Saturday's Lunch

Saturday's Lunch

Today we went to Haddonfield Farmers Market.

This was a real treat.

It was about a hours drive from our home.

My dear husband found someone selling blueberry

bushes for 4 dollars a piece on Craig's List.

It turned out they were going to be at this Farmers

Market.

What a quaint town it was. The old houses, I just love

looking at the different houses. Next, time I will be sure to

take pictures.

I decided to make a nice lunch for us when we got home.

Salmon Patties

taken from Marcia Adams New Recipes

from Quilt Country

1 15 oz can of red salmon, drained

1 1/2 Tablespoons butter or vegetable oil

1 medium onion, finely chopped

1/4 green pepper, finely chopped

3/4 cup finely crushed saltine crackers

(about 20)

1 Tablespoon finely minced fresh dill

1/2 teaspoon freshly ground black pepper

3 shakes of hot red pepper sauce

3 Tablespoons milk

1 Tablespoon fresh lemon juice

1 egg, beaten

1 1/2-2 Tablespoons vegetable oil

Pick through the salmon and discard the skin

and any bones, set the salmon.

In a medium saucepan, combine the butter or oil,

onion, and the bell pepper. Saute over medium heat for

5 minutes, or until the onion begins to color.

Remove the pan from the heat and add the salmon,

crackers, dill, black pepper, hot pepper sauce, milk,

and lemon juice. Combine lightly, then add the egg

and mix lightly again. Pat down the mixture in the pan

and cut into 6 wedges. Form into thick patties, about

4 inches in diameter. Heat the oil in a sauce pan and

saute for about 3 minutes on each side.

Now, I must tell you a few things.

I did not have all these ingredients, so this is what I did.

My dear husband started getting the salmon from Costco,

I use 3 small cans.

I have no green peppers as I don't use ingredients out

of season. I had no crackers as this is something I have

decided to do away with, unless I could make them.

No, fresh dill as its too early in the season, I used dried.

I was out of milk.

I always leave out the hot pepper sauce and let my family

put it on themselves. I can't eat spicy foods.

The crackers I substituted my ground flour. The milk,

I just used a few more egg whites.

Since I make my own mayonnaise I always have extra

egg whites hanging around.

Of course you will need tartar sauce.

Really Good Tartar Sauce

(from the same book)

1 cup of mayonnaise

2 Tablespoons finely chopped onion

2 Tablespoons finely chopped dill pickle

1 1/2 Tablespoons prepared mustard

1 Tablespoon chopped capers

1 Tablespoon minced fresh parsley


Coleslaw

Recipe is called,

Five Vegetable Coleslaw

(taken from same book)

Serves 6 to 8

8 cups shredded cabbage

(approximately 2 lbs)

1/2 medium onion, sliced

2 celery ribs, julienned

1/2 medium red bell pepper, finely julienned

1 large or 2 medium carrots, shredded

1/4 cup chopped fresh parsley

1 1/2 teaspoons salt

Dressing

1/2 cup fresh lemon juice

1 1/2 cups mayonnaise

3/4 teaspoon salt

2 Teaspoons black pepper

1/2 cup sugar

1 Tablespoon celery seeds

1 Teaspoon mustard seeds

1 1/2 Tablespoons cider vinegar

Combine the vegetables and let stand for 2o minutes.

Salting the vegetables draws off the liquid in the vegetables.

Drain and set aside.

Prepare the dressing: Whisk together all the ingredients and

add to the vegetables and chill.

This is what I changed.

I usually make half this recipe. My family doesn't like all the

raw onions. I use chives from the garden. Again, I only

use what vegetables are in season. Right, now all we have is

carrots and parsley.

That's okay as everything has a season.

Enjoy!