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
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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
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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)
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Ready-Mixed METAL
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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