Use a drained 7 1/2 oz. can in these quickies.

Salsa Salmon
Puree salmon with 4 oz. cream cheese
 and 2 tbsp. salsa until smooth.  Use as a spread for open faced sandwiches, crackers or rye bread. squares.

Hot Southern Salmon
Drain a 4 oz. can of green chilies and remove seeds.  Place the chilies in a blender with the salmon and its juice and 4 oz. cream cheese.  Whirl until smooth.  Great as a sandwich spread or healthy dip with machos.

Salmon Patties
Stir a can of salmon with 1/2 cup bread crumbs, 1/4 cup sliced whole green onion, 1 egg, 1 tsp. lemon juice and some black pepper.  Form into 6 patties.  Fry on both sides in a little oil until golden.

Recipes from Chatelaine Cook Book