Hello All,

I still have not heard from Dave but I haven't been able to contact him.

I'm rather concerned.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Christmas Casserole
Categories: Holiday, Fish, Side dish
Yield: 4 Servings

1 cn Salmon; 6 1/2 oz or 233 g
2 c Soda crackers-coarsely crush
1 cn Corn; creamed, 14 oz
1 c Cheddar cheese; grated
1/4 c Milk
1/4 c Green pepper, cubed
1 Egg
1/8 ts Pepper
1 ts Butter
2 tb Almonds; thin sliced

Preheat oven to 450F. Drain salmon in large bowl. Remove skin and
bones. Flake. Crush soda crackers with rolling pin coarsely. Add to
salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and
pepper. Mix. Beat egg lightly with fork in small bowl and add to
salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish
with lid. Smooth top. Top with reserved crushed soda crackers and dot
with butter. Sprinkle top with thin sliced almonds.
Bake covered 30 minutes at 35Oo. Uncover for last 5 minutes.

Good if you don't want to bother making stuffing.

This is based on my grandmother's recipe and was originally made with
oysters (they came in on trains to Iowa at Christmas time at the turn
of the century and were only available then. Unfortunately, they
fairly expensive here in Toronto :)

Serves:4 Source: Anne MacLellan

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-- Sean

... "Money has become the grand test of virtue." - George Orwell
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Re: Dave
By: Sean Dennis to All on Mon Dec 01 2025 01:11 am

I still have not heard from Dave but I haven't been able to contact him. I'm rather concerned.

Thanks for your follow-up. I hope he isn't helping out his brother with a stuck vehicle.

Title: Christmas Casserole

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Berry Bread Pudding
Categories: Puddings
Yield: 6 Servings

400 g Frozen mixed berries
8 sl Cheap white bread
Baking spread or
- vegan spread;
- for greasing

Pop the berries in a medium-sized saucepan and bring to a medium
heat--do not boil them as you will spoil the flavour. Cook the
berries--with or without sugar, see Tip--for around 15 minutes, until
they are well softened and juicy. Remove from the heat and spoon out
2 to 3 tb to serve on top of the pudding. Set aside.

Cut the bread into quarters, and then each quarter into quarters
again, so each slice is in 16 pieces. Drop them into the saucepan--no
point in dirtying a mixing bowl for this job--and mix well to absorb
all of the juices from the berries. The bread should swell and all
turn a lurid purpley pink colour. Leave the bread soaking for 15
minutes, stirring it occasionally to break it up and allow it to
absorb evenly.

Preheat your oven to 180?C (fan 160oC/350?F/gas 4). Lightly grease
a cake tin--a 20 cm one will do, round or square--and spoon in the
mixture. Press it down with your fingers to compact it tightly into
the tin, and carefully tip off any excess juices that come to the
surface--this is a very moist pudding, but it needs to be able to
cook and set!

Pop it into the oven for 40 minutes, until slightly risen and
caramelized on top, and firmish to touch. Remove from the oven and
allow to cool in the tin for 10 to 15 minutes before serving topped
with the reserved juices.

Tip:

I served this with a rosewater custard--a carton of fresh custard
mixed with some rose petals I had at home (Oatly do a great vegan
"custard"). But corner shop tinned custard and a splash of rosewater
does the job just nicely.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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