| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Seafood | 6 | Servings | |
INGREDIENTS
| 1 | cn | (16-oz) salmon; drained |
| 1 | Egg; beaten | |
| 1/2 | c | Cream |
| 3 | tb | Butter; melted |
| 1 | tb | Lemon juice |
| 1/8 | ts | Pepper |
| 1 1/4 | c | Grated Cheddar cheese |
| 1 | c | Bread crumbs |
| 2 | tb | Margarine |
| 4 | tb | Butter |
| 4 | tb | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Milk |
| 1 | c | Chopped celery; cooked until crisp tender |
INSTRUCTIONS
CELERY SAUCE Combine first 7 ingredients. Mix thoroughly. Put into a greased 1 quart casserole. Top with buttered bread crumbs. Bake at 350° for 40 minutes. Serve hot or cold with celery sauce. Make sauce by melting hutter over low heat. Add flour, salt and pepper. Stir until well blended. Gradually stir in milk. Cook, stirring constantly until thick and smooth. Add celery. Yield: 6 to 8 servings. MESCAL JOHNSON From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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