[Illustration: Salmon rice with kebabs]
1 pound can salmon
½ cup chopped onion
2 tablespoons butter or margarine, melted
⅔ cup water
1 can (10½ ounces) condensed consommé
1 cup uncooked rice
18 mushrooms
3 green peppers
3 tomatoes
½ cup butter or margarine, melted
Drain salmon. Break salmon into large pieces. Cook onion in butter until
tender. Add water and consommé; bring to a boil. Place rice, salmon, and
consommé mixture in a well-greased, 2-quart casserole. Stir. Bake,
covered, in a moderate oven, 350°F., for 35 minutes or until rice is
tender. While rice is baking, wash mushrooms, green peppers, and
tomatoes. Cut tomatoes and green peppers into sixths. Remove stems from
mushrooms. Alternate tomatoes, mushrooms, and green peppers on 6
skewers, 7 inches each. Place on a greased broiler pan. Brush kebabs
with butter. Broil about 3 inches from source of heat for 3 minutes.
Turn carefully; brush other side with butter and broil 3 minutes longer.
Serve salmon-rice mixture on a platter with kebabs over top. Serves 6.