Ingredients:
101/2 oz. can condensed cream of celery soup
1/3 cup White Wine
1 tbsp. butter
1/2 tsp. garlic powder
7 oz. can salmon - drained and washed
2 hard cooked eggs - chopped
2 tbsps. finely chopped onion
2 tbsps. green pepper
3 cups hot cooked rice
Blend celery soup and wine. Add butter, garlic powder, green pepper and heat
in saucepan. Add salmon, chopped eggs, onion and stir. Heat until piping hot and
serve over hot rice.
