Salmon Asparagus Deluxe on Toast
 
1 to 2 large  cans red salmon
20 stalk  asparagus
3 Tbsp  butter or margarine
2 can  cream of mushroom soup
1/4 cup  half and half
1/4 cup  white wine
1 tsp  schilling's salad supreme
  salt
 
remove skin and bones from salmon. place butter, soup, half and half, 
wine 
and salt in double boiler. beat over heat until smooth and heated 
through. 
add drained asparagus and drained and flaked salmon. pour over buttered 
toast. sprinkle with salad supreme. can be used for breakfast, brunch or 
light luncheon. 
 
-- 
(ID: 9383) Mirror: rec.food.recipes: Sun, Dec 28, 2003


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