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 mushrooms, parsley, and salmon. Spread broccoli in a 9-inch pie pan. Pour salmon mixture over broccoli. Prepare pastry mix as directed. Roll dough to form a 10-inch circle. Place dough over salmon mixture. Double edge of pastry over and pinch with fingers to make an upright rim. Cut top to allow steam to escape. Bake in a hot oven, 425°F., for 20 to 25 minutes or until brown. Serves 6.
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SALMON CASSOULET
1 pound can salmon 1 cup uncooked elbow macaroni 1 tablespoon chopped green pepper 1 small clove garlic, finely chopped ⅓ cup butter or other fat, melted ⅓ cup flour 2 teaspoons powdered mustard ¼ teaspoon pepper 2 cups salmon liquid and milk 1 cup grated cheese 1 cup cooked lima beans
Drain salmon, reserving liquid. Flake salmon. Cook macaroni as directed on the package. Drain. Cook green pepper and garlic in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Add cheese and continue cooking until cheese melts, stirring constantly. Arrange half of the macaroni, lima beans, salmon, and sauce in layers in a well-greased, 2-quart casserole. Repeat layers. Bake, in a moderate oven, 350°F, for 25 to 30 minutes. Serves 6.
SALMON FLORENTINE
1 pound can salmon 1 cup cooked, drained spinach 2 tablespoons butter or margarine ¼ teaspoon pepper Dash nutmeg 2 tablespoons chopped onion 1 clove garlic, finely chopped 2 tablespoons butter or margarine, melted 3 tablespoons flour ¼ teaspoon salt 1¼ cups salmon liquid and milk 2 tablespoons sherry ¼ cup grated Parmesan cheese (optional) 3 hard-cooked eggs, sliced Watercress