Our Favorite Salmon Dip
1 lb of Salmon boiled, d-boned and shredded
2 Large Celery Stalks chopped fine
2 Green onions chopped fine
1/4 cup Lemon Juice
1 Cup Mayo... We use Hain Safflower Mayonnaise
1 Tablespoon White Pepper
1 Slice of white onion (about 1/4 cup) chopped fine
2 Tablespoons Dill Weed
1 teaspoon of Salt
12 Capers Chopped fine
Dash of Pepper
Cajun Season to taste
Serve with your favorite crackers... or you can use it for sandwiches, melts, wraps or as a topping for other fish dishes... Let your imagine run wild and enjoy!
Here's another family holiday favorite... I use to make a huge roaster of cheesy potatoes every Christmas eve for my kids... We'd throw it together early in the day and shove it in the oven and forget about it while we were getting ready for our traditional Christmas eve festivities... It's one of those meals where you can add it to your favorite meat and vegetables... or like we did... we made a batch of salmon dip for an appetizer and had cheesy potatoes for our meal... I know I have a picture here somewhere but for some reason I can't seem to find it... Here is the recipe, I'll post the pic as soon as I come up with it...
2 cans Cream of Potato (10 3/4oz cans each)
2 cans Cream of Cheddar Cheese (10 3/4oz cans each)
2 Cups (16oz) Sour Cream
3 cans Milk (10 3/4oz cans)
Cream together in a large roaster to a nice consistency
4 Bags of frozen Ore Ida southern style hash browns 32 oz each (126oz or 8 pounds)
Cover with Tinfoil, bake at 375' for a couple hours, stirring every 40 minutes... Bake for 3 hours or until desired consistency... Let cool before serving... Always better the next day...
You can garnish with some shredded cheddar/Mozzarella mix, bake an additional 30 minutes or until golden...Enjoy