1 can (10 1/2 ounces) cream of celery soup
1 1/3 cup water
1/4 tsp salt
1/4 cup finely chopped onion
dash pepper
1 1/3 cup minute rice
1 1/2 cup cooked peas
1 can (7 ounces) tuna, drained
1/2 cup grated cheddar cheese

In saucepan, combine soup, salt, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using minute rice (right from box), pease and tuna. Add remaining soup. Sprinkle with grated cheese.

Bake, covered, at 375 degrees for 20-25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimento before serving.  Makes 4 servings.

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2 T minced shallots
1 T chopped fresh thyme (or 1 tsp. dried)
3 T honey
1 T Dijon mustard
1/2 tsp salt
1/4 tsp ground red pepper
4 salmon fillets, about 6 ounces each (1″ thick)
vegetable cooking spray
thyme sprigs-optional

Prepare grill or broiler.

Combine first 6 ingredients in a small bowl. Brush honey mixture over skinless side of fish. Place fish on a grill rack or broiler pan coated with cooking spray.  Cook 6 minutes on each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs, if desired.

Serves 4.

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1/2 cup chopped celery
1/4 cup minced onion
1/2 cup chopped green pepper
2 T butter
1/2 cup chopped olives
1 lb. salmon
2 cups biscuit mix
1 can cream of chicken soup
2/3 cup milk
1 egg + 1 T water

Saute’ celery, pepper and onion in butter until soft. Stir in olives. Drain salmon, flake salmon and add to mixture. Stir in 1/4 of the chicken soup. Save remaining soup and add enough milk to make a sauce. Combine biscuit mix and milk. Turn out on floured surface and knead gently, 12 strokes. Roll dough out to 9×12″. Spread with salmon mixture and roll up like a jelly roll. Transfer roll to baking sheet, seam side down. Combine egg, water and brush on roll. Bake at 400 for 30 minutes.

Sauce:  Add enough milk (1/2 cup) to chicken soup and 1 T lemon juice (optional).

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1/2 cup chopped celery
1/4 cup chopped onion
2 T butter
1/2 cup chopped ripe olives
1 lb red salmon
1 can cream of chicken soup

Saute celery and onion in butter until tender.  Add olives.  Drain salmon; reserve liquid for sauce.  Add salmon and 1/4 cup chicken soup to vegetables; set aside.

2 cups Bisquick
2/3 cup milk

Combine biscuit mix and milk.  Knead 12 times.  Roll into 9 x 12″ rectangle; set aside trimmings.  Cover dough with salmon mixture; roll up as for jelly roll.  Place on baking sheet, seam side down.  Combine egg and water–glass the roll with mixture.  Decorate with reserved trimmings; glaze again, then bake 25 minutes at 400 degrees until golden brown.

Milk
1 T lemon juice

Make sauce.  Add enough milk to reserved salmon liquid to make 1/2 cup.  Combine with remaining chicken soup and lemon juice in a small sauce pan.  Heat to boiling.  Cut salmon roll into servings.  Spoon sauce over each.


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