SALMON BURGERS

SALMON BURGERS
3 Cans of 6 oz.boneless, pink salmons undrained
11oz. can corn with peppers, drained
11/2 cups crushed saltines
1/2 cup finely chopped onions
2 large eggs
1 large egg white


Put salmon in a bowl and mashed them. Stir in the drained corn. 1 cup of the cracker crumbs, the onion, the eggs and the egg white. Spread the remaing  1/2 cup crumbs on a plate.Form the salmon into 4 burgers and then press into the crumbs on both sides. Heat 1 tsp. of the oil in a large nonstick skillet over medium heat. Cook the burgers 3 at a time for 3 minutes each on each side until browned. Add more oil if needed.

CREAMED CHICKEN

CREAMED CHICKEN
1 Can of chunk chicken breast, drained and flaked
1 Can of cream of mushroom soup
1 6oz.Can of mushrooms, drained
1 12oz. bag of no yolk noodles
1/2 cup chopped onions
2 tsp. olive oil
1 cup sour cream

Cook onion in the oil in a skillet over medium heat. Cook until tender. Add the flaked chicken and stir. Cook for 2 minutes.Stir in the soup and mushrooms. Simmer for 10 minutes. Stir in the sour cream over low heat. Heat well.and serve over the cooked Maybe topped with fresh parsley..

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STEFEN'S NO FAIL FUDGE

3 Cups sugar
11/2 Sticks of  butter or marg. . 
2/3 Cup evaporated milk (small can)    
1 Tsp. vanilla extract

1 Cup chopped walnuts OR pecans – optional

Directions:

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees or soft ball stage on candy thermometer) for 4 minutes, stirring constantly; remove from heat.

Stir in chocolate chips, marshmallow cream, vanilla, then nuts.
Pour into a greased 13" X 9" X 2" pan or ( 9” x 9” pan for thicker fudge)
Cool to room temperature before slicing.

Variations:

• Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts.
  
  
• Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos® for the nuts.
  
  
• Dreamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
  
  
• Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts.
  
  
• Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
  
  
• Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).
  
  
• Vanilla Fudge: Use white chocolate chips; chopped pecans, and vanilla or almond extract.
  
  

STEFEN'S PUMPKIN FUDGE

Ingredients
2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Directions
1.   In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.

2.   Continue heating until mixture begins to boil, stirring constantly.

3.   Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).

4.   Remove pan from heat; stir in chocolate chips until melted.

5.   Add in remaining ingredients; stir to mix well.

6.   Pour into a buttered 13x9 inch baking pan; cool to room temperature.

7.   Cut into squares; store in the refrigerator in an air-tight container.

BOLOGNA SPREAD

BOLOGNA SPREAD  2 LBS. OF BOLOGNA 1/2 PINT OF MIRCLE WHIP OR HELIMANS MAYO 1/2 JAR OF SWEET RELISH SWEET PICKLES, CHOPPED FINE 1 BAG CHEDDAR CHEESE ONIONS, IF YOU LIKE CHOPPED FINE BOILED EGGS IF YOU LIKE CHOPPED FINE Procedure GRIND THE BOLOGNA UP IN A FOOD PROCESSER OF HAVE GROUND AT STORE. ADD THE PICKLE RELISH AND CHOPPED PICKLES FOR CRUNCH. ADD THE MIRCLE WHIP MAY TAKE MORE. JUST WORK WITH IT. THEN ADD THE ONION IF YOU LIKE. DONT PUT THE ONION IN UNTIL THE DAY YOU ARE GOING TO SERVE IT AS IT MAY MAKE THE SPREAD TASTE BITTER. I LEAVE THIS OUT. YOU CAN ALSO ADD SHREDDED CHEDDAR CHEESE AND BOILED EGGS. BUT I DONT LIKE THE EGGS IN IT. MAKE SURE IT IS KEPT REF. UNTIL READY TO SERVE. IF MAKING SANDWICHES UP FOR PARTY PUT A SMALL LAYER OF MIRCLE WHIP ON EACH PIECE OF BREAD SO THEY WILL NOT BE SOGGY. KEEP IN REF. UNTIL YOU ARE READY TO SERVE THEM. 2 LBS. OF BOLOGNA MAKES A LOT OF SANDWICHES.

DORISAL'S EASY PEANUT BUTTER FUDGE

My sister-in-law makes this and it is so simple and turns out real good.  DORISAL'S EASY PEANUT BUTTER FUDGE 2 CUPS SUGER 3/4 CUP MILK 4 TBSP.BUTTER 1 SMALL JAR OF PEANUT BUTTER 1 SMALL JAR OF MARSHMALLOW CREAM COOK UNTIL SOFT BALL STAGE ADD SMALL JAR OF PEANUT BUTTER AND A JAR OF MARSHMALLOW CREAM BEAT UNTIL THICK POUR IN A BUTTERED DISH LET COOL AND CUT