4 tablespoons oleo
102809
FOOD
2
Peninsula Clarion
4 tablespoons oleo
Wednesday, October 28, 2009
Story last updated at 10/28/2009 - 1:48 pm
Salmon wiggle
4 tablespoons oleo
4 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 can pink salmon
1 can pears, drained
1 package frozen peas thawed and drained.
Prepare cream sauce by melting oleo, add flour, salt, pepper and stir until smooth. Add milk gradually. Cook over low heat, stirring constantly. Stir until smooth and thickened. Add drained peas and salmon in chunks (bones and skin removed). Serve on buttered toast, crackers or baked potatoes.
)
to vote to remove a comment. Three votes will hide a comment from view.
or 
)
to rate comments. These ratings do not effect the status of a comment.
ARTICLE LINKS:
Printer Friendly Version|
Email This Article
