"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Kathy's Salmon Linguine Recipe

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This recipe for Kathy's Salmon Linguine, by , is from The Sikes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Sikes
Added: Friday, January 16, 2009


1 12(oz) can salmon (drained)
1 T butter
2 cups mushrooms (sliced)
1 cup green pepper (diced)
1 cup red pepper (diced)
1 T fresh garlic (minced)
2 T flour
2 T dry white wine
1 cup buttermilk
1 tsp. chicken bouillon
2 (ounces) cream cheese (softened)
2 cups sugar snap peas (fresh)
18 (ounces) linguine
3 T Parmesan cheese

Melt butter in pan. Saute mushrooms, green pepper, red pepper, garlic, and green onion in butter until tender (about 5 minutes). Blend flour and wine. Add to pan. Stir in buttermilk and chicken bouillon. Add sugar snap peas and salmon. Heat Cook pasta as directed on package. Pour Sauce over Pasta and sprinkle with Parmesan Cheese.

Personal Notes:
Personal Notes:
Kathy shared this recipe years ago. A very impressive meal to serve when having company.




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