-=> Dave Drum wrote to Sean Dennis <=-

 DD> "Should have thought of that before you started in on me." as I went
 DD> out the door.

I've done that four times in my life and each time I found a much better
job.

 DD> I don't care much for it as a condiment. But it's OK as an ingredient.
 DD> If I'm doin g ketchup I get the Red Gold brand as it's the best I've
 DD> found. They also do a Sriracha Ketchup in a joint venture with Huy Fong
 DD> (the Rooster Sauce people)

I like Red Gold.  I use their sloppy joe sauce and their diced tomatoes in
chili when I make it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lazy Salmon Cakes
 Categories: Fish
      Yield: 2 Servings
 
    1/2 c  Mashed potato, 1 medium
      1 tb Lemon juice
    1/2 ts Lemon or orange peel dry
    1/2 ts Dry dill or 1/4 c fresh dill
    1/2 ts Dry cilantro /fresh parsley
    1/4 md Onion, chopped
  7 1/2 oz Can salmon, no skin, bones
      1    Egg
 
  Re "Lazy" - this was based on a recipe posted by Michelle Bass,
  Cooking Echo, Sept 17/93.  I was too lazy to bake the potato, beat
  the egg white or make the sauce.
  
  Mash potato and allow it to cool.  Mix with lemon juice, seasonings,
  onion and then mix in the salmon. Mix in beaten egg.
  
  Form the mixture into 4 patties or 6 smaller ones. Heat a large saute
  pan over medium heat.  Spray or wipe with canola. Fry the cakes for 5
  minutes on each side until golden brown. Serve with lemon wedge.
  
  Makes 2 servings for hungry eaters, 3 smaller ones.
  
  Shared and tested by Elizabeth Rodier, Oct 93
 
MMMMM
 
-- Sean
 
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