I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 10, 2016

Salmon Roll

1 (16 oz.) can salmon, drained, skinned & boned
1 (8 oz.) pkg. cream cheese
2 tsp. grated onion or onion powder
1 Tbsp. lemon juice
1 tsp. liquid smoke
1 cup finely chopped pecans (or other nuts)
 
Mix all ingredients except nuts.  Shape into a log or ball and roll in chopped nuts.  Wrap in plastic wrap and refrigerate overnight. Serve with crackers.
 
My friend Marilyn Surdakowski made this frequently when friends gather.  It disappears quickly.  Even people who don’t care for salmon like this creamy spread.
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