18—Lancaster Farming, Saturday. September 14.1968 For the Farm Wife and Family By Mrs. Richard C. Spence. Food Editor SALMON Looking for a "quickie” that tie whole family will go for? Here it is canned salmon teamed up with some of your favorite foods for some leal tasty eating. LEMON SALMON CASSEROLE 1 can (1 pound) salmon 2 cans (6-oz. ea.) hollandaise sauce 1 teaspoon grated lemon peel 2 tablespoons lemon Juice *,i cup chopped celery Vi cup chopped green pepper 2 tablespoons finely chopped onion 1 > teaspoon salt V teaspoon pepper 2 cups biscuit mix E : cup milk Dram salmon, remove skin and bones and flake with a fork Blend together one can holland aise sauce, lemon peel and juice FREE analysis of yonr borne oU> beating equipment. Onr specially trained men will fell yon If it needs cleaning, adjustment or minor part replacement. They’>l show you bow to ImproTo your burner with Texaco’s new Jet Flame Booster thatcan Increase burner efficiency up to 42 %. Give us a call. Fio obligation. (fuel Chief) We Give S & H Green Stamps Garber Oil Co. Texaco Fuel Chief Burner Sales & Service 105 Fair view St. MOUNT JOY, PA. Ph. 653-1821 COOKING Add salmon, celery, green pep per, onion, salt and pepper. Place in well-buttered IVa quart 1 casserole. Combine biscuit mix i and milk with a fork to form a soft dough; drop by tablespoon- j fuls over salmon mixture. Bake at 300 degrees for 25 to 30 min utes, or until biscuit topping is a /* richly bi owned. Meanwhile, heat Vi second can of hollandaise sauce i following directions on can. g Serve casserole topped with warm sauce and sprinkled with snipped fresh parsley, if desir ed 4 servings ! * FLUFFY SALMON BAKE 1 can (1 pound) salmon 3 eggs, separated 1 cup cooked mashed potatoes, warm or cold 1 teaspoon grated lemon peel 2 tablespoons lemon juice Vi cup snipped fresh parsley 1 tablespoon minced onions Vi teaspoon salt Is teaspoon pepper BURKHOLDERS AGRICULTURAL LIMESTONE T* Prompt Bulk \m ■ ■> ■ -n Spreading Service \PLAIIT FOll I 1 • Serving INSTORE The Firmer I * • Gardener & V Home Owner “LOOK FOR THIS SIGN” Intercourse, Pa. 17534 Phone (717) 768-8451 Drain loltnon; remove ikln and bonoi and flake with a fork. Beat egg yolks; combine with po tatoes until smooth, Blend in lemon peel and Juice, porsley, onions, salt and pepper. Beat egg whites until stiff, but still moist and not dry; carefully fo|d jnto salmon mixture. Place In well buttered quart casserole; bake at 350 degrees for 40 min utes. Serve with lemon wedges and top with seasoned white sauce, if desired. 4 servings. EASY SALMON LOAF can (1 pound) salmon can (10tfc-oz.) condensed cream of celery soup teaspoon grated lemon peel* tablespoons milk cup dry bread crumbs cup finely chopped onion egg, beaten tablespoons lemon juice can (3 or 4 ounces) sliced mushrooms, drained Drain salmon; remove skin and bones and flake with a fork. Combine Va cup undiluted soup with lemon peel and milk; re serve. Combine remaining soup with salmon and remaining in gredients, except mushrooms; mix well Place in well-buttered \Vz quart casserole; cover with thin layer of reserved soup mix ture and top with mushrooms. Bake at 350 degrees for 40 min utes. 4 servings. * ♦ ♦ * BISCUIT CUPS WITH SALMON SAUCE cups sifted flour tablespoon baking powder teaspoon salt cup shortening cup milk Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Blend in enough milk to make a soft dough. Turn out onto lightly floured surface and knead gent ly 30 seconds. Roll out to 14-inch thickness. Cut 8 circles with 2% inch cookie cutter; place on ungreased cookie sheet. Cut IVfe inch wide strips. Place one strip around edge of each circle, cut ting to fit and sealing edges to gether. Bake in preheated 450 degree oven 10-15 minutes, or until lightly brown. Serve with Salmon Sauce*. ♦SALMON SAUCE tablespoon butter cup minced onions can (1 pound) salmon, drained can (IOVa-oz.) condensed cream of celery soup teaspoon caraway seeds cup milk teaspoons lemon juice,, cup diced celery green pepper, diced 1 V* 1 Saute onions m butter until transparent Add salmon, soup, caraway seeds, milk, celery and CU P d stick) butter, melted green pepper, mixing well Heat 2 tablespoons lemon juice Stir in lemon juice. Serve with (Continued on Page 19) H °stome CONCRETE stone BtOCKS Ready-Mixed METAL CONCRETE WINDOWS New Holland Concrete Products New Holland, Pa. 354-2114 SPECIAL VALUES ’6.25 MEN’S DRESSY LAMINATED FALL JACKETS NAVY BLUE, OLIVE GREEN OR BROWN STEAM & DRY IRON A|\ BY “PROCTOR’* LACn “RELY ON” CAULKING jn FA 28c per tube 10 Tubes For THIS WEEK'S SPECIAL BOYS’SWEATERS 7C,/ AS LPW AS #Jr STORE HOURS: 7:30 A.M. to 9 P,M. Except Wed. & Sat. 7:30 to 5 P.M. Closed Sunday Clothing, Shoes, Houseware, Haidware and General Merchandise GOOD'S STORE R D. 1, East Earl, Pepna. Ph 445-6156 1 Mile North of Route 23 Along Route 625 biacuit cup*. • * • * UP NORTH SALMON SUPPER 1 can (1 pound) salmon, skin and bones removed 1 pkg. (10 oz.) frozen peas I*4 cups cottage cheese t egg, slightly beaten 1 cup cracker crumbs % cup crushed oven-toasted rice cereal cup shredded Cheddar cheese tablespoons chopped green pepper tablespoon chopped onion tablespoon lemon juice teaspoon pepper Salt to taste 1 1 % Drain salmon. Partially cook peas in the salmon liquid. Mix together cottage cheese, egg, cracker crumbs, crushed rice cereal, Cheddar cheese, green pepper, onion, lemon juice, pep pei and salt. Add peas and sal mon, which has been broken into chunks. Spoon into loaf pan or casserole dish and bake 45 min utes in a 350 degree oven. Gar nish with lemon wedges and par sley. SERVING SUGGESTION- To add a contrasting texture to this casserole, serve with the follow ing sauce: LEMON-ALMOND BUTTER SAUCE EACH
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