2 (7 3/4 oz.) cans salmon
1 medium green pepper, seeded and chopped
3/4 C. butter or margarine
2 T. flour
1 can mushroom stems and pieces with juice
1 C. sour cream
2 T. chopped fresh parsley
1 T. grated onion
1/4 tsp. pepper

Flake salmon with its juice, crushing bones.

Sauté green pepper in margarine for two minutes.
Remove pan from heat.

Sprinkle flour over sautéed pepper and stir well. Add
salmon, mushrooms and juice and sour cream. Cook, stirring
gently until mixture is heated, but do not let it boil. Add
remaining ingredients and heat through. Do not boil or it will

Serve over toast or noodles or in heated pastry shells.

Serves 4

B-man :wink: