March came flying in on beautiful weather so it slipped right by me. Needless to say, I remembered this is the Lenten season so I thought I would make this week’s recipe for Lenten meals. I made this this week and we loved it. Hope you do too. This recipe is geared to 2 people. You could probably stretch to 3 if you add salad and bread and dessert.

A friend called me this week asking about substituting crackers for bread crumbs in a recipe. I told her to try it. I never have, but here is my secret. I crushed a box of cheap saltines and put them in a zip lock bag and store in the freezer. My favorite for bread crumbs? When I made biscuits (doesn’t matter what kind, canned works too.) I put the left over ones in the freezer. They crumble really well after they have been frozen. I put the crumbled biscuits in a zip lock bag and keep them in the freezer. Then I always have one or the other on hand if I need them.

Salmon Cakes with Creamed Peas

1 15 ½ oz can red salmon, drained deboned, and flaked
¾ cup cracker crumbs, saltine
1 egg slightly beaten
2 T. onions, chopped
3 T. milk
1 T. lemon juice
2 T. butter or margarine

Combine ingredients except butter or margarine, blending well. Shape into 4 flat patties. Melt butter in small skillet; sauté patties on both sides until golden brown and heated through. Add more butter to skillet if necessary. While they are cooking, prepare creamed peas.

Creamed Peas:
2 T. butter
1 ½ T. flour
½ tsp salt
Pepper to taste
1 cup milk
1 cup frozen peas cooked and drained or 1 8 ½ oz can peas, drained

Melt butter in saucepan; blend in flour, salt, and pepper; stir for 3 minutes. Add milk; stir and cook until thick and bubbly. Add peas to hot mixture; heat through. Serve atop salmon cakes.


[Note from Jerry: This is really good. Also can be done with Creamed Peas and New Potatoes if you need a bit extra, or for those that cannot have a meal without potatoes.]