Creamed salmon-olive sauce
1/4 cup finely chopped onion
2 tbsp. melted butter
2 tbsp. flour
1 1/3 cups undiluted evaporated milk
1 one-pound can salmon
1/3 cup sliced pimiento-stuffed green olives
1/4 cup chopped parsley
Cook onion in 2 tbsp. butter 5 minutes over low heat. Blend in flour. Gradually add undiluted evaporated milk and cook over low heta until thickened, stirring constantly. Add the drained salmon, olives and parsley. Serve inside the noodle ring. Garnish with whole olives.
Noodle ring
1 tbsp. salt
3 quarts boiling water
8 ounces fine egg noodles (about 4 cups)
2 tbsp. melted butter
Add the salt to rapidly boiling water. Gradually add noodles so that water continues to boil/ Cook uncovered, stirring, occasionally until tender. Drain in colander. combine noodles and 2 tbsp. melted butter; mix well. Press into buttered 8-inch ring mold. Let stand 10 minutes, unmold and serve the creamed salmon-olive sauce inside.
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