Pasta with Creamy Salmon Sauce

250g pasta shells or spirals
1 medium onion, chopped
1 tablespoon poly or monounsaturated margarine
1 tablespoon plain flour
1/2 cup milk
440g tin cream chicken soup
440g tin pink salmon
1 cup grated cheese

Method: Cook pasta. While pasta is cooking, melt margarine, fry onions until tender. Add flour, cook for 1 minute. Remove from heat, gradually add milk. Add undiluted soup. Return to heat, stir while bringing to boil. Boil one minute. Stir in cheese and salmon and heat thoroughly. There is no need to drain the salmon. Serve with drained pasta. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.72.

Souffled Salmon Pots

1 220 g can pink salmon, drained and flaked

1 310 g can asparagus cuts, drained, juice reserved

1/4 cup cornflour

3 eggs, separated

1 250 g packet Australian non-fat continental style cottage cheese

1 tablespoon chopped parsley

1/4 teaspoon ground rosemary

1 teaspoon salt

Method: Combine flaked salmon and asparagus together. Season well with salt and pepper. Place in the base of individual oven-proof souffle pots or ramekins. Add sufficient water to asparagus juice to make up one cup of liquid. Gradually blend with cornflour. Place in a saucepan and stir over heat until simmering. Cook gently for 3 minutes. Cool. Beat cottage cheese, egg yolks and seasonings together until smooth. Blend in sauce. Beat egg whites in a clean dry bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon over salmon and asparagus. Arrange pots on a baking tray. Bake at 180C for 45-50 minutes or till puffed and slightly brown on top. Serve with crisp tossed salad as a light nourishing luncheon or alternatively as a supper idea. Serves 6.

Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.32.