Sea Food and Sauces

HOT BAKED SALMON SALAD

1 can salmon

1 cup diced celery

3% cup diced green pepper

2 tablespoons finely chopped onion

34 cup low calorie mayonnaise

1 tablespoon lemon juice

1% teaspoon Worcestershire sauce

1 or 2 sliced tomatoes

1% cup grated cheese
Combine salmon, celery, green pepper
and onion. Add lemon juice and Wor-
cestershire sauce to mayonnaise. Com-
bine the two mixtures and place in
greased one quart casserole or indivi-
dual casseroles. Top with sliced tom-
atoes and sprinkle with grated cheese.
Bake in moderate oven at 350 degrees
until heated through. Makes 4-6 serv-
ings.

—RENE RICHARDSON

CELERY SALMON LOAF

2 cups (1 Ib. can) salmon with
juice, flaked
1% cups dry bread crumbs
1%4 cup minced green pepper
1 can cream of celery soup
2 eggs, slightly beaten
Combine ingredients as listed and mix.
Pack lightly into small greased loaf
pan. Bake in 350-degree oven for one
hour. Turn out on warm platter. Heat
additional cream of celery soup to
serve as sauce with loaf. Blend 1 can
of soup with % cup milk for sauce.
Serves 6.
—GRACE TURNER

DEVILLED CRAB MEAT

1 can crab meat

1 can cream of mushroom soup

2 tablespoons mayonnaise

1 teaspoon curry powder
Combine ingredients in double boiler,
adding crab last. Serve on toast slices
or patty shells.

—Jo Jordon

11

SEA FOOD SHELLS

1 (8-0z.) package elbow macaroni

1 can cream of mushroom soup

% cup milk

51% oz. can crab meat, drained
and flaked

2 tablespoons butter

2 tablespoons minced onion

1% teaspoon grated lemon rind

1 teaspoon lemon juice

% cup Parmesan cheese

1 teaspoon salt

1% teaspoon basil

14 teaspoon tarragon

1% cup bread crumbs

2 tablespoons butter
Cook macaroni, and drain. Melt butter,
cook onion until tender and add to
macaroni. Dilute soup with milk, add
lemon rind and juice, cheese, season-
ings and crab meat. Mix well and pour
over macaroni. Butter 8 individual
scallop shells. Divide mixture evenly,
top with bread crumbs which have
been mixed with melted butter. Bake
at 400 degrees for 10 to 15 minutes.

—HELEN BRADLEY

TUNA PUFFS

1 cup white sauce (see below)
2 tablespoons chopped parsley
(or green onion)
Shortening for frying
2 tablespoons lemon juice
1% cup fine bread crumbs
1 (7 oz.) can tuna, flaked
Cream Sauce:
2 tablespoons butter
3 tablespoons flour
1 cup canned milk
Seasoning to taste
Combine butter and flour over low heat.
Gradually add milk. Stir until thick-
ened. Season to taste. Cool. Combine
all ingredients, reserving % cup of
bread crumbs. Form into 2-inch patties
or balls, roll in remaining crumbs. Pan
or deep-fry in hot fat until crisp and
brown. Top each with a little chili
sauce. Nice served with creamed as-
paragus or tossed salad.
—HELEN BRADLEY