Salmon Salad

This Recipe is taken and adapted from the Better Homes and Gardens New Cookbook

7 3/4 ounce can salmon (drained, flaked, and skin and bones removed)
1/2 cup chopped celery (1)
1/2 cup thinly sliced green onions (4)
1 tablespoon lemon juice
2 Hard-Cooked Eggs, chopped
1/3 cup mayonnaise
 1/2 teaspoon dried dill
    4 medium tomatoes or lettuce leaves

1. In a mixing bowl combine all ingredients except tomatoes or lettuce leaves.  Cover and chill for at least 1 hour.
2.  Meanwhile, if using tomatoes, cut a think slice off the off stem end of each tomato.  Using a spoon, scoop out the centers of tomatoes, leaving 1/4 to 1/2 inch thick shells.  Reserve pulp for another use.  Serve salad in tomato shells or on lettuce leaves.  Makes 4 main dish servings.


****I decided to do both tomato and lettuce and have pictured both ways above.  Very delicious and satisfying lunch.

Linguine With White Clam Sauce

This recipe is taken from the Better Homes and Gardens New Cookbook
8 ounces dried linguine
1 pint shucked clams or two 6 1/2 ounce cans minced clams
Half and half, light cream, or milk (I used half and half)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons margarine or butter (I used butter)
1/4 cup all purpose flour
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup snipped fresh parsley (I used dried parsley)
1/4 cup dry white wine
1/4 cup grated Parmesan cheese

1. Cook linguine 8 to 10 minutes or till tender but still firm.  Drain; keep warm.
2. Meanwhile, chop clams, reserving juice; set clams aside.  Strain juice to remove bits of shell. (Or, drain canned clams, reserving the juice from 1 of the cans).  Add enough half and half, light cream, or milk to the reserved clam juices to equal 2 cups.
3.  Fro sauce, in a medium saucepan cook onion and garlic in margarine or butter till tender but not brown.  Stir in flour, oregano, salt, and pepper.  Add half and half mixture all at once.  Cook and stir for 1 minute more.  Stir in clams, parsley, and wine.  Heat through.  Serve sauce over linguine.  Sprinkle with Parmesan cheese.  Makes 4 main-dish servings.

*****I, of coursed, doubled the recipe to suit my family's needs.  My husband says that this is his favorite sauce that I have made so far.  One of my daughters raved that this was better than spaghetti and that she wanted it for her birthday.  So it was a huge hit for us!