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Country Kitchen
October 1, 2007 Previous Recipe | Next Recipe
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CABBAGE CASSEROLE
CHICKEN POT PIE
CHICKEN ENCHILADAS
CUCUMBER SALAD
Chocolate Upside-Down Cake
SALMON BALLS
PINEAPPLE AU GRATIN
MEXICAN CORNBREAD
FRUITY CREAM CHEESE PIE
CHICKEN SALAD
EASY BANANA NUT BREAD
SALMON BALLS

1 (14.75-ounce) can pink salmon
2 eggs
1 cup buttermilk
1 sleeve saltine crackers
Pinch of baking soda
1/4 cup chopped onion

Mix all ingredients until well blended and drop by teaspoonful in hot deep frier; cook until brown.





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