Recipe For Salmon Soup

     A neighbor of mine once taught me how to make salmon patties (burgers), but I never made salmon soup because there was always someone else in my family who could make it.
     A favorite meal of my father, one of my cousins forwarded me the recipe for salmon soup. I'm posting it in on my blog so that I don't lose it!

Pink salmon is too weak. Put red salmon in the pot you are going to cook it in.
Clean all black skin and dark meat from the salmon.
Take out bone, add one can of water from the salmon can, bring to a low boil.
Simmer 5 -8 minutes. Add milk to your taste, about one half a quart...salt and add one tablespoon of real butter.
Bring to a hot temp. Clean all black skin you miss with a tea strainer.
Done.

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Homemade Summer Sausage Ingredients:... 5 lb ground hamburger (no lean burger) 5 Tbsp liquid smoke (found near barbecue sauce) 5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle) 2 Tbsp coarse ground pepper 2 Tbsp minced garlic 2 Tbsp mustard seeds Directions: In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 (14x2 inch) logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese. NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking. IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

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Cucumber Jar Salad Ingredients: 4 thinly sliced cucumbers 1-large sliced red onions 1-large sliced green bell peppers 1-tbsp salt 2-cup white vinegar ... 1 1/2-cups sugar 1-tsp celery flakes 1-tsp red pepper flakes Directions: Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar) Pour mixture over cucumbers, store in refrigerator. Will keep up to 2 months Makes 2 quart jarsSee More