Ingredients
1 large can Pink Salmon
1 sleeve Saltine Crackers (crushed)
2 eggs
Salt to taste
Directions
Drain salmon and de bone the best you can.
**It's ok if some bones are left, they dissolve, are edible and generally not a choking hazard.
Break up the salmon into small bits, add eggs and entire sleeve of crushed crackers and mix well.
Heat oil up in a skillet and form the salmon mixture into patties like you would hamburgers and fry until golden brown and cooked through.
Thanksgiving Dinner in a Bag
Dollar Tree under $10.00
Shopping List
1 box Stuffing mix
2 cans Turkey or Chicken
1 pkt. Turkey or Chicken Gravy
1 pkg. Instant Mashed Potatoes
1 can Green Beans
Ingredients:
DOUGH
3-1/2 tsp active dry yeast
1/4 c lukewarm water (105 degrees F)
1/2 c whole milk
12 Tbsp vegetable shortening
1/4 c granulated sugar
2 lg eggs, lightly beaten
1 tsp salt
4 - 5 c all-purpose flour (humidity affects amount)
2 c vegetable oil, canola oil, or lard for frying ( don't use olive oil or an oil that has a flavor, neutral fats only)
GLAZE
1 c powdered sugar
3-4 Tbsp hot water
1 dash vanilla extract
Directions
1. Add dry yeast to 1/4 cup warm water in large bowl or stand mixer bowl. Set aside for 10 minutes until foamy.
2. Meanwhile, scald milk. Cool to lukewarm (about 105 F). **Note @ Bottom of recipe of why
3. With a flat beater in place (if using stand mixer) or spoon ready, add lukewarm milk, sugar, salt, shortening, and eggs to yeast in the mixer bowl. Mix on low or vigorously stir until ingredients are blended.
4. Switch to a dough hook and or knead by hand and add in flour 1 cup at a time.
5. Beat or knead until the mixture forms a ball of dough which follows the dough hook around the bowl. Let the mixer knead the dough for 3-4 minutes. You are aiming for a very slightly slack dough because one that is too dry will make a heavy end product.
6. Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.
7. Punch dough down to exhaust air. Place onto an oiled piece of waxed paper. Roll 1/2 inch thick and cut with a doughnut cutter. You can use a biscuit cutter, glass or cup then something smaller for center.
8. Re-cover doughnuts with clean tea towels or plastic and allow them to rise until doubled in bulk. (45 minutes to 1 hour)
9. Using caution, heat oil to 350 F. in a deep skillet or Dutch oven or deep fryer until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown (about 1-1/4 to 1-1/2 minutes per side), turning as necessary. Two chop sticks work well for turning.
10. Drain on an inverted cooling rack placed over a paper towel-lined sheet pan.
11. TO PREPARE GLAZE:
Make glaze before frying.
Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla.
12. Glaze doughnuts while still warm. (NOT HOT)
You can also make Long Johns or Bismark donuts with same dough.
Long Johns
For long johns just cut the dough into rectangles and let rise as instructed above.
**NOTE
** Scalding milk is a process of heating milk to a temperature just below boiling (around 180°F or 82°C). This process serves several purposes:
Denaturation of Proteins:
Scalding milk denatures certain proteins in the milk, such as whey proteins. This denaturation improves the texture and stability of baked goods, such as breads and custards.
Activation of Yeast:
In recipes that use yeast, scalding milk helps to activate the yeast by providing a warm environment for its growth. This leads to a fluffier and more flavorful dough.
Killing Bacteria:
Although most commercially available milk is pasteurized, scalding can further kill any remaining bacteria that may be present.
Infusing Flavor:
Scalding milk can help to infuse flavors from ingredients like vanilla beans or spices into the milk.
Improving Rise Time:
In bread recipes, scalding milk can help to reduce the rise time by denaturing the proteins that inhibit gluten development.
Overall, scalding milk is a useful technique in many recipes to improve texture, flavor, and stability.
1. Line a sheet pan with parchment paper
2. Take cheez its and spread a small amount of creamy peanut butter on one side. Then take another cheez it and place on top and squeeze together.
Line your whole sheet pan with these.
3. Melt 1 1/2 cups semi sweet chocolate chips with 1 tablespoon of oil in the microwave. I microwave for 30 seconds then mix, then 20 seconds then mix then 10 seconds.
4. Now dip your cheez its with peanut butter into the chocolate and back to your sheet pan.
5. Let chill in the fridge until hardened
1. Add pork rinds to a gallon sized resealable plastic bag.
2. Pour melted butter in and shake to coat.
3. Mix cinnamon and sweetener together in a small bowl. Pour into the bag and shake until coated.
4. The pork rinds will lose their crispness over time. To crisp them back up, place them under the broiler for a few minutes.
