Salmon Wiggle
Ingredients
- 5 pound canned salmon
- 3 tablespoon lemon juice, or vinegar
- 1/2 cup fat, (1/4 pound)
- 2/3 cup flour
- 5 1/3 cup evaporated milk
- 5 1/3 cup liquid from salmon, and peas
- 3 tablespoon salt, (1 1/2 ounces)
- 2 1/2 quart canned peas, (1 No.10 can, minus the liquid)
Directions
- Drain salmon and peas, reserving liquid for white sauce.
- Flake salmon with a fork and season with lemon juice or vinegar.
- Prepare a white sauce of the fat, flour, milk, liquid from salmon and peas, and salt.
- Add the salmon and peas and heat thoroughly.
- Serve on hot, buttered toast or toasted crackers.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: salmon, lemon juice, fat, flour, evaporated milk, salt, pea
Equipment: measuring cups, measuring spoons, pot
See Also
Creamed Salmon and Tuna
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: salmon, lemon juice, fat, flour, salt, pepper, evaporated milk, water
Equipment: knife, measuring cups, measuring spoons
Scalloped Fish
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: salmon, lemon juice, fat, flour, salt, pepper, evaporated milk, water
Equipment: knife, measuring cups, measuring spoons, oven, baking pan
Salmon Bisque
Author: M Faith McAuley, Mary Adele Wood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: evaporated milk, water, flour, salmon, salt, paprika, lemon juice, butter
Equipment: measuring cups, measuring spoons, pot
Beef and Vegetable Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea
Equipment: measuring cups, measuring spoons, pot, knife
Swedish Cold Salmon
Author: Mrs a H Lofgren
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, sugar, , spice, lemon juice, salt, egg yolk, butter, mustard, flour, salad dressing, milk, whipped cream
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove