Serve with peas and tiny onions, green salad and butterscotch sundae
½c. chopped celery
½c. chopped green pepper
¼c. chopped onion
½c. chopped ripe olives (optional)
1 (1lb.) can red salmon
1cancondensed cream of chicken soup
2c. all-purpose buttermilk biscuit mix
1tblsp. lemon juice
Sauté celery, green pepper and onion in butter until tender; add olives.
Drain salmon; reserve liquid for sauce. Add salmon with ¼c. of the chicken soup to vegetables; set aside.
Combine biscuit mix and ⅔c. milk; turn onto floured surface. Knead 12 times. Roll dough into 12 X 9″ rectangle; set aside trimmings. Cover dough with salmon mixture; roll up as for jelly roll. Place on baking sheet, seam side down.
Combine egg and water; glaze roll with mixture. If you wish, decorate roll with reserved dough trimmings. Brush with egg mixture. Bake in hot oven (400°) 25 minutes, until golden brown.
Meanwhile, make sauce. Add enough milk to reserved salmon liquid to make ½c. Combine with remaining chicken soup and lemon juice in small saucepan; heat to boiling.
To serve, cut hot salmon roll in individual servings; spoon sauce over top of each.