WICH IDEAS

SALMON SALAD STUFFED ROLLS

Slit lengthwise the tops of 6 medium-sized
soft rolls and scoop out a little of the soft
crumbs from top. Combine 2 cups (1 |b.)
flaked Canned Salmon with 14 cup each
chopped celery, cucumber, radishes and
1 cup Thousand Island dressing. Fill rolls
with salad mixture. Serve with sweet
pickles, radish roses. Serves 6.

Salmon Salad Stuffed Rolls

SALMONBURGERS

Mix 2 cups (1 Ib.) flaked Canned Salmon
with 34 cup coarse cracker crumbs, 1 egg
slightly beaten. Sauté 1 small sliced onion
in 1 tbsp. butter, add to salmon mixture,
season. Shape 6 thin salmon cakes and
brown quickly in 1 tbsp. butter. Split
large buns and place hot salmon cakes

between. Serve with dill pickles. Serves 6 ?
generously. Salmonburgers

SCHOOL LUNCH SANDWICHES

Make smooth paste of 2 tbsps. butter and
3 tbsps. peanut butter, spread 12 bread
slices generously. Sprinkle 4% cup chopped
celery over peanut butter mixture. Set
flakes of salmon on 6 of the slices (1 cup
—l4 |b.—Canned Salmon is needed).
Sprinkle with salt, pepper and lemon
juice. Cover with remaining slices of
bread. Makes 6 big sandwiches.

SALMON BARBECUE School Lunch Sandwiches

Combine 2 cups (1 lb.) flaked Canned
Salmon with a small bag of crushed po-
tato chips and 2 eggs slightly beaten.
Form into 12 small thin cakes. Roll lightly
in flour and brown in fat until crisp. To
11% cups highly seasoned Spanish sauce
(or chili sauce) add 12 sliced stuffed olives.
Put salmon cakes together in pairs with
the Spanish sauce between and serve hot.
Makes 6 delicious sandwiches.

ee ;

Salmon Barbecue