Here is a recipe that my family enjoys. It uses several items from my long-term food storage. We are in Alaska, so some of our food storage may seem strange to you. When I first moved here from the mid-west, I thought the idea of canning salmon was the oddest thing. Now every year we can many pounds of fish, which make tasty meals through the winter. We also have a root cellar that helps us keep produce from the garden fresh through our long winters.
Serves 6 “Really it did”
- 2 Tbsp Butter or fat
- 2 Tbsp Flour
- 1/2 tsp salt
- 1 Cup Milk (use 1/4 Cup dry + water to make 1 cup)
- 2 Cup cooked leftover fish, flaked (I used 2 pint jars of salmon)
- 3/4 Cup cooked peas (I re-hydrated the dry ones from my garden)
- 1 Tbsp onion (dry works fine, check the amount with your onions so it is not too strong)
- 1 Tbsp chopped green pepper (dry again works well, check the substitution amounts for dry versus fresh)
- 1 Cup mashed potatoes
- Melt butter in pan.
- Add flour and brown.
- Add salt and milk.
- Heat and stir until creamy.
- Add fish flakes, peas, onions and peppers. Heat through.
- Turn into a greased baking dish.
- Top with potatoes.
- Bake in hot oven (400 F) 12 minutes.
Serve with a pile of steamed cabbage.
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