90

6 BR

Courtesy Nelson Bros.

STUFFING FOR BAKED FISH

2 cups breadcrumbs 1 tsp chopped pickle
Y% teaspoon salt, pinch of white pepper 3 tbsp melted butter
1 tsp finely chopped parsley 1 tsp onion juice

If stuffing is too dry add | tablespoon of cream.

SALMON LOAF

1 can of salmon—pick to pieces 2 tbsps melted butter
1 cup breadcrumbs a little chopped parsley
2 eggs beaten

Mix together and place in a buttered pan. Place pan in basin of hot
water. Bake in a moderate oven for 45 minutes. Serve hot or cold.

SALMON RICE LOAF

1 lb. of cooked salmon Y% cup milk
Y% cup finely chopped onion 2 eggs, separated
small amount of green pepper, 1 tbsp lemon juice
chopped 1 tsp Worcestershire sauce
Y% clove garlic, minced (optional) Y tsp salt
2 cups cooked rice dash pepper

Drain salmon liquor into small pan. Flake salmon, add onion, pepper and
garlic to salmon liquor, cook until tender, about 5 minutes. Combine
salmon, rice, milk, slightly beaten egg yolks and seasonings. Stir in onion
etc. Beat egg while until stiff, fold into salmon mixture. Spoon into
greased loaf pan. Bake in moderate oven 350 deg. for about 45 minutes,
or until loaf is firm in centre. Serve with cheese, tomato or celery sauce.

Mix: SALMON ROLL-UPS
1 can salmon (large size) Vy tsp salt
V4 tsp pepper Y2 cup chopped red and green peppers
14 cup diced celery or
Ys cup chopped onions Y% cup chopped pickles
1 egg Y% cup lemon juice

Take 2 cups biscuit mix and roll in a rectangle. Spread salmon mixture
on biscuit. Mix and roll up and bake in hot oven for 25 or 30 min.
Serve with cheese sauce.