Friends of Scott  Joplin
    Fried Green Tomatoes
    German Fried Red Cabbage
    Linguini with Nuts, Dried Fruit and Gorgonzola
    Cold Cantaloup Soup
    Mom's salmon patties
    Mom's Fruit Shortcake for Twelve
    Mom's Kidney Bean Salad
    Mom's Little Brown Koko Cake
    Aunt Ella's Corn Salad
    Vicki's Lime Jello Supreme
    Old Fashioned Minced Meat
    Peach Conserve
    Plum Black Walnut Conserve
    French Mustard Pickles
    Spanish Rice
    Broccoli with White Sauce
 Christmas Letter

This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.

Jim Andris, Sept. 17, 2003.

Mom's Salmon Patties


One 15 oz. can of pink salmon
1/2 cup of mashed potatoes (you can use instant)
1 egg
1/2 teaspoon salt
1-2 teaspoons dill weed


Drain and bone the salmon. Remove any big pieces of skin. I give the liquid to the cat. Some cats won't take it, though.

Combine with the rest of the ingredients and mix well. I just use my hands.

Form into four patties. They will be quite soft, but you can manage.

Cover the bottom of a heavy-bottomed skillet with oil (I use peanut or olive.) and heat.

Fry on both sides until well-browned.


Serves two hungry people, or four if you have a lot of other stuff to eat.


Whenever I make mashed potatoes, I always try to secret away a half cup of them for salmon patties the next day. This is a dish you can make from the pantry on a moment's notice. I like to serve them with cornbread dressing and green beans.