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Salmon Broccoli Casserole
RECIPE: CUT OUT & SAVE
Salmon Broccoli Casserole
1 can (7¾ oz.) salmon 1 can (4 oz.) mushrooms drained
1 package (10 oz.) frozen broccoli spears ¼ cup grated Parmesan cheese
⅓ cup chopped onion ½ teaspoon dried dill weed
1 tablespoon butter or margarine ½ teaspoon salt
1 can (10¾ oz.) condensed cream of celery ⅛ teaspoon pepper
soup 2 tablespoons lemon juice
Drain salmon, reserving liquid and break into chunks. Cook broccoli according
to package directions and drain thoroughly. Cut into bite-size pieces. Saute
onion in butter or margarine until tender. Add soup and heat through. Stir in
mushrooms, cheese, dill weed, salt, pepper, lemon juice and reserved salmon
liquid. Mix with broccoli and salmon. Pour into shallow buttered baking dish.
Bake at 350°F. for 20 minutes in a conventional oven. Makes 4 servings.
Microwave Directions: Cook in microwave 5 to 7 minutes on high power.
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Card 1 Back:
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Memphis 3.4¢
Atlanta 4.8¢
Dallas 5.2¢
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# Salmon Broccoli Casserole
*Puget Power Gazette — January 1981*
*Makes 4 servings*
## Ingredients
- 1 can (7 3/4 oz.) salmon
- 1 package (10 oz.) frozen broccoli spears
- 1/3 cup chopped onion
- 1 Tbsp butter or margarine
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 1 can (4 oz.) mushrooms, drained
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried dill weed
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp lemon juice
## Instructions
1. Drain salmon, reserving the liquid, and break into chunks.
2. Cook broccoli according to package directions and drain thoroughly. Cut into bite-size pieces.
3. Sauté onion in butter or margarine until tender.
4. Add soup and heat through.
5. Stir in mushrooms, cheese, dill weed, salt, pepper, lemon juice, and reserved salmon liquid.
6. Mix with broccoli and salmon.
7. Pour into a shallow buttered baking dish.
8. Bake at 350°F for 20 minutes in a conventional oven.
### Microwave Directions
- Cook in microwave 5 to 7 minutes on high power. -
Bulgar Wheat Salad
SALAD
1/2 c Bulgar wheat ) combine & bring to boil, stir,
1 C. Water } cover & simmer 15 min or
Salt ) till liquid abso
1/2 c mayonnaise combine & stir
3 tbsp cider vinegar into hot cooked
2 tbsp sugar wheat, cover,
1/4 tsp each of liquid pepper chill overnight
dill weed,
dijon mustard
1/2 c thinly sliced green onion over
Back:
1 hr before serving combine wheat
with 1/2 c thinly slied 1/2 c sliced 1/2 c shredded
Cabbage, Celery, Carrots, Blend well
Season to taste
Spoon into Salad Bowl
cover chill
4-6 Servings.
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# Bulgar Wheat Salad
## Ingredients
- 1/2 cup bulgar wheat
- 1 cup water
- Salt
- 1/2 cup mayonnaise
- 3 Tbsp cider vinegar
- 2 Tbsp sugar
- 1/4 tsp liquid pepper
- 1/4 tsp dill weed
- 1/4 tsp Dijon mustard
- 1/2 cup thinly sliced green onion
- 1/2 cup thinly sliced cabbage
- 1/2 cup sliced celery
- 1/2 cup shredded carrots
## Instructions
1. Combine bulgar wheat, water, and salt. Bring to a boil, stir, cover and simmer 15 minutes or until liquid is absorbed.
2. Combine mayonnaise, cider vinegar, sugar, liquid pepper, dill weed, and Dijon mustard. Stir into hot cooked wheat.
3. Cover and chill overnight.
4. 1 hour before serving, combine wheat mixture with cabbage, celery, and carrots. Blend well.
5. Season to taste.
6. Spoon into salad bowl, cover and chill.
Serves 4–6. -
Vegetable Medley
VEGETABLE MEDLEY
¼ cup corn oil
2 cups broccoli flowerets
2 cups cauliflowerets
1 cup sliced carrots
1 cup sliced celery
1 teaspoon dried dill weed
1 teaspoon dry mustard
½ teaspoon salt
¼ cup toasted almond slices
In saucepan or large skillet heat corn oil
over medium high heat. Add broccoli, cau-
liflower, carrots, celery, dill weed, mus-
tard and salt. Stir-fry 10 minutes or until
tender-crisp. Just before serving, sprinkle
with almonds. Makes 8 servings.
Back: blank
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# Vegetable Medley
## Ingredients
- 1/4 cup corn oil
- 2 cups broccoli flowerets
- 2 cups cauliflowerets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tsp dried dill weed
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 cup toasted almond slices
## Instructions
1. In a saucepan or large skillet, heat corn oil over medium high heat.
2. Add broccoli, cauliflower, carrots, celery, dill weed, mustard, and salt.
3. Stir-fry 10 minutes or until tender-crisp.
4. Just before serving, sprinkle with almonds.
Makes 8 servings. -
Dill Dip
Dill Dip (Alice)
1/2 pt sour cream
1/2 c. mayo
1/2 Tbsp onion flakes
1/2 Tbsp Bau Monde
1 Tbsp dill weed
1 Tsp parsley flakes
Mix. Chill. Serve with corn chips
and fresh vegetables.
Back: blank
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# Dill Dip
## Ingredients
- 1 cup sour cream
- 1/2 cup mayo
- 1/2 Tbsp onion flakes
- 1/2 Tbsp Beau Monde
- 1 Tbsp dill weed
- 1 tsp parsley flakes
## Instructions
1. Mix all ingredients together.
2. Chill.
3. Serve with corn chips and fresh vegetables. -
Parmesan Garlic Pretzels
Parmesan Garlic Pretzels
1 Big or 2 regular bags of pretzels
1 packet of dry ranch (Hidden Vally)
1 12oz bottle Orville Redenbacher Popcorn Butter
1/4 tsp cayanne pepper
1/4 tsp garlic salt
1/4 tsp lemon pepper
1/4 tsp dill weed
1/2 cup parmesian cheese (add more if you like)
mix everything but P. Cheese in bowl. Dip/Soak Pretzels
Back:
Then place in container.
Bake on cookie sheet or broiler pan
@ 200° for 30-40 minutes. Flip every
10 minutes. Pour into large bowl &
shake cheese on top!
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# Parmesan Garlic Pretzels
## Ingredients
- 1 big or 2 regular bags of pretzels
- 1 packet dry ranch (Hidden Valley)
- 1 12 oz bottle Orville Redenbacher Popcorn Butter
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic salt
- 1/4 tsp lemon pepper
- 1/4 tsp dill weed
- 1/2 cup Parmesan cheese (add more if you like)
## Instructions
1. Mix everything except the Parmesan cheese together in a bowl.
2. Dip/soak pretzels in the mixture, then place in a container.
3. Spread pretzels on a cookie sheet or broiler pan.
4. Bake at 200° for 30–40 minutes, flipping every 10 minutes.
5. Pour into a large bowl and shake Parmesan cheese on top.