Baked Salmon and Macaroni

As I've already admitted, I bought another box of someone's "clippings drawer" and assorted cookbooks this past weekend at an estate auction. One of the paperback community cookbooks that I got in my box is from First Pentecostal Holiness Church in Apache, OK (from 1968). It must have been a favorite because it has lots of grease and food stains, and the cook has checked recipes with a pen. These are all great signs in an old cookbook; if the spine of the book has never been broken, she either didn't cook, stuck to a limited number of recipes, or it's not a great cook book.

I was happy to find a new recipe to try with some canned salmon that I have in my pantry. I found this really good canned salmon at Sam's Club over the holidays and need ways to use it. We've had it as Salmon Cakes twice and I want to try something else. Here's the recipe from page 59 (which has a grease stain!)


Baked Salmon and Macaroni
Mrs. Jim Palesano, Apache, Okla.

1 (1 lb.) can salmon
1/3 C butter or oleo
1/2 C flour
1 TBSP salt
1/4 tsp pepper
1/2 tsp paprika
3 1/2 C milk
2 TBSP grated onion
1/4 C chopped pimiento
8 oz. shell macaroni
1/2 C grated sharp cheese

Drain salmon and reserve liquid. Remove skin and bones from salmon (haven't found any in salmon from Sam's). Flake. Melt butter in a large saucepan. Blend in flour, salt, pepper and paprika. Add milk gradually, stirring constantly; cook until thickened. Add onion and pimiento. Cook macaroni in boiling, salted water until tender. Drain. Add macaroni, salmon and liquid to sauce. Turn into greased 2-qt. casserole. Top with cheese. Bake at 375 degrees for about 20 minutes, or until cheese is melted and brown. Yield: 4-6 servings.


I will be at these recipe swaps today:

LifeasMom
JoyofDesserts