CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

SALMON CASSEROLE (Mrs. Nellie Sherreden)

1 can mushroom or celery 1 tsp. lemon juice or vineger
iaens L/k tsp. salt
1/h cup chopped onion dash of pepper

1-1/2 cups water
Bring the above to boil. Pour half the mixture in greased
casserole. Alternate the remainder of the mixture with 1-1/3
cups Minute Rice, 1 can salmon flaked and 1/2 cup cheddar
cheese cut through the mixture severél tines. Bake 20 mins.

SAIMON LOAF (Mrs. Bev Hensen)

2 small or 1 large tin 1/2 cup milk

salmon 1/h cup finely chopped: celery

1 cup crushed cornflekes 1/2 tsp. salt

2 eggs (well beaten)
lix ingredients together. Place in greased loef pan and bake
LO minutes in 375° oven. Serve with ketchup or hot cream
Sauce.

SAIMON SUNBURST PIE (Irs. Bev Yoxall)
1-1/2 cups Tea Bisk (or recipe for Scones)
1-1/2 tsp. chopped parsley or 1/2 tsp. parsley flakes
1/3 cup water
Mix above and line pie plate.
Flake 1 can salmon (undrained)

Add? 1/2 cup celery 1/h tsp. dry mustard
2 tbsp. onion 1 lightly beaten egg
1/2 cup cream of mush—- 1 tsp. Worcestershire sauce
room soup sélt and pepper

Fill pie crust and beke in preheated oven 15 to 18 minutes.

TUNA CASSEROLE (Mrs. Florence Anderson)

1 can tune drained and 1 can Cream of Mushroom soup

3 tbsp. cream 1 cup crumbs or poteto chips
seontiee. baking dish. Arrange alternate layers of tune, mush-
room soup (with added cream) and crumbs. Bake in moderate
oven 350° for 25 to 30 minutes. Serve with green salad or
relish.