Catholic Recipe: Scalloped Salmon
The canned salmon is combined with milk and lima beans to create a scalloped mixture.
DIRECTIONS
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
Recent Catholic Commentary
The Russell Ford problem May 24
Top Catholic News
Most Important Stories of the Last 30 Days