cooking and recipes

2 c. Carolina rice, cooked & cooled
1 c. celery, sliced
1/2 c. green onion, sliced
1/2 c. sweet pickle relish
1 c. salad dressing
1/2 tsp. black pepper
2 (6 1/8 oz.) cans Chicken of the Sea
skinless boneless pink salmon
1/2 c. red pepper, chopped
1/2 c. pine nuts
1 c. frozen peas, thawed
Lettuce leaves

Combine all ingredients and toss gently. Chill. Serves 6.

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4 c. peeled potatoes, cut in 1/2 inch
cubes
1 c. sliced carrots
1 tbsp. salt
3 c. water
1 (10 oz.) pkg. frozen peas
1/2 tsp. Worcestershire sauce
1/2 c. margarine
1/3 c. chopped onion
1/4 c. flour
5 c. milk
1 lb. can salmon
1 c. celery, thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smooth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot white sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon. Heat thoroughly. Serve at once. Makes 3 quarts.

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