Source of Recipe
A great supper on a cold day!
List of Ingredients
1 can of salmon
milk - about 8 cups or more (may use all whole milk or 1 can evaporated milk + 1 can water, then add the rest whole milk)
1/2 stick margarine
salt & pepper to taste
saltine crackers (Premium is a good brand)
Debone and deskin the salmon. Shred the salmon with a fork.
In a large pot on the stove, mix the milk and margarine until just BEFORE boiling. DO NOT BOIL. Watch this closely and stir off and on. It will boil over quick so don't leave it unattended to multi-task! A mess to clean up if you do! Be warned. :-)
When milk is just before boiling (called scalding the milk), add the shredded salmon and stir often. Do not leave unattended or it will boil over. Reduce the heat and simmer on low heat, stirring often, for about 30 minutes. More will be fine.
Serve with saltine crackers crumbled in the bowl of stew
*note: you could use 2 cans of salmon and more milk as desired. I never measure the milk!