ADVENTURES IN COOKING 89

Fish and Sea Foods

The history of our Province and the fishing industry go hand in hand. It
was for our fishing grounds that we were coveted by other nations, and
many were the political battles fought over our famous Fraser River
Salmon. Since quick freezing methods have been perfected, fresh sea foods
are available to all parts of our Province and have made a vast difference
in Our menus, opening up a whole new world of wonderful eating.

SALMON AND ALMOND CASSEROLE de LUXE

Preheat oven to 375 deg. (moderately hot) grease casserole (about 10 cup
size). Turn into a large mixing bowl, 2 cans, (approximately 4% pound

each, salmon and its liquid ... flake fish and mash bones . . . add 2 cups
cooked rice and combine lightly.
heat 2 tbsp butter 3 tbsp chopped green pepper

add 1 chopped large onion

Fry until vegetables are tender. Add to the salmon mixture and mix
lightly. ‘Turn into a bowl 2 cans (10 ounces each) condensed cream of
mushroom soup. Gradually blend in 2 cups milk. Prepare 2! cups coarsely
crushed potato chips (you will need about a 44% ounce package of chips).
Place half of potato chips in prepared casserole. Cover with alternate
layers of salmon mixture and soup mixture. Cover with remaining potato
chips. Sprinkle on 24 cup blanched almonds. Bake uncovered in pre-
heated oven about 45 minutes. Yield 8 to 10 servings.

This dish was served at a Banquet in Brock Hall for a Women’s Institute
Convention.

SALMON CASSEROLE
Cook 1 cup macaroni in boiling salted water, until tender — drain and
arrange in greased 2 quart casserole.
Add 1 pound flaked salmon, mix lightly.
Melt 4% cup butter and cook in it, 1 tablespoon chopped onion, and 2
tablespoons chopped pimento, until onion is golden.
Blend in %4 cup flour, gradually add 2 cups milk and cook until sauce is
smooth and thick.

Add salt and pepper to taste. Dash of Worcestershire sauce. Stir in 114%
cups grated cheese. Pour this sauce over the salmon and macaroni. Bake
in moderate oven for 20 minutes.