AuthorRetroRuth
From 2-in-1 International Recipe Card Collection
Tested Recipe!
[cooked-sharing]
16 oz canned salmon
½ cup sliced pimento stuffed olives
2 cans cream of mushroom soup
1 can cream of tomato soup
¼ cup tomato paste
½ cup dry Vermouth
16 oz macaroni shells or elbow macaroni
¼ cup sherry
Grated cheese
1
Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.
2
Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.
3
Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings
Ingredients
16 oz canned salmon
½ cup sliced pimento stuffed olives
2 cans cream of mushroom soup
1 can cream of tomato soup
¼ cup tomato paste
½ cup dry Vermouth
16 oz macaroni shells or elbow macaroni
¼ cup sherry
Grated cheese
