Heniaye spectral Olle

Lord 9 fe boetks “Te

SALMON AND ALMOND CASSEROLE

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1 tall tin salmon (1-1/2 cups) 2 tbsp. butter —
1 cup cooked rice 1 tin mushroom soup a 36 68
1 tin (small) whole mushrooms 1 cup milk bh &
1 small onion (chopped) 1-1/4 cups coarsely (ye
1/4 cup finely chopped crushed potato chips vA b
green pepper 1/3 cup blanched almonds

Combine salmon, rice and drained mushrooms. Saute
onion and green pepper in butter, add to salmon mixture and
mix lightly. Blend soup with milk. Place half the potato chips
in a greased casserole, add alternate layers of salmon and
soup mixtures. Cover with remaining potato chips and sprinkle
with almonds. Bake uncovered at 375°F for 45 minutes. If
casserole has been frozen allow 1-1/2 hours to reheat.
Other seafood may be substituted for part or all of salmon.

CRAB NEWBURG

1 lb. crab meat dash nutmeg

1/3 cup butter dash cayenne pepper

3 tbsp. flour 1-1/2 cups coffee cream
1/2 tsp. salt 3 egg yolk

1/2 tsp. paprika

Remove any shell or cartilage from crab meat, being
careful not to break the meat into small pieces. Melt butter,
blend in flour and seasonings. Add cream gradually and cook
until thick and smooth, stirring constantly. Stir a little of the
hot sauce into beaten egg yolks, add to remaining sauce,
stirring constantly. Add crab meat and heat. Serve on toast
points, pastry shells or bouchees. Serves 6.

NOTE: Do not store shell fish longer than 1 month to
6 weeks in the freezer.

TOMATO TOPPERS

Rinse and cut in halves 18 small cherry tomatoes.
Beat until fluffy 3 0z. softened cream cheese.
Blend in thoroughly:
1/3 cup minced cooked chicken 1-1/2 tsp. lemon juice
1/4 cup finely chopped almonds’ 1/2 tsp. Worcestershire
1-1/2 tbsp. finely chopped apple sauce

1/2 tsp. grated onion

Use 1/2 tsp. of cheese mixture to top each of tomato
halves. Chill in refrigerator. Yield — 3 doz. appetizers.

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