Recipe of the Week

Cheesy Salmon Quick-fix – Submitted by Marilyn Brandt Smith

Makes four to six servings. 


Six tablespoons butter or margarine

Six tablespoons flour

Three cups milk

One fourth cup chopped onions

Three tablespoons chopped pimiento

One and one third cup shredded Swiss or Colby cheese

One cup grated parmesan cheese

One half cup (small can) mushroom pieces, drained

One cup flaked salmon, drained.


In a saucepan, melt butter and blend in flour until smooth.

Gradually add milk, and stir constantly until sauce thickens.

Add onion, pimiento, and cheeses.

Stir until cheeses are melted.

Add mushrooms and salmon.

Serve hot on toast or English muffins.

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