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Ingredients:
1 1/2 to 2 cups cooked salmon (2 small cans or 1 large can)
3 tablespoons butter
1 large onion, diced
11/2 cup celery, diced
4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch
1 can, 12 oz. evaporated milk
Directions:
Saute celery and onion in butter until
brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to
thicken. Add milk and salmon and serve when hot. Serves 4.
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