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Public Domain Recipes
cegoh (Pixabay License).

Salmon Wiggle

Yield: 50 one-half cup servings

Ingredients

Directions

  1. Drain salmon and peas, reserving liquid for white sauce.
  2. Flake salmon with a fork and season with lemon juice or vinegar.
  3. Prepare a white sauce of the fat, flour, milk, liquid from salmon and peas, and salt.
  4. Add the salmon and peas and heat thoroughly.
  5. Serve on hot, buttered toast or toasted crackers.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Seafood, Side

Measure: avoirdupois

Ingredient: salmon, lemon juice, fat, flour, evaporated milk, salt, pea

Equipment: measuring cups, measuring spoons, pot

See Also

Creamed Salmon and Tuna

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Main Dish, Seafood • avoirdupois • salmon, lemon juice, fat, flour, salt, pepper, evaporated milk, water • knife, measuring cups, measuring spoons

Scalloped Fish

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Main Dish, Seafood • avoirdupois • salmon, lemon juice, fat, flour, salt, pepper, evaporated milk, water • knife, measuring cups, measuring spoons, oven, baking pan

Salmon Bisque

by: M Faith McAuley, Mary Adele Wood • Quantity Recipes for Quality Foods (1939-01-01)

Soup • avoirdupois • evaporated milk, water, flour, salmon, salt, paprika, lemon juice, butter • measuring cups, measuring spoons, pot

Beef and Vegetable Stew

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Soup • avoirdupois • beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea • measuring cups, measuring spoons, pot, knife

Swedish Cold Salmon

by: Mrs A H Lofgren • Point Adams Packing Co (1957-07-01)

Seafood • salmon, sugar, , spice, lemon juice, salt, egg yolk, butter, mustard, flour, salad dressing, milk, whipped cream • measuring cups, measuring spoons, knife, stove, pot