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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Salmon Cakes

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Although my mother did not fix a variety of fish or seafood, salmon cakes were a common dish at our house. In fact, they were a common, everyday dish in my extended family as well. I once witnessed my great-aunt feed five adults salmon cakes using a small can of salmon…and lots of crackers. It was very impressive that they tasted good.

This simple dish is still a favorite of mine. It can be made with canned salmon or leftover salmon from another meal, like maple baked salmon,
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Recipe: Salmon Cakes

Ingredients

  1. 1 lg. can salmon (or equivalent cooked leftover salmon)
  2. 1 – 2 eggs (large or extra large)
  3. 15 +/- saltine crackers, crushed
  4. salt, to taste
  5. canola oil

Instructions

  1. Remove any skin and bones from salmon.
  2. Place flesh in a large bowl and add eggs, crushed crackers and a dash of salt.
  3. Add enough oil to cover the bottom of a large skillet and heat on med. high.
  4. Mix gently, but thoroughly.
  5. Form salmon mix into round patties and place in skillet of warmed oil. (Oil should be hot enough that a test piece starts to bubble right away).
  6. Cook until well browned on both sides.
  7. Remove from skillet and allow to drain on plate covered with paper towels.
  8. Repeat until all salmon mixture is used (about 5-6 patties).  Adding more oil to skillet, if needed.
  9. Can be serve with tartar sauce, if desired.

Notes

I like to make my patties fairly thin as I like them very crunchy.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.