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...
Cheesy Potato's
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
Then add:
4 Bags of frozen Ore Ida southern style hash browns
32 oz each (126oz or 8 pounds)
Stir
together
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
