SALMON RICE WITH KEBABS 



1 pound can salmon 

 Vi cup chopped onion 



2 tablespoons butter or margarine, melted 

 2/3 cup water 



1 can (IOV2 ounces) condensed consomme 



1 cup uncooked rice 

 18 mushrooms 



3 green peppers 



3 tomatoes 

 Vi cup butter or margarine, melted 



Drain salmon. Break salmon into large pieces. Cook onion in butter until 

 tender. Add water and consomme; bring to a boil. Place rice, salmon, and 

 consomme' mixture in a well-greased, 2-quart casserole. Stir. Bake, covered, 

 in a moderate oven, 350 °F., for 35 minutes or until rice is tender. While rice 

 is baking, wash mushrooms, green peppers, and tomatoes. Cut tomatoes 

 and green peppers into sixths. Remove stems from mushrooms. Alternate 

 tomatoes, mushrooms, and green peppers on 6 skewers, 7 inches each. Place 

 on a greased broiler pan. Brush kebabs with butter. Broil about 3 inches from 

 source of heat for 3 minutes. Turn carefully; brush other side with butter 

 and broil 3 minutes longer. Serve salmon-rice mixture on a platter with 

 kebabs over top. Serves 6. 



