Salmon Croquettes

3 T. margarine

4 T. flour

1 cup milk

1/8 tsp. pepper

½ tsp. salt

¼ tsp. garlic powder

15 ½ oz. can salmon

Small chopped onion

1-2 eggs

Cracker crumbs

Directions:  Remove bones from canned salmon or break up salmon.  Melt butter 

and then blend in flour and seasonings.  Cook on medium heat until thick and 

smooth.  Add salmon and chopped onion.  Chill mixture for an hour or so.  Form into 

balls; dip in beaten eggs and roll in cracker crumbs.  Deep fry 4-5 minutes.

Comment:  If the salmon mixture is not firm enough, add cracker or bread crumbs.  

Can also roll balls into Kellogg’s corn flake crumbs instead of cracker crumbs.  This 

is also a great way to use leftover cooked salmon fillets.

Deep Fried Turkey

Peanut Oil

Turkey (Check fryer instructions, most accept no

larger than a 15 lb. bird.)

1 stick butter

½ tsp. garlic powder

Salt and pepper to taste

Directions:  To measure the amount of oil needed to fry the turkey, place turkey in 

fryer and add water to the top of the turkey.  Remove the turkey and the water line 

will indicate how much oil will be needed to fry the turkey.  Having too much oil can 

cause a fire.  The pot should not be more than ¾ full or the oil could overflow when 

the turkey is added.

Preheat the oil in the pot to 400 degrees.

Melt butter with spices.  Cool.  Pat the turkey dry.  Ensure that the turkey is fully 

thawed.  A frozen turkey hitting the hot oil can explode!

Rub butter mixture over turkey.  Pour any remaining butter mixture inside the bird.  

The goal is to coat the turkey in the butter so that when the turkey goes into the oil it 

is an oiled surface meeting an oiled surface.  

Carefully submerge turkey in preheated oil.   Deep fry for 3 minutes per pound and 

cook until turkey floats to the top.  Remove bird from oil.  Let rest 15-20 minutes 

before carving.

Comment:  BE EXTREMELY CAREFUL WHEN DEEP FRYING THE TURKEY!  

Do it outdoors on a level and non-flammable surface away from the house.  The oil 

will splatter and can stain concrete surfaces.

Tim’s Ribs

Racks of ribs 1 large aluminum pan

1 cup pulp-free orange juice

1 ½ cups bourbon (Maker’s Mark)

¾ tsp. garlic powder ¾ tsp. onion powder

1 tsp. cayenne pepper ½ tsp. Cajun seasoning

Fresh black pepper

Directions:  Place the ribs in the aluminum pan and pour orange juice and bourbon 

over the ribs.  Sprinkle the seasonings over ribs.  Bake in 200 degree oven for 5 

hours.  Take out and place on low-to-medium heat on the grill and coat with the 

sauce of your choice.

Comment:  Using mesquite charcoal with wet pecan chips and wet Jack Daniels barrel chips gives premiere flavor.

Taco Pie

1 lb. ground beef 1 small onion, chopped

¾ cup Bisquick 2 envelopes Taco seasoning

1 ¼ cups milk 3 eggs

1 cup shredded Cheddar 1 small can green chilies

1 tomato, diced Lettuce, shredded

1/3 cup sliced olives Sour cream

Salsa

Directions:  Grease square baking dish.  Brown ground beef with onion and green 

chilies.  Drain.  Stir in seasoning mix; spoon into plate.  Beat Bisquick, milk, and eggs 

until almost smooth.  Pour into plate.  Bake at 350 degrees until knife inserted in center 

comes out clean, about 25 minutes.  Sprinkle with cheese.  Return to oven until cheese 

melts.  Cool 5 minutes.  Garnish with lettuce, tomato, olives, sour cream and salsa.

Comment:  Good change of pace.  For less spice, use just one package of taco seasoning mix.

Baked Macaroni & Cheese

1 (8 oz.) package macaroni 4 T. water

4 T. flour 1 cup milk

1 cup cream ½ tsp. salt

Black pepper to taste

2 cups shredded cheddar cheese

Directions:  Preheat oven to 400 degrees.  Cook and drain macaroni according to 

package directions and set aside.  In a large saucepan, melt butter.   Add flour mixed 

with salt and pepper; using a whisk to stir until well blended.  Pour milk and cream 

in gradually, stirring constantly.  Bring to boiling point and boil for two minutes; 

stirring constantly.  Reduce heat and cook, stirring constantly, for 10 minutes.  Add 

shredded cheddar little by little and simmer an additional 5 minutes or until the 

cheese melts.  Add macaroni and toss to coat.  Transfer macaroni to buttered baking 

dish.  Bake 20 minutes until the top is golden brown.

Comment:  A Julia specialty.