Salmon Ball (Alcott)

Sounds kinda gross, but it's actually very good. Really, it's just salmon and cream cheese with a few flavorings blended in. Fairly simple to prepare. The recipe doesn't give an amount, but I used probably a half-cup of chopped pecans for the outer layer.

I served the salmon ball along with other finger foods at a small gathering of friends, and it was a huge hit. A couple of friends loved it so much they took some home with them to have for lunch the next day. Here's what was left of it:

That said, I think this would be even more delicious with fresh cooked salmon instead of canned. I plan to give it another go soon. I'll buy a little more than a pound and bake it in the oven. It will also be easier to remove skin and bones from fresh salmon. That was actually a huge pain with the canned salmon, now that I think about it. The canned salmon included both skin and bones, and it was pretty tedious picking it all out. Worst of all, I couldn't get the salmon stench off my skin. My fingers still reeked of fish the next day, after a shower and everything. So yeah, I'll make this again, for sure, but with fresh salmon instead of canned.

Give it a try!
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Salmon Ball

1 lb. can red salmon - flake and take out bone
8-oz. pkg. Philadelphia cream cheese
2 tsp horseradish
1/2 cup chopped pecans
1/4 tsp liquid smoke
1/4 tsp salt
1/2 tsp grated onion
extra pecans to roll ball in

Mix all together and let sit overnight. Roll into ball, then roll in chopped pecans.

Banana Tea Bread (Win.)

Well, I hadn't yet considered what to do with recipes I don't care for. I suppose I've been fortunate that the first several have been delicious.

This recipe is a perfect example of why I don't like anyone else's banana bread but my mom's.

With a name like "tea bread," I expected it to be drier and less sweet than most sweet breads, and I was right, but it was also rather bland.

I even brewed a proper cup of PG tips tea to go with my slice of tea bread. The tea helped to wash it down, but I just didn't much enjoy eating the bread, even when it was still warm from the oven.

So why am I including it here? Well, because my mission is to prepare the recipes in the yellow box. Also, it wasn't horrible. Some people may prefer the drier consistency and more subtle flavor, but I prefer sweet breads that are moist and rich with flavor, probably because that's what I grew up with. My mom's recipe is loaded with sugar and oil, as well as cinnamon and vanilla and pecans. I've never had better, and don't expect to find better, but maybe this box has other recipes that are equally good.

Next!
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Banana Tea Bread 
by Win.

1-3/4 cups sifted flour
2 tbsp baking powder
1/4 tsp soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 cup (2-3) mashed bananas

Sift together flour, baking powder, soda, & salt.
[In a separate bowl] beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well.
Add four mixture alternately with bananas, a small amount at a time, beating after each addition until smooth.
Turn into a well-greased bread pan (8-1/2 x 4-1/2 x 3 in.) and bake in a med. oven (350 degrees) about 1 hr. 10 min.
Makes 1 loaf.