Cooker’s Pot

You’ll Need:

1 can(7 oz) red sockeye salmon
2 stalks celery, sliced
1 onion, chopped
4 eggs
1 1/3 cups milk
3/4 tsp paprika and salt
1/2 tsp pepper and dried tarragon
4 potatoes, peeled and thinly sliced
1/2 cup dry bread crumbs
1/4 cup chopped fresh parsley
2 tbsp butter, cut in bits

Procedure:

In large bowl, mash salmon with juices and bones, stir in celery, onion, eggs, milk, paprika, 1/2 tsp salt, pepper and tarragon until well mixed. In greased 8-cup casserole, arrange half of the potato slices, sprinkle with remaining salt. Pour salmon mixture over top, layer with remaining potato slices. Stir together crumbs and parsley, sprinkle on potatoes. Dot with butter. Bake, uncovered, in 350 F oven for 1 hour and 15 minutes or until potatoes are tender. Serve with buttered green peas and chili sauce.

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