Salmon Skillet Goldenrod
|Water||1 Cup (16 tbs)|
|Uncooked packaged precooked rice||1 Cup (16 tbs)|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Cream cheese||6 Ounce, cubed (2 Packages Of 3 Ounce Each)|
|Hard cooked eggs||2|
|Frozen cut asparagus||9 Ounce, cooked and drained (1 Package)|
|Canned salmon||16 Ounce, drained, flaked, and bones removed (1 Can)|
Bring water and butter to a boil in a small saucepan.
Add rice; turn off heat.
Cover and let stand 5 minutes.
In a 12-inch skillet combine soup, milk, cream cheese, and rice.(Electric skillet 220°.)
Cook and stir over low heat till cheese melts.
Remove yolk from one hard-cooked egg; set aside for garnish.
Coarsely chop egg white and remaining egg.
Fold chopped egg and asparagus into rice mixture.
Simmer till mixture is heated through, about 15 minutes.
Stir in salmon; heat through.
Garnish with sieved egg yolk.