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Literary
February 7, 1961
Atlanta Daily World
Atlanta, Fulton County, Georgia
What is this article about?
Recipe for Fisherman's Pie, a salmon casserole topped with mashed potatoes, including brief history of salmon popularity in Ireland, Scotland, and England, and instructions using canned salmon, peas, mushrooms, and celery soup. Serves unspecified number.
Merged-components note: Merged image with overlapping bounding box into the 'Fisherman's Pie' literary recipe component.
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Fisherman's Pie
Salmon casserole, topped with fluffy mashed potatoes, makes a delectable supper dish for any season of the year.
Salmon first found favor among the people of Ireland and Scotland. Then it became so popular in England that a law was passed stating that no one was obliged to eat salmon more than three times a week. Now they would be happy to get it once a week!
Fortunately for Americans, there is an abundance of canned salmon within reach of everyone to enjoy right from the can or combined with other ingredients in luncheon dishes, dinner dishes, casseroles, soup, stews and chowders.
Salmon is a natural complement to such staple foods as eggs, cheese, vegetables, macaroni or rice. It is one of nature's perfect foods. Try it today in this attractive fish version of a Shepherd's pie, called..
Fisherman's Pie
3 medium potatoes
10-ounce package frozen peas
1/4 cup chopped onions
4-ounce can sliced mushrooms
2 tablespoons butter
2 cans concentrated celery soup
A 1-pound can salmon, drained
1 teaspoon salt
Dash pepper
Peel, boil and mash potatoes.
Cook peas according to directions.
Saute onions and mushrooms in butter for 5 minutes. Combine celery soup, salmon, mushroom-onion mixture, salt, pepper and peas.
Turn mixture into a greased 1-quart casserole. Spoon potatoes in a ring around edge of dish and bake in a preheated 350°F. oven for 25 minutes. Serves
Salmon casserole, topped with fluffy mashed potatoes, makes a delectable supper dish for any season of the year.
Salmon first found favor among the people of Ireland and Scotland. Then it became so popular in England that a law was passed stating that no one was obliged to eat salmon more than three times a week. Now they would be happy to get it once a week!
Fortunately for Americans, there is an abundance of canned salmon within reach of everyone to enjoy right from the can or combined with other ingredients in luncheon dishes, dinner dishes, casseroles, soup, stews and chowders.
Salmon is a natural complement to such staple foods as eggs, cheese, vegetables, macaroni or rice. It is one of nature's perfect foods. Try it today in this attractive fish version of a Shepherd's pie, called..
Fisherman's Pie
3 medium potatoes
10-ounce package frozen peas
1/4 cup chopped onions
4-ounce can sliced mushrooms
2 tablespoons butter
2 cans concentrated celery soup
A 1-pound can salmon, drained
1 teaspoon salt
Dash pepper
Peel, boil and mash potatoes.
Cook peas according to directions.
Saute onions and mushrooms in butter for 5 minutes. Combine celery soup, salmon, mushroom-onion mixture, salt, pepper and peas.
Turn mixture into a greased 1-quart casserole. Spoon potatoes in a ring around edge of dish and bake in a preheated 350°F. oven for 25 minutes. Serves
What sub-type of article is it?
Recipe
What keywords are associated?
Fisherman's Pie
Salmon Casserole
Mashed Potatoes
Canned Salmon
Shepherd's Pie Variant
Literary Details
Title
Fisherman's Pie