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July 8, 2013
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Plains Edition Recipes 07-06-13

Creamed Tuna on Toast

Chris Bryant, Johnson City, Tenn.

1 sm. can Tuna, drained

2 Tbsp. Butter

1 can French Green Beans, drained

1 can Cream of Mushroom Soup

1/2 soup can Milk

2 Tbsp. Onion, diced

In a saucepan, sauté onions in butter until soft, not brown.

Add remaining ingredients.

Heat thoroughly.

Serve over toast.


Kay Bedlan, Lewellen, Neb.

1 (15 oz) Pink Salmon, drained

1 Egg

1/2 c. Biscuit Mix

1/2 c. Oil

Mix salmon and egg in bowl.

Add biscuit mix and mix well.

Heat oil in skillet.

Drop mixture by tablespoonfuls into skillet.

Flatten drops with spatula.

Cook each side until brown, about 2-3 minutes on each side.

Asian Glazed Salmon

Sharon Raasch, Imperial, Neb.

1/2 c. Brown Sugar

1/3 c. Soy Sauce

2 Tbsp. Hoisin Sauce

2 Tbsp. Fresh Ginger, chopped finely

1 t. Dried Red Pepper Flakes

1 t. Garlic Powder

1 Tbsp. Fresh Lime Juice

4 Salmon Fillets

Preheat oven to 350 degrees.

Mix together the brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes, garlic powder and fresh lime juice.

Heat in a medium saucepan until bubbly.

Place salmon fillets in a baking dish.

Pour the sauce over the fillets, coating well.

Bake for 8-10 minutes.

Serve over rice.

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The Fence Post Updated Oct 17, 2013 09:48AM Published Aug 5, 2013 03:54PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.