Canned Hand Packed Albacore Tuna, Sockeye and Chinook Salmon, Gift Packs, Dick and Casey's Gourmet Seafood, Brookings, Oregon

Gourmet Handpacked Pacific and Alaskan Canned Albacore, Gourmet Handpacked Sockeye and Chinook Salmon, Custom Packed Seafood Products, Holiday Gifts, Wedding Presents, Birthday Gifts, Dick and Casey's, Brookings OR

We hope you enjoy these delectable recipes and come back often to try new ones as they are posted!
Thanks to Campbell's Kitchen for some of their weekly recipes.

Albacore Cheese Log ~ French Salmon-wiches ~ Albacore Sandwich ~ Smoked Salmon Dip ~ Italiano Paté
Tuna & Pasta Cheddar Melt ~ Crab Appetizer Napoleons ~ Classic Tuna Noodle Casserole

Albacore Cheese Log
(A MUST -TRY!)
1 can of Premium Albacore
8 oz Cream Cheese, softened
1oz Blue Cheese
2 Tbs finely chopped celery
1 Tbs finely chopped onion
1 Tbs Mayonnaise
Hot Pepper Sauce (to taste - a few drops)
1/2 C chopped walnuts or pecans

Beat the cheeses together and stir in other ingredients, except nuts.
Roll into two 5" rolls about 1/2" in diameter.
Chill several hours. Before serving, roll in chopped nuts.
Serve with assorted crackers.

French Salmon-wiches
1 can of Premium Salmon
1 tsp instant onion mix
2 tsp water
1/4 C Mayonnaise
2 Tbs chopped green pepper
1/4 tsp salt
1/4 tsp dried dill weed
8 slices of bread
1 beaten egg
2 Tbs milk
Sesame Seeds
1/4 C shortening or butter

Drain the Salmon reserving liquid, remove skin.
Soak onion in water for 5 minutes.
Blend together Salmon, onion, mayo, green pepper, salt and dill weed.
Evenly spread the mixture on 4 slices of bread and cover with second piece of bread.
In a shallow dish (pie pan), combine reserved salmon juice, beaten egg and milk.
Dip each sandwich. Sprinkle each side with sesame seeds.
Heat shortening or butter in skillet and brown both sides. Heat through and serve hot!

Albacore Sandwich
1 can Premium Albacore, drained & flaked
4.5 oz can deviled ham
3 hard-boiled eggs
1/4 C finely chopped celery
2 Tbs dill pickle chopped fine
1/2 tsp grated onion
1/3 C Mayonnaise

Combine ingredients well and chill.
Spread on bread slices, top with lettuce.
Complete with second piece of bread.
Makes 8 sandwiches.

Smoked Salmon Dip
1 can Premium Smoked Salmon
8 oz Cream Cheese, softened
1 Tbs prepared mustard
Chopped green onion (to taste)
Dash salt & pepper

Mix until creamy.
Serve with assorted crackers.

Italiano Paté
1 can of Salmon Italiano
3 oz Cream Cheese, softened

Combine until creamy.
Serve with an assortment of crackers.
The hit of the party!

Tuna & Pasta Cheddar Melt
3 C Uncooked Corkscrew Pasta
1 can Campbell's® Condensed Chicken Broth
1 soup can Water
1 can Campbell's® Mushroom Soup
1 C Milk
1 can Premium Albacore, darined
1 C Cheddar Cheese, shredded
2 Tbs Italian Bread Crumbs
2 tsp Butter, melted

Cook pasta in broth and water in skillet until just tender.
Do not drain. Add soup, milk and tuna.
Top with cheese. Mix bread crumbs and butter.
Sprinkle on top. Heat through. Serves 4
Note: If Italian bread crumbs are not available, simply add a pinch
of Italian seasoning to 2 Tbs plain dry bread crumbs. For a change of
pace, try substituting Mozzarella cheese for Cheddar.

Crab Appetizer Napoleons
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
8 oz Cream Cheese, softened
1 Tbs milk
1 Tbs prepared horseradish
1/4 tsp pepper
6 oz steamed crabmeat
4 green onions, sliced
1/2 C sliced almonds
Paprika

Thaw pastry sheet at room temperature 30 min. Preheat oven to 400º F.
Unfold pastry sheet on lightly floured surface. Cut into 12 rounds,
using 2" cookie cutter. Place 2" apart on baking sheet.
Bake 15 minutes or until golden. Remove from baking sheet and
cool on wire rack. Stir cream cheese until smooth.
Stir in milk, horseradish, pepper and crabmeat. Split pastries into 2 layers,
making 24 layers in all. Spread crabmeat mixture on 12 bottom layers.
Top with onions, almonds and top layers. Sprinkle with paprika. Makes 12 Napoleons.
Note: Along with these elegant appetizers, serve a bowl of sweet-roasted almonds and platter of assorted gourmet cheese.

Classic Tuna Noodle Casserole
1 can Campbell’s® Cream of Celery or Mushroom Soup
1/2 C milk
1 C cooked peas
2 Tbs chopped pimiento (optional)
2 cans Premium Albacore, drained & flaked
2 C hot cooked medium egg noodles
2 Tbs dry bread crumbs
1 Tbs butter, melted

Preheat oven to 400º F. Mix soup, milk, peas, pimiento,
tuna and noodles in 1 1/2-qt. baking dish. Bake 20 minutes or until hot.
Stir. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes. Serves 4.
Note: Serve with mixed green salad. For dessert serve with ice cream.

Order by Credit Card Securely Online!

Dick & Casey's Gourmet Seafood . 16372 Lower Harbor Road . POB 2392 . Harbor OR 97415
Local: 541-469-9494 . Toll Free: 800-662-9494 . Email: gourmetseafood@verizon.net