A can of salmon on your pantry shelf is always a good beginning for a tasty meal. Drain salmon. Remove skin and bones. Flake salmon with a fork. Add softened cream cheese, lemon juice, onion, salt and liquid smoke. Stir well. chill mixture, covered, several hours or overnight. Then shape salmon mixture into a log. Combine pecans and parsley. Stir well. Roll salmon log in pecan mixture. Place on serving plate and chill for several hours. Makes a 10 inch log. Serve with assorted crackers.

In large bowl combine first 7 ingredients. Transfer mixture to greased 9 inch pie plate
Drizzle with butter. Sprinkle with paprika. Bake at 350 F. until lightly browned, 35 to 40 minutes. Makes 6 servings.

In shallow dish, whisk together the first 7 ingredients. Then preheat a well greased griddle over medium heat. Dip bread in egg batter mixture, letting it soak in for a few seconds on each side. Cook on griddle until golden brown on both sides. Serve with butter and maple syrup plus any desired toppings. Makes 4 servings. Recipe can be doubled.

Preheat oven to 400 F. arrange asparagus in greased 9 by 13 inch baking dish. In small bowl combine half and half, softened cream cheese, salt and pepper until smooth.Pour over asparagus. Top with mozzarella cheese, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25 to 30 minutes. Remove dish to wire rack to cool for 5 minutes. Makes 8 servings.

Preheat oven to 350 F. Cook bacon in large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon and drain. Reserve 1 tablespoon of drippings in skillet. Cook chopped sweet onions in drippings over medium heat until softened, about 7 minutes. Stir into skillet the beans, brown sugar, ketchup and cooked bacon. Pour mixture into an 8-inch square baking pan. Bake uncovered, until heated through and bubbly, 45 minutes to 1 hour. Let stand 10 minutes before serving.

Arrange two racks evenly spaced in oven. Preheat oven to 350 F. Line two muffin pans with paper muffin liners. In large mixing bowl, whisk together the eggs, oil and vanilla. Add carrots, apple, pineapple, pecans coconut and raisins. Stir together. In medium bowl, stir together dry ingredients. Add dry ingredients to wet ingredients and stir just until combined.

Canned soup to the rescue again. This makes a quick and tasty lunch. Over medium heat, saute onions in margarine until soft but not browned. Stir in chicken noodle soup, water, cream style corn, evaporated milk and pepper. Heat not quite to a boil. Sprinkle each serving with chopped chives.

I often forget how many ways a fish fliet can be prepared. Check this one out. Dip filets in lemon juice, then in a mixture of remaining lemon juice and mayonnaise. Combine Parmesan cheese and crushed potato chips. Place in shallow baking dish and bake in preheated 375 F. oven or 20 minutes or until fish flakes easily. Note: For variety, use a different flavored potato chip.

For years, the only way I used table grapes was to eat them as a snack. Once I tasted a grape salad, I started looking for grape salad recipes. Here is one I like. In a mixing bowl combine grapes and set aside. In another bowl, beat cream cheese until smooth. Mix in remaining ingredients, except pecans and brown sugar. Combine brown sugar and pecans. Set aside. Pour grape mixture into 9 by 13 serving dish. Sprinkle brown sugared pecans over top. Chill overnight. Serve

This has almost everything in it but the kitchen sink. It shows what you can do with a small can of salmon. Prepare macaroni and cheese mix as directed on package. Add flaked salmon, mushroom soup, chopped pimiento and milk. Carefully fold in English peas. Place in 1-1/2 quart buttered casserole. Bake in preheated 350-degree oven for about 40 minutes or until bubbly.