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Salmon Quesadillas

This recipe is rated : 1

Recipe Ingredients

2 garlic cloves, minced
1 teaspoon vegetable oil
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter or margarine, softened
4 flour tortillas (8 inches)
2 cups (8 ounces) shredded mozzarella cheese
Guacamole or Salsa

Cooking Procedures

In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings. 
 
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Excerpt from the wayback cook-book collection:

and with meat and dressing still adhering to them, put into a soup kettle with the hot water, celery, potatoes and onions cut up fine. Season and let it boil slowly, but constantly for two or three hours; then take out the bones. Skim off the fat, strain through a colander and return to the kettle. This is improved by adding a cup of top milk just before sending to the table. Mrs. Lewis A. Hicks. CREAM OF CHICKEN SOUP 1 pt. chicken broth. 1 tsp. non-wheat flour. 1 pt. milk. 2 egg y

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