|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Canned pink salmon||16 Ounce, drained, bones and skin removed, and flaked (1 Can)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Reconstituted nonfat dry milk/Fluid milk||15 Tablespoon (3/4 Cup Plus 3 Tablespoon)|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Lemon juice||2 Teaspoon|
In saucepan cook celery, onion, and green pepper in margarine till tender but not brown.
Remove from heat.
Toss salmon lightly with the vegetable mixture.
In bowl sift together flour, baking powder, and salt; cut in shortening till like coarse crumbs.
Make well in mixture; add 3/4 cup milk all at once.
Stir just till dough follows fork around bowl.
Turn the dough onto a lightly floured surface; knead gently 10 to 12 strokes.
Roll to 12 x 8-inch rectangle.
Spoon salmon mixture over dough to within 1/2 inch of edges; starting at long side, roll up jelly-roll fashion.
Moisten edges with water and seal.
Cut the dough in 1-inch slices; place on greased baking sheet.
Bake the pinwheels at 400° till lightly browned, about 20 minutes.
Meanwhile, in saucepan combine soup, 3 tablespoons milk, and lemon juice.
Cook and stir till mixture is smooth and heated through.
Pass sauce with the salmon pin-wheels.