Super Salmon on Toast
1 (7 3/4-ounce) can salmon
milk
1/4 cup chopped green onions
1/4 cup chopped water chestnuts
1/2 cup diced celery
2 tablespoons butter
1 tablespoon flour
1/2 teaspoon each salt, thyme, Tabasco sauce
1 cup shredded cheddar cheese
4 slices warm buttered toast
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1.
Drain and flake salmon and save liquid. Add milk to salmon liquid to make 3/4 cup.
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2.
Saute green onion, water chestnuts, and celery in butter.
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3.
Stir in flour and add milk mixture. Cook, stirring constantly, until thick and smooth.
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4.
Add salmon, seasonings, and cheese. Heat until cheese melts.
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5.
Serve hot over warm buttered toast.
Zippy Zucchini
4–5 small zucchini squash
dash black pepper
2 tablespoons butter
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
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1.
Wash zucchini, cut off stems, and slice thin to make about three cups.
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2.
Put butter, zucchini slices, and seasonings in hot skillet. Cover and cook over medium heat for five minutes.
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3.
Uncover and cook 5 minutes more, turning slices until barely tender.
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4.
Sprinkle with cheese and toss to coat.
Quick Brown Betty
3 cups chopped tart apples
1 1/2 cups coarse bread crumbs
1/4 cup melted butter
1 cup packed brown sugar
1/2 teaspoon cinnamon or nutmeg
1/2 cup warm water
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1.
In 2″ x 6″ x 10″ baking dish or 8″ square baking dish, combine apples, crumbs, melted butter, and brown sugar.
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2.
Sprinkle with cinnamon or nutmeg. Pour water over top.
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3.
Bake at 325° F. for 45–50 minutes.
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4.
Can be served with whipped cream or table cream.
[illustrations] Illustrated by Theresa Fitzpatrick
