Salmon Stew
Source of Recipe
Lillian Whetstone
Salmon Stew
2 large cans salmon, deboned
6 slices bacon
4 potatoes, diced into bite size pieces
2 eggs, hard boiled
2 Tbsp margarine
1 cup water
4 cups milk
Salt and pepper to taste
Debone salmon. Cut bacon into chunks and fry until crisp. Drain well. Dice potatoes into bite size pieces. Mix all ingredients, except milk, together in a large pot and let simmer until potatoes are soft. Add milk and simmer for about 5 minutes until milk is thoroughly heated.
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