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 Salmon with Green Fettuccine
 From the kitchen of Esther Perram

1  can (15-1/2 ounce) Alaska Salmon 
 milk 
1/4 cup finely chopped onion 
1-1/2 cups sliced mushrooms 
3  tablespoons butter or margarine 
1/4 cup flour 
Grated Parmesan cheese 
1/4  cup dry white wine 
2  tablespoons minced parsley 
1/8 teaspoon dill weed, crushed 
     salt & pepper 
3/4  pound spinach or egg fettuccine noodles, 
     cooked and drained 

Drain salmon, reserving liquid; break into large chunks. Add milk to reserved liquid to measure 1-3/4 cups. Saute onion and mushrooms in butter until onion is tender. Add flour and stir over low heat until blended. Remove from heat; add milk mixture and wine. Cook and stir until mixture comes to a boil; simmer 2 minutes. Carefully stir in salmon, 1/4 cup Parmesan cheese, parsley and dill. Season to taste with salt and pepper. Heat, stirring gently, 5 minutes or until thoroughly headed. Serve over hot fettuccine. Pass additional Parmesan cheese. Makes about 6 servings.

 
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