4 tbsp. butter
1 qt. milk
1 lb. can pink salmon, drained, boned and flaked
1 scraped carrot, grated
1 lg. onion, chopped
1 c. drained canned peas
1 c. cooked diced potatoes
1 tsp. salt
1/4 tsp. pepper
2 slices bacon

Place in a 2-quart saucepan the butter and milk. Heat slowly for 5 minutes. Add remaining ingredients. Bring mixture slowly to a simmer. Cook for 5 minutes.

Crumble 2 slices bacon, crisply fried, and sprinkle on top. Makes 4 servings. (I love carrots, onions and potatoes so I put a lot more in my stew and very little salt.)