Salmon Potato Chip Casserole, Tuna Spread, Smoked Salmon

How to Cook Seafood The Old-Fashion Way; Salmon Potato Chip Casserole, Tuna Spread, Smoked Salmon

If you enjoy meals the ways grandma made them, here are some of the recipes from her day. I have a large collection of vintage recipe which I enjoy sharing with you. From the comments I receive, I know many of you enjoy the old-fashion recipes as much as I do. Try the Salmon-Potato Chip Casserole which uses canned salmon, an economical way to enjoy salmon. The Tuna Spread recipe is also an economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who prefer the Salmon Filet here is an old Michigan recipe for Smoked Salmon.

SALMON-POTATO CHIP CASSEROLE
This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 something year old recipe!
1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced
Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.

TUNA SPREAD
This recipe is from an old PTA cookbook.
1 pkg (3-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
1/2 tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1 can (6 1/2 to 7-oz) tuna fish
Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.

EASY OLD TIME SMOKED SALMON
This old recipe is from Michigan, our neighbor to the north when I was a kid growing up in Indiana.
1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ She also shares diabetic recipes and health information on her blog at http://diabeticenjoyingfood.blogspot.com/

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