Salmon/Tuna Patties

My momma made Salmon or Tuna Patties a lot

when I was growing up.
Serve them up with a bread and a vegetable 

and you've got yourself a full, inexpensive meal!

There are many different recipes out there...
some use flour, some use saltines,
some use salmon, some use mackerel.
I like Salmon, but not from a can.
So, we use Tuna instead.

I know this wasn't the healthiest meal...

everything was fried.

It doesn't hurt to splurge every now and then I suppose. 

To cut down on a little bit of the fat, 

I like to serve the Tuna Patties on a bed of lettuce with a slice of fat free cheese. 

The Salmon Patty and Tuna Patty recipes varies slightly...

but not much.
You can try the one you prefer!

Salmon / Tuna Patties

1 can (15-16 oz) pink salmon

or 1 can (12 oz) Tuna

1 egg

1/3 cup chopped onion

1/2 cup flour
(maybe a tad bit more for tuna patties)

1 1/2 tsp baking powder

1 1/2 tsp Worcestershire Sauce (for tuna patties)

1 1/2 cups shortening

Drain salmon/tuna; set aside 2 TBSP of the juice.

In a medium mixing bowl, mix together salmon/tuna, egg and onion.

Stir in flour.

Add baking powder to salmon/tuna juice and stir in to salmon/tuna mixture.

Heat shortening in skillet on medium heat.

Form into small patties and fry until golden brown (about 5 minutes),

turn over and fry the other side until golden brown. 

Serve with tartar sauce, 

ketchup, salad dressing or BBQ sauce...

or just eat them plain!

YUM!

Just like momma used to make!

Tuna Gravy...you'll be surprised at how good it is!

I can only assume this recipe is a Southern dish. My Grandma made it. My momma made it. Now I make it. Growing up we called it Tuna Gravy. I've heard some folks call it Creamed Tuna. Either way...it's delicious and so easy to make!
I remember, many nights, my momma made a big skillet of this gravy. We'd sit down at the table to eat and she'd bring the toaster with her and plug it in beside her. We loved it and would eat it so fast, she'd get tired of getting up and down to make more toast.
It's one of those "don't knock it 'til you try it' recipes. 

Those that have frowned about eating it, 

have ended up really liking it!

 Tuna Gravy

 4 tsp butter/margarine
1/8 cup all-purpose flour
1 cup of milk
1 5 oz can tuna, drained
salt and pepper to taste

 In a medium size skillet, over medium heat, melt butter.

Add flour and whisk until all flour is covered in butter. 

Add milk and whisk together will flour mixture. Stir constantly. As soon as it bubbles around the edges, turn your fire down to medium/low. Continue to stir as it thickens. There will still be a few lumps of flour mixture..but that's okay. It'll all mix together in the end. 

 Add tuna and stir until combined. Allow to thicken for 5 minutes. If it is too thick for you (we like it thick) you can add 1/4 cup of milk at a time until it's as thin/thick as you like it.
Add salt and pepper.

Serve over toast or biscuits!

Yum!

You'll be surprised at how yummy this is!! 

Tuna Noodle Skillet

Besides for Gooseberry Patch, Taste of Home cookbooks and magazines are my favorites to gather recipes from. 

I've been reading Taste of Home magazines since the very first magazine was published...and my letter to the Editor was published in the 3rd Edition!! How cool is that?
I have prepared a lot of recipes from Taste of Home and have added or taken away ingredients to suit the tastes buds of my family. 

But, this recipe...I left it exactly the way the recipe stated.

Ok, I can not tell a lie...I did add an extra can of tuna. 

Tuna Noodle Skillet 

from Taste of Home
2 jars (16 ounces each) Alfredo sauce 

1 can (14-1/2 ounces) chicken broth 

1 package (16 ounces) wide egg noodles 

1 package (10 ounces) frozen peas 

(I used 16 oz and cooked mine in the microwave for 3 minutes)

1/4 teaspoon pepper 

2 can (12 ounces) albacore white tuna in water

(I used 3 cans)

Directions

In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. 

Add noodles; cover and cook for 7-8 minutes. 

 And yes, it will look like there is much more noodles than sauce. 

But, trust me,  there is plenty of sauce for the noodles!

Reduce heat; stir in peas, pepper and tuna. 

Cover and cook 4 minutes longer or until noodles are tender.
This recipe can easily be cut in half!

Yield: 6 servings.

Fall-O me in to the kitchen for Quick and Easy Tuna Casserole

 I know we all have a few recipes that we use when time is limited. This Tuna Casserole recipe is so easy to 'throw' together. Serve with a side of veggies and dinner rolls and Supper's Ready!

QUICK AND EASY TUNA CASSEROLE

1 7.25 oz boxes Mac n Cheese

1 10 3/4 oz cans cream of chicken soup  

1 small can tuna  

Seasoned bread crumbs

Preheat oven to 350*
Prepare Mac n Cheese as directed on pkg.
Stir in soup and tuna.
Pour into 8 x 8 in baking dish.
Sprinkle bread crumbs over top.
Bake until casserole is heated and top is golden, about 20 minutes.

Serves 3 - 4
Recipe can be easily doubled or tripled! 

I usually make extra, because we like this casserole heated up the next day smushed between two pieces of bread or a dinner roll! Mmmm...Yum... a Tuna Casserole sandwich! I bet this is your first time hearing that!