Ingredients:

2 tbsp special margarine

1 tbsp flour

¾ tbsp salt

¼ tbsp white pepper

1 cup skim milk

1 cup peeled chopped tomatoes

2 packages frozen broccoli half cooked and drained

2 7- ¾ ounce cans salmon, drained and flaked

2 tbsp dry bread crumbs

Procedure:

          Melt 1 tbsp margarine in a saucepan; blend in the flour, salt and pepper. Add the milk, stirring steadily to boiling poit. Stir in the tomatoes; cook over low heat 5 minutes.

          Spread the broccoli on the bottom of a 2-quart casserole or baking dish. Cover with the salmon and pour the sauce over all. Sprinkle with the bread crumbs and dot with the remaining margarine. Bake in a 375 degree oven 30 miutes.

Serves 6.

Per serving

Calories 205

Saturated fat 1.6 gram

Polyunsaturated fat 4.6 gram

Total fat 8.9 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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