|Salmon||2 Cup (32 tbs) (Cooked Or Canned)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped onion||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Tabasco sauce||1 Dash|
|Cottage cheese/Pot cheese||1 1⁄2 Cup (24 tbs)|
|Biscuits||1⁄4 Cup (4 tbs) (Hot)|
|Pimento strip||1⁄4 Cup (4 tbs)|
1. Drain the salmon and add its liquid to the milk. Gently break the salmon into large pieces.
2. Melt the butter in a heavy saucepan, add the onion and cook until it is transparent. Using a wire whisk, stir in the flour. Add the milk and salmon liquid all at once and cook over moderate heat, stirring constantly, until the mixture begins to thicken. Add the Tabasco.
3. Immediately fold in the cottage cheese and reheat, stirring gently. Add the salmon and reheat, stirring gently.