HAM FRITTERS WITH CHEESE SAUCE

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Cheese Sauce:
| 2 Tbsp. shortening lc. milk
2 Tbsp. flour 1/2 c. sharp grated cheese

l tepi salt

Melt shortening, add flour and salt; add milk and
stir constantly until thickened. Stir in grated cheese.
Serve over ham fritters.

Mrs. G. Moir

SALMON LOAF

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oe y me 7 ‘

1 can salmon in flakes 1 c. scalded milk
, free from skin and 2 eggs, beaten lightly
bones 2 egg whites, beaten stiff
ill 2 Ibsp. butter 1/2 green pepper, chopped
1 3/4 c. tiny bread fine

crumbs (or cracker crumbs)

Season to taste with onion juice, salt and pepper.
Mix well, turn into a greased baking dish. Bake
1 hour in 325 degree oven. Serve with white sauce.
Mrs. Jim Milmore

SALMON AND ALMOND CASSEROLE

Preheat oven to 375 degrees. Grease casserole -
about 5 cup size. Turn into mixing bowl:

1 can (approx. 8 oz.) salmon and its liquid

oy = | = ae =

Flake fish and mash bones - add 1 cup cooked
rice and combine lightly.
Heat 1 Tbsp. butter or margarine, add:

1 chopped medium or 2 Tbsp. chopped green pepper
small onion

F’ry until vegetables are tender; add to salmon mix-
ture and mix lightly. Turn into bowl: 1 can condensed
cream of mushroom soup and gradually blend in | cup milk, |
Prepare about 1 cup coarsely crushed potato chips. Place
half in casserole; cover with alternate layers of salmon
and the soup mixture. Cover with the rest of chips and
sprinkle with blanched almonds. Bake uncovered in

-9- Chemainus, B.C,