small kale leaves
• 9 fresh basil leaves 
•  1 cup bocconcini

Directions:

1. Preheat oven to 375 F
2. Chop and slice vegetables
3. Spread roasted red pepper spread on the naan bread
4. Place vegetables and basil on next
5. Add the bocconcini
6. Cook at 375 for 15 minutes’ remove
7. Turn oven to broil and return pizza until cheese begins to brown

Serve

Grandma Snyder 

©2013-2017 twosnydergirls

Garden Quiche

Quiche is a family go to meal so this week we are sharing one of our favourite combinations.

From Our Table to Yours

Garden Quiche

Ingredients:

1/2 red pepper chopped

1 cup asparagus chopped

1 cup sliced mushrooms

2 shallots chopped

3 eggs

1/3 cup milk

1 cup shredded Swiss cheese

1/2 teaspoon cayenne pepper (you can use more if you enjoy the heat)

1 pie shell

Directions:

Chop all vegetables

Beat eggs and milk together, add cayenne pepper

Spread Swiss cheese over bottom of pie shell

Add all chopped vegetables to the pie shell

Pour egg mixture over top

Bake 350 for 40 minutes or until the centre is firm

Grandma Snyder

©2013 -2017 twosnydergirls

Pork Chops in Rhubarb Sauce

Rhubarb is not just for dessert it also adds amazing flavour to meats.  

In this recipe the pork chops simmer in the combined juices of the rhubarb, ginger, garlic and shallots before being plated with maple syrup drizzled over them.

We hope you enjoy this recipe as much as we do.

Pork Chops in Rhubarb Sauce

Ingredients:

• 6 pork tenderloin chop
• 2 teaspoons olive oil
• 2 shallots chopped
• 2 garlic clothes chopped
• 2 inches of fresh ginger minced
• 6 medium stems of rhubarb cleaned and chopped
• 1/4 cup or water
• ½ maple syrup

Directions:

1. Brown pork chops in a deep dish ovenware pot we use cast iron and set aside
2. In them same pot sauté shallots, garlic and ginger until aromatic
3. Return pork chops and any juice to the pan, chopped rhubarb and water cover and bake at 350 for 60 minutes or until the meat is cooked
4. Plate the meat and drizzle with the maple syrup serve.

From Our Table to Yours

Grandma Snyder

©2013 – 2017 twosnydergirls

Tomato Chicken Over Savory Cornmeal

Travelling in the south this year we were often served a thickened stew poured over a savory cornmeal cake.  We so enjoyed these meals that once back in Canada we set about making our own recipe. 

This is a great way to stretch a meal or way to use leftovers.  The cornmeal changes the flavour and brightens up leftovers.

Many of the dishes we were served featured poultry in a thick white gravy, rich in butter and milk.  We wanted less calories and more health benefits thus we started with a tomato base and to this we added vegetables and two chicken breasts.

Tomato Chicken over Savory Cornmeal

Ingredients:

Chicken:

• 2 boneless chicken breasts cut into bite size pieces
• 1 Tablespoon olive oil
• 1 medium onion
• 2 garlic cloves
• 4 cups of broth (chicken, mushroom or vegetable which ever you have on hand)
• 2 cups finely chopped tomatoes (do not drain the juice)
• 1/3 cup lemon juice
• 3 cups frozen peas
• 1 can mushroom pieces
• 2 teaspoons soya sauce
• cornstarch

Savory Cornmeal Cake:

• ¼ cup of shortening
• 1 cup cornmeal (we enjoy a medium ground meal)
• 1 cup flour
• 1 tablespoon baking power
• 1 ½ teaspoon maple syrup or honey
• ¼ teaspoon salt
• 1 egg
• 1 cup milk

Directions:

Tomato Chicken stew

1. Chop the chicken, onion and garlic
2. In a frying pan sauté the above until the chicken is cooked
3. In a soup pot place the sautéed chicken mixture
4. To this add the broth, tomatoes, lemon juice and soya sauce.
5. Simmer on low for 2 hours (this can also be made in a slow cooker)
6. Once the chicken pieces are tender
7. Add to the soup pot the frozen peas, and mushroom pieces simmer for another 10 minutes.
8. Thicken the stew with cornstarch the amount is dependent on how you like your stew.

Savory Cornmeal Cake

1. Grease an 8 x 8-inch baking dish
2. Preheat the oven to 425 degrees F.
3. Melt shortening and set aside 
4. Sift together all of the dry ingredient
5. In a separate bowl combined all wet ingredients include the shortening
6. Incorporate the dry into the wet and pour into the baking dish
7. Bake for 20 minutes
8. Cut the cake into the number of people you are serving 6 to 8 pieces
9. Plate the cornmeal and pour the Tomato Chicken stew on top.

From Our Table to Yours

Grandma Snyder

©2013-2017 twosnydergirls

Ancient Grain Tuna Salad

Today’ recipe had it’s beginning in a bag of fair trade Aromatic Heirloom Rice  that we purchased at our local Ten Thousand Village  Sale in November and mother’s homemade mayonnaise.

Ingredients:

• 1 cup of cooked Heirloom Rice
• 2 cups finely chopped vegetables.  We used carrots, radish, celery, yellow or red bell pepper, onion, frozen peas
• ½ cup mother’s mayonnaise
• 1 cup canned tuna
• Salt and pepper to taste

Directions:

1. Cook and cool the grain/rice being used
2. Chopped all vegetables
3. Mix grain/rice, vegetables, mayonnaise and tuna
4. Salt and pepper
5. Serve.

This can be stored in the refrigerator for up to a week.

From our table to yours

Grandma Snyder

©2013-2017 twosnydergirls

Turkey Sausage and Vegetable Gratin

Always ready to support a school fundraising event our freezer held a large bag of frozen turkey sausage and it needed to be eaten.  

We could have BBQ sausage on a bun however this is not my favourite meal. 

While we were away we had a potato gratin dish that contained meat and root vegetables so we decided to make a turkey sausage and vegetable gratin.

We hope you enjoy this dish as much as we do.

Turkey Sausage and Vegetable Gratin

Ingredients

• 6 - 9 links of your favourite turkey sausage coarsely chopped
• 2 Tablespoons olive oil
• 3 medium onions chopped
• 16 small potatoes coarsely chopped
• 1/2 cup cream
• 12 medium radishes coarsely chopped
• 8 ounces of mushrooms coarsely chopped
• 1 lbs of asparagus coarsely chopped
• 1 teaspoon sea salt
• 2 cups shredded cheddar cheese

Directions

1. Sauté the chopped sausage and onions in 1 tablespoon olive oil until the sausage begins to brown
2. Add the potatoes and sauté for another 5 minutes
3. Place this in a large mixing bowl and stir in the cream
4. Using the same frying pan sauté the mushrooms and radishes in 1 tablespoon of olive oil for 3 minutes and add to the potato mixture combining well
5. Clean and coarsely chop the asparagus fold this into the potato mixture
6. Pour this in to a 9 x 11-inch greased baking dish
7. Top with the shredded cheddar cheese
8. Cover with tinfoil
9. Bake at 400 degrees for 30 minute
10. Remove the tin foil and bake uncovered for an additional 15 minutes, the cheese will be golden brown
11. Serve

From Our Table To Yours

Grandma Snyder

©2013-2016 twosnydergirls