Nell B. Nichols

Salmon Biscuit Roll

Preparation info
  • Makes

    8

    servings
    • Difficulty

      Medium

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with peas and tiny onions, green salad and butterscotch sundae

Ingredients

  • ½ c. chopped celery
  • ½ c. chopped green pepper
  • ¼ c.

Method

  • Sauté celery, green pepper and onion in butter until tender; add olives.
  • Drain salmon; reserve liquid for sauce. Add salmon with ¼ c. of the chicken soup to vegetables; set aside.
  • Combine biscuit mix and ⅔