"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for SALMON CREOLE, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Bates
Added: Thursday, June 1, 2006


12 oz. can or pouch skinless & boneless salmon
1 tbsp. margarine
2 cups onion, chopped
1 cup bell pepper, chopped
3/4 cup celery, chopped
2 clove garlic, crushed
1 tbsp. extra spicy salt seasoning
28 oz. can crushed tomtoes
1/3 cup tomato paste
3 cups cooked rice
1/4 cup green onions, chopped

In large sauce pan, heat margarine over medium high heat. Add onion, green pepper, celery and garlic; stir for 3 minutes. Stir in seasoning, tomatoes and tomato paste. Reduce heat to medium and simmer for 5 minutes. Gently stir in salmon using the liquid in the can and the green onion. Simmer additional 5 minutes. Serve over cooked rice.




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