1 (1 lb.) can salmon
1 bay leaf
Salt to taste
2 tbsp. butter
1 bag (1 1/2 lbs.) stew vegetables
1/2 c. light cream or milk
2 tbsp. chili sauce
Chopped parsley
Pepper

Drain liquid from salmon into saucepan. Add bay leaf, salt and butter, 2 cups water and bring to a boil. Add vegetables and cook covered 20 minutes or until almost done. Add salmon, cream. Add chili sauce, heat add parsley and season. Good with crusty bread, cheese and salad. Serves 4.