If you enjoy food the way grandma made ​​them, here are some recipes from her day. I have a large collection of old recipes that I enjoy sharing with you. From the comments I receive, I know many of you enjoy the old-fashioned recipes as I did. Try salmon-potato chip casserole using canned salmon, economical way to enjoy losos.Recept Tuna spread is also economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who love salmon filet Michigan, here is an old recipe for smoked salmon.

salmon potato chip casserole
This is an old recipe to cut out a brand of potato chips that were popular in Indiana, when I was a kid. Mark is chesty and we loved our chesty potato chips. I can not believe it when I ran across this 50-something year old recipe!

1 pkg chesty potato chips (I would say a regular family-sized bags of chips today.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard boiled eggs, sliced ​​

break the chips, flake salmon. Alternate layers in well greased baking dish, beginning and ending with the chips. Combine soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top browned. Decorate a hard boiled egg.

TUNE SPREAD
This recipe is from the old PTA cookbook.

1 pkg (3-oz) cream cheese
3 tablespoons mayonnaise
1 tablespoon minced port
1 small clove garlic, minced
1 / 2 teaspoon celery seeds
1 teaspoon horseradish
1 / 2 teaspoon Worcestershire sauce
1 / 2 teaspoon seasoned salt
1 can (6 1 / 2 to 7-oz) tuna

Combine all the ingredients together, except tuna, mix well. Drain tuna fish well. Crumble and add the tuna mayonnaise mixture. Blend well. Makes 1 1 / 4 cup.

EASY old days smoked salmon
This old recipe is from Michigan, our neighbor to the north when I was a kid growing up in Indiana.

1 (2-LB) salmon fillet
2 tablespoons brown sugar
2 teaspoons salt
1 / 2 teaspoon freshly ground black pepper
1 1 / 2 tablespoons liquid smoke

Spray 11 "x 7" x 2 "baking dish with nonstick cooking spray. Place the salmon fillets in pan, skin side down. Season salmon with salt and pepper. Sprinkle the salmon with brown sugar. Drizzle liquid smoke over all. cover with plastic wrap and refrigerate for 4-8 hours.

Drain salmon and discard liquid. Bake at 350 degrees for 35-45 minutes or until salmon flakes easily with fork. Cool to room temperature. Cover and refrigerate overnight or for at least 8 hours.

Enjoy!