4 potatoes
thinly sliced
3 tablespoons flour
Salt
Freshly-ground black pepper
1 can salmon - (16 oz)
1 medium onion
1 can cream of mushroom soup - (10 3/4 oz)
1/4 cup water
Nutmeg
Directions: one line for each direction. When saved the lines will be numbered.
Place half of the potatoes in greased crockpot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order.
Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg. Cover and cook on LOW for 7 to 10 hours.
This recipe yields 6 servings.
Notes: This recipe is from the Rival Corp.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
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