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Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
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Posts:
106
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Posted:
Mar 13, 2009 10:54 AM
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How about replacing tuna with canned salmon in a tuna casserole recipe? I know it's not the most original, but my family actually likes salmon better.
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Posts:
1
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Posted:
Mar 12, 2009 8:47 PM
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Eemma,
My mom used to make this recipe but she used tuna. I would have never thought to replace it with salmon. Thanks
kathleen
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Posts:
1,965
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Posted:
Feb 21, 2009 9:39 PM
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lol... it scared me too...
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Moderator_Deanne
Posts:
1,706
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Posted:
Feb 21, 2009 9:27 PM
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> Oh, good Lord NO! It is a cream sauce with peas and
> salmon in it (sometimes hard boiled eggs as well) -
> usually served over saltines or toast. We used to
> get it in school and my mother would make it once in
> awhile, too. It was a comfort food for me when I was
> younger. Easy and quick.
>
> SALMON PEA WIGGLE
>
> INSTRUCTIONS:
> 2 tsp. butter
> 2 tsp. flour
> 1/4 tsp. salt
> 1/4 tsp. pepper
> 1 c. milk
> 1 can salmon
> 1 pkg. frozen peas
>
> PREPARATION:
> Melt butter over low heat in heavy saucepan (wooden
> spoon). Blend in flour, seasonings. Cook over low
> heat, stirring constantly until smooth, bubbly.
> Remove from heat. Stir in milk. Bring to boil,
> stirring constantly. Boil 1 minute. Flake and bone
> salmon. Cook and drain peas. Add to sauce, stirring
> occasionally while cooking over low heat.
That sounds really good. I'm still grinning over the idea of jell-o though.
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Posts:
807
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Posted:
Feb 20, 2009 8:39 PM
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Oh, good Lord NO! It is a cream sauce with peas and salmon in it (sometimes hard boiled eggs as well) - usually served over saltines or toast. We used to get it in school and my mother would make it once in awhile, too. It was a comfort food for me when I was younger. Easy and quick.
SALMON PEA WIGGLE
INSTRUCTIONS:
2 tsp. butter
2 tsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1 c. milk
1 can salmon
1 pkg. frozen peas
PREPARATION:
Melt butter over low heat in heavy saucepan (wooden spoon). Blend in flour, seasonings. Cook over low heat, stirring constantly until smooth, bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Flake and bone salmon. Cook and drain peas. Add to sauce, stirring occasionally while cooking over low heat.
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Posts:
869
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Posted:
Feb 20, 2009 7:18 PM
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And... Eemma... Salmon Pea Wiggle!??? Get Out! Yikes! Please share... Never heard of such a thing...
The "wiggle" part makes me afraid it may have jello involved...
YIKES, again. Say it ain't so?
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Posts:
869
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Posted:
Feb 20, 2009 7:15 PM
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> Oh--and Salmon (or tuna) Ladder Loaf
1 can salmon or tuna, drained
ined
2 hard boiled eggs, chopped
pped
1 small onion, chopped
> 1/4 cup chopped green bell peppers
> pers
> 1/3 cup 4-6 slices american cheese
> eese
> 1 package crescent rolls
> olls
>
> Preheat oven to 375.
> Combine tuna, eggs, onions and green pepper. Roll
> crescents to a 11x9 rectangle on a cookie sheet.
> Spread cheese down center to 1 inch of ends. Spoon
> n tuna mix over cheese. Cut slices every inch or so
> in dough--fold strips from side to side over tuna
> mixture. Brush with melted butter. Bake 20 minutes.
bstefens ROCKS with both the suggestions! I'd never thunk up either and I LOVE canned salmon.
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Posts:
1
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Posted:
Feb 20, 2009 6:27 PM
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chop onions, and garlic, stir fry with tsp. cooking oil. Add salmon cook on low about 5 min. Make a pan of rice and add the two pans together. very delicious.
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Posts:
255
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Posted:
Feb 20, 2009 4:56 PM
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Oh--and Salmon (or tuna) Ladder Loaf
1 can salmon or tuna, drained
2 hard boiled eggs, chopped
1 small onion, chopped
1/4 cup chopped green bell peppers
1/3 cup 4-6 slices american cheese
1 package crescent rolls
Preheat oven to 375.
Combine tuna, eggs, onions and green pepper. Roll crescents to a 11x9 rectangle on a cookie sheet. Spread cheese down center to 1 inch of ends. Spoon tuna mix over cheese. Cut slices every inch or so in dough--fold strips from side to side over tuna mixture. Brush with melted butter. Bake 20 minutes.
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Posts:
255
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Posted:
Feb 20, 2009 4:53 PM
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Salmon chowder, salmon loaf with creamed peas and
this is one of my favorites
Salmon Stuffed Shells
6 ounces jumbo pasta shells
2 cans salmon
1 cup cottage cheese, drained
2 eggs, slightly beaten
1/3 cup chopped onions
1/4 teaspoon white peppers
Dash nutmeg
Sauce
1/4 cup butter
1 clove garlic, minced
1/4 cup flour
2 1/2 cups chicken broth
1 teaspoon dill weed
1 cup heavy cream
Cook past shells. In bowl, combine salmon, cottage cheese, eggs, onion, pepper and nutmeg until combined. Fill shells and place in buttered 9x13 pan. In saucepan, melt butter, saute garlic 1 minute. Stir in flour, cook 1 minute; gradually stir in
chicken broth and dill. Cook over low heat until mixture boils and thickens, about 10 minutes. Stir in heavy cream. Pour sauce over filled shells. Cover. Bake at 350 for 25-30 minutes or until heated through.
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Michele from Kraft Kitchens
Posts:
879
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Posts:
1,965
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Posted:
Feb 20, 2009 12:14 PM
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salmon dip. sour cream, mayo, salt, pepper, fresh dill. pita chips....yummo!!
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Posts:
807
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Posted:
Feb 19, 2009 7:02 PM
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Welcome to the Message Boards.
I used to make Salmon Pea Wiggle, but I much prefer making a Newburg Sauce and adding salmon to that instead now. My tastes have matured a little in the past 20 years or so. ![]:)](http://recipe-board.kraftfoods.com/images/emoticons/devil.gif) Here is the recipe I just sent to my daughter for her to use:
Newburg
2 egg yokes-beaten into
1/2 cup heavy cream
1/4 cup butter
2 Tbs. dry sherry
1/2 tsp. salt
1 pinch each of cayenne pepper and nutmeg
3/4#'s of cooked shellfish, chicken or salmon
Directions
In a small bowl wisk egg and cream till well blended-set aside.
Melt butter in a small sauce pan over low heat and add egg mixture and sherry, stirring constantly until mixture thickens-don't let it boil! Add shellfish, chicken or salmon and heat through.
Remove from heat and season with salt, cayenne pepper and nutmeg.
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Posts:
225
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Posted:
Feb 19, 2009 6:43 PM
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Did you try to Goggle it? I did and there are a variety of recipes for canned salmon.
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Posts:
1
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Posted:
Feb 19, 2009 8:09 AM
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I'm looking for some new recipes for canned pink salmon. The only one I use is fried salmon cakes.
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