Salmon Stew
 
servings 6 to 8 
 
4   strips salt pork, or smoked country style bacon
6 or 8   russet potatoes, peeled, chopped
1 large  vidalia or sweet type onion, peeled, chopped
2 Tbsp  butter
1 Tbsp  salt
1/8 tsp  black pepper to taste
1 clove  garlic, crushed, peeled, minced (optional)
2 can  red salmon, undrained (remove bones)
1-1/2 cup  half & half or milk
1/2 to 1 cup  tomato ketchup (delmonte or heinz)
1/8 tsp  lea & perrins worcestershire sauce
  sunshine saltine or oyster crackers
 
prepare potatoes and onions. set onion aside. place potatoes in a large 
soup pot or dutch oven. cover with water. add salt, pepper. bring to a 
boil and cook about 20 minutes or until potatoes are fork tender, stirring 
occasionally. meanwhile in a medium saucepan, render fat from salt pork 
or smoked bacon over medium heat. crumble meat, reserving it. leave 
drippings in pan. add butter 
 
to same pan. melt over medium-low heat. add onion and saute until somewhat 
translucent. do not brown. add 1 crushed, peeled and minced clove of fresh 
garlic (optional). stir in salmon, ketchup, worcestershire sauce and half 
& half or milk. drain cooking water from potatoes. combine salmon 
mixture, potatoes and crumbled salt pork or bacon. add more half & half 
or milk if desired. serve piping hot with saltine crackers. offer hot 
sauce or tabasco on the side for those who like it hot. 
 
nita holleman 
-- 
(ID: 9931) Mirror: rec.food.recipes: Wed, Nov 19, 2003


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