Salmon and Rice Casserole
1 pound can salmon
1 1/2 T. butter
2 T. flour
1/2 t. salt
Dash pepper
1 3/4 c. liquid from salmon plus milk to make volume
1/4 pound cheddar cheese, grated
2 c. fluffy cooked rice
2 T. butter
1/2 c. dry bread crumbs
Drain and flake salmon, saving liquid. Melt butter, blend in flour and seasonings. Add liquid gradually and cook until thick and smooth, stirring constantly. Stir in cheese and heat until melted. Combine salmon with rice, peas and cheese sauce. Place mixture in well buttered casserole; sprinkle with bread crumbs (2 T. butter and 1/2 c. dry bread crumbs) over casserole. Bake at 375 degrees for 30 minutes or until well browned.
Sour Cream Spice Cake
1 3/4 c. cake flour
1/4 t. soda
2 t. baking powder
1/4 t. salt
1/4 t. cloves
2. cinnamon
1/4 c. shortening
1 c. brown sugar
1 egg
3/4 c. thick sour cream
Sift flour with soda, baking powder, salt, cloves and cinnamon. Cream shortening and sugar, add egg and beat until light and fluffy. Add sour cream and flour mixture all at once and beat until well blended. Do not over beat. Pour batter into 2 8 inch layer pans that have been greased and floured. Bake at 350 degrees for 25 to 30 minutes.
Caramel Icing
1 1/2 c. brown sugar
1/2 c. water
1/4 c. butter
1 pound confectioners sugar
1 t. vanilla
Combine brown sugar, water and butter. Stir until well mixed, heat until boiling and sugar is dissolved, stirring constantly. Remove from heat, pour slowly into confectioners sugar which has been sifted into mixing bowl. Beat until thick and creamy. Add vanilla.
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