In a large bowl, combine the drained pink salmon, egg, red onion, red bell pepper, jalapeno pepper, fresh parsley, Goya seasoning and Italian style bread crumbs. Stir well. Divide the mixture and shape into 8 patties, about 4 inches each. Pour the ¼ cup of flour onto a large plate. Dredge each patty with flour on both sides. To a heated large cast iron skillet over medium heat, add the olive oil. Place croquettes in skillet and cook for about 3-5 minutes on each side. Cook the patties until they are golden brown in color. Be sure to turn often so they do not burn. Garnish with fresh parsley.
4 cans of Campbell's cheddar cheese soup
Preheat oven to 350 degrees. Lightly grease a large baking dish. Prepare macaroni according to package directions. While macaroni is cooking in a large bowl, combine the egg, milk and 1 tablespoon of flour and whisk together.Add to the bowl, the four cans of cheddar cheese soup, the three bags of shredded cheese, and the chopped green bell pepper. When macaroni is cooked, drain well and place into greased baking dish. Pour cheese mixture over macaroni and stir well until evenly coated. Sprinkle with salt and pepper. Bake uncovered for 40 minutes or until the top of macaroni is golden brown.
1 small red bell pepper sliced thinly
Preheat your oven to 350 degrees. Coat a baking dish with cooking spray and put to the side. In a large mixing bowl, combine the egg and sugar and beat well. Stir in the 2 cups of cooked cold rice.
Pour in the two cups of evaporated milk, nutmeg, cinnamon, melted butter and vanilla extract. Stir until well blended. Add the dark and golden raisins. Pour into the coated baking dish and place in oven that has been preheated. Cook for about 35-40 minutes or until browned.