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Creamed salmon on toast
3T butter
3T flour
1 cup milk
Salt and pepper to taste
14.75 oz can of salmon
Peas (optional)
Chopped onion (optional)
Melt butter then stir in flour and onion in pan. Gradually add milk then salt and pepper. Spread salmon on a plate to eliminate any of the backbone pieces and stir meat and peas into mixture in pan.
Serve over hearty wheat toast.
3T butter
3T flour
1 cup milk
Salt and pepper to taste
14.75 oz can of salmon
Peas (optional)
Chopped onion (optional)
Melt butter then stir in flour and onion in pan. Gradually add milk then salt and pepper. Spread salmon on a plate to eliminate any of the backbone pieces and stir meat and peas into mixture in pan.
Serve over hearty wheat toast.
CentaurG2
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An alternative to the boiled dinner
The Reuben
Deli sliced corn beef (Boars head recommended)
Swiss Cheese (Finlandia recommended)
Sauerkraut
Slice hearty rye bread buttered on one side
Russian dressing
Half sour dill pickles
Potato Chips (Utz)
Murphy stout
Shot of 16 year old Bushmills single malt
Heat up 2 #8 cast iron pans over low heat. Assemble sandwich: bread, cheese, dressing, sauerkraut, meat, sauerkraut, dressing, cheese, bread. Place assemble sandwich buttered side down in one of the cast iron pans and place the other pan on top of the sandwich. The weight of the cast iron will act as a sandwich press. Cook until cheese is melted and bread is toasted. Serve with chips, beer and a good healthy shot of the old sod.
Russian dressing:
1 cup mayonnaise
1/3 cup Heinz chili sauce (or ketchup)
1T minced red onion
1t Worcestershire sauce
Dash of Tabasco
Salt&pepper
Notes* you can add horseradish to the Russian dressing of you really want to spice things up. If you don’t really like the taste of sauerkraut try soaking it in water, drain and pat dry. Sauerkraut is actually very good for you. The real trick to a good reuben is low steady heat. If your pans are too hot, the sandwich will never get cooked in the middle. If things go south, open up the sandwich and place the two haves under the broiler and put them together again when hot.
https://www.youtube.com/watch?v=BT9YfFg5-Gw
The Reuben
Deli sliced corn beef (Boars head recommended)
Swiss Cheese (Finlandia recommended)
Sauerkraut
Slice hearty rye bread buttered on one side
Russian dressing
Half sour dill pickles
Potato Chips (Utz)
Murphy stout
Shot of 16 year old Bushmills single malt
Heat up 2 #8 cast iron pans over low heat. Assemble sandwich: bread, cheese, dressing, sauerkraut, meat, sauerkraut, dressing, cheese, bread. Place assemble sandwich buttered side down in one of the cast iron pans and place the other pan on top of the sandwich. The weight of the cast iron will act as a sandwich press. Cook until cheese is melted and bread is toasted. Serve with chips, beer and a good healthy shot of the old sod.
Russian dressing:
1 cup mayonnaise
1/3 cup Heinz chili sauce (or ketchup)
1T minced red onion
1t Worcestershire sauce
Dash of Tabasco
Salt&pepper
Notes* you can add horseradish to the Russian dressing of you really want to spice things up. If you don’t really like the taste of sauerkraut try soaking it in water, drain and pat dry. Sauerkraut is actually very good for you. The real trick to a good reuben is low steady heat. If your pans are too hot, the sandwich will never get cooked in the middle. If things go south, open up the sandwich and place the two haves under the broiler and put them together again when hot.
https://www.youtube.com/watch?v=BT9YfFg5-Gw
That looks great!
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