LYNNE TOLLEY/MISS MARY BOBO'S BOARDING HOUSE
1/4 c plus 2 T butter
1/4 c all-purpose flour
1-12-oz can evaporated milk
2 T whiskey
1 t Worcestershire sauce
1 t paprika
1/2 t garlic salt
Black pepper to taste
2 - 6-oz cans salmon without bones
1 - 14-oz can artichoke hearts, drained and coarsely chopped
1 T lemon juice
1/2 c cracker crumbs
1/3 c grated Parmesan cheese
1/3 c chopped fresh parsley
Heat oven to 400 degrees. Grease a 1 1/2-quart shallow baking dish. Melt 1/4 cup of butter in a large sauce pan over medium heat. Blend in flour until smooth. Cook, stirring constantly, until bubbly, about 1 to 2 minutes. Stir in evaporated milk. Cook until thickened and bubbly. Stir in whiskey, Worcestershire sauce, paprika, garlic salt, and pepper. Fold in salmon, artichoke hearts, and lemon juice. Pour into greased baking dish. Combine cracker crumbs, Parmesan cheese, and parsley in a small bowl. Sprinkle over the casserole. Dot with remaining two tablespoons of butter. Bake 30 minutes or until lightly browned and bubbly. Garnish with lemon slices. Serve warm with fancy crackers or Melba toast. Makes 10 to 12 servings.
