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Catholic Recipe: Scalloped Salmon


  • 1 can (8 ounces) salmon
  • 1 package (12 ounces) frozen lima beans, cooked
  • milk, divided
  • 4 Tablespoons butter or margarine
  • 1/4 cup flour
  • 1 teaspoon salt
  • few grains pepper
  • 1 cup buttered soft bread crumbs
  • Details

  • Serves: 4
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

The canned salmon is combined with milk and lima beans to create a scalloped mixture.


Drain salmon liquid into measuring cup. Drain lima bean cooking water into same cup. Fill cup with milk. Melt butter or margarine; blend in flour, salt, and pepper. Add contents of measuring cup plus additional 1 cup milk. Stir over low heat until smooth and thickened. Flake salmon, removing bones. Combine with lima beans in 1-quart casserole. Pour sauce over all. Top with buttered crumbs. Bake at 375° for 15 to 20 minutes or until crumbs are brown. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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