Thursday, December 19, 2013

Cooking: Watch out, Grandpa is in the kitchen

With 24 years of working two 24 hour shifts a week as a professional fire fighter behind me, I'm able to reflect on some of the most creative meals.  I've decided to record recipes I thought were worthy of reproduction and will share a few of them.  Later I will publish a conversion table comparing my measurements with the standard cooking measurements.  Until then, use your imagination.

Grampa Terry’s Salmon Casserole

2 - 7.5oz cans of wild Alaska pink salmon that you found in the grocery markdown basket two years ago.

1 – 10 3/4 ounce can of Campbell’s cream of mushroom soup.

1 - eight ounce bag of wide egg noodles.

A two inch wide chunk of velveta cheese cut into small squares.

1 - 14 ounce can of Green Giant sweet peas.

Fill your favorite sauce pan about half full of water and add two glips of olive oil (don’t need much).  Bring the water to a boil and dump in the bag of egg noodles.  Cook the noodles until they are chewey but not done.  Pour the noodles into a colander and allow them to drain.
Dump the drained noodles into a casserole dish and push in the chunks of cheese ( make sure they are covered by the warm noodles).  With a glopping spoon (a tibble will work) glop half of the can of cream of mushroom soup on top of the noodles.  Add a slosh of water to the soup left in the can and stir it around a little and then add a couple of tibbles of the soup glops to the soup can and stir and then pour it all back onto the noodles.  Empty the two cans of salmon in a dish and smoosh it all into one pasty bunch.  Glop the smooshed salmon evenly over the souped up noodles.  Drain the peas and dump them on top of the noodles, soup and salmon.  Now without tearing the noodles to pieces sort of mix everything together.  Now top the whole works with French fried onions or crushed potato chips.  Pop it in the microwave and heat it on high power for ten minutes or two times for six minutes at a time.

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