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grees 15 to 20 minutes. Makes 6 servings. Jiffy Salmon Pizzas lean (7 3/4 oz.) salmon 1 can (8 oz.) tomato sauce 1/4 tsp. garlic salt 2 T. minced onion 1/4 tsp. Italian seasoning 4 English muffins, halved 3/4 cup grated Swiss cheese 3 T. grated Parmesan cheese 8 pimento-stuffed olives, sliced (optional) Drain and flake salmon, reserving liquid. Combine reserved salmon liquid with tomato sauce, garlic salt, onion and Italian seasoning in a small saucepan. Simmer 3 minutes. Spoon tomato mixture evenly over muffins. Spread with flaked salmon. Combine cheese and sprinkle over salmon. Garnish with chopped olives, if desired. Place pizza on baking sheet and bake in a 400-degree oven 8 minutes. Makes 8 individual pizzas. Speedy Salmon Chowder 1 can (7 3/4 oz.) salmon 1 can (10 3/4 oz.) tomato soup 1 cup milk, including reserved salmon liquid 3/4 cup cream-style com 1/4 tsp. curry powder 1/4 tsp. ground ginger 1 T. snipped parsley Drain and flake salmon, reserving liquid to measure with the milk. Blend soup and milk until smooth. Add salmon, com, curry powder, ginger and parsley. Heat, but do not boil. Makes 4 servings. Salmon-Vegetable Health Salad 2 cups cooked, diced carrots 2 cups cooked, diced potatoes 3 medium turnips, peeled, diced and cooked 1 cup cooked string beans 2 cups cauliflorets, cooked 1 cup cooked peas 1 can (1 lb.) salmon, drained and broken into large chunks 1/2 cup French dressing 2 T. chopped parsley or chives In salad bowl combine cooked vegetables. Add salmon and toss lightly with dressing. Sprinkle with parsley or chives and serve with additional dressing. Makes 4 servings.
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