Recipe for...Salmon Tetrazzini


Recipe for... salmon recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Salmon Tetrazzini This recipe is rated : 0 Recipe Ingredients 4 ounces uncooked spaghetti 1 (16 ounce) can (2 cups) salmon Milk 2 tablespoons butter or margarine 2 tablespoons flour 1/4 teaspoon salt Dash of pepper Dash of nutmeg 1 tablespoon Dijon mustard 1 tablespoon dry sherry 1 (3 ounce) can sliced mushrooms, drained 2 tablespoons dry bread crumbs. 2 tablespoons grated Parmesan cheese Cooking Procedures Cook spaghetti according to directions; drain. Drain salmon, save liquid. Flake into large pieces. Add milk to salmon liquid to make 2 cups. Melt butter or margarine in pan. Blend in flour, salt, pepper and nutmeg. Add salmon liquid and milk mixture all at once. Cook on medium heat, stir constantly until thick and smooth. Add mustard and sherry. Stir in spaghetti, mushrooms and salmon. Turn into 1-quart casserole. Combine crumbs and Parmesan cheese and sprinkle over top. Bake at 350 degrees F for 35 to 40 minutes. May microwave on HIGH for 3 minutes, turn and 2 minutes. Serve with salad. Serves 6.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: . Now, by pressing the rice down, it can be turned out on a warm dish, and is ready at once to be filled with anything you please. I have been writing at length on the subject of these mixed dishes, because I consider them a very valuable chapter in cookery. Far from being unwholesome if composed of wholesome food, they, on the contrary, are apt to tempt even a delicate and dainty stomach, and by their nutritious contents to benefit a reduced system. Then, what a field for invention the
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