This was simply a great and beautiful way to use the leftovers created by Trinity’s sweet 16 meal.
I made fresh sauce and fresh noodles.
3 sticks of butter
1 cup buttermilk
1 large can of cream of mushroom soup
3 tbsp ketchup seasoning
1 cup garlic
Black truffle salt( 4 tablespoons)
2 caps of vinegar
I used thin spaghetti.
Once cooked, mix with a stick of butter, minced garlic, garlic powder and olive oil and black truffle salt.
The Seafood salad topping:
Crab meat ( Imitation or real lump)
(THIS IS ALSO THE FILLING IN THE EGG ROLLS I MADE ALSO PICTURED ON THIS DISH)
The Salmon is the salmon cut into squares taken from the braided salmon described in the last post.
I used store bought Egg Roll shells.
All topped with more fresh ground bacon.