The entire day has been a chilly rainy mix. My students were off the walls today, dancing jigs around the room (which was actually quite entertaining) when I was trying to review for a huge unit test. Then I get home and the wintry mix starts.
Once home, it was one of those days where you must change into PJs and put on the tea kettle. I perused my great grandmother’s recipe box. I love how some of her recipe cards already have conversions on them. On the left side she has the amount to serve eight and on the right, she halves the recipe. Her salmon & potato recipe sounded like the perfect casserole for tonight.
1 lb. can of salmon, 1/2 c. chopped sweet onions, 1/2 c. chopped celery, 4 eggs, 2 c. milk, 1 1/2 tsp. salt, 1 1/2 tsp. dried dill weed, 1/2 tsp. pepper, 4 medium potatoes
Preheat oven to 350°F. In large bowl combine, salmon, onion, celery, eggs, milk, 1/2 tsp. salt, dill weed, pepper and mix well. Pare potatoes and cut into thin slices. Place potatoes in 2 qt. baking dish. Sprinkle with 1/2 tsp. salt and spread half of salmon mixture over potatoes. Repeat with remaining with potatoes, salt and salmon. Bake uncovered for 1 hr. 15 minutes or until potatoes are tender when pierced with a fork. Remove from oven and let stand for 5 minutes before serving.
*My Recipe Notes:
I have never seen a 1 lb. can of salmon, instead I used 14 3/4 oz. can. Although it turned out deliciously, next time I make this I may add some chopped red bell pepper, smokey paprika and substitute 1/2 c. of milk for 4 oz. cream cheese. Or maybe just a hint of lemon zest in the summer.
While it was in the oven, I curled up with my hot tea and wrapped myself in a blanket that my paternal grandmother had made. It’s nice to try my Nanny Florida’s recipes and have that time to reflect and appreciate the priceless gift I’ve received from her. Now if only I had made some of her rice pudding beforehand, tonight would’ve been perfect!
What is your favorite family recipe?