SAL]VION TART 



( BACK cover) 



1 pound can salmon 



1 cup pastry mix 



Vi cup chopped onion 



2 tablespoons butter or margarine, 

 melted 



2 tablespoons chopped parsley 

 4 eggs, beaten 

 Vh cups salmon liquid and coffee 



cream 

 Vi teaspoon salt 



Drain salmon, reserving liquid. Flake 

 salmon. Prepare pastry mix as directed. 

 Roll and line a 9-inch pie pan. Spread 

 salmon in pie shell. Cook onion in but- 

 ter until tender. Sprinkle parsley and 

 onion over salmon. Combine eggs, 

 salmon liquid, and salt. Pour over 

 salmon. Bake in a moderate oven, 

 350° F., for 35 to 45 minutes or until 

 pie is firm in the center. Serves 6. 



salm:on tetrazzini 



' HACK COVEK) 



1 pound can salmon 



2 tablespoons butter or margarine 

 2 tablespoons flour 



V'2 teaspoon salt 



Dash pepper 



Dash nutmeg 



2 cups salmon liquid and milk 



1 tablespoon sherry 



2 cups cooked spaghetti 



1 can (4 ounces) sliced mushrooms, 

 drained 



2 tablespoons grated Parmesan cheese 

 2 tablespoons dry bread crumbs 



Watercress 



Drain salmon, reserving liquid. Break 

 salmon into large pieces. Melt butter; 

 blend in flour and seasonings. Add 

 salmon liquid gradually and cook until 



thick and smooth, stirring constantly. 

 Add sherry. Mix half of the sauce with 

 the spaghetti and mushrooms. Place in 

 a well-greased, 2-quart casserole. Mix 

 remaining sauce with salmon. Place in 

 center of spaghetti. Combine cheese and 

 crumbs; sprinkle over top of salmon 

 mixture. Bake in a moderate oven, 

 350°F., for 25 to 30 minutes. Garnish 

 with watercress. Serves 6. 



salm:on pasta 



(back, covek) 



1 can (7% ounces) salmon 



1 pound ricotta cheese 

 12 large pasta shells 



3 quarts boiling water 



1 tablespoon salt 



3 tablespoons butter or margarine 



3 tablespoons flour 

 V2 teaspoon salt 

 Dash pepper 

 Dash nutmeg 



1 cup milk 



1 cup cooked, drained spinach 

 V'2 cup grated Parmesan cheese 

 Parsley 



Drain and flake salmon. Add cheese 

 and mix well. Cook pasta shells in boil- 

 ing salted water for 45 minutes or until 

 tender. Drain. Rinse with water to 

 remove excess starch. Melt butter; 

 blend in flour and seasonings. Add milk 

 gradually and cook until thick and 

 smooth, stirring constantly. Chop spin- 

 ach. Add spinach and blend thoroughly. 

 An electric mixer or blender may be 

 used. Pour sauce into a well-greased 

 baking dish, 8x8x2 inches. Fill pasta 

 shells with salmon mixture and arrange 

 over spinach. Sprinkle with cheese. 

 Bake in a moderate oven, 350° F., for 

 30 minutes. Garnish with parsley. 

 Serves 6. 



Two 14-minute, sound, color, 16 mm. motion pictures, "Salmon— Catch to Can" and 

 "Take a Can of Salmon," may be borrowed, free of charge, by ivriting to the Bureau of 

 Commercial Fisheries, U. S. Department of the Interior, Washington 25, D.C. 



Circular No. 60 



U.S. Department of the Interior— Fish and Wildlife Seivire, Bureau of Commercial Fisheries 



This publication made possible through private contribution from the Canned Salmon Institute, 



Seattle, Washington, U.S.A. Photographs by Seranne & Gaden, New York City. 



For sale by the Superintendent of Documents, U.S. Government Printing Office Washington 25, D.C. Price 15 cents 



