This recipe is fifty plus years old, one that was used in our Girl Scout campouts. It's ingredients are items that can be in the pantry. If you like a seafood chowder, and salmon, you will love this:
SALMON WIGGLE 2 lg. cans salmon, drained, reserve liquid 2 16 oz. cans corn, drained, reserve liquid 1 16 oz. can peas, drained, reserve liquid 1/2 cup flour 1 can Carnation Evaporated Milk (or store brand) 3 1/2 cups. liquid* 1 onion, chopped Butter In a Dutch oven, brown onion in butter, mix juices from salmon and vegetables with evaporated milk to make *the 3 1/2 cups of liquid. To the flour, slowly add liquid, stirringto make a smooth thickening. Pour into saucepan with browned onion. Add cans of salmon and vegetables, cook until thick. Can be halved, use a small can of peas if you want less of them. |
sounds yummy, thanks for sharing
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Sounds good.
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