(Click to see the start of this series with links to all posts in the series!)
SALMON CAKES 
1 FAMILY:
3 cans salmon
1 1/4 cups crushed ritz crackers
2 eggs beaten
1/2 red pepper finely chopped
2 Tbsp chives
2 tsp dill
1 tsp Tabasco sauce
lemon juice
oil for frying
6 FAMILIES:
18 cans salmon
7 1/2 cups crushed ritz crackers
12 eggs beaten
3 red pepper finely chopped
12 Tbsp chives
12 tsp dill
6 tsp Tabasco sauce
lemon juice
oil for frying
TO PREPARE FOR FREEZING:
In a small freezer bag combine red pepper, chives, dill, lemons juice and tabasco. Label a sleeve of Ritz crackers and 3 cans of salmon for the pantry.
TO PREPARE: On hand: 2 eggs and oil. In a medium bowl break up the canned salmon with a fork. Add about 1 cup cracker meal and work through the fish. Add the eggs, pepper, chives, dill, tabasco, and lemon juice. If the mixture is too wet add more cracker meal. Form 3-inch patties about 1 inch thick. You should have 8-10 cakes. Fry in hot oil in a single layer until golden, 3-4 minutes on each side. Drain on a
paper towel-lined plate. Really great with salad greens with a lemon flavored dressing.
I have used this method for over 10 years. You can find more recipes and more information on http://www.organizedhome.com I love it. I have fibromyalgia and arthritis, and chronic fatigue, so when and if I ever have a fibro or arthritis flare or I’m too exhausted to cook, I will go to the freezer first thing in the morning and take a meal out and by the time supper prep comes, all I have to do is pop it into the oven.
Pingback: Planning With The Fabs {Amber’s Weekly Menu} | Free Printable Coupons, coupon blog, DIY, Learn How to Coupon, and Make Ahead Meals | Fabulessly Frugal