1 pound can salmon ⅔ cup mayonnaise or salad dressing 1 tablespoon chili sauce 1 teaspoon chopped pimiento 1 teaspoon chopped green pepper 1 teaspoon grated onion ¼ teaspoon curry powder 1½ dozen hard-cooked eggs Parsley

Drain and mash salmon. Add mayonnaise, chili sauce, pimiento, green pepper, onion, and curry powder. Blend. Chill. Cut eggs in half lengthwise and remove yolks. Place salmon mixture in egg whites. Garnish with parsley. Makes 36 canapes. Use egg yolks in other appetizers.

SALMON TART
([BACK COVER])

1 pound can salmon 1 cup pastry mix ½ cup chopped onion 2 tablespoons butter or margarine, melted 2 tablespoons chopped parsley 4 eggs, beaten 1½ cups salmon liquid and coffee cream ½ teaspoon salt

Drain salmon, reserving liquid. Flake salmon. Prepare pastry mix as directed. Roll and line a 9-inch pie pan. Spread salmon in pie shell. Cook onion in butter until tender. Sprinkle parsley and onion over salmon. Combine eggs, salmon liquid, and salt. Pour over salmon. Bake in a moderate oven, 350°F., for 35 to 45 minutes or until pie is firm in the center. Serves 6.

SALMON TETRAZZINI
([BACK COVER])

1 pound can salmon 2 tablespoons butter or margarine 2 tablespoons flour ½ teaspoon salt Dash pepper Dash nutmeg 2 cups salmon liquid and milk 1 tablespoon sherry 2 cups cooked spaghetti 1 can (4 ounces) sliced mushrooms, drained 2 tablespoons grated Parmesan cheese 2 tablespoons dry bread crumbs Watercress

Drain salmon, reserving liquid. Break salmon into large pieces. Melt butter; blend in flour and seasonings. Add salmon liquid gradually and cook until thick and smooth, stirring constantly. Add sherry. Mix half of the sauce with the spaghetti and mushrooms. Place in a well-greased, 2-quart casserole. Mix remaining sauce with salmon. Place in center of spaghetti. Combine cheese and crumbs; sprinkle over top of salmon mixture. Bake in a moderate oven, 350°F., for 25 to 30 minutes. Garnish with watercress. Serves 6.

SALMON PASTA
([BACK COVER])

1 can (7¾ ounces) salmon 1 pound ricotta cheese 12 large pasta shells 3 quarts boiling water 1 tablespoon salt 3 tablespoons butter or margarine 3 tablespoons flour ½ teaspoon salt Dash pepper Dash nutmeg 1 cup milk 1 cup cooked, drained spinach ½ cup grated Parmesan cheese Parsley