SAUCY SALMON STEW
This easy to make stew will be tasty with baked biscuits or cornbread and a fruited gelatin salad.
1 cup sliced celery
1 cup mini carrots, halved
1 lb. small red-skinned potatoes, scrubbed, quartered
1 small onion, cut into eights
1 cup water
1 cup milk
3 tablespoons flour
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1 can (14.75 oz.) pink salmon
1/2 cup (2 oz.) shredded Cheddar cheese
Freshly ground pepper
1. Combine celery, carrots, potatoes, onion and water in 2-quart microwave-safe casserole. Cover with casserole lid.
2.
MICROWAVE (100%) 14 to 16 minutes of until vegetables are tender,
stirring once. Combine milk and flour in 2-cup measure; mix well. Stir
in salt and Worcestershire sauce. Stir into vegetable mixture. Stir in
liquid from salmon.
3. MICROWAVE (100%), uncovered, 5
to 6 minutes or until mixture boils, stirring once. Break salmon into
pieces; remove large bones if desired. Add to vegetable mixture. Stir
in cheese and pepper.
4. MICROWAVE (100%), uncovered, 2 to 3 minutes or until heated through, stirring once. Let stand a few minutes before serving.
About 4 Servings
TIPS ยท
Leftover cooked salmon can be used for canned. Allow about 12 oz.
salmon and increase milk to 1 1/4 cups. Increase salt if necessary.
>When using larger potatoes, cut into 1 to 2-inch pieces.
>Bones in canned salmon are soft and edible, making them a good source of calcium.
Nutrition Info/Serving: 241 calories, 20 g protein, 20 g carbohydrate, 10 g fat, 58 mg cholesterol, 542 mg sodium, 2.3 g dietary fiber.