1 pkt creme of chicken soup
2 cups water
1&1/2 cups milk
2 tbls butter
1-2 tsp curry powder
1/4 cup chutney
1 cups cooked rice
8 oz tin salmon
2 heaped tbls flour
Method: Make up soup to the directions on packet, using only 2 cups water, add milk, butter, curry powder and salmon. Bring to boil and thicken with the flour mixed with water. Place mixture in a casserole, in alternate layers with rice and chutney, finishing with a layer of salmon mixture. Top with crushed cornflakes, dot with butter. Bake in moderate oven until thoroughly heated and nicely browned.
Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.24.
2 cups water
1&1/2 cups milk
2 tbls butter
1-2 tsp curry powder
1/4 cup chutney
1 cups cooked rice
8 oz tin salmon
2 heaped tbls flour
Method: Make up soup to the directions on packet, using only 2 cups water, add milk, butter, curry powder and salmon. Bring to boil and thicken with the flour mixed with water. Place mixture in a casserole, in alternate layers with rice and chutney, finishing with a layer of salmon mixture. Top with crushed cornflakes, dot with butter. Bake in moderate oven until thoroughly heated and nicely browned.
Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.24.
